Sausage Cheese Balls
Sausage Cheese Balls make for the perfect little appetizer to serve to your guests at any holiday party, football party, and especially for New Year’s Eve.
So here we go – Christmas is under our belts and now we have New Year’s Eve right around the corner. Does anyone else feel like Christmas didn’t even happen? It went by way too fast. I hosted everyone at my house this year and made a delicious 6.5 pound Top Loin roast (inspired by this Holiday Roast) and it was a hit. If you follow me on Instagram, I posted a picture of it in all it’s beauty.
As a food blogger, there are times where I make a killer dish and it never makes the blog because I don’t think it looks crazy appetizing. Some of my food turns out picture perfect (not often, though) and some looks the opposite of that but still tastes so good. Where I’m going with this, is that these sausage cheese balls aren’t the most perfect looking food to ever make an appearance here on Wishes and Dishes, but I thought they were too good not to share. I took the liberty to speak for all of you when I decided despite these meatballs not being the prettiest in the world, you would still have to trust me that they tasted amazing and therefore I NEEDED to still share them. Don’t judge a book by it’s cover, right?
These sausage cheese balls turn out perfectly every time and everybody loves them. I served them at my New Year’s Eve party last year and also at my Groundhog Day party (yes, I threw one of those). These can even be served at a breakfast or brunch because of the sausage. I love how versatile these meatballs are and you will too!
This is easy to make ahead and a delicious recipe to keep on hand when you need a quick appetizer for a work party, Super Bowl game, etc.
These sausage cheese balls are a little “bready” but in a good way. I just want you to know in advance that they are not your traditional meatball when it comes to texture so you know what to expect. I got so many compliments on these! Enjoy…
Step-by-Step Video and Tips on How To make this recipe!
- 3 cups Bisquick mix
- 1 pound uncooked bulk pork sausage
- 4 cups shredded Cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup milk
- ½ teaspoon dried rosemary leaves, crushed
- 1½ teaspoons chopped fresh parsley or ½ teaspoon parsley flakes
- Barbecue sauce or chili sauce for dipping, if desired
- Heat oven to 350ºF.
- Lightly grease bottom and sides of jelly roll pan or shallow casserole dish.
- n large bowl, stir together all ingredients except barbecue sauce, using hands or spoon (I find using my hands is easier). Shape mixture into 1-inch balls. Place in pan.
- Bake 20 to 25 minutes or until brown. Immediately remove from pan.
- Serve warm with sauce for dipping (they have enough flavor on their own and don't need a sauce).
- Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.
- Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.
- Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.
- Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.
Recipe source: adapted from Bettycrocker.com