By TheDancingCook on January 14, 2005
Photo by 2Bleu
Photo by 2Bleu
"I recommend doubling these; your guests will inhale them unless you beat them to it! Easy, delicious and addicting, this recipe was passed onto me by my Aunt Lisa. She served these on Xmas and they were devoured by our family, including my 4 y/o son who I think ate the most of us all."
Serving Size: 1 (850 g)
Servings Per Recipe: 1
"These are great! I used ground country sausage, and replaced the celery with green pepper, and used fresh garlic (2 cloves). I put the onion, green pepper, some green onion, & garlic into the food processor so that everything was finely minced to distribute the flavors better. Beware, the mixture is very stiff, so I did add 2 egg whites to moisten it a bit. These are definitely a hit, I served them to about 10 neighbors last night, and everyone wanted the recipe. By the way, I yielded about 50 meatballs. Thanks for sharing such good stuff! --Marla"
"This is another appetizer that made it to our potluck get together. These meatballs were made early in the day the heated up in the micro for the party. We eliminated ther celery completely. Everyone loved these and we loved the fact that we could make them up ahead of time. Thanks for sharing, The Dancing Cook. "
"I don't make these myself - however my coworker uses this recipe to make these, usually doubling the garlic. They seem to be pretty popular, but I think serving them alongside some dipping sauces (possibly a honey mustard?) would be helpful."
"Ok but dry. Need a sauce."
"To me these were kinda blah but I am pretty sure it was fault of my own so I won't dock stars. I was in a hurry, sliced my thumb big time and had to mush the ingredients together with one hand. I also used packaged cheese, cheap lowfat sausage and should have used fresh garlic but was in too much pain and hurry to do it. I will make them again with better ingredients and I'm sure they will be better"
"This is a fantastic recipe my mom used to make while I was growing up! I use Jimmy Dean sausage, green onions, add 1/4 tsp. of black pepper, and make my own Bisquick (with AP flour, baking powder, and shortening). I have mixed and baked these ahead of time to keep a stash in the freezer -- they're quick and easy to pull out for last minute get-togethers. Whenever I bring them to our church potlucks, I get several requests for the recipe, and there are never any leftover!"
"This recipe made it into Book #179627 We love these! Not just for parties, but 'awda' time! My 'new' kids (Buddha's teens) couldn't stop eating them, and want to know when I will be making them again... Tonight I suspect! Great Job Dancing Cook! Superb!"
"Easy to make delicious meatballs. Perfect appetizer for entertaining over the holidays or any time. Served them with my recipe #156656."
"I used a reduced fat Hot Italian sausage, 4 oz. Jack and 2 oz. Parmesan cheese, and my own version of Bisquick ("Healthier Than Bisquick Mix"). I also used fresh garlic. They are delicious and addictive, if somewhat salty."
"Very good! I may have to rename them party sausage poppers as fast as they went. The main course wasn’t even ready yet before these were gone. I did manage to get a few for a picture. This will be a hit at any party. Thank you for sharing this."