Celebrate 2012 with these simple meatball crowd-pleasers.Chicken Sausage-Cheddar Bites
Gluten/Egg-free, Dairy optional
½ teaspoon sea salt
¼ teaspoon ground pepper
½ teaspoon cayenne pepper
2 cups Daiya Cheddar Shreds (for dairy free) or regular sharp cheddar
1 pound bulk chicken sausage
½ large yellow onion, finely shopped
2 shallots finely chopped
1 clove garlic, finely chopped
3 tablespoons olive oil
½ cup sundried tomatoes in olive oil, drained and finely chopped
1 cup Dijon mustard
3 tablespoons honey
1. Sauté onion, shallots and garlic in olive oil over medium heat for 4-5 minutes until soft. Add sundried tomatoes and sauté for one more minute.
2. Preheat oven to 400˚F. In a large bowl, combine baking mix, ground pepper, cayenne pepper and cheddar cheese. Add chicken sausage and sautéed onion mixture and stir with large spoon to combine.
3. Form 1 inch balls with hands. Place on baking sheet lined with parchment paper. Bake until golden brown and cooked through, about 20 minutes.
4. Whisk together mustard with honey. Serve warm with honey-mustard and serve with toothpicks.
Elizabeth Kaplan is the founder of The Pure Pantry, an allergen-free natural foods company that creates nutritious, great-tasting, and easy-to-use baking mixes. She is the author of Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes. When she was diagnosed with celiac disease in 2002, and subsequently her children were diagnosed with severe food allergies and gluten intolerance, she focused her passion for the culinary arts on gluten-free cuisine. Elizabeth teaches cooking classes that help others transition to a gluten-free lifestyle, lectures on topics related to gluten intolerance, and writes a lifestyle blog in which she shares recipes, nutrition tips, entertaining and travel ideas, and her first-hand knowledge about raising children with food allergies. Her husband and three children all enjoy being her official taste testers for the recipes and products she creates.