When you have so much meat on the grill, it can be fun to have something a little different. These are tasty, rich little appetizers that are easy to make and even easier to eat. Serve them with honey mustard, ranch dressing, or spicy brown mustard for dipping. You can make up the balls themselves up to a day in advance and pop them on the grill when you’re ready to eat.

The recipe below is a very basic version, but have fun with it! Toss in basil and minced sundried tomatoes, chopped raisins and curry powder, or minced pepperoni and oregano. You get the picture. This is a flexible appetizer recipe for the grill and you can add just about anything to it and they’ll still taste great.

You can also make these traditional sausage balls by adding one pound of cooked, crumbled, drained sausage to the mix– they’re even better this way. Toss in a bit of sage, and they’re heaven.

Find more food for the BBQ at my Barbeque Recipe Headquarters!

Ingredients:

2 C. soft bread crumbs
8 oz. sharp cheddar or parmesan cheese, shredded
1 lg. onion, quartered
2-3 cloves garlic, halved
1/2 tsp. red pepper flakes
2-3 tbsp. chopped fresh parsley
1 tsp. dry mustard
1 tbsp. olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper
Olive oil for basting

Instructions: In a food processor, process the onion and garlic until chopped. Add the bread crumbs and cheese and mix until a dough is formed.

Add the red pepper flakes, parsley, dry mustard, olive oil, salt, and pepper. Process about 10 seconds, or until well mixed.

Roll prepared dough into eight balls. Roll each one in olive oil.

Grill on a medium-high grill about 10 minutes, turning during cooking to assure even browning.

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