These Sausage Cheese Balls are the ultimate bite-sized party food. They combine savory sausage, sharp cheddar, and a tender biscuit base for an addictive snack. This easy recipe is perfect for any gathering and delivers incredible flavor with minimal effort.
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Why You’ll Love This Sausage Cheese Balls
Effortless Prep: Just mix, roll, and bake.
Crowd Favorite: Universally loved by kids and adults.
Make-Ahead Magic: Prep ahead for stress-free entertaining.
Totally Customizable: Swap sausages, cheeses, or add herbs.
Ingredients & Tools
- 1 lb bulk pork breakfast sausage (mild or hot, your choice)
- 2 cups shredded sharp cheddar cheese
- 2 cups all-purpose baking mix (like Bisquick)
- 1/2 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper (optional, for a little kick)
Tools: A large mixing bowl, a baking sheet, parchment paper or a silicone baking mat, and a #40 cookie scoop (about 1.5 tablespoons) if you have one—it makes portioning a breeze!
Notes: The quality of your sausage and cheese really matters here—they’re the stars of the show. A good, flavorful sausage provides all the seasoning you need, and a block of cheddar you shred yourself will melt so much better than the pre-shredded kind, which has anti-caking agents. Trust me, that little extra step makes a world of difference in the final texture.
Nutrition (per serving)
| Calories: | 85 kcal |
| Protein: | 4 g |
| Fat: | 6 g |
| Carbs: | 4 g |
| Fiber: | 0 g |
Serves: 8 (about 4-5 balls per person) | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use pre-shredded cheese. I know it’s convenient, but the cellulose coating on pre-shredded cheese prevents it from melting as smoothly. Taking two minutes to shred a block of cheddar yourself will give you a much creamier, more cohesive ball. It’s a small effort for a huge payoff.
- Let your sausage warm up a bit. If your sausage is stone-cold from the fridge, it will be much harder to mix evenly with the other ingredients. Let it sit on the counter for 10-15 minutes before you start. You’ll find it blends into the dough much more easily.
- Consider your sausage fat content. A standard breakfast sausage has enough fat to keep the balls moist, but if you use a leaner sausage, your balls might be a bit drier. If you’re concerned, you can add an extra tablespoon of milk to the mixture to compensate.
- Resist the urge to overmix. Once you add the baking mix and milk, mix just until everything is combined and no dry streaks remain. Overmixing can lead to tough cheese balls because it overworks the gluten in the baking mix. A light hand is key for a tender texture.
How to Make Sausage Cheese Balls
Step 1: First, preheat your oven to 375°F (190°C). This is important because you want the oven nice and hot so the balls start cooking immediately, which helps them keep their shape. Then, line a standard baking sheet with parchment paper or a silicone mat. This isn’t just for easy cleanup—it also prevents the bottoms from getting too dark and ensures they release perfectly every single time.
Step 2: Now, grab your large mixing bowl. Add the one pound of sausage, two cups of shredded cheddar, two cups of baking mix, the half cup of milk, and your seasonings—the garlic powder, onion powder, and optional black pepper. I like to get my hands in there for this part—it’s the best tool for the job! Squeeze and mix everything together until it’s just combined. You’ll notice the mixture will be a bit sticky and look a little shaggy, but that’s exactly what you want. Just make sure there are no big pockets of dry baking mix left.
Step 3: Here’s where you shape the balls. If you have that cookie scoop, use it to portion out the mixture. If not, a tablespoon measure works fine. Roll each portion between your palms into a smooth, round ball about one inch in diameter. Try to make them as uniform as possible so they all bake at the same rate. Place them on your prepared baking sheet, leaving about an inch of space between each one. They don’t spread much, but they do need a little room for hot air to circulate and give them a nice, even golden-brown color all over.
Step 4: It’s time to bake! Slide the tray into your preheated oven and set your timer for 18 to 22 minutes. You’re looking for a few key signs of doneness. The outsides should be a beautiful golden brown, and the cheese might be bubbling out a little bit in spots—that’s a good thing! They should feel firm to the touch, and if you break one open, the sausage inside should be fully cooked with no pink remaining.
