Prep 25 mins
Cook 20 mins
These are so delicious, I have even made this with pork breakfast sausage meat, do not precook the sausage meat for this as the meat will cook when baked --- make a double batch of these and freeze them, they won't last long! You can also add in a couple teaspoons minced yellow onions or a green onion very finely chopped if desired --- *note* this recipe was developed using original Bisquick baking mix, I cannot promise the same results using a clone mix for this.
- 3 cups Bisquick baking mix (measured out to exactly 3 cups)
- 1 1⁄2 lbs uncooked Italian sausage (casings removed)
- 1 teaspoon fresh minced garlic (about 1 large clove, can use more)
- 1 tablespoon finely chopped fresh parsley
- 4 cups finely shredded old cheddar cheese
- 1⁄2 cup grated parmesan cheese
- 1⁄2 cup half-and-half cream or 1⁄2 cup milk
- 1 pinch dried rosemary
- 1⁄2 teaspoon black pepper (or to taste)
- 1⁄8 teaspoon cayenne pepper (optional or to taste, or can use Tabasco sauce)
- seasoning salt (optional, can use white salt)
- Heat oven to 375 degrees F.
- Line a large baking sheet with foil, then spray lightly with cooking spray.
- In a large bowl mix the Bisquick baking mix with uncooked sausage meat, parsley, garlic shredded cheese, Parmesan cheese, half and half (or milk) pinch dried rosemary and black pepper.
- Using clean hands mix until well combined.
- Season with cayenne and salt (if using).
- Shape into about 1-inch balls and place onto the baking sheet.
- At this point you can freeze them on a tray then place into ziploc bags to bake later.
- Bake for about 20 minutes or until browned.
- remove from pan and place on a serving platter with a toothpick inserted.
- Serve warm with dipping sauce.
Wonderful appetizer. I have found that I can use my standing Kitchen Aid mixer with the dough hook to mix this up in a hurry.
Holy Cow! Holy Cow! KC you've done it yet again! I served this New Years Eve and wow was it a hit. Since I prefer breakfast sausage that was what I used. The only thing I didn't have on hand was the rosemary. Yes this recipe makes a lot of balls but make a double recipe if there are more than 10 people. They really will disappear quickly. I served this with Horseradish Sauce #39331 and Teriyaki Sauce #55859.
Funny story: I had a Christmas open house and had really lovely and time consuming food. Not many raved about the smoked salmon cheesecake or the red velvet cake but EVERYONE raved about these silly little meatballs. Good thing I made a double batch and kept cooking them all night! I served them with a honey mustard sauce and kept them warm in a chafing dish. People love simple food.... simply done...Thanks for the recipe.