Chicken Sausage Balls With Cranberry Glaze
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free (option)
Ingredients
Scale
- 1 lb ground chicken sausage (mild or spicy)
- 2 cups all-purpose baking mix (such as Bisquick)
- 2 cups sharp cheddar cheese, freshly shredded
- 1/4 cup green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 cup milk (if needed for moisture)
- 1 cup jellied cranberry sauce
- 2 tablespoons orange juice
- 1 tablespoon brown sugar
- 1/2 teaspoon chili flakes (optional for heat)
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- In a large mixing bowl, combine the ground chicken sausage, baking mix, shredded cheddar cheese, chopped green onions, and garlic powder. Use your hands or a heavy-duty stand mixer to blend the ingredients until fully incorporated. If the mixture feels too dry or crumbly to hold a shape, add a tablespoon of milk at a time until it comes together.
- Scoop about one tablespoon of the mixture at a time and roll it between your palms to form a 1-inch ball. Place the balls on the prepared baking sheet, spacing them about an inch apart.
- Place the baking sheet in the oven and bake for 18 to 20 minutes. The sausage balls should be golden brown on the outside and cooked through to an internal temperature of 165°F. Do not overbake, as chicken can dry out quickly.
- While the balls are baking, combine the cranberry sauce, orange juice, brown sugar, and chili flakes in a small saucepan over medium heat. Whisk the mixture constantly until the cranberry sauce melts and the glaze becomes smooth and bubbly.
- Once the sausage balls are out of the oven, you can either toss them in a bowl with the warm glaze or drizzle the glaze over the top using a spoon. Serve immediately while warm.