Sausage Cheese Balls with Sundried Tomato Dipping Sauce
-
- Prep
- 10 MIN
-
- Total
- 25 MIN
-
- 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) Baxter 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
With its delicious, tangy taste, Baxter sour cream is ideal for entrees, sauces and dips. It is also a popular topping for baked potatoes and pierogi.
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