Leeroy’s angry chicken cheeseballs

Leeroy’s angry chicken cheeseballs


  • 12 ounces chicken sausage
  • 1 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • pinch of salt
  • pinch of black pepper
  • 8 ounces shredded cheddar cheese
  • 3 tablespoons unsalted butter, melted
  • 1/4 to 1/2 cup of water

Preparation/Cooking Process:

Preheat the oven to 400 F or 200 C. and line a baking sheet with parchment paper. Pulse the chicken sausage in a food processor until you have very small pieces. Set aside.

In a large bowl stir together the flour. baking powder, salt, and pepper. Add the cheese and toss slightly to cover with the flour.

Add the chicken sausage followed by the butter. Begin mixing with hand and water as need to get a nice workable mixture.

Form into bite sized balls and place on the prepared baking tray.

The size is very important because as you can see from my results they became a bit bigger you can always cut them to pieces later.

Bake for about 25 minutes.

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