SAUSAGE BALLS
Sausage balls are a classic party appetizer for a crowd and they couldn't be simpler--just mix, shape and bake. We've included thinly sliced scallions in our version for subtle onion flavor and a touch of color.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 40 balls
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
- Combine the sausage, baking mix and scallions if using in a large bowl and gently knead with your hands until the baking mix is fully incorporated. Add the Cheddar and continue to mix until the cheese is evenly distributed.
- Using a tablespoon to scoop, divide the mixture into walnut-size pieces and shape into balls with your hands. Arrange on the lined baking sheets about 2 inches apart, about 20 balls per baking sheet.
- Bake until the sausage balls are golden brown and cooked through, about 26 minutes. Serve warm or at room temperature.
PORK SAUSAGE AND PROVOLONE SLIDERS
Steps:
- Drizzle a baking dish with some oil. Set aside. Preheat a double-burner cast-iron griddle over medium-high heat.
- Add the fennel seeds, ground pepper and crushed red pepper to a high-sided saute pan and toast over medium heat, about 3 minutes. Add the toasted spices to a mortar and pestle and grind until ground. Add this spice mixture to a medium bowl with the ground pork. Add the parsley and provolone to the bowl and gently but thoroughly combine. Form into 1 1/3-ounce meatballs (or 12 portions) and add to the greased baking dish. Once all the meatballs are formed, with greased hands, individually smash the meatballs in your hand and directly add to the preheated griddle. Cook until charred on both sides, about 5 minutes total. Repeat with the remaining meatballs.
- Add the cooked patties to the toasted rolls and top each patty with pickled onions. Enjoy!
EASY SAUSAGE CHEESE BALLS
These are great for appetizers or for breakfast! Sausage cheese balls may be frozen before or after baking.
Provided by Michelle
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 25m
Yield 36
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together, and shape mixture into walnut-sized balls. Place on a foil-lined cookie sheet.
- Bake for 12 to 15 minutes. Serve hot.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 7.5 g, Cholesterol 21.8 mg, Fat 9.4 g, Protein 5.5 g, SaturatedFat 4.5 g, Sodium 354.5 mg, Sugar 0.5 g
ITALIAN SAUSAGE AND PROVOLONE SKEWERS
My husband made sausage and veggie kabobs when we didn't have buns to make classic sausage bombers. Grill 'em up, then add cheese cubes. -Cindy Hilliard, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut onion and peppers into 1-in. pieces; place in a large bowl. Add tomatoes, oil, pepper and salt; toss to coat. On 16 metal or soaked wooden skewers, alternately thread sausage and vegetables., Grill, covered, over medium heat 8-10 minutes or until sausage is heated through and vegetables are tender, turning occasionally. Remove kabobs from grill; thread one cheese cube onto each kabob.
Nutrition Facts : Calories 220 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 682mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges
SAUSAGE BALLS RECIPE
These sausage balls are a cinch to make, packed with flavor, and a popular party food. This quick and easy recipe will soon become a party favorite.
Provided by Cassie Johnston
Categories Appetizers
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F.
- Either in the bowl of a stand mixer or in a large bowl with an electric mixer, combine the shredded cheese, breakfast sausage, baking mix, chives, garlic powder, and cayenne pepper.
- Mix together until it forms a thick dough/paste. If the mixture seems too crumbly or thick, add in the milk, a couple tablespoons at a time, until it can be formed easily into balls.
- Roll the dough into balls about the size of a golf ball-between 1 1/2 and 2 inches in diameter.
- Place the balls on an ungreased cookie sheet an inch apart. Repeat with the remaining dough.
- Bake sausage balls in preheated oven for 20 to 25 minutes, or until the balls are golden brown.
Nutrition Facts : Calories 158 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 11 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1 ball, Sodium 343 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
EASY SAUSAGE & PROVOLONE BALLS
Make and share this Easy Sausage & Provolone Balls recipe from Food.com.
Provided by krazynthekitchen
Categories < 60 Mins
Time 55m
Yield 48 serving(s)
Number Of Ingredients 5
Steps:
- 1.
- Heat oven to 375F.
- Line 15x10x1 inch baking pan with foil.
- Spray foil with nonstick cooking spray.
- 2.
- In food processor bowl with metal blade, combine sausage, pancake mix, and basil; process just until combined.
- Add cheese and onions; process with on/off pulses to blend.
- Shape into 1-inch balls; place in spray foil lined pan.
- 3.
- Bake at 375 F.
- for 10 to 15 minutes or until meatballs are no longer pink in center.
- Serve warm with cocktail toothpicks.
