I learned to make sausage balls from my grandmother during one chaotic Christmas morning years ago. She was juggling dishes for twenty guests, and I was desperately trying to help without getting in her way.
“Make yourself useful,” she said, handing me a bowl and pointing at three simple ingredients. What came out of that oven twenty minutes later changed my entire approach to party appetizers.
These little golden bites became my secret weapon for every gathering. They’re ridiculously easy, require just three ingredients, and disappear faster than I can refill the serving platter.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 40 balls |
| Difficulty Level | Easy |
Why You’ll Love This Sausage Balls Recipe
This recipe solves every party host’s nightmare: what to serve that’s easy, crowd-pleasing, and actually tasty. I’ve taken these sausage balls to potlucks, holiday parties, game day gatherings, and casual weeknight dinners with friends.
The beauty lies in their simplicity. You mix everything in one bowl, roll them into balls, and bake. No fancy techniques, no complicated steps, just straightforward comfort food that hits every single time.
- Only 3 ingredients needed – seriously, just sausage, cheese, and baking mix
- Make-ahead friendly – prep the night before and bake when guests arrive
- Freezer-friendly – double the batch and freeze half for future gatherings
- Kid-approved – my nephew who claims to hate “most foods” devours these
- Budget-friendly – costs less than ten dollars to feed a crowd
- Endlessly customizable – add jalapeños, swap cheeses, adjust spice levels
For another crowd-pleasing appetizer, try my cheese ball that pairs perfectly with crackers.
Ingredients
The magic of this sausage balls recipe lies in using quality ingredients. I’ve experimented with various brands and types over the years, and I’ve learned that each component matters more than you’d think.
- 1 pound (450g) breakfast sausage – I prefer Jimmy Dean Hot for extra kick, but regular works beautifully
- 2 cups (225g) shredded sharp cheddar cheese – freshly shredded melts better than pre-shredded
- 2 cups (240g) Bisquick baking mix – the original recipe uses Bisquick, but any baking mix works
Optional Add-ins:
- 1/4 teaspoon cayenne pepper for heat
- 1/2 teaspoon garlic powder for depth
- 2 tablespoons fresh chopped herbs (parsley, chives, or sage)
- 1/4 cup diced jalapeños for spicy version
Kitchen Equipment Needed
Having the right tools makes this already-easy recipe even simpler. I’ve made sausage balls with minimal equipment, but these items genuinely streamline the process.
- Large mixing bowl – needs to be big enough for vigorous hand-mixing
- Cookie scoop – a 1-tablespoon scoop creates perfectly uniform balls
- Baking sheets – two sheets let you bake more at once
- Parchment paper – makes cleanup effortless and prevents sticking
- Box grater – if you’re shredding your own cheese (highly recommended)
- Cooling rack – lets excess grease drip off after baking
Recommended Products for This Recipe
After making hundreds of batches of sausage balls over the years, I’ve found that certain products genuinely elevate the final result. These aren’t just random recommendations but tools and ingredients that solve real problems I’ve encountered.
1. OXO Good Grips Cookie Scoop
This medium cookie scoop creates perfectly sized balls every single time, which means they all cook evenly. I used to eyeball the size and end up with some burnt edges and some undercooked centers. The spring-release mechanism also keeps your hands cleaner, which matters when you’re rolling forty balls.
2. Nordic Ware Natural Aluminum Baking Sheets
These commercial-grade baking sheets distribute heat incredibly evenly and never warp in the oven. I’ve had mine for five years, and they still look almost new. The reinforced rim prevents any grease from dripping onto your oven floor.
3. Tillamook Sharp Cheddar Cheese
This cheese makes an enormous difference in flavor. The sharpness cuts through the richness of the sausage, and the quality fat content creates those irresistible crispy edges. Pre-shredded cheese contains anti-caking agents that prevent proper melting, so buy a block and shred it yourself.
4. Silpat Silicone Baking Mat
I resisted buying these for years because I thought parchment paper was good enough. I was wrong. These reusable mats create perfectly golden bottoms without any sticking whatsoever, and cleanup literally takes five seconds under running water.
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Step-by-Step Instructions: How to Make Sausage Balls
I’m walking you through every single detail because I remember how intimidated I felt the first time. Follow these steps exactly, and you’ll have perfect sausage balls every time.