Step 5: As soon as you take them out of the oven, let them rest on the baking sheet for about 3-5 minutes. This is a crucial resting period. They’ll be incredibly soft and fragile straight from the oven, and this short wait allows them to firm up just enough so they hold their shape when you transfer them to a serving platter. Serve them warm, and watch them disappear before your eyes!
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Freeze unbaked balls on a tray, then transfer to a bag; bake from frozen, adding 3-5 minutes.
- Reviving: Reheat in oven or air fryer at 350°F until warm and crisp.
Serving Suggestions
Complementary Dishes
- A simple green salad with a tangy vinaigrette — The sharp, acidic dressing cuts through the richness of the sausage and cheese beautifully, balancing out the whole plate and making the meal feel complete.
- Scrambled eggs and fresh fruit — This turns your sausage cheese balls into a fantastic, hearty brunch spread. The creamy eggs and sweet fruit provide a lovely contrast in textures and flavors.
- Marinara or ranch dipping sauce — For a pure appetizer experience, offer small bowls of warm marinara for an Italian twist or cool, herby ranch dressing. It adds a fun, interactive element that guests always love.
Drinks
- A crisp, cold lager or pale ale — The carbonation and slight bitterness of the beer are fantastic at cleansing the palate between each rich, savory bite. It’s a classic pairing for a reason.
- A dry sparkling wine or Prosecco — The bubbles and acidity act in a similar way to the beer, making each bite of the cheese ball taste fresh and new. It feels celebratory and elevates the whole snack.
- Iced tea with a sprig of mint — For a non-alcoholic option, the refreshing quality of the tea and mint is a perfect counterpoint to the savory, fatty notes of the sausage and cheese.
Something Sweet
- Mini chocolate chip cookies — The sweet, buttery cookies are a delightful follow-up to the salty, umami-packed sausage balls. It’s a simple, crowd-friendly dessert that continues the finger-food theme.
- Lemon bars — The bright, zesty lemon curd and shortbread crust provide a wonderfully tart and sweet finish that completely resets your taste buds after the main savory event.
- A fruit platter with a yogurt dip — This is a lighter option that still feels like a treat. The natural sweetness of the fruit and the tangy dip offer a clean, refreshing end to the meal.
Top Mistakes to Avoid
- Mistake: Using lean sausage. The fat in regular breakfast sausage is essential for keeping these balls moist and flavorful. If you use a very lean sausage, the final result can be dry and crumbly. Stick with a standard pork sausage for the best texture.
- Mistake: Making the balls too large. If you make them much bigger than one inch, the outside can get over-browned before the sausage in the center is fully cooked. Keeping them uniform and small ensures perfect cooking from edge to center.
- Mistake: Skipping the rest time. I’ve messed this up before too, being too eager to serve them. If you try to move them straight from the oven, they’ll likely fall apart. That five-minute rest on the pan is non-negotiable for structural integrity.
- Mistake: Overcrowding the baking sheet. If the balls are too close together, they’ll steam instead of bake, resulting in a softer, paler exterior. Giving them that inch of space allows for proper browning and a better texture all around.
Expert Tips
- Tip: Chill the mixture if it’s too sticky. If you find the dough is too soft and sticky to roll easily, just pop the whole bowl in the refrigerator for 15-20 minutes. The fat in the sausage will firm up slightly, making the mixture much easier to handle and shape into perfect little spheres.
- Tip: Add a secret ingredient for extra flavor. For a little extra zing, try mixing in a quarter cup of grated Parmesan cheese or a teaspoon of Worcestershire sauce. These add a deeper, more complex savory note that takes the flavor profile to the next level without complicating the recipe.
- Tip: Use a scoop for perfect portions. A cookie scoop isn’t just for cookies! Using one for this recipe ensures every ball is the same size, which means they will all bake evenly. It also speeds up the process dramatically and keeps your hands a little bit cleaner.
- Tip: Re-crisp leftovers in the air fryer. If you have leftovers (a rare occurrence!), the best way to reheat them is in an air fryer at 350°F for 3-4 minutes. It brings back that wonderful crispy exterior much better than a microwave, which can make them rubbery.
FAQs
Can I make Sausage Cheese Balls ahead of time?
