Sausage Cheese Balls
Why I Love This Recipe
This is an old recipe - I think I first got it on a box of Bisquick. The Betty Crocker website says that this continues to be one of their most frequently requested recipes. I like that there are several options for making these ahead, freezing, and then heating and serving later.
Ingredients You'll Need
3 cups Bisquick
1 pound uncooked bulk pork sausage
4 cups Cheddar cheese, shredded (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 tsp dried rosemary leaves, crushed
1 1/2 tsp chopped fresh parsley or 1/2 tsp dried parsley flakes
Heat oven to 350 degrees.
Lightly grease bottom and sides of jelly roll pan (15 X 10 X1 inch)
In large bowl, stir together all ingredients, using your hands or large spoon.
Shape mixture into 1-inch balls. Place in prepared pan.
Bake 20 to 25 minutes or until brown. Immediately remove from pan.
Serve warm with your favorite barbeque or dipping sauce.
Use one of the following options to make these appetizers ahead:
Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.
Cover and freeze unbaked balls up to 1 month. Heat oven to 350 degrees. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes.
Bake the balls as directed in the recipe. Cover and freeze up to 1 month. Heat oven to 350 degrees. Place frozen balls on ungreased cookie sheets; bake for 10 to 12 minutes until heated through.
Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on a microwaveable plate. Loosely cover with waxed paper. Microwave on high for 45 seconds - I minute or until heated through.