Parmesan and Parsley Sausage Ball Appetizer Recipe -
Parmesan and Parsley Sausage Ball Appetizer Recipe
  • READY IN 40 mins

Parmesan and Parsley Sausage Ball Appetizer

Recipe by  

"Biscuit mix, pork sausage, Cheddar, Parmesan and parsley are mixed together to make these savory and crowd-pleasing sausage balls."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a broiler pan or other pan with rack.
  2. Mix together the baking mix, sausage, Cheddar cheese, Parmesan cheese, milk, and parsley. Shape the mix into 1-inch balls and place on the prepared pan.
  3. Bake the sausage balls in the preheated oven until brown, about 25 minutes.
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  • Cook's Notes
  • If you do not have a pan with a rack, you can bake them on a pan with raised edges, and drain them on paper towels before serving.
  • If balls are too mushy to hold shape on rack, add more biscuit mix.
  • For bolder flavored appetites, try hot sausage and/or sharp Cheddar.

Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2010

I've been using this recipe for years! My husband got it from a former co-worker after she brought them in one day. They are delicious served with fresh Ranch dip!

Most Helpful Critical Review
Aug 20, 2012

I've been looking at this recipe for quite some time. I was very tempted after someone else had made some sausage balls that looked devine. So taking the part of this recipe being faceless, I wanted to make them. I followed to a T. And instantly much baking mix. Not enough sausage and wow...loads of cheese(this after being in my mixing bowl and trying to mix all the ingredients). Still trying to make my way through the recipe, very thick to mix by hand(so others need to know, electric mixer with a dough blade) is very simple & easy recipe. The end result is where I had the most problems. At 25 minutes they looked done on top(used a broiler pan) so I pulled off and they were doughy and wet still on the bottom. Transfered & inverted the balls to a baking sheet and 10 minutes later...still looking undone. I broke one open and it appeared done, but was still dense, moist and doughy. With the hint of sausage flavor under the big biscuit flavor that was way more pronounced. This recipe needs to be modified big time. While my kids thought the "dumplings" as they called them were okay and filling, it didn't hit the mark over all with me and I was disappointed. There is obviously too much baking mix, not enough sausage & parsley. Not sure if there is too much cheese as well. Because the whole recipe was too dense. Sorry for a poor review, but it's my honest opinion. Won't be making the recipe as is...will play around with it until I get it how I feel it should be.


7 Ratings

Oct 15, 2010

This did not turn out well for me... granted I am a novice cook, but I followed the instructions to a T. If you make these spread them WAY apart on the baking sheet because they grow HUGE due to the biscuit mix. Also they were brown on the outside and hard but really mushy and sticky on the inside...impossible to tell if they were done because of SO much cheese. They smell good, taste okay but were way too hard. My boyfriend wasn't about to go get seconds...I would put a lot LESS cheese in next time.

Feb 01, 2013

Made these for a New Years party and they were gone before the clock struck 12.

Dec 30, 2014

Too dry and bland with regular sausage, will try a spicier sausage next time.

Oct 18, 2012

These are great very tasty, but do not reheat well. They get hard. If you are bringing them to someones house you should bring them raw and pop them in oven there, or just serve room temperature whish is fine. Good with a Heinz chili sauce


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  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 31.6 g
  • 49%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 1206 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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