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!
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.
Keyword appitizer, breakfast sausage, buffet, gluten-free, ground sausage, hors d'oeuvres, italian sausage, keto, low carb, maple sausage, meatball sandwich, meatballs
Did you know? It’s likely that meatballs did not originate in Italy! Click here for some fun facts about meatballs!
Finely chop the cabbages and place in a large bowl. Sprinkle with salt and set aside. The salt will draw liquid out of the cabbage. Only a small amount of salt is needed.
Finely chop green onion and ginger. Set aside.
Place ground pork, eggs and ginger into a bowl and mix for 2 minutes.
Using your hands or cheesecloth, squeeze water out of cabbage and place into a clean bowl. Add green onions, pork mixture, sesame oil, red wine, soy sauce and olive oil. Mix together well.
Take one dumpling wrapper and place one tbsp filling in the center. Wet the edges of the wrapper with water and seal completely. The amount of filling and shape you fold it in is less important than ensuring that the edges are completely sealed so the filling doesn’t leak out. Continue until all the filling is gone.** For more in-depth instruction on rolling and pleating dumplings, check out this video!
Put a large pot of water on the stove and heat to boiling. While the water is heating, assemble the dipping sauce.
When water comes to a full boil, add about 20 dumplings. Bring water back to a full boil and add enough cold water to bring the pot down to a gentle boil. Cover pot and cook dumplings until they float to the top of the water, about 3-4 minutes. Continue adding cold water as necessary throughout cooking to keep water at a gentle boil.
Remove dumplings from water with a slotted spoon and serve with dipping sauce.
If preferred, dumplings can be cooked in an air fryer for 6 minutes instead of boiling them. Coat with cooking spray and air fry for 6 minutes. Allow a longer time for frozen dumplings.
*Because of the thin consistency of the dipping sauce, it’s often made in small bowls for each individual person or to share between two or three people.
**Dumplings are often served at gatherings and are traditionally assembled jointly by the group or family that are going to eat them. Try experimenting with different shapes and have fun putting them together with your guests!
10 servings, 270 calories per serving
Hack: Cooked or uncooked dumplings can be frozen for up to 3 months. Lay in a single layer on a cookie sheet, making sure the edges are not touching, and place in the freezer. Once they are frozen, package in freezer bags or containers for storage. Add 2 extra minutes to cooking time. As with fresh, frozen boiled dumplings are ready when they float to the top of the water.
Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.
Hack: Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Hack: For instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!
Cut cherry tomatoes into bite-sized pieces (halves or quarters depending on size). Chop basil.
Combine tomatoes, basil, garlic, balsamic reduction, salt and pepper in a bowl.
Serve immediately or refrigerate for up to 3 days.
6 servings, 10 calories per serving
Hack: Although bruschetta is known as an appetizer served on toasted bread, it’s also tasty when tossed with pasta (including this Bruschetta Chicken Pasta), over mashed or baked potatoes, with rice or served with eggs!
Hack: Bruschetta can be frozen for up to 8 months. While the thawed product will differ in texture from the fresh product, it will retain its flavor and is best used in cooked dishes.
Remove the outer skins of garlic, leaving only the skin that covers the cloves.
Cut ¼“ off the top of the garlic bulb so that all the cloves are exposed. Set upright on aluminum foil. Drizzle oil over the bulb, making sure that the tops of all the cloves have been covered. Seal tin foil over the bulb.
Bake for 40-60 minutes, until the bulb is soft. Remove from the oven and allow to cool.
Remove the bulb from the foil, turn it upside down and gently squeeze garlic from the skins into a small bowl.
Mix in cream cheese, salt, pepper and spices.
Allow to rest for at least one hour while flavors blend. Store leftovers in the refrigerator for up to 5 days.
Serving size: 2 tbsp, 105 calories per serving
Hack: For a more dip-like texture, substitute ½ of the cream cheese for sour cream
