These cheesy sausage balls make great hors d’oeuvres or appetizers. They would also be a welcome addition to any buffet table. Use any leftovers for a tasty sandwich!
Cheesy Sausage Balls
(Courtesy: Penny Jacques)
- 16 oz breakfast sausage
- ½ cup cheddar cheese, grated
- ½ cup cream cheese, softened
- ¼ cup coconut flour
- 1 egg
- ½ tsp salt
Preheat oven to 400℉. Line a baking sheet with parchment paper.
Put all ingredients in a large bowl and mix thoroughly. Shape into 30 balls.
Bake the balls for 15-20 minutes or until the internal temperature reaches 160℉.
Hack: Mix things up by using maple or Italian flavored sausage.
Hack: These balls can be made up in advance and stored, cooked or uncooked, for up to 4 days in the refrigerator.
Hack: Lay sausage balls, cooked or uncooked, in a single layer on a baking sheet and place in freezer until solid. Transfer to a freezer bag or airtight container and store in the freezer for up to 4 months.
Did you know? It’s likely that meatballs did not originate in Italy! Click here for some fun facts about meatballs!
Suggestion: Serve these sausage balls with fresh whole cranberry sauce or honey mustard dipping sauce.
Leftover turkey meatballs are a unique, quick and easy way to use up uneaten remnants from a meal. I’ve used turkey but you can use any meat you have leftover!
Leftover Turkey Meatballs
- 1 cup cooked turkey
- ¼ cup bread crumbs
- 1 egg
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried sage
- ½ tsp dried parsley
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegetable broth
- 1 tbsp vegetable oil
Pulse turkey in a blender or food processor until finely shredded.
Place turkey into a small mixing bowl and add bread crumbs, egg, garlic powder, onion powder, sage, parsley, salt, pepper and vegetable broth.
Mix well and shape into 6 meatballs.
Heat oil over medium heat in a heavy skillet or wok. Brown meatballs, turning frequently, for about 10 minutes or until the internal temperature reaches 160℉.
Hack: Leftover turkey can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Always store and use leftovers safely!
Suggestion: These this in homemade spaghetti sauce!
In my book, nothing says comfort food like a nice plate of spaghetti with these: the best Italian meatballs ever! I’ve skipped the pan browning to it simple.
Best Italian Meatballs
- ½ cup Italian style bread crumbs*
- ¼ cup milk
- 1 lb 85% ground beef
- 1 onion, finely diced
- 1 egg
- 2 cloves garlic, minced (2 tsp)
- 1 tsp Worchestershire sauce
- ¼ tsp red pepper flakes
- 1 tsp Italian seasoning
- 1 tbsp grated Parmesan cheese
- ½ tsp salt
- 1 tsp black pepper
Soak crumbs in milk for 20 minutes.
Mix all ingredients in a bowl until well blended.
Shape meatball mixture into 24 balls (1 ½“ each).
*For gluten-free meatballs, use old-fashioned rolled oats instead of bread crumbs.
Cooking Method #1: Drop meatballs one at a time into the sauce, soup or other cooking liquid and simmer gently for 30-35 minutes or until internal temperature reaches 160͒. Do not stir for the first 10 minutes to allow meatballs to set. Stir gently and occasionally after that.
Cooking Method #2: Bake uncovered in at 400͒ for 15-20 minutes or until internal temperature reaches 160͒.
Hack: Place cooked or uncooked meatballs in a single layer on cookie sheet and place in freezer until solid. Seal in a freezer bag or container and store in the freezer for future use.
Did you know? Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!
Suggestion: Substitute meatballs for the sausage in this spaghetti sauce!