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Zesty Sausage Cheese Balls

Appetizer success! Jimmy Dean® Hot Pork Sausage with sharp cheddar and jalapeño peppers create a zesty party favorite.

Zesty Sausage Cheese Balls

Average Customer Ratings

Zesty Sausage Cheese Balls is rated 4.4 out of 5 by 10.
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Prep Time:25 minutes
Cook Time:15 minutes 40

Ingredients

  • 1 pkg. Jimmy Dean® Premium Pork Hot Roll Sausage
  • ¾ cup all-purpose baking mix
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • ¼ cup finely chopped onion
  • ¼ cup seeded, finely chopped fresh jalapeño peppers
  • 1 large clove garlic, minced
  • ½ teaspoon chili powder
  • ⅛ teaspoon cayenne pepper (optional)

Directions

  1. Preheat oven to 375°F. Mix all ingredients in large bowl just until blended. Shape into 36 (1-inch) balls.
  2. Place in 2 lightly greased baking pans.
  3. Bake 12-14 minutes or until done (160°F).
  4. Serve with toothpicks, if desired.

Cook’s Tips:

Stove-Top Variation: Do not preheat oven. Mix ingredients and shape into balls as directed. Cook half the sausage balls in large skillet over medium heat 15-17 minutes or until done (160°F), turning frequently. Remove from skillet; place in single layer in shallow pan to keep warm. Repeat with remaining sausage balls.)

Serve with toothpicks, if desired.)

Flavor Variations:)

Spicy Sausage-Cranberry Cheese Balls: Substitute 1 cup dried cranberries , 1 cup chopped pecans and ¼ teaspoon nutmeg for onion, jalapeno peppers, garlic powder, chili powder and cayenne pepper; continue as directed above.)

Italian-Style Sausage Cheese Balls: Substitute 1 pkg. Jimmy Dean Premium Pork Original Roll Sausage for Premium Pork Hot Roll Sausage, 2 cups mozzarella cheese, 1 cup packed fresh spinach leaves, ¼ cup grated Parmesan cheese, ¼ cup finely chopped red bell pepper, 1 large garlic clove, minced and ½ teaspoon dried oregano for onion, jalapeno peppers, garlic powder, chili powder and cayenne pepper; continue as directed above.)

Make Ahead: Sausage balls can be shaped ahead of time and frozen. When ready to serve, heat oven to 375°F. Place frozen balls on lightly greased baking sheet. Bake 16-18 minutes or until done (160°F).)

Note: It is easiest to mix the sausage mixture using your hands. Mix just until the dry ingredients are incorporated.)

Yield

18 servings (2 balls each)

Rated 4 out of 5 by from Party/Office Appetizer This recipe (with my own spice changes) is such a big hit. I have taken it to the office (even breakfast) and to parties. They disappear. I use honey mustard or ranch dressing sauces for dipping. I have also used gluten free biscuit.
Date published: 2016-09-02
Rated 4 out of 5 by from To: not pleased "are you kidding me" It's a shame that you had a bad experience with sausage balls. I, too, have had the same experience. Here's my tip (Most recipes don't include this): your sausage must be room temperature. I also bring my cheese to room temperature as well. They will be nice and moist and, no, you don't need a binder. Give it another try. You won't regret it!
Date published: 2016-12-25
Rated 5 out of 5 by from Delicious even when crispy! I made the Italian version, only going ahead and using onion instead of bell pepper, and popped it into the oven. The bottoms started to burn, so I pulled them out early, gave them a flip, and put them back in. The bottoms were rather..blackened, and at first I was disappointed, till I munched them. Oh, dear! Yummy! Crispy sausage! Next time, I'm doing it in the skillet.
Date published: 2016-10-01
Rated 5 out of 5 by from It's a hit! I make these for every family Thanksgiving and Christmas get-together. A double batch never makes it through the evening. Serve with Taco sauce for dipping, although not necessary.
Date published: 2016-11-03
Rated 5 out of 5 by from response to 'are you kidding me?' suggestion to make incorporation of ingredients easier: first grate your (room temp is best) cheese into the large bowl, add the baking mix and toss together; then add the (room temp) sausage and,using hands (gloves if you choose) to knead the mixture together - should take about 5-7 minutes. believe it or not, this WILL come together, then form the balls and bake as directed.
Date published: 2017-01-03
Rated 1 out of 5 by from are you kidding me? This recipe did not work. You can't make a meatball without binder such as egg or water or milk. The whole thing kept falling apart especially after you add the dry baking mix ingredients. Maybe I did something wrong but I don't think so ( I've made plenty of meatballs). To good to be true to easy to be true.
Date published: 2016-11-21
Rated 5 out of 5 by from Balls Be Gone Used the regular pork Jimmy Dean and left out the jalapeno and added an extra four minutes to the cook time, but that didn't matter -- the balls be gone in no time.
Date published: 2016-12-11
Rated 5 out of 5 by from Really Yummy! these were so good! I doubled the recipe and needing more to bind it all together. I did add one egg and cooked the same and they turned out amazing. Lots of requests for the recipe. I did make the night before and then reheat in the crock pot on low. Worked like a charm!
Date published: 2016-12-28
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