Community Pick
Make-Ahead Bisquick Sausage Ball Appetizers
photo by Jonathan Melendez
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
7 dozen (approx)
ingredients
- 709.77 ml Bisquick baking mix (measured out to exactly 3 cups)
- 680.38 g uncooked Italian sausage (casings removed)
- 4.92 ml fresh minced garlic (about 1 large clove, can use more)
- 14.79 ml finely chopped fresh parsley
- 946.36 ml finely shredded old cheddar cheese
- 118.29 ml grated parmesan cheese
- 118.29 ml half-and-half cream or 118.29 ml milk
- 0.25 ml dried rosemary
- 2.46 ml black pepper (or to taste)
- 0.61 ml cayenne pepper (optional or to taste, or can use Tabasco sauce)
- seasoning salt (optional, can use white salt)
directions
- 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.
Reviews
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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.
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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.
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Well it must be me, but these were too doughy for my liking. The only thing I did, was to halve the recipe, but followed ingredients and halved amounts exactly. IF I were to make these again, and that's a big "if", I would add more Italian sausage than what is called for. I used hot Italian sausage and even added about a tsp.of Tabasco sauce. If it weren't for the heat,well you get the idea. FYI, for anyone who may have a friend who doesn't own a computer, this recipe is a combination of two "sausage cheese ball" recipes that can be found in the Bisquick paperback cookbook. I don't know if it's still in print, because I've had mine for years.
see 35 more reviews
Tweaks
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I love the Havarti Sausage Aebleskivers from Old European. I used ground breakfast sausage, 2 C shredded havarti & 2 C shredded colby jack. I omitted the Rosemary, doubled the parsley, added 1 t garlic powder I used milk & they were fabulous but next time I'll try Half & Half. We used some Bisquick mix to coat our hands as we were rolling the balls. We served them with raspberry preserves & fluffy scrambled eggs. They were phenomenal. Thank you for this recipe!