I’m always looking for bite-sized treats that I can keep in the freezer to heat if folks drop in to visit or for the kids as a snack. You can make these delicious little sausage balls with just a tiny bit of effort.
Because you’re cooking the sausage before you combine it and roll it with the remaining ingredients, the kids can easily pitch in with the rolling, and you won’t need to worry about them handling raw meat.
I always make what I call the “model meatball” of just the right size, then have the kids try to make theirs the same. If they make a really over or undersized meatball, I make a joke and toss them back into the bowl to be re-rolled. For some reason, the kids find it hysterical! Give them a try this week.
Prep time: 25 minutes
Cook time: 20 minutes
- 1 package (16 ounces) Johnsonville All Natural Sweet Ground Italian Sausage or other ground Italian sausage
- 2 cups shredded Cheddar or Mexican blended cheese
- 1 1/4 cups baking mix (such as Bisquick)
- 2 tablespoons grated onion (grated on the large holes of a box grater)
- 1/4 cup milk
In skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
In large bowl, combine sausage, cheese, baking mix, onion and milk; mix well. Shape mixture into 36 walnut-size balls and place on greased, shallow baking dish.
Bake at 350 degrees F for 15-20 minutes or until lightly browned. Remove from oven and let rest 5 minutes before serving. Serve with barbecue or chutney sauce.
To freeze, skip the initial baking. Remove from the freezer and cook from frozen for 20-25 minutes.
Recipe adapted from Johnsonville Sausage