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Potato Sausage Balls

This recipe creates savory potato sausage balls, combining seasoned ground Italian sausage with cooled mashed potatoes, cheddar and cottage cheese, fresh herbs, and diced vegetables. These flavorful bites are baked until golden and are perfect as an appetizer or a hearty main course.
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Total Time 50 minutes
Course lunch/dinner
Cuisine eastern europe
Servings 6 people
Calories 2542.7 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Baking Sheet
  • 1 Parchment Paper (optional, for non-stick)
  • 1 skillet (for browning sausage)
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • 1 lb mild Italian sausage ground
  • 1 cup cheddar cheese grated
  • 1/2 cup Baby Spinach diced
  • 2 cups mashed potatoes cooled
  • 2 garlic cloves diced
  • 1/2 cup red onion diced
  • 2 teaspoons fresh cilantro
  • 2 teaspoons fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup cottage cheese

Instructions
 

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  • In a large skillet, brown the mild Italian sausage over medium heat, breaking it into crumbles. Drain off any excess fat and let cool slightly.
  • In a large mixing bowl, combine the cooled mashed potatoes, grated cheddar cheese, diced baby spinach, diced garlic cloves, diced red onion, fresh cilantro, fresh parsley, salt, and pepper.
  • Add the cooled browned sausage and cottage cheese to the potato mixture. Mix thoroughly until all ingredients are well combined.
  • Using your hands, form the mixture into golf-ball-sized balls.
  • Place the formed sausage balls onto the prepared baking sheet, ensuring they are spaced evenly apart.
  • Bake for 25-30 minutes, or until the sausage balls are golden brown and cooked through.
  • Remove from the oven and let cool for a few minutes before serving.

Notes

1. For best results, ensure your mashed potatoes are well-chilled before mixing; this helps with forming the balls and prevents them from becoming too sticky. Use leftover mashed potatoes if possible. 2. Brown the Italian sausage thoroughly, breaking it into fine crumbles, then drain any excess fat to avoid greasy sausage balls. 3. Adjust the spices (salt, pepper, fresh herbs) to your preference. Consider a pinch of red pepper flakes for a subtle kick if using mild sausage. 4. The cottage cheese adds moisture and tenderness; however, if you prefer a denser ball, you can reduce it slightly. Ensure all ingredients are well combined but do not overmix, which can make the sausage balls tough. Bake until golden brown and cooked through.