½cupchopped scallions (green onions)green part only
Instructions
Preheat oven to 375º F. Prepare the baking sheet by lining it with parchment paper or aluminum foil.
Add the ground sausage, shredded cheddar cheese, baking mix, and green onion (if using) to a large mixing bowl. Using your clean hands, a potato masher, or stand mixer, combine the ingredients together. **If using your hands, it works best to knead or fold the Bisquick and cheese into the ground sausage.
Using a medium scoop or large tablespoon, portion out and shape 24 sausage balls, about the size of a golf ball. Arrange them on the prepared baking sheet, leaving some space between each.
Bake in preheated oven for 15-20 minutes, until the meatballs are lightly golden brown in color. **Use an instant-read thermometer to ensure the center of the sausage balls registers 145º F. in temperature.
Shred or grate your own cheese for the best results. Packaged shredded cheese contains anti-caking agents that can cause your sausage balls to crack and dry out.If using a lower fat sausage, like chicken or turkey, add 2 tablespoons of milk or butter to keep the meatballs moist.Make your own Bisquick pancake and baking mix with flour, baking powder, shortening, and salt.To store: homemade sausage balls will keep well for up to 3 or 4 days in the refrigerator. Let the balls cool to room temperature before transferring to a sealed container and placing in the fridge.To freeze: Form the sausage balls. Flash freeze meatballs before baking. Then store them in a freezer-safe container, like a Ziplock bag for up to 3 months. Let thaw at room temperature for an hour before baking.