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  • Prep
    10 min
  • Total
    25 min
  • Servings
    6 (approximately 30 balls)

Sausage Cheese Balls with Sundried Tomato Dipping Sauce

Ingredients

For the sausage cheese balls

  • 500 g (approximately 1 lb.) sausage meat (Italian, Toulouse, etc.)
  • 1 egg, beaten
  • 375 ml (1 ½ cups) pancake mix (such as Bisquick)
  • 2 green onions, chopped
  • 1L (4 cups) Armstrong Triple Cheddar Shredded Cheese

 

For the sundried tomato dipping sauce

  • 125 ml (1/2 cup) sour cream
  • 60 ml (1/4 cup) mayonnaise
  • 30 ml (2 tbsp.) sundried tomato pesto
  • 30 ml (2 tbsp.) fresh basil, chopped

 

Directions

  1. Preheat oven to 190°C (375°F).

For the sausage cheese balls

  1. In a bowl, mix together all the ingredients using your hands. Roll into 2-inch balls and place on a baking sheet lined with parchment paper. Prior to serving, cook in the centre of the oven for approximately 15 minutes.

For the sundried tomato dipping sauce

  1. While the balls are cooking, combine all the ingredients for the dipping sauce in a bowl. Serve the balls with the dipping sauce.

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