Sunday, November 30, 2014

Sausage Zucchini Balls

Here in my neck of the woods we love our sausage balls.
They are savory and make the perfect appetizer, snack, or a great take along for breakfast in the mornings.They are delicious served at room temp, but are best served hot or re-warmed.
They also freeze well, and I always freeze sausage balls uncooked and then let them thaw before cooking.

Another thing we love here in the south is our zucchini and normally we have plenty of it.Sometimes neighbors even bring it by the bag fulls.I never turn it down either because I can freeze it and use for so many different things.

Id say for those of us who freeze zucchini we are always adding it to just about anything we can come up with.In soups, stews, breads, on pizza, in cakes.I mean the possibilities are really endless.

You will find that adding the zucchini to traditional sausage balls honestly doesn't change the flavor.I makes them way more moist though.
You may also use fresh zucchini in this recipe.

My little one loves to help roll these out.

You see the pretty flakes of green in these which would be great for the holidays. I have since made these several times and I did add diced sweet red peppers to give that pretty red and green look for the holidays.And you know me, I also made a batch with some red jalapeno too.

Jodies Kitchen Sausage Zucchini Balls
2 cups frozen zucchini, make sure to drain all liquid out well
1 pound breakfast sausage
2 cups Bisquick mix
2 cups shredded extra sharp cheddar cheese
Place all ingredients in a bowl and combine well.We use our hands. Roll mixture into 1 inch balls. Place on a lightly greased baking sheet. Bake in a 350F oven for 12-15 minutes, turning half way through.



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