1. Prepare Your Workspace and Preheat Oven
- Preheat your oven to 375°F (190°C)
- Line two baking sheets with parchment paper or silicone baking mats
- Clear a large workspace for rolling the balls
- Set out all your ingredients to reach room temperature (this helps with mixing)
2. Combine All Ingredients
- Remove sausage from packaging and place in your large mixing bowl
- Add the shredded cheddar cheese directly on top
- Pour in the Bisquick baking mix
- Using your hands, mix everything together until completely combined (this takes about 3-4 minutes of thorough mixing)
- The mixture should be cohesive but slightly sticky; if it’s too dry, add a tablespoon of milk
- If it’s too wet, add an extra tablespoon of baking mix
3. Form the Sausage Balls
- Use your cookie scoop to portion out approximately 1 tablespoon of mixture
- Roll each portion between your palms to form smooth balls
- Apply gentle pressure while rolling to ensure they hold together
- Place each ball on your prepared baking sheet, spacing them about 1 inch (2.5 cm) apart
- They don’t spread much during baking, so you can fit about 20 balls per standard sheet
4. Bake Until Golden
- Place baking sheets in the preheated oven
- Bake for 18-22 minutes, rotating the pans halfway through
- Watch for the tops to turn golden brown and the bottoms to develop a crispy edge
- The internal temperature should reach 160°F (71°C) for food safety
- Some grease will render out during baking, which is completely normal
5. Cool and Serve
- Remove baking sheets from the oven and let cool for 5 minutes
- Transfer sausage balls to a paper towel-lined plate to absorb excess grease
- Move to a serving platter once they’ve rested for another 2-3 minutes
- Serve warm or at room temperature with your favorite dipping sauces
Another favorite: Swedish Meatball
Tips for The Best Sausage Balls
These tips come from years of trial and error, plus feedback from friends who’ve made my recipe. Some lessons I learned the hard way so you don’t have to.
- Use room temperature ingredients – cold cheese and sausage don’t incorporate well, leaving you with uneven distribution and inconsistent texture
- Don’t overmix the dough – mix just until combined; overworking makes them tough instead of tender
- Shred your own cheese – pre-shredded cheese contains cellulose that prevents proper melting and creates a grainy texture
- Make them uniform size – use a cookie scoop so they all finish cooking at the same time
- Don’t skip the parchment paper – the rendered fat makes them stick like crazy to bare metal
- Rotate pans halfway through – most ovens have hot spots that can cause uneven browning
- Let them rest before serving – a few minutes allows the internal temperature to even out and makes them easier to handle
- Adjust spice levels – start with mild sausage if serving kids, then gradually experiment with hot versions
- Try different cheeses – pepper jack adds heat, while a blend of cheddar and parmesan adds complexity
- Test one first – bake a single ball first to check seasoning before committing the whole batch
Serving Suggestions
I’ve served these sausage balls dozens of different ways over the years. They’re incredibly versatile, fitting into casual weeknight dinners just as well as fancy holiday spreads.
Sausage balls shine brightest at breakfast and brunch gatherings. I arrange them on a large platter alongside scrambled eggs, fresh fruit, and my homemade biscuits.
- Serve with honey mustard, ranch dressing, or spicy aioli for dipping
- Pair with deviled eggs for a protein-packed appetizer spread
- Add to a charcuterie board with crackers, fruit, and nuts
- Serve alongside hashbrown casserole for a complete breakfast
- Include in a game day spread with wings and air fryer onion rings
- Pack in lunchboxes as a protein-rich snack
- Thread onto skewers with cherry tomatoes for a fun presentation
Read Also: Breakfast Burrito
Variations of Sausage Balls
Once you’ve mastered the basic recipe, the world of sausage ball variations opens up. I’ve tested all of these, and each brings something unique to the table.
- Italian Sausage Balls – swap breakfast sausage for Italian sausage and add Italian seasoning and parmesan
- Pizza Sausage Balls – mix in pepperoni pieces, Italian herbs, and mozzarella cheese
- Jalapeño Popper Balls – add diced jalapeños, cream cheese, and use pepper jack instead of cheddar
- Maple Breakfast Balls – use maple-flavored sausage and add a touch of brown sugar to the mixture
- Everything Bagel Balls – top with everything bagel seasoning before baking
- Buffalo Chicken Balls – substitute ground chicken for sausage and add buffalo sauce and blue cheese
- Southwest Balls – add taco seasoning, corn, and use a Mexican cheese blend
- BBQ Balls – mix in your favorite barbecue sauce and smoked cheddar
- Herb Garden Balls – add fresh rosemary, thyme, and sage with gruyere cheese
- Cranberry Pecan Balls – add dried cranberries and chopped pecans for a holiday twist
Storage and Reheating
Proper storage keeps these sausage balls delicious for days or even months. I always make double batches specifically so I have extras to freeze.
