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Ryan Seacrest’s Sausage Balls


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (plus 5 minute NPR)
  • Total Time: 20 minutes
  • Yield: About 10 meatballs 1x

Description

Ryan Seacrest’s Sausage Balls (Instant Pot, Slow Cooker or Oven Baked) is an easy 3 ingredient recipe! You can serve these for breakfast, brunch or dinner. They taste great with a side of pancakes. 


Ingredients

Scale
  • 1 pound ground breakfast sausage
  • 12 cups shredded cheddar cheese (grate straight off block, no pre-shredded cheeses)
  • 3/4 cup Bisquick baking mix (or homemade see note below)

Instructions

Instant Pot Instructions: 

  1. Pour 1 cup water into bottom of Instant Pot. Place a trivet into the bottom of the Instant Pot. 
  2. In a mixing bowl use clean or gloved hands to mix well the sausage and cheese. Then carefully add in the baking mix, incorporate well but do not overmix. 
  3. Form into golf ball size meatballs. Place the meatballs on top of the trivet.
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting and remove lid. 
  5. Use tongs to place the sausage balls on a platter. Serve and enjoy!

Slow Cooker or Oven Instructions: 

  1. In a mixing bowl use clean or gloved hands to mix well the sausage and cheese. Then carefully add in the baking mix, incorporate well but do not overmix. 
  2. Form into golf ball size meatballs. Place the meatballs into slow cooker or on a parchment lined cookie sheet.
  3. Cover and and cook on high for 2-3 hours in slow cooker or in a 375° F oven for 20-30 minutes. 
  4. Use tongs to place the sausage balls on a platter. Serve and enjoy!

Notes

To make your own baking mix for this recipe stir together ¾ cup flour, 1 ⅛ tsp baking powder, ¼ tsp salt. Then cut in 2 Tbsp of shortening with a fork or pastry blender. 

  • Category: Sausage
  • Method: Instant Pot/Slow Cooker/Oven