Up next in 10
Air Fryer Sweet Potato Sausage Balls Recipe - Bobby shares the perfect air fryer Thanksgiving appetizer recipe to save precious oven space on the busiest cooking day of the year.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Air Fryer Sweet Potato Sausage Balls Recipe: https://www.pauladeen.com/recipe/air-fryer-sweet-potato-sausage-balls/
------------------------
For more Holiday Cooking & Baking Recipes videos, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGAhuN4aB9eQCNZtrfVxz13
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
- All right, hey everybody!
0:01
It's Bobby Deen here.
0:02
I'm filling in for my mom.
0:03
She's on the road, she's doing everything.
0:06
She's busy here and there and goin'.
0:09
So I'm filling in for her a little bit.
0:11
And today we are focusing on it's fall.
0:14
So happy fall y'all.
0:17
We're doing some great Thanksgiving holiday, fall recipes.
0:20
We're also incorporating the air fryer.
0:22
This is one of my favorite things.
0:23
I love cooking in the air fryer for my family.
0:26
My children love to eat from there.
0:28
It's simple, convenient, great cooking.
0:31
So we are going to do sweet potato sausage balls.
0:36
This is a great, maybe an appetizer.
0:38
So if you're having parties, cocktail parties or whatever,
0:40
and you got friends coming over,
0:42
maybe you could have some of these ready when they get there
0:45
to sorta munch on before the actual meal is prepared,
0:48
or if you're like me
0:49
and you wanna eat the whole batch,
0:52
you could just make a meal out
0:53
of the sweet potato sausage balls.
0:55
So let's get started.
0:57
Let's talk about first, the sausage, okay.
1:00
This recipe calls for one and a half pounds
1:03
of sage sausage, okay.
1:07
And if you can't find that, and for instance,
1:09
like they didn't have it
1:11
when I went to the store to get this, okay.
1:12
So I bought Italian sausage
1:14
because Italian sausage is definitely going
1:17
to have sage as one of the ingredients.
1:19
And then I bought another pound
1:21
of just a plain, regular, mild Italian sausage.
1:26
Okay, but look, if you couldn't find the Italian,
1:30
whatever and you just got plain sage,
1:34
it's on the spice aisle at the grocery store.
1:36
I've got some right here in my cabinet.
1:37
So you could just add sage to it,
1:40
but definitely the Italian
1:41
is gonna have sage already there.
1:42
So this sausage is flavored, should be delicious,
1:46
and so that's it, that's it about the sage.
1:50
So here's where we're gonna start.
1:51
We are going to, in a large bowl,
1:53
we're gonna mix all purpose flour.
1:56
And that is two and a half cups, I think?
1:59
Let's see-- - No, one and a half.
2:00
- [Bobby] One and half cups of all purpose flour
2:04
and one and a half cups of plain yellow corn meal.
2:09
We're gonna add some baking soda,
2:12
(finger tapping)
2:13
two and a quarter teaspoons,
2:15
two teaspoons of kosher salt,
2:19
and then a quarter teaspoon
2:21
of red pepper. (finger tapping)
2:23
Of one red pepper. - Give it a little kick.
2:24
- A little bit of a kick, that's right.
2:27
So I'm just gonna use a whisk
2:28
in this big bowl (bowl scraping)
2:30
and get all that sort of married together here.
2:36
This is gonna be one really delicious dish (clears throat)
2:45
and it's pretty easy.
2:47
And I think that you're gonna like it.
2:50
So that is whisked together
2:54
(whisk tapping)
2:55
to that.
2:57
We are going to add and I've already cooked this,
2:59
this is a little bit of jalapeno and shallot
3:06
and a little bit of olive oil.
3:08
(pan scraping)
3:09
- [Theresa] Just to give 'em the,
3:10
it's actually, just so you know,
3:10
two teaspoons of olive oil,
3:12
a tablespoon of shallots and a tablespoon
3:15
of seeded minced jalapeno.
