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Cheesy Sausage Balls

Photo: Randy Mayor; Styling: Lindsey Lower

 

Hands-on time 10 mins
Total time 30 mins
Yield

Serves 20 (serving size: 2 sausage balls)

To make ahead, cover and refrigerate unbaked balls up to 24 hours; or place in a heavy-duty zip-top plastic bag and freeze unbaked balls up to 1 month. Bake frozen balls at 375° for 22 to 25 minutes or until done.

Ingredients

  • 1 cup cooked quinoa, chilled
  • 1 tablespoon cornstarch
  • 1/4 teaspoon black pepper
  • 4 ounces reduced-fat sharp cheddar cheese, shredded (about 1 cup)
  • 1 pound reduced-fat pork sausage (such as Jimmy Dean)
  • Cooking spray

Nutrition Information

  • calories 85
  • fat 5.3 g
  • satfat 2.1 g
  • monofat 2.1 g
  • polyfat 0.5 g
  • protein 6 g
  • carbohydrate 3 g
  • fiber 0.0 g
  • cholesterol 17 mg
  • iron 0.0 mg
  • sodium 175 mg
  • calcium 53 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 5 ingredients in a bowl. Shape mixture into 40 (1 1/2-inch) balls. Place balls on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 18 minutes or until lightly browned and done.