There’s something truly comforting about these cheesy, savory bites – and that’s exactly what makes this Sausage Balls Recipe so worth making. Whether for a cozy brunch, a game day snack, or an irresistible party appetizer, they hit all the right notes with minimal fuss.
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Why You'll Love This Recipe
Honestly, sausage balls are one of those simple yet unforgettable snacks that always bring people together. This recipe is my go-to because it’s fast, uses ingredients you probably already have, and delivers a flavor punch every single time.
- Effortless to make: Just mix, roll, and bake—no fancy techniques required.
- Mouthwatering flavor: The creamy cheese and seasoned sausage blend perfectly for a savory bite that’s hard to resist.
- Great for any occasion: Whether it’s a weekday snack or a party platter star, they always impress.
- Customizable and forgiving: You can tweak the spice level or types of cheese easily without losing the magic.
Ingredients & Why They Work
Each ingredient in this sausage balls recipe plays a special role, creating the perfect balance of texture and flavor. Plus, these components are super easy to find, making this recipe a snap to pull together.
- Ground pork sausage: Provides the savory base—pick mild or hot depending on your spice preference.
- Shredded cheddar cheese: Adds that sharp cheesy goodness that melts beautifully inside.
- All-purpose baking mix: Works as the binding agent, giving the balls structure and a tender crumb.
- Cream cheese: Brings richness and moisture, ensuring your sausage balls stay soft and luscious.
Make It Your Way
One of my favorite things about this sausage balls recipe is how easy it is to make it your own. I usually stick close to the original, but I’ve played around with certain swaps that add a fresh twist or accommodate dietary needs.
- Variation: Once, I swapped half the cheddar for pepper jack—talk about a spicy upgrade that everyone loved at the party!
- Herb boost: Adding a touch of chopped fresh parsley or chives brightens the flavor without overpowering.
- Diet-friendly: For a gluten-free option, I substitute the baking mix with a gluten-free blend, and it works like a charm.
- Size matters: Rolling the balls a little smaller creates perfect bite-sized snacks for kids or appetizers.
Step-by-Step: How I Make Sausage Balls Recipe
Step 1: Prep your oven and tools
First things first, get your oven preheated to 400°F. I always line two sheet pans with parchment paper to avoid any sticky mess and make cleanup a breeze. If you’re using foil, a quick spritz of nonstick spray helps prevent sticking.
Step 2: Mix the magic ingredients
Grab a large bowl and toss in the cream cheese and ground sausage. I like using my mixer here for even blending—it saves me a lot of time and energy. Once combined, add in your baking mix, mixing again to bring everything together. Finally, fold in the shredded cheddar until it’s just incorporated; you want those cheesy pockets to shine through.
Step 3: Shape and lay out
I use a #50 scoop (about 1 tablespoon) to portion out the dough—it helps keep the balls uniform in size. Roll each scoop into a 1-inch ball with your hands and space them evenly across the prepared pans. Don’t worry if you get a few irregular ones—the taste won’t mind.
Step 4: Bake to perfection
Bake the sausage balls for 12 to 15 minutes until they’re lightly browned and cooked through. The internal temperature should reach 165°F. Keep an eye near the end so they don’t overbrown—once they’re puffed up and golden, you’re good to go!
Top Tip
Over the years, I’ve picked up a few tricks to make this sausage balls recipe foolproof and maximize flavor every time. These tips will save you from common pitfalls and make things smoother in your own kitchen.
- Room temperature cream cheese: Letting it soften slightly ensures it mixes evenly with the sausage, preventing pockets of cream cheese in your balls.
- Don’t overmix: I’ve learned that mixing just until combined keeps the sausage balls tender—not dense.
- Uniform size matters: Using a scoop helps the balls bake evenly so you don’t end up with some burnt while others are underdone.
- Check internal temp: I always use a meat thermometer to be sure they’re fully cooked but still juicy—165°F is the sweet spot.
