Gluten Free Sausage Cheese Balls!
1 Pound GF Pork sausage, uncooked ( I used JC Potter)
8 oz Cream Cheese, softened
1 Cup GF Bisquick ( or your own GF biscuit mix)
2 Cups Sharp cheddar cheese, shredded
Optional ( 1-2 finely chopped Jalapeñoes)
Preheat Oven to 375*
Add all ingredients to food processor or large mixer, using the dough hook or blade. Mix until well blended, then using a 1 to 1 1/2 inch scoop, ( or your hands) make balls from mixture. Place each ball onto a parchment paper lined baking sheet. ( I like to use my stone ware, it makes them really crispy). Bake for
25-30 minutes. Turning each sausage ball half way through baking time. When cooked through, remove and serve. Enjoy!
Bowl: (this is enough to make 12 – 3 inch bread bowls)
4 Cups Bob’s Red Mill GF Corn Bread Mix
2 Cups Milk
1/2 Cup GF Oil
2 Eggs
Preheat oven to 375* F.
In large mixing bowl beat milk, oil, and eggs until blended. Then slowly add corn meal mix and stir until blended. Grease a nonstick bread bowl pan thoroughly. I pour the oil inside the small space that makes the bowl then using a paper towel covered in oil, coat the entire inside, top to bottom. ( you don’t want it to stick when you remove the little bowls.) After greasing pan, spoon corn bread batter into bowl, slightly below fill line, filling all of the bowls. (mine makes 6 at a time) Then tamp pan on counter top to make sure there are no bubbles in the batter. I bang it on the counter pretty hard, about 3-4 times. Bake for 25 minutes or until completely brown and loose around the sides of the little cups. Remove from oven and let cool for 15- 20 minutes before trying to remove bowls. Then slide a plastic knife around the edges of the bread, being careful not to cut through the little bowl. Gently twist each bowl to loosen and invert over platter or counter. Bread should slide out. Please note: this is not my corn bread recipe I have used in previous posts, although you could use that one instead. This one is Bob’s Red Mill Cornbread Mix. This is the bread bowl pan I use. 
Filling:
1 pound Lean Ground Beef
1 – 14 oz. jar of Gluten Free Pizza Sauce (I use Francesco Rinaldi)
1 Cup Additive Free Freshly shredded Parmesan Cheese
8 oz. Additive Free Mozzarella Cheese sliced into small slices
Brown Ground beef, being sure to crumble up beef into small pieces as it browns. Add pizza sauce and let liquid cook down until thick and bubble. Remove from heat and let cool slightly before filling bread bowls.
Spoon a small amount of beef mixture into each bread bowl about half way full, being sure to drain any liquid remaining in beef before filling bowl. Add 1 small slice of mozzarella cheese, then finish filling with beef. Then top with the parmesan cheese. Repeat this process until all bread bowls are filled. Serve warm.
Note: you can make the bread bowls ahead of time and freeze them until you are ready to fill with beef mixture. Just place them in a baking dish and heat until they are warm.
Variations: You can make chili to fill bread bowls, or shred ham and cheese to use as filling. Just use your imagination, and have fun!
