Sausage Cheddar Balls Recipe

Back to Sausage-Cheddar Balls

All Reviews for Sausage-Cheddar Balls

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 45

Sausage-Cheddar Balls

Ingredients

Ingredient Checklist

1 1/4 cups all-purpose flour

1/2 teaspoon coarse salt

1/4 teaspoon ground pepper

1/2 teaspoon cayenne pepper

1 1/2 teaspoons baking powder

2 cups grated cheddar (1/2 pound)

1 pound bulk breakfast sausage

1/2 large yellow onion, grated on large holes of a box grater

3 tablespoons unsalted butter, melted

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 45

Sausage-Cheddar Balls

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes 45

Recipe Summary

Yield: Makes 45

Makes 45

Sausage-Cheddar Balls

Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons baking powder
2 cups grated cheddar (1/2 pound)
1 pound bulk breakfast sausage
1/2 large yellow onion, grated on large holes of a box grater
3 tablespoons unsalted butter, melted

Directions

Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.

Reviews (12)

Add Rating & Review

1271 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Load More Reviews

Reviews (12)

Add Rating & Review

1271 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

1271 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

1271 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

1271 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
199
4 star values:
365
3 star values:
429
2 star values:
225
1 star values:
53

Martha Stewart Member

Rating: Unrated

06/13/2015

                I used green onions instead of regular...love this recipe!

Martha Stewart Member

Rating: Unrated

04/20/2013

                Fantastic!  We loved these.

Martha Stewart Member

Rating: Unrated

01/04/2013

                These are FANTASTIC. My husband sang a little song because he loved them so much. Alterations to add flavor: use hot sausage instead of regular, a red onion instead of yellow and 1/2 teaspoon of pepper instead of 1/4!

Martha Stewart Member

Rating: Unrated

12/09/2012

                These are great! Make sure you season them well and use sharp cheddar for extra flavor. I make a gluten free version substituting the flour for a gluten free flour mix. They are best eaten while they are hot. I've never had any left overs, so I'm sure how they'd fare the day after.

Martha Stewart Member

Rating: Unrated

12/06/2012

                Not that great. Made these for Thanksgiving. Looked great. Smelled delicious, but tasted bland.

Martha Stewart Member

Rating: Unrated

06/23/2012

                a party classic

Martha Stewart Member

Rating: Unrated

12/10/2011

                When I want to make these in advance, I roll out the balls  the day before I want them, & put the whole sheet pan in the fridge.  Then bake them the next day when I want to serve them.  And they don't have to be served Immediately... you can bake them 30 min before your guests arrive & that will allow you time to wash up.  (Also, I use the bisquick recipe w/ Jimmy Dean hot sausage & sharp cheddar cheese... that's the 1980s version:)

Martha Stewart Member

Rating: Unrated

12/09/2011

                Made these for samples before Christmas. Very tasty and family liked them. I  put the rest on cookie sheets in the freezer and then put them in plastic bags for later use.Has anyone tried this should I bake @ 350 and not 400 to give the meatballs time to cook through. Will make these again and nice to have something in the freezer for unexpected visitors. Thanks for the recipe .

Martha Stewart Member

Rating: Unrated

12/06/2011

                Easier Recipe that my family has made for years:  1 lb sausage, 2 cups bisquik, 1 cup shredded sharp cheddar cheese. Knead ingredients until well combined and form into small balls. Bake at 400 for 8-10 min or until golden brown.

Martha Stewart Member

Rating: Unrated

11/30/2011

                question: could these be made in advance and frozen then baked right before serving?

Martha Stewart Member

Rating: Unrated

11/29/2011

                sbaasman, yes, break up the sausage first. i bought bulk sausage, without casings, but if yours has casings, remove them. hope this helps!

Martha Stewart Member

Rating: Unrated

11/29/2011

                Question? Do you break up the saucage first, like remove the casting?

Martha Stewart Member

Rating: Unrated

06/13/2015

                I used green onions instead of regular...love this recipe!

Rating: Unrated

04/20/2013

                Fantastic!  We loved these.

Rating: Unrated

01/04/2013

                These are FANTASTIC. My husband sang a little song because he loved them so much. Alterations to add flavor: use hot sausage instead of regular, a red onion instead of yellow and 1/2 teaspoon of pepper instead of 1/4!

Rating: Unrated

12/09/2012

                These are great! Make sure you season them well and use sharp cheddar for extra flavor. I make a gluten free version substituting the flour for a gluten free flour mix. They are best eaten while they are hot. I've never had any left overs, so I'm sure how they'd fare the day after.

Rating: Unrated

12/06/2012

                Not that great. Made these for Thanksgiving. Looked great. Smelled delicious, but tasted bland.

Rating: Unrated

06/23/2012

                a party classic

Rating: Unrated

12/10/2011

                When I want to make these in advance, I roll out the balls  the day before I want them, & put the whole sheet pan in the fridge.  Then bake them the next day when I want to serve them.  And they don't have to be served Immediately... you can bake them 30 min before your guests arrive & that will allow you time to wash up.  (Also, I use the bisquick recipe w/ Jimmy Dean hot sausage & sharp cheddar cheese... that's the 1980s version:)

Rating: Unrated

12/09/2011

                Made these for samples before Christmas. Very tasty and family liked them. I  put the rest on cookie sheets in the freezer and then put them in plastic bags for later use.Has anyone tried this should I bake @ 350 and not 400 to give the meatballs time to cook through. Will make these again and nice to have something in the freezer for unexpected visitors. Thanks for the recipe .

Rating: Unrated

12/06/2011

                Easier Recipe that my family has made for years:  1 lb sausage, 2 cups bisquik, 1 cup shredded sharp cheddar cheese. Knead ingredients until well combined and form into small balls. Bake at 400 for 8-10 min or until golden brown.

Rating: Unrated

11/30/2011

                question: could these be made in advance and frozen then baked right before serving?

Rating: Unrated

11/29/2011

                sbaasman, yes, break up the sausage first. i bought bulk sausage, without casings, but if yours has casings, remove them. hope this helps!  


                    
                Question? Do you break up the saucage first, like remove the casting?

All Reviews for Sausage-Cheddar Balls

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Sausage-Cheddar Balls

of Reviews

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Positive

Least Positive

Newest

Gallery#

Recipe Summary#

Ingredients#

#

#

#

Gallery

Recipe Summary

Ingredients