Oh that Paula Deen. I think her recipes just might be fool proof. (Yes, and often full of butter.) I needed to bring an appetizer to a New Year’s Eve celebration and was looking for something new to bring when I stumbled across this recipe from Paula’s Southern Cooking Bible. It was featured in an article about the cookbook, a cookbook I might just have to buy considering how yummy this appetizer turned out. I made one little change and contrary to the name, they had just a little bit of kick – not very spicy. Kids and adults alike came back for seconds (and thirds).
Make these for this weekend’s bowl games or NFL playoffs or college basketball games or just because they’re so good darn it!
Sizzling Jalapeno Sausage Balls
3 cups Bisquick
1 bag of shredded sharp cheddar cheese
1 pound mild Italian turkey sausage, squeezed from the casings
3 tablespoons cold butter, diced
1 jalapeno pepper, seeded and diced
1. Knead it all together in a large bowl, adding a bit more water if the mixture is too dry and won’t stick together.
2. Form into 1 inch balls and place on a greased cookie sheet. Bake at 375 degrees for 20-25 minutes.
3. Serve with this easy dipping sauce: 1 cup mayo and 1 TB Dijon mustard, whisked together.
Notes: Paula used regular sausage and had to drain her meatballs on paper towels. I used turkey sausage and they weren’t the least bit greasy. Recipe makes approx 4 dozen – unless you have better self control than I do and make these uniformly small – Paula gets another dozen out of it.