My friend Paul is the ultimate party host. He can’t help himself.
As the head hospitality guy at Conn Creek Winery, he leads their bottle blending seminar. Conn Creek’s bottle blending seminar is a must-do activity if you’re visiting Napa Valley. And hey, why aren’t you visiting Napa Valley yet? We’re almost done turning my office into a guest room.
Anyway, where was I?
Paul’s Balls, right.
So when Paul brought these to bocce, they were snarfed up in two seconds. Not only that, otherwise normal guests were sneaky licking their fingers and pressing them into any spot that Paul’s Balls might have been, and then casually lifting their finger up to their mouth and oh, Lord, the whole thing was ridiculous what with the fingers and the balls and the deliciousness and fingers.
Paul’s Balls taste like all the best parts of Thanksgiving — the perfect little nosh while you’re sharking around the kitchen waiting for the big bird.
1 small onion, grated and drained
2 cups cheddar cheese (shredded)
1 1/2 cups Bisquick (baking mix)
1/2 lb sausage (bulk pork)
1/4 cup milk
8 sage leaves, chopped really fine
Heat oven to 350ºF.
Grate the onion, set into a colander to drain the extra onion juice off.
Shred the cheese.
Add all the ingredients (Bisquick, sausage, milk, sage, onion and cheddar) to a big bowl. Mix thoroughly with clean hands until all the ingredients are blended.
Cover a baking/cookie sheet with parchment paper. Using your hands or a spoon. Shape mixture into 1-inch balls. Line Paul’s Balls on the paper. Bake 20 to 25 minutes, turning once. When brown and cooked through, remove from pan. Serve right away.