Ree Drummond Sausage Balls Recipes

CHRISTMAS SAUSAGES

Steps:

• In a large saucepan, combine the cranberry sauce, BBQ sauce, soy sauce, mustard, honey, salt and orange zest. Warm over medium-low heat, stirring, until everything is combined. Bring to a low simmer and allow it to bubble gently until slightly thickened, 5 to 7 minutes.
• Add the sausages to the pan and stir. Allow the sausages to warm through, about 5 minutes. Transfer to a chafing dish or warming dish. Serve with toothpicks on the side.

SAUSAGE BALLS

Steps:

• Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
• Combine the sausage, baking mix and scallions if using in a large bowl and gently knead with your hands until the baking mix is fully incorporated. Add the Cheddar and continue to mix until the cheese is evenly distributed.
• Using a tablespoon to scoop, divide the mixture into walnut-size pieces and shape into balls with your hands. Arrange on the lined baking sheets about 2 inches apart, about 20 balls per baking sheet.
• Bake until the sausage balls are golden brown and cooked through, about 26 minutes. Serve warm or at room temperature.

ALL-PURPOSE MEATBALLS

Steps:

• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer.

MONSTER MEATBALLS

Steps:

• Soak the Texas toast in the milk in a shallow bowl for 10 minutes.
• Add the turkey, sausage, Parmesan, parsley, garlic, onion and some salt and pepper to a bowl. Add the Texas toast and milk. Mix together (the bread will get broken up as it mixes) and form 3 oversized balls.
• Heat some oil over medium heat in a small Dutch oven. Add the meatballs and carefully brown/sear the surface, moving them around to keep their shape. The meatballs should be somewhat crowded in the small pot.
• Pour in the marinara and add water if needed to cover. Bring to a simmer, cover and simmer, carefully turning the meatballs halfway through, until cooked through, about an hour.
• To serve: Plate up the bucatini and top with the sauce and meatballs. Garnish with parsley and basil.

SAUSAGE BALLS

Steps:

• Mix together sausage, cheese, milk and egg in a large bowl. Add buttermilk pancake and waffle mix with onion soup mix and ground red pepper. Blend well. Pinch off bits of dough and shape into 1- inch balls. Place on lightly greased baking sheets, spacing 1 1/2 inches apart, and sprinkle lightly with paprika. Bake 10 to 15 minutes at 375 degrees until deep golden brown, turning the balls over at halftime. Remove from baking sheets and serve.