Refrigerator Storage:
- Let sausage balls cool completely to room temperature
- Transfer to an airtight container, separating layers with parchment paper
- Store in the refrigerator for up to 5 days
- The texture stays remarkably good throughout the week
Freezer Storage:
- Freeze unbaked balls by arranging them on a baking sheet until solid (about 2 hours)
- Transfer frozen balls to a freezer bag, removing as much air as possible
- Label with the date and baking instructions
- Freeze for up to 3 months without quality loss
- Alternatively, freeze baked balls using the same method
Reheating Instructions:
- For refrigerated balls: reheat in a 350°F (175°C) oven for 8-10 minutes
- For frozen baked balls: bake at 350°F (175°C) for 15-18 minutes
- For frozen unbaked balls: bake at 375°F (190°C) for 25-28 minutes (no need to thaw)
- Microwave works in a pinch but makes them slightly rubbery (30-45 seconds on high)
- Air fryer at 350°F (175°C) for 5-6 minutes gives the crispiest results
For another make-ahead breakfast option, try my baked oatmeal.
Nutritional Facts
Per Serving (2 balls):
- Calories: 156
- Total Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 32mg
- Sodium: 358mg
- Total Carbohydrates: 8g
- Dietary Fiber: 0.3g
- Sugars: 0.5g
- Protein: 7g
Note: Nutritional information is approximate and varies based on specific ingredients used. Values calculated using regular pork sausage and sharp cheddar cheese.
Health Benefits of Key Ingredients
While sausage balls aren’t exactly a health food, they do provide some nutritional value. I’m not going to pretend these are diet food, but understanding what’s in them helps you make informed choices.
Pork Sausage: Sausage provides high-quality complete protein essential for muscle maintenance and repair. It contains B vitamins, particularly B12 and niacin, which support energy metabolism and nervous system function. The fat content, while high, includes some beneficial monounsaturated fats.
- Rich in protein for satiety and muscle building
- Contains iron for healthy blood cell production
- Provides zinc for immune system support
- Offers selenium, an important antioxidant mineral
Cheddar Cheese: Cheese delivers concentrated nutrition from milk, including calcium and vitamin K2. The fermentation process makes nutrients more bioavailable and adds beneficial bacteria.
- High in calcium for bone and dental health
- Contains vitamin A for vision and immune function
- Provides conjugated linoleic acid (CLA) with potential health benefits
- Offers phosphorus for bone strength and energy production
Read Also: Creamed Spinach
FAQs About Sausage Balls
1. Can I make sausage balls ahead of time?
Absolutely, and I actually recommend it for stress-free entertaining. You can prepare the mixture and roll the balls up to 24 hours before baking, storing them covered in the refrigerator.
You can also freeze unbaked balls for up to three months. Just place them on a baking sheet until solid, then transfer to a freezer bag and bake directly from frozen, adding 5-7 extra minutes to the cooking time.
2. Why are my sausage balls falling apart?
This happens when the mixture is too dry or hasn’t been mixed thoroughly enough. The baking mix needs to fully incorporate with the fat from the sausage and cheese to create binding structure.
Make sure your ingredients are at room temperature before mixing, and knead the mixture for at least 3-4 minutes. If the dough still seems crumbly, add a tablespoon of milk or beaten egg to help bind everything together.
3. Can I use turkey sausage instead of pork?
Yes, but the texture and moisture content will be slightly different since turkey sausage contains less fat. The balls may turn out drier and less flavorful than the traditional pork version.
To compensate, I recommend adding 2 tablespoons of melted butter or olive oil to the mixture. You might also want to increase the cheese slightly to add more moisture and richness.
4. What’s the best way to reheat leftover sausage balls?
The oven gives the best results for maintaining that slightly crispy exterior. Arrange them on a baking sheet and heat at 350°F (175°C) for 8-10 minutes until warmed through.
An air fryer works brilliantly too, crisping them up in just 5-6 minutes at 350°F (175°C). Avoid the microwave if possible, as it makes them rubbery, though it works in a pinch for a quick 30-second reheat.
5. How do I know when sausage balls are fully cooked?
The outside should be golden brown and slightly crispy, while an instant-read thermometer inserted into the center should read 160°F (71°C). Visual cues include firm texture when gently pressed and grease bubbling around the edges.
If you cut one open, the interior should be uniform in color with no pink remaining. The texture should be tender but hold together well, not mushy or raw-looking in the center.
For more Southern comfort food favorites, check out my BBQ Pulled Pork Sandwiches.
Final Thoughts
This sausage balls recipe has carried me through countless gatherings, from casual game nights to elegant holiday brunches. The simplicity never stops amazing me because something this easy shouldn’t taste this good.
Every time I pull a fresh batch from the oven, I think about that chaotic Christmas morning with my grandmother. She knew exactly what she was doing when she handed me this recipe—giving me not just a dish, but a reliable crowd-pleaser I’d use for years.
Mix up a batch this weekend and see for yourself why these little golden bites have remained a Southern classic for generations. I’d love to hear what variations you try or how your family enjoys them—drop a comment below and share your sausage ball stories!
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