Let’s bring a little retro back this season, shall we? Maybe you’ve heard of them or maybe they’re new to you – regardless, we’re willing to bet these cheesy sausage balls will be a hit at your next family gathering! Often made with sausage, boxed biscuit mix, and Parmesan, we’re celebrating a new version today that elevates this appetizer with French cheese, breadcrumbs and fresh herbs.
What is Camembert?
Camembert is a soft, creamy cow’s milk cheese that originated in Normandy in Northern France. Inside its white edible rind you’ll find a smooth, soft cheese that becomes stronger and gooier with age.
How Do You Make Sausage Balls?
Skip the biscuit mix and take the tried-and-true meatball route: use Japanese Panko breadcrumbs soaked in milk and egg to lighten the texture of the sausage and help the balls hold together. Once you’ve mixed the sausage with the breadcrumbs, the next step is to form them into balls and slip in a piece of cheese. Then it’s under the broiler they go, taking a mere 10 to 12 minutes to brown and cook through.
What Kind of Sausage Should I Use?
Buy loose sausage if you can find it, but perhaps the easiest is to look for large Italian sausage links that are on the mild side—too spicy and the flavor of the Camembert treasure inside gets lost.
Can I Make These in Advance?
Once you form your sausage balls and roll them in the herb coating, you can refrigerate them for up to 24 hours before cooking.
How Should I Serve Sausage Balls?
These little appetizers would be great for watching the game or serving along with a few finger foods on a special occasion. But hey, they’re easy enough to throw together on movie night or any day of the week.
3/4 cup panko breadcrumbs
3 tablespoons finely chopped parsley, plus more for garnish
For the sausage balls:
Vegetable oil spray, or about 3 tablespoons olive oil, for pan
1 large egg
1/4 cup milk
3/4 cup panko breadcrumbs
1/8 teaspoon salt
1/8 teaspoon pepper
1 pound loose Italian sausage meat, or from links with casings removed
3 ounces Camembert, cut into 1/2-inch pieces
Line a rimmed baking sheet with aluminum foil or parchment paper and spray or brush with vegetable oil. In a shallow bowl, mix the parsley and breadcrumbs. Let stand for 5 minutes, or until the breadcrumbs are soaked with the liquid. Mash with a fork. Add the sausage meat and combine until well mixed. Hold a meatball in one hand and press a piece of cheese into the center. Wrap the meat around the cheese and seal.
