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Sausage-Cheddar Balls

Recipe photo courtesy of John Kernick

This reinterpretation of meatballs combines breakfast sausage, cheddar cheese, and onion for a very flavorful holiday appetizer, enough for a crowd of hungry folks.

Source: Everyday Food, December 2010



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How would you rate this recipe?
  • sbaasman
    29 NOV, 2011
    Question? Do you break up the saucage first, like remove the casting?
    • MS10689530
      28 DEC, 2018
      For those who thought these were bland. I use Jimmy Dean Spicy Sausage. Wonderful!
  • Kim N
    13 JUN, 2015
    I used green onions instead of this recipe!
  • ppixie
    20 APR, 2013
    Fantastic! We loved these.
  • maljoymartin
    4 JAN, 2013
    These are FANTASTIC. My husband sang a little song because he loved them so much. Alterations to add flavor: use hot sausage instead of regular, a red onion instead of yellow and 1/2 teaspoon of pepper instead of 1/4!
  • Caitlin Dent
    9 DEC, 2012
    These are great! Make sure you season them well and use sharp cheddar for extra flavor. I make a gluten free version substituting the flour for a gluten free flour mix. They are best eaten while they are hot. I've never had any left overs, so I'm sure how they'd fare the day after.
  • MS11210971
    6 DEC, 2012
    Not that great. Made these for Thanksgiving. Looked great. Smelled delicious, but tasted bland.
  • Julia Braun
    23 JUN, 2012
    a party classic
  • karenuh
    10 DEC, 2011
    When I want to make these in advance, I roll out the balls the day before I want them, & put the whole sheet pan in the fridge. Then bake them the next day when I want to serve them. And they don't have to be served Immediately... you can bake them 30 min before your guests arrive & that will allow you time to wash up. (Also, I use the bisquick recipe w/ Jimmy Dean hot sausage & sharp cheddar cheese... that's the 1980s version:)
  • RosalieCeurvels
    9 DEC, 2011
    Made these for samples before Christmas. Very tasty and family liked them. I put the rest on cookie sheets in the freezer and then put them in plastic bags for later use.Has anyone tried this should I bake @ 350 and not 400 to give the meatballs time to cook through. Will make these again and nice to have something in the freezer for unexpected visitors. Thanks for the recipe .
  • jennaschnepel
    6 DEC, 2011
    Easier Recipe that my family has made for years: 1 lb sausage, 2 cups bisquik, 1 cup shredded sharp cheddar cheese. Knead ingredients until well combined and form into small balls. Bake at 400 for 8-10 min or until golden brown.

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