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Italian Sausage Balls
25+ Meatballs
Alternative Ingredients are listed in Red
Qty Size Ingredient
1 pkg Johnsonvile Hot Italian Sausage
1 lbs any good Italian Sausage
2 cups Bisquick
Self-Rising Flour
½ cup Scallion Onions (finely chopped)
Shallots
½ lbs Extra-Sharp Cheddar Cheese
2 tbls Whole Milk
1 tbls Shaved Nutmeg


Preheat oven to 450º.

Combine all ingredients is a large bowl and mix thoroughly with your hands.  Pack down lightly into the bottom of the bowl and cover with celophane wrap for 15 minutes... to give the moisture time to distibute thoughout the mix.

With a #40 disher, or whatever will help you make approximately 1" balls (you want them to be "bite" size), portion and roll them out onto a cookie sheet or half sheet lined with foil.  They will stick, even to foil, but don't use grease, oil or spay.

Bake for 12 to 15 minutes.  You want them only slightly browned, for the "crust" will harden and thicken as they cool.  Once cooled, remove from foil lined sheet and serve.

Optionally:  You can provide a variety of dips.  Ranch dressing, BBQ sauce, Thousand Island dressing, Sour Cream & Chive dip, your favorite Hot Sauce, etc.  Toothpicks in each one, surprisingly, make them a little more attactive.


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