Comida Kraft
Recipe Box

Sausage Cheese Balls

4.1
(122) 102 Reviews
Prep Time
15
min.
Total Time
40
min.
Servings

48 servings

Turkey sausage, shredded Cheddar, all-purpose baking mix and half a cup of milk: That's all it takes to make these little potluck-perfect cheese balls.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix ingredients just until blended.
  • Roll into 1-inch balls. Place in single layer on rimmed baking sheet sprayed with cooking spray.
  • Bake 23 to 25 min. or until sausage is done and balls are lightly browned.

Substitute

Prepare using turkey breakfast sausage.

Make Ahead

Sausage mixture can be shaped into balls ahead of time. Refrigerate up to 24 hours. Bake as directed just before serving.

Servings

  • 48 servings

Nutritional Information

Serving Size 48 servings
AMOUNT PER SERVING
Calories 100
% Daily Value
Total fat 7g
Saturated fat 3g
Cholesterol 15mg
Sodium 230mg
Carbohydrate 5g
Dietary fiber 0g
Sugars 0g
Protein 4g
   
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • kathywool |

    i made this but was too dry..added more milk and recipe came out much better..too much cheese and baking mix to make balls..too dry added more milk much better...everyone loved them..

  • melinda3rsc |

    I made this for New Years Eve '12 party and tasted at home first...it was awful! all I could taste was bisquick, made a second batch that I added poultry season and minced onion and it was still too bisquikty...will try again because I think the combo of sausage and cheese should be good but need to find another binder maybe cornbread or reguloar stuffing mix.

  • RONIESE |

    Awesome recipe! These can be made a few days ahead and frozen. I always get lots of compliments on these. I use pork sausage and more milk than what the recipe calls for.

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