Sausage Cheese Balls Grammie's Recipe (Leota Berniece Walker Rice)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 cup milk
- 1/2 teaspoon dried parsley
- 1/2 cup grated parmesan
- 3 cups bisquick
- 1 lb uncooked pork sausage
- 4 cups shredded cheddar
- 1/2 teaspoon dried rosemary leaves, crushed
- bbq or chili sauce for dipping optional
- Carbohydrate 111.587095002293 g
- Cholesterol 150.430000005072 mg
- Fat 72.5607975016485 g
- Fiber 3.56599983930588 g
- Protein 53.2516250016332 g
- Saturated Fat 36.0239217509459 g
- Serving Size 1 1 Serving (480g)
- Sodium 3254.70900002029 mg
- Sugar 108.021095162987 g
- Trans Fat 4.02382250019176 g
- Calories 1320 calories
Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan or shallow casserole dish. n large bowl, stir together all ingredients except barbecue sauce, using hands or spoon (I find using my hands is easier). Shape mixture into 1-inch balls. Place in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping (they have enough flavor on their own and don't need a sauce). If you want to make ahead: Cover and refrigerate unbaked balls up to 24 hours. Bake as directed. Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown. Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through. Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.