3:19
And you don't have to probably add the jalapeno--
3:22
if you don't like it. - You don't have to.
3:23
- [Bobby] But if you'd like a little kick, okay.
3:24
So we're gonna add this to the bowl here.
3:30
I like jalapeno, but if you're making these for your family,
3:33
if you have small children or something like that, you know,
3:35
you might leave it out.
3:36
But I think it's gonna make it nice and flavorful.
3:41
- [Theresa] And if you take
3:42
the seeds out, (spatula tapping)
3:43
then it's not really as hot, right?
3:43
- Well, the seeds are definitely like hot,
3:46
but for instance, I made a pot
3:47
of chili last week and I added one half
3:50
of a jalapeno to the chili,
3:53
to the base while I was still taking the onions
3:55
and the carrots and everything else.
3:56
And I added one half of a jalapeno to that.
3:59
And it really did raise the heat level.
4:01
But once I got finished making the dish, you know,
4:05
you build a chili from the bottom up
4:07
and you're sort of building it the whole way through.
4:08
And when I was tasting it along the way,
4:10
first, it was hot.
4:11
And then as I went on and had the dish completed
4:14
on the stove top, the heat really went down.
4:16
So I think that the heat is probably going to dissipate,
4:20
once we add our cream cheese
4:22
and our potatoes and our sausage,
4:23
I think it'll just become a nice flavor.
4:27
Okay, so to that we're gonna add
4:30
an eight ounce package of softened cream cheese.
4:33
and this has been sitting out
4:34
and you can see it's soft.
4:35
It's not hard right out of the refrigerator.
4:37
You wanna make sure that it's soft because man,
4:39
there's nothing like trying
4:41
to add a block of cream cheese
4:43
that's solid to anything.
4:47
Now this is three whole sweet potatoes.
4:49
And they've been baked off
4:50
and we put them in a food processor
4:52
and just whipped them up, pureed them.
4:54
So these are nice, soft sweet potatoes, which I love.
5:00
We eat lots and lots of sweet potatoes in this house.
5:03
(spoon tapping)
5:05
In fact, the thing that we at least have around here
5:07
is probably meat.
5:09
But 'tis this season.
5:12
Okay, so one and a half pounds of sausage.
5:18
Get everything out of here. - Yum!
5:20
- [Bobby] And we're gonna
5:21
just get this really well combined, these ingredients,
5:25
really well combined.
5:27
And we're going to
5:28
(paper crinkling)
5:29
form it in balls.
5:30
Now to that, I'm gonna add a package
5:31
of sharp cheddar cheese--
5:33
okay. - Two cups.
5:33
- [Bobby] Two cups, which is exactly this bag.
5:41
- [Theresa] Look at all that goodness!
5:42
- All that goodness!
5:43
Look at that, ooof!
5:45
And we're going to mix, mix, mix
5:48
get all this married together.
5:50
Get rid of the watch and the ring.
5:53
Your boy's been eating some salt!
5:55
The ring won't come off.
5:56
You like it when the ring won't come off, don't ya?
5:59
(Claudia laughs)
5:59
- I need my car keys.
6:02
- I don't know where your car keys are.
6:03
(laughing together)
6:04
I need for you to find them.
6:05
- [Claudia] You are the only one--
6:07
- [Bobby] (laughs) Oh well.
6:08
Maybe in they're in the car. - Why don't you let me mix.
6:10
- [Theresa] And you go help her.
6:11
- Okay, I'll tell you-- - And then come back.
6:12
- Yeah, we'll take care of the car keys
6:14
and we'll take care of the mixing
6:15
and then we'll be back in a few minutes, okay.
6:18
Okay, so I found the car keys.
6:21
We got Claudia off on her way and we are,
6:24
I've washed my hands, but I will wash them again.
6:28
This is a really hardy bunch of ingredients.
