Sausage Cheese Balls with Sundried Tomato Dipping Sauce
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- Prep
- 10 MIN
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- Total
- 25 MIN
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- Serving
- 6 (approximately 30 balls)
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) Saputo Triple Cheddar Shredded Cheese
For the sundried tomato dipping sauce
- 125 ml (1/2 cup) Scotsburn sour cream
- 60 ml (1/4 cup) mayonnaise
- 30 ml (2 tbsp.) sundried tomato pesto
- 30 ml (2 tbsp.) fresh basil, chopped
Directions
- Preheat oven to 190°C (375°F).
For the sausage cheese balls
- 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
- While the balls are cooking, combine all the ingredients for the dipping sauce in a bowl. Serve the balls with the dipping sauce.
Products in this recipe
Sour Cream
Add a little zip to your dips, baked potatoes and casseroles with the fresh tanginess of a tried-and-true favourite: our sour cream!
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- Total
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- Total
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