Fall Sausage Balls
Sausage balls are a total classic in the southern potluck scene. When I was in college there was never a potluck event without them.
And for good reason. They taste great!
In terms of ingredients they are pretty basic: sausage, Bisquick and, cheese. Nothing fancy by any means.
But I knew the recipe had way more potential.
First, I knew that I wanted to make a recipe that could accommodate all the food allergies in my family. That means no gluten and no poultry.
Second, I wanted to give a seasonal spin so that I could be used as a holiday appetizer!
And this is what I came up with!
Straight out of the oven these sausage balls are crispy and so, so flavorful.
They have the essence of the original with all the fall and winter flavors we love. These are great served fresh from the oven plain with a little cup of toothpicks.
But you could also cook these, freeze them and then throw them in a crockpot with a Swedish meatball sauce for an easy make ahead appetizer!
Supplies and Tools
Mixing bowl
Kitchen Scoop or Tablespoon Measure
Measuring spoons
Cookie Sheet
Aluminum Foil
Techniques
Mix
Measure
Scoop
Bake
Ingredients
1 cup, flour
1 ½ tsp, baking powder
½ tsp, pepper
½ tsp, salt
½ tsp, garlic powder
½ tsp, paprika
1 tsp, onion powder
1 tsp, dried parsley
2 tsp, fresh chopped sage
2 tsp, olive oil
2 Tbs, melted butter
8 oz, grated parmesan
1 lb, breakfast sausage or sage sausage
Instructions
Preheat oven to 400F degrees.
Melt butter.
Cover a cookie sheet with foil.
Mix all ingredients together in a mixing bowl using your hand until well combined. (You could use a mixer if you want, but I’d rather wash my hands than any more dishes!)
Using a kitchen scoop or a tablespoon measure, create little meatballs and place them on the cookie sheet. I got about 50 balls.
Place in hot oven and bake for 20 minutes or until the meatballs have an internal temperature of 165F.
Remove from sheet pan to a serving platter or cooling rack to cool before freezing.
Serve with toothpicks and enjoy!
Ingredient Substitutions and FAQs
Flour - You can use regular all purpose flour or a gluten free all purpose flour for this recipe. It’s a binder and doesn’t affect the texture of the final product!
Onion Powder - I make my own chive powder from my garden during the summer months, so I used that instead.
Paprika - You can use regular paprika, hot, sweet, or smoked in this recipe.
Parmesan - You can use shredded or grated parmesan. You can also use asiago or Romano cheese in place of the parmesan.
Sausage - The traditional sausage ball uses breakfast sausage. But if you have sage sausage or mild/spicy Italian sausage, that’ll work, too!