6:35
So I'm gonna get my beans
6:36
to combine it and to form these sausage balls.
6:40
- [Theresa] Your mom would have done this a long time ago.
6:41
- [Bobby] Yeah, well.
6:43
- [Theresa] (laughs) You did a good job!
6:44
- [Bobby] Look, you can only stir so well with that spoon.
6:48
You know, you have (water splashing)
6:49
the meat and cream cheese and everything.
6:51
This is gonna be the best tools that God gave ya!
6:54
And that's the one's on the end of your arms.
6:55
So I'm gonna get it cleaned up,
7:02
again.
7:04
You know what one of the downsides at this time
7:06
of year is Theresa,
7:07
is it starts to get dry outside.
7:09
And when you watch as much as I do,
7:13
they get really dry!
7:14
- I know. - Do you know what I mean?
7:15
- [Theresa] No, I do.
7:17
- All right, so we are clean.
7:18
Everything is clean-- - And dig in,
7:20
- And dig in here and form, combine all
7:25
of these ingredients together,
7:26
and we're gonna form some meatballs
7:28
and I'm gonna put 'em,
7:29
a good thing about an air fryer too is (clears throat),
7:32
you no longer need the baking sheet, right?
7:34
'Cause if we were gonna form these into meatballs,
7:37
we would need to roll them out
7:38
and we'd put 'em on a baking sheet,
7:39
probably with some parchment paper or whatever.
7:43
Well, I'm going to roll out some balls
7:46
and I'm gonna put them right into my air fryer basket.
7:51
Hmm, that is some thick--
7:55
stuff. - Look at it.
7:56
- [Bobby] These are going to to be so, so good.
8:00
- [Theresa] Think of all that stuff melting together.
8:02
- Yeah, well. - Y'all.
8:03
- [Bobby] Well the cream cheese being softened
8:04
is just very easily mixing together.
8:11
- [Theresa] And Bobby, I'm gonna show them
8:12
that this is actually in,
8:15
this is our latest magazine,
8:17
which we call an SI piece, because it's special print,
8:21
but it's our Christmas edition.
8:23
And it's actually out on the stands right now.
8:25
- [Bobby] I saw it in my local grocery store yesterday.
8:27
- [Theresa] You all get,
8:28
the recipe will be attached to the video.
8:31
So you don't absolutely have
8:32
to have the magazine,
8:33
but it's got some great things in it.
8:36
- [Bobby] Hm mm, so if you wanna take
8:36
a look over here, Theresa,
8:37
I've got one formed in the, you know,
8:41
you're gonna want to make 'em uniform,
8:42
not too big, not too small.
8:43
You're gonna want to make them just right.
8:47
Sweet potato and sausage and cream cheese, corn meal,
8:51
all purpose flour, salt,
8:56
and what am I missing?
8:57
- Pepper. - Baking powder.
8:58
- A little bit of red pepper. - Red pepper.
9:01
- [Bobby] Look at that, so those are, wow!
9:03
I'm making them about the size
9:05
that you would make, say,
9:06
let's say you're making spaghetti and meatballs.
9:09
You know what I mean?
9:10
So I'm making them about that size.
9:12
Not a little cocktail,
9:14
you know, how you find the frozen bags
9:15
of meatballs that let's admit it,
9:18
they're good (laughs), right.
9:20
But not little tiny ones like that.
9:23
I'm making kind of hardy meatballs here.
9:27
- And now I'm gonna-- - Yeah, and this is.
9:29
- And then we'll come back. - Yeah.
9:30
- So let me get some of these put together
9:33
and I'll see you in just a few minutes
9:35
when we get our basket full, okay.
9:37
So we've got all of our ingredients combined
9:39
and I've made our first batch of meatballs here.
9:43
- [Theresa] Look how uniform those are.
9:44
- They're beautiful, right?
9:46
And if they were hailstones, they'd be golf ball size.
9:49
I made them a little bit big.
