Italian Cheese Balls
Yield -100 to 120 Balls
1 LB BULK ITALIAN SAUSAGE
1/2 LB PROVOLONE (Grated)
1/2 LB SHARP CHEDDAR CHEESE (Grated)
2 TBSP ROMANO CHEESE (Coarsely grated)
1 TBSP OREGANO LEAVES
1 TBSP FRESH GARLIC (Minced fine)
3 CUPS BISQUICK MIX
Combine all ingredients in a large stainless steel bowl. Roll the sausage mixture into small bite-sized balls. (About the size of large marbles). Arrange the balls on two parchment lined- half sized baking sheets. (If desired the pans can be wrapped in film and frozen.)
Preheat oven to 300F and bake uncovered for 20 minutes or until the balls have a golden brown crust. Remove from oven and cool for 10 minutes. Serve.
1 LB MONTEREY JACK CHEESE
1 -1/2 TBSP CHILI POWDER
2 TSP CUMIN
1/4 BUNCH CILANTRO (Chopped fine)
1/2 CUP SHALLOT BOTTOMS (Sliced fine)
1 - 6 OZ CAN GREEN CHILE PEPPERS (Chopped)
Substitute items 2 - 5 for the above items and your cheese balls will have a decidedly TexMex flavor.
Serve with Salsa or warmed Nacho Cheese Sauce.
The balls retain heat, so check by cutting one of the balls open and tasting before serving to your guest, serve with warmed Marinara Sauce (See Recipe).
These are a great crowd pleaser, they can be prepared in advance, frozen and be ready for when guest appear with out warning.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.