They looked terrific, they tasted okay. I made them using Jimmy Dean regular sausage and only 2.5 c baking mix. They really need, in my opinion, a much spicier sausage and less baking mix. I tried cooking one first, just to see what they tasted like (before I took them to a party) and I think the 400 degree oven was a big hot so when I cooked the rest I turned the oven down to 375 and that was fine. I'll be making them again with the next set of alternations. I started giving them three stars but decided on four for presentation!
Photo: Oxmoor House
Beware--these goofy sausage balls stare back!
Yield: Makes about 4 1/2 dozen Monster Eyes (serving size: 1 monster eye)
More From Oxmoor House
Amount per serving
- Calories: 54
- Calories from fat: 57%
- Fat: 3.4g
- Saturated fat: 1.4g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.3g
- Protein: 2.6g
- Carbohydrate: 3.7g
- Fiber: 0.3g
- Cholesterol: 9mg
- Iron: 0.3mg
- Sodium: 176mg
- Calcium: 55mg
- 3 cups all-purpose baking mix
- 1 pound ground mild or hot pork sausage
- 1 (10-ounce) block extra-sharp Cheddar cheese, shredded (we used Cracker Barrel)
- 54 small pimiento-stuffed olives
- 1. Preheat oven to 400°.
- 2. Combine baking mix, sausage, and cheese in a big bowl. Stir with a wooden spoon until blended.
- 3. Shape sausage mixture into 1-inch balls, and place on lightly greased baking sheets. Press 1 olive deeply into each ball. Reroll using the palms of your hands if you need to reshape. Bake at 400° for 22 minutes or until lightly browned. Remove baking sheets from the oven using oven mitts.
- Make-Ahead Tip: Freeze Monster Eyes in an airtight container up to 1 month. To reheat, place frozen balls on an ungreased baking sheet, and bake at 350° for 10 minutes or until heated through.
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