Absolutely, and it’s one of their best features! You have two great options. You can mix the dough, cover the bowl tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. Or, you can shape the balls, arrange them on a parchment-lined tray, and freeze them solid. Once frozen, transfer them to a freezer bag. You can bake them straight from the freezer, just add 3-5 extra minutes to the baking time. This make-ahead flexibility is a lifesaver for party planning.
Can I use a different type of cheese?
You sure can! While sharp cheddar is the classic for its strong flavor and excellent melt, other cheeses work wonderfully. A pepper jack will add a lovely kick, a gouda will give a smokier note, or a mozzarella will make them even more stretchy and gooey. I’d recommend sticking with a cheese that melts well and shredding it yourself for the best texture. Avoid very hard, dry cheeses like Parmesan as the sole cheese, as they won’t provide enough binding moisture.
Why are my cheese balls dry and crumbly?
This usually happens for one of two reasons. The most common culprit is overmixing the dough, which overworks the flour in the baking mix and leads to a tough, dry texture. The second reason could be using a sausage that is too lean, which doesn’t provide enough fat to keep them moist. Next time, mix just until combined and ensure you’re using a standard pork sausage for the best, most tender results.
Can I make these without a baking mix like Bisquick?
Yes, you can make a homemade version of the baking mix. For this recipe, you would substitute the 2 cups of Bisquick with 2 cups of all-purpose flour, 3 teaspoons of baking powder, 1 teaspoon of salt, and 2 tablespoons of cold butter cut into small pieces. The butter is crucial as it replicates the fat content in the commercial mix. Whisk the dry ingredients together, cut in the butter, and then proceed with the recipe as written.
How do I store and reheat leftovers?
Let any leftover balls cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, the oven or an air fryer is your best bet to restore their texture. Spread them on a baking sheet and warm at 350°F for about 8-10 minutes, or in an air fryer for 3-4 minutes, until hot and slightly crisp again. The microwave will work in a pinch but will make them softer.
Sausage Cheese Balls
Make the best Sausage Cheese Balls with this easy recipe. Perfect for parties, these savory bites are ready in 35 minutes. Get the recipe now!
Ingredients
For the Ingredients
-
1 lb bulk pork breakfast sausage (mild or hot, your choice)
-
2 cups shredded sharp cheddar cheese
-
2 cups all-purpose baking mix (like Bisquick)
-
1/2 cup whole milk
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/4 teaspoon black pepper (optional, for a little kick)
Instructions
-
First, preheat your oven to 375°F (190°C). This is important because you want the oven nice and hot so the balls start cooking immediately, which helps them keep their shape. Then, line a standard baking sheet with parchment paper or a silicone mat. This isn't just for easy cleanup—it also prevents the bottoms from getting too dark and ensures they release perfectly every single time.01
-
Now, grab your large mixing bowl. Add the one pound of sausage, two cups of shredded cheddar, two cups of baking mix, the half cup of milk, and your seasonings—the garlic powder, onion powder, and optional black pepper. I like to get my hands in there for this part—it’s the best tool for the job! Squeeze and mix everything together until it’s just combined. You’ll notice the mixture will be a bit sticky and look a little shaggy, but that’s exactly what you want. Just make sure there are no big pockets of dry baking mix left.02
-
Here’s where you shape the balls. If you have that cookie scoop, use it to portion out the mixture. If not, a tablespoon measure works fine. Roll each portion between your palms into a smooth, round ball about one inch in diameter. Try to make them as uniform as possible so they all bake at the same rate. Place them on your prepared baking sheet, leaving about an inch of space between each one. They don’t spread much, but they do need a little room for hot air to circulate and give them a nice, even golden-brown color all over.03
-
It’s time to bake! Slide the tray into your preheated oven and set your timer for 18 to 22 minutes. You’re looking for a few key signs of doneness. The outsides should be a beautiful golden brown, and the cheese might be bubbling out a little bit in spots—that’s a good thing! They should feel firm to the touch, and if you break one open, the sausage inside should be fully cooked with no pink remaining.04
-
As soon as you take them out of the oven, let them rest on the baking sheet for about 3-5 minutes. This is a crucial resting period. They’ll be incredibly soft and fragile straight from the oven, and this short wait allows them to firm up just enough so they hold their shape when you transfer them to a serving platter. Serve them warm, and watch them disappear before your eyes!05
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