Is has to do with the size of the balls. That recipe is supposed to make 50 or so, each bite is about 2 tablespoons.. You made 9. So you used a half cup or so sized scoop? Being a lot bigger, they take longer to cook through, and can tend to dry out during cooking at the higher temp.

Try making them the correct size according to the directions. You can halve the recipie and make 24 balls. An alternative is to lower your cooking temp to 350 and adjust the cooking time to ensure your large balls are fully cooked without becoming too dry and crunchy.

I miscommunicated…. I did a trial run with my small scoop and only made 9 little balls. The remainder of the recipe is in the fridge for tomorrow. Thanks for ringing in, beesneeds!

I might be the fat ratio. Turkey sausage is often a lot leaner than pork. Oh, but it says breakfast sausage—isn't that usually cooked?

Is or isn't, I'd brown the crumbled sausage first, but not so much that the juices are released. I use a lot of Italian chicken or turkey sausage, and do this.

I can’t imagine anything approximately the size shown, not being cooked through after 30 minutes in a 400° oven. Cooked to a crisp after 40 min doesn’t surprise me. So I’m questioning your thermometer more than the oven calibration. Are you using an instant-read as opposed to a leave-in? I’d check it against boiling water.

Recipe is bulk breakfast sausage, not cooked.

She previously used italian sausage instead, then just trialed turkey. (less fat)

Smart to do a test run when making substitutions. Did you place your test balls close together? In my oven, any meatball type thing cooks too fast spread apart and tend to dry out.

I know my new oven now after a few years. 400º would be way too high. More like 350-370º. And placed lower-middle rack.

I would add an egg. Some cheddar cheeses have less fat than others.

You could try covering them the first 15 minutes.

Definitely place them close together, almost touching.

I've noticed on cooking shows like DDD, Italian restaurants place their meatballs tight together for baking and cover for a while. Keeps them moist.

I've never browned anything like that first.

I like Sleevrndog's sdvice better than mine. She obviously has a better understanding of what you're doing. I do space my meatballs with no issues, but I'll try to keep the close together in mind for future issues.

Hmm - I made oven baked meatballs (which I make often) yesterday, using a 1.5" scoop @ 350F and they took only 22 minutes to be cooked through.

I don't test with a thermometer, I cut one in half to check if there's any pink inside - and they also continue cooking for a few minutes after I take them out, of course.

Are you using gas or electric oven? Gas can take longer than electric, IMPE. My oven is electric.

Thanks everyone!

Smiles,

Sooz

https://www.southernliving.com/recipes/sausage-ball-recipe

3 ingredients: sausage, cheddar cheese, and Bisquick.

I've made these using pancake mix. Just did a batch a few weeks ago in fact. I used this recipe: Easy Pancake Sausage Balls

Did everything pretty much as directed and they cooked through.

I, too, think that your thermometer might be off. I didn't use a thermometer but just cut one in half and could tell it was done.

So how’d they turn out second time around?

Here's a recipe that specifically uses turkey sausage, which is what we buy:

https://www.familyfoodonthetable.com/healthy-sausage-balls/

This recipe also looks good to me:

https://www.allrecipes.com/recipe/277240/turkey-sausage-balls/

Cannot edit my posts.

I would substitute 1 cup flour plus 1-1/2 to 2 tsp baking powder and 1/4 tsp salt for each cup of Bisquick (since I never buy it),

I did not know that sausage/cheese balls were a thing. It surprises me that no liquid is added to these recipes.

This is the original from the 70's.

Sausage Balls

2 cups Bisquik mix (easy to make from scratch) Look for recipe substitute)

1 lb hot bulk breakfast sausage ( I use mild)

1 lb grated sharp cheddar cheese (I use mild)

Have sausage at room temperature. Mix all ingredients with fingers. Make into small balls, size of a large marble. Bake on ungreased cooked sheet ( I spray with Pam) at 350* for 10 minutes.

I used to use the same recipe as Sherry, but this is how I make them now

LOL!

FWIW, I've made DIY baking mix, and it also contains some shortening - I used butter, and keep it in the fridge. Probably not necessary in this case since the sausage and cheese have more than enough fat, I'd think.

Good one, bbstx!!!!