Nutrition Facts : Calories 49.5, Fat 4.2, SaturatedFat 1.9, Cholesterol 10.4, Sodium 110.6, Carbohydrate 0.2, Protein 2.6
SAUSAGE-PROVOLONE PATTIES WITH FRIED EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put the bacon in a medium saucepan and fill with water. Bring to a simmer over medium heat and cook 20 minutes; drain, rinse under cold water and pat dry. Combine the bacon, pork tenderloin, wine, garlic, parsley, sage, red pepper flakes, sugar, 1/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; toss to combine. Cover and refrigerate at least 1 hour and up to 4 hours. Transfer the pork mixture to a food processor and pulse until coarsely chopped. Transfer to a bowl and stir in the cheese. Form into 8 to 10 patties, about 2 inches wide and 1/2 inch thick. Put on a plate, cover and refrigerate at least 1 hour. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the sausage patties and cook until browned on both sides, 8 to 10 minutes. Transfer to a plate and tent with foil to keep warm. Crack the eggs into the hot skillet, season with salt and pepper and fry until just set, 2 to 3 minutes. Serve with the sausage patties.
SAUSAGE AND PROVOLONE QUICHE
Provolone cheese provides the dominant flavoring in this recipe, so select the variety carefully, according to your taste preferences. If you like a sharper taste, err toward provolone piccante; if you're in the mood for mild, provolone dolce is the way to go. The inclusion of sausage makes this quiche a great breakfast selection.
Yield Makes one 9-inch pie, 6 to 8 slices (level: moderate)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
- To prepare the filling, melt the butter in a medium skillet over high heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions across the bottom of the pie shell.
- Remove the outer skin from the sausage by lightly cutting each sausage down the middle and then peeling off the casing. Place the sausages in a baking sheet and bake for approximately 30 minutes, or until they are thoroughly cooked. When you have finished cooking the sausages, increase heat to 425°F to let the oven preheat for the pie. Let the sausages cool, and then cut them into 1/2-inch pieces. Evenly distribute the sausages over the onions. Cover the sausages with a layer of evenly distributed provolone slices. Sprinkle the parsley over the provolone layer.
- In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, sausages, provolone, and parsley.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F, and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
- Cooked Sausage and Provolone Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.
ITALIAN SAUSAGE AND PROVOLONE BALLS
Make and share this Italian Sausage and Provolone Balls recipe from Food.com.
Provided by HappyMommy1422
Categories Pork
Time 35m
Yield 48 sausage balls
Number Of Ingredients 5
Steps:
- Heat oven to 375F. Line a 15/10/1 inch baking pan with foil.
- Spray foil with nonstick cooking spray.
- In food processor bowl with the metal blade attached, combine sausage, biscuit mix and basil and process until just combined.
- Add cheese and onions.
- Pulse to blend.
- Shape mixture into 1-inch balls and place on foil-lined pan.
- Bake for 10-15 minutes or until meatballs are no longer pink.
Nutrition Facts : Calories 62.9, Fat 4.8, SaturatedFat 2.1, Cholesterol 11, Sodium 149.3, Carbohydrate 1.8, Fiber 0.1, Sugar 0.3, Protein 3
ITALIAN SAUSAGES WITH PROVOLONE
Here's an easy recipe everyone will rave about. These tangy sausages with their pepper and onion topping will go quickly. Better make a double batch! -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, brown sausages in batches in oil. Drain. Transfer to a 5-qt. slow cooker. Add the peppers, onions and salad dressing. Cover and cook on low for 4-5 hours or until a thermometer reads 160° and vegetables are tender., Place sausages and cheese in buns; using a slotted spoon, top with pepper mixture.
Nutrition Facts : Calories 543 calories, Fat 31g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 1267mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.
More about "easy sausage provolone balls food"
HOW TO MAKE SAUSAGE BALLS: THE EASIEST, TASTIEST RECIPE
From thekitchn.com
Estimated Reading Time 6 mins
30 MIN • SARAH’S EASY SAUSAGE BALLS • LOAVES AND DISHES
CHEESY SLOW COOKER SAUSAGE BALLS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY HOMEMADE SAUSAGE ROLLS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
EASY SAUSAGE BALLS - HOUSE OF NASH EATS
From houseofnasheats.com
23 EASY PASTA RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
AMAZING SAUSAGE BALL RECIPE! EASY APPETIZERS | SUPER BOWL FOODS
From lovetoeatblog.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
ITALIAN SAUSAGE AND PROVOLONE BALLS – RECIPEFUEL | RECIPES, MEAL …
From recipefuel.com
BEST SAUCY SAUSAGE MEATBALLS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
EASY SAUSAGE & PROVOLONE BALLS – RECIPEFUEL | RECIPES, MEAL PLANS, …
From recipefuel.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love