Sunday, March 24, 2013

Sausage Balls

It's hard to pick a favorite part of pasta.  Not only can you choose a bunch of different styles of pasta such as Rotini, Fusilli, or Gomito (Italian 101 peoples), you can choose what the pasta itself is made from such as bacon, spinach, and mushrooms!
Choose your poison
On top of that, you find your sauces.  I personally choose to skip this more often than not as I enjoy letting the pasta and the meat speak for itself.  If I was the first human to discover tomatoes, they would not have entered the harvest cornucopia as quickly as it originally did.  Pesto? I consider that to essentially be a topping rather than a sauce.  You have a better chance of throwing hatchets blindfolded at a target 50 feet away then finding an Alfredo sauce.
The result of 3 dinner attempts.
The toppings are clearly the best part.  Of all the possible toppings of nuts, herbs, and more pasta, meat has to be the best.  There are so many different cuts of meat that work well with pasta, and all pale to the meatball.

This person has the right idea.
And bonus points!  You can even play around this base because technically these are mini hamburgers.  And if there's anything better than a regular hamburger, it's a venison burger.  I also love how hamburgers are rarely made of ham.  Think on that as we flip over to these delicious sausage balls for garnishing your next pasta dish or sub or straight off the broiler.

12oz roll Jimmy Dean Sausage (regular) or other sausage
10 roll Jimmy Dean Sausage (reduced fat)
16 oz Cheddar Cheese
1 1/2 cups Bisquick
Dash Worcestershire sauce

Preheat the oven to 350.  Mix all ingredients.

Form into 1" balls

Bake for 15 minutes
I find that you can add a bunch of different mixins to the meat base.  This is a good safe place which to return.  Assuming of course that your plate still has some left!

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