FIRECRACKER CHEDDAR BAY SAUSAGE BALLS | JUST A PINCH RECIPES
I came up with this recipe on Thanksgiving morning for breakfast, and all of them were eaten in less than 30 minutes. My family said this was the absolute best sausage balls I had ever made. They are moist, not dry at all, cheesy, buttery, and a little spicy. Just delicious! I hope your family enjoys them as much as mine.
Provided by Anna Whitehead @streetchrome
Categories Other Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Mix dry biscuit mix with packet of seasoning that comes with the mix, red chili flakes, and shredded cheese with wire whisk.
- Using your hands, break up the pound of sausage into the mix, then add buttermilk. Incorporate all ingredients together, and again, I do this with my hands so not to over mix.
- Drop 1 inch balls onto a baking sheet sprayed with cooking spray or lined with parchment paper. Bake for 10-15 minutes or until lightly brown, remove from oven and brush on melted butter. Return to oven for 3-5 minutes more, or until golden brown. Enjoy the best sausage balls you will ever bake!
SAUSAGE-SPINACH STUFFED SHELLS RECIPE | FOOD NETWORK ...
Provided by Food Network Kitchen
Total Time 2 hours 10 minutes
Prep Time 50 minutes
Cook Time 1 hours 20 minutes
Yield 8 servings
Number Of Ingredients 21
Steps:
- Make the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until just slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the spinach, 1/2 teaspoon salt, and pepper to taste and stir until heated through, about 2 more minutes. Remove from the heat and let cool completely.
- Combine the spinach mixture, ricotta, 1 cup mozzarella, the parmesan, parsley and 1 teaspoon salt in a bowl. Stuff each shell with about 2 tablespoons of the filling; set aside.
- Preheat the oven to 350 degrees F. Make the cheese sauce: Melt the butter with the garlic in a medium saucepan over medium heat. When the butter begins to foam, add the flour and whisk constantly until lightly golden, about 1 minute. Add the milk and cream, bring to a simmer and cook, whisking constantly, until the sauce is thick enough to coat a spoon, 2 to 3 minutes. Remove from the heat and whisk in the parmesan, 1/4 teaspoon salt, and nutmeg to taste.
- Brush a 9-by-13-inch baking dish with olive oil and pour in about two-thirds of the cheese sauce. Add the stuffed shells and top with the remaining cheese sauce. Cover with aluminum foil and bake 20 minutes. Uncover and top with the marinara sauce and the remaining 1 cup mozzarella; continue baking until the sauce is bubbly, 15 to 20 more minutes.
Nutrition Facts : Calories 553, FatContent 34 grams, SaturatedFatContent 18 grams, CholesterolContent 101 milligrams, SodiumContent 1,015 milligrams, CarbohydrateContent 33 grams, FiberContent 2 grams, ProteinContent 30 grams
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