Description
I keep a batch of my MAPLE SAUSAGE BALLS frozen all year long. They are so easy to pull out and warm for my kids’ breakfasts or snacks or to add with my lunch. Add a little spinach and bonus, you’re getting an extra bite of veggie too. I feel like they instantly become “appetizer worthy” with the spinach inside 😉 .
Ingredients
Scale
- 1 pound of breakfast sausage (I used Owen’s), uncooked
- 1 (8 oz) package of cream cheese, softened
- 1 cup shredded cheddar cheese
- 1¼ cups Bisquick mix
- about 1 cup of chopped frozen spinach, defrosted and drained (see note below)
Instructions
- Preheat the oven to 400 degrees.
- Line a cookie sheet with foil and then spray it with cooking spray (for easy clean up). Set aside.
- In a large mixing bowl, combine all of your ingredients with a hand mixer. Don’t over-beat, just lightly blend. Roll out the mixture into golf ball sized balls and place them on your prepared baking dish.
- Bake about 20 to 25 minutes or until browned.
- Remove and serve immediately or at room temperature.
Notes
Please note: After defrosting your frozen spinach, place it in a paper towel and wring out all of the excess water over the sink. The spinach will be really wet, so you want to squeeze as much water out of the defrosted veggie as possible before adding to your meatball mixture. If you use a gluten-free Bisquick, this recipe is gf-friendly.