Tex-Mex Cheese Balls

1 pound bulk sausage
1 pound Monterey jack cheese, grated
1 1/2 tablespoons chili powder
2 teaspoons cumin
1/4 bunch cilantro, finely chopped
1/2 cup shallot bottoms, finely sliced
1 (6 ounce) can green chile peppers, chopped
3 cups Bisquick Mix

Combine all ingredients in a large stainless steel bowl. Roll the sausage mixture into small bite-size balls (about the size of large marbles). Arrange the balls on two parchment lined-half size baking sheets. (If desired the pans can be wrapped in film and frozen.)

Heat oven to 300 degrees F and bake uncovered for 20 minutes or until the balls have a golden brown crusts. Remove from oven and let cool for 10 minutes.

Serve with salsa or warmed nacho cheese sauce.

Yields 100 to 120 balls.