Easy Cheesy Sausage Balls

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

Cheesy Sausage Balls

(Courtesy: Penny Jacques)
Course Appetizer
Servings 4 balls
Calories 300 kcal

Ingredients
  

  • 16 oz breakfast sausage
  • ½ cup cheddar cheese, grated
  • ½ cup cream cheese, softened
  • ¼ cup coconut flour
  • 1 egg
  • ½ tsp salt

Instructions
 

  • 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!

Suggestion:  Serve these sausage balls with fresh whole cranberry sauce or honey mustard dipping sauce.

Meatballs and Cabbage

Meatballs and cabbage is a quick and easy one-skillet meal that’s sure to be a crowd-pleaser! Make it gluten-free by using rolled oats in the meatballs instead of bread crumbs.

Meatballs and Cabbage
Meatballs and Cabbage

Meatballs and Cabbage

 

1 tbsp olive oil

1 medium onion, chopped

2 stalks celery, chopped

1 clove garlic, minced (1 tsp)

1 (14 oz) can chopped tomatoes

1 tbsp brown sugar

1 tbsp red wine vinegar

1 tsp beef bouillon powder

Salt and pepper to taste

8 Best Italian Meatballs*

6 cups coarsely chopped green cabbage (1¼ lb)

Parmesan cheese, grated (optional)

 

Heat oil over medium heat in a heavy skillet.  Add onions and celery and cook, stirring occasionally, until soft and translucent (5-7 minutes).  Add garlic and saute until fragrant, about 1 minute.

Mix together tomatoes, brown sugar, vinegar and beef bouillon powder.  Pour into the skillet and add the meatballs.

Cover with cabbage and cook for 30-40 minutes until cabbage is tender and meatballs are cooked to an internal temperature of 160℉.  Turn cabbage and meatballs gently and occasionally to ensure even cooking.

Sprinkle with parmesan cheese, if desired, and serve immediately.

 

*To make this recipe gluten-free, use the gluten-free version option of the meatball recipe.

 

2 servings, 480 calories per serving

 

Hack:  Refrigerate leftovers for up to 5 days or freeze in serving-sized portions for up to 3 months.

Hack:  Check the produce department for loose celery stalks.  If you don’t see them, ask a clerk if they’re available.

Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

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: Use leftover green cabbage to make Andouille Sausage With Fried CabbageHomemade Chinese Dumplings or Simple Healthy Coleslaw!

Tangy Sweet and Sour Meatballs

There are plenty of people who have strong opinions on pineapple in hot dishes (my children included) but I love it in these tangy sweet and sour meatballs!

Tangy Sweet and Sour Meatballs

Tangy Sweet and Sour Meatballs

Course Main Course
Servings 3
Calories 560 kcal

Ingredients
  

  • ¼ cup water
  • 3 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • ½ cup brown sugar
  • 3 tbsp cornstarch
  • 2 tbsp olive oil
  • 9 meatballs (thawed)
  • 1 cup pineapple juice
  • 1 each red, orange and green pepper, cut in 1” pieces
  • 1 can crushed pineapple, drained (8 oz)

Instructions
 

  • Mix water, vinegar, soy sauce brown sugar and cornstarch in a bowl.  Set aside.
  • Heat olive oil in a heavy pan.  Add meatballs and brown on all sides.
  • Pour in pineapple sauce and simmer meatballs, uncovered, for 10 minutes. 
  • Add peppers and pineapple. Simmer, uncovered, for 20 minutes or until the meatballs have an internal temperature of 165℉.  Stir occasionally but gently so meatballs don’t break up. 
  • Add cornstarch mixture and heat until sauce thickens.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze leftovers in serving-sized portions for up to 3 months.
Keyword easy, fast and easy, ground beef, meatballs, one pan meal, one pan recipe, one skillet meal, pineapple, quick and easy, sweet and sour

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:  Serve this over easy herbed Jasmine rice!

Leftover Turkey Meatballs

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

Leftover Turkey Meatballs

Course Appetizer, Main Course
Servings 2
Calories 220 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword ground turkey, homemade meatballs, leftover turkey, leftovers, meatballs, turkey

Always store and use leftovers safely!

Suggestion:  These this in homemade spaghetti sauce!

Homemade Best Italian Meatballs

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

Course Main Course
Servings 4 meatballs
Calories 258 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword gluten-free meatballs, ground beef, homemade meatballs, Italian cuisine, Italian food, Italian meatballs, meatballs, pasta, spaghetti

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!

error

Enjoy this blog? Please spread the word :)

Follow by Email
YouTube
YouTube
Pinterest
Pinterest
fb-share-icon
LinkedIn
LinkedIn
Share
Instagram