Sausage Balls: No Greasy Puddles Ever
fromkitchen20.comkitchen20.com/recipes/perfect-sausage-balls-recipe
Master the perfect sausage balls! This guide solves the greasy puddle issue using cream cheese for structurally sound, melt-in-your-mouth Bisquick sausage balls.
Ingredients
Instructions
Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat to ensure even browning and prevent sticking.
In a large mixing bowl or stand mixer fitted with a paddle attachment, combine the ground pork sausage, softened cream cheese, garlic powder, dried parsley, and cayenne pepper.
Gradually incorporate the baking mix and the shredded cheddar cheese. Mix until the dough is cohesive and no dry streaks of flour remain; the dough should be tacky but capable of holding its shape.
Using a 1-tablespoon cookie scoop, portion the dough into 1-inch rounds. Roll each portion between your palms to create a smooth sphere and place on the prepared baking sheet, spaced 1 inch apart.
Bake for 20 to 22 minutes until the sausage balls reach a deep golden brown and the cheese is bubbling. Serve warm.
Nutrition
- Calories
- 130 kcal
- Fat Content
- 9.5 g
- Fiber Content
- 0.1 g
- Sugar Content
- 0.2 g
- Sodium Content
- 271 mg
- Protein Content
- 6.2 g
- Cholesterol Content
- 26 mg
- Carbohydrate Content
- 4.8 g
- Saturated Fat Content
- 5.4 g