9:50
You can make them whatever size you want,
9:52
depending on what you're doing.
9:53
So if you wanna make little small sausage potato balls
9:57
for your guests, like as appetizers,
9:59
sort of like mouth pop or something, do that,
10:01
if you wanna make them a little bigger, do that too.
10:02
It's cooking, y'all there's no rules.
10:04
It's do what you wanna do, okay, your house.
10:07
Okay, so into the air fryer at 375,
10:11
(air fryer drawer slamming)
10:13
and I think I'll start them on about 10 minutes.
10:16
I think 10 minutes is a good place to start.
10:19
And we'll, I don't know,
10:21
five minutes or so I'll shake 'em
10:22
and roll 'em around a little bit.
10:24
Let's see how they come out!
10:25
I think they're gonna be great!
10:27
Okay, so it's been 10 minutes.
10:28
Our sweet potato sausage balls smell great.
10:30
Let's check and see if they're ready!
10:32
(drawer opening)
10:34
Oooh. - Hmmm!
10:36
- Wow! - All right.
10:37
- [Bobby] I made pretty large sausage balls here
10:43
(drawer scraping)
10:44
and they took about 10 minutes.
10:47
If you made them smaller,
10:49
which I think the recipe probably asks you
10:51
to make a little bit smaller,
10:53
it might be ready sooner.
10:54
But 375 degrees-- - Look at that!
10:57
- [Bobby] For 10 minutes.
10:58
Look at it, it's steamy, steamy hot.
11:01
Ah, looks good!
11:02
I wanna try it, but I'm afraid of burnin' my mouth.
11:04
- Look, I don't know. - I guess.
11:05
- [Bobby] I gotta take one for the team here.
11:07
- [Theresa] I would just blow on it first.
11:08
- [Bobby] Yeah.
11:10
(knife scraping)
11:11
Okay.
11:12
- [Theresa] Or we can let it cool when come back!
11:13
- [Bobby] Well it's very hot, but that's okay.
11:15
- [Theresa] Blow, blow, blow.
11:17
- (laughs) Thanks Theresa.
11:19
Ooh, they smell good.
11:22
Mm mm mm, hm mm.
11:29
Now, that's good!
11:36
The jalapeno is not there-- - Wow.
11:39
- So you don't have to worry about that.
11:40
Not really hot!
11:42
The sausage, the sausage is definitely there.
11:47
The Italian, I think, is a good call.
11:51
So you could go with Italian sausage making these meatballs,
11:54
or get the plain and add the sage.
11:55
I like 'em very much.
11:57
That is very good.
11:58
The flour and the corn meal.
12:00
The cornmeal is adding something
12:01
really interesting to it too (clears throat).
12:04
And the sweet, I don't know,
12:05
this is one of the most interesting things
12:08
that I've ever eaten and its tasty.
12:11
(meatball crunching)
12:12
It's giving you,
12:17
almost crab cake--
12:19
- Consistency.
12:20
- Hmm hmm, hmm hmm, mmm.
12:28
I've just got the Italian sausage, the cream chee,
12:30
okay, thee cream cheese, all right.
12:32
You need to make this!
12:34
You'll like it!
12:35
This is a very, very good dish!
12:39
375 for 10 minutes was perfect, wow!
12:43
Those are great!
12:45
Sweet potato, whoo, sweet potato sausage balls!
12:50
Really simple.
12:53
(clears throat)
12:58
I don't think I told you this,
13:00
but that yielded a lot of product there.
13:03
So you could roll these balls, right?
13:06
You could roll up your sausage balls
13:09
and you could freeze them and come back to them later.
13:13
(hands clapping)
13:14
You don't have to make them all.
13:15
Those are great!
13:17
The corn meal and the flour!
13:19
All right, everybody.
13:22
Thanks for tuning in.
13:23
You're gonna like these, very fall!
13:26
Bye y'all!
#Food & Drink
#Hobbies & Leisure