How to Serve Sausage Balls Recipe
Garnishes
I like to keep garnishes simple—sometimes a sprinkle of fresh chopped parsley or a dash of smoked paprika on top adds a pop of color and a subtle flavor boost. When I’m feeling fancy, a smear of honey mustard on the side pairs beautifully with the savory bites.
Side Dishes
These sausage balls go great alongside a crisp green salad or some roasted vegetables if you want a fuller meal. For parties, I often serve them with dips like ranch, spicy ketchup, or a tangy barbecue sauce—that combo never fails.
Creative Ways to Present
For special occasions, I’ve arranged these balls on a festive platter around a bowl of dip, sprinkled with edible flowers or herbs for a beautiful contrast. Another fun idea is skewering a few on cocktail sticks for bite-sized kabobs that double as finger foods.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge. They keep really well for up to 3 days, and I love that they still taste fresh and moist even after cooling.
Freezing
Freezing sausage balls works like a dream. I freeze them on a baking sheet in a single layer before transferring to a freezer-safe bag. This way they don’t stick together, and you can pop out exactly how many you want later.
Reheating
To reheat, I suggest warming them in a 350°F oven for about 10 minutes, or until heated through. This keeps the outside crisp while warming the inside evenly. Microwaving can make them a bit soggy, so I usually avoid that.
Frequently Asked Questions:
Absolutely! I’ve made this sausage balls recipe with turkey sausage. Just note that turkey tends to be leaner and less fatty than pork, so you might want to add a little extra cream cheese to keep the balls moist.
I always line my baking sheets with parchment paper or use foil with a light spray of nonstick cooking spray. This method prevents sticking and also makes cleanup a breeze.
Yes! You can shape the balls and freeze them on a baking sheet. Once frozen solid, transfer them to a freezer bag. When you’re ready to bake, just add a couple more minutes to the cooking time.
The heat level really depends on the sausage you choose. Mild sausage will keep things more subtle, while hot sausage adds a nice kick. You can always mix the two or add a pinch of cayenne if you want to control the spice just right.
Final Thoughts
This sausage balls recipe has been a staple for me through countless gatherings, lazy weekends, and last-minute snack emergencies. It’s reliable, delicious, and flexible enough to fit your mood or pantry. I can’t recommend enough giving it a try—you’ll feel that happy satisfaction of having created something everyone can’t stop enjoying.
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Sausage Balls Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 48 balls
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Sausage Balls are a savory, bite-sized appetizer made with ground pork sausage, cheddar cheese, baking mix, and cream cheese. Perfect for parties or game day snacks, they are baked until golden and cooked through, offering a delightful blend of cheesy, meaty flavors in every bite.
Ingredients
Main Ingredients
- 1 pound ground pork sausage (mild or hot)
- 2 cups shredded cheddar cheese (8 ounces)
- 2 cups all-purpose baking mix (like Bisquick)
- 1 (8-ounce) block cream cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F. Prepare two sheet pans by lining them with parchment paper or aluminum foil. If using foil, lightly spray with nonstick cooking spray to prevent sticking.
- Mix Ingredients: In a large bowl, use a mixer to blend the cream cheese and sausage until combined. Add the baking mix and mix well. Then add the shredded cheddar cheese and mix just until everything is incorporated.
- Form Balls: Portion out about 1 tablespoon of the dough and roll each portion into a 1-inch ball. A #50 scoop works well for this. Place the formed balls evenly across the prepared sheet pans.
- Bake: Bake the sausage balls for 15 minutes or until they are lightly browned and cooked through. The internal temperature should reach 165°F to ensure they are safely cooked.
Notes
- Use mild or hot sausage depending on your spice preference.
- Ensure the cream cheese is softened for easier mixing.
- Use parchment paper for easy cleanup and to prevent sticking without added spray.
- If you don’t have a scoop, use a tablespoon measure to portion the dough evenly.
- Check internal temperature with a meat thermometer to guarantee food safety.
- These sausage balls can be served warm or at room temperature.
- Leftovers can be refrigerated and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 ball
- Calories: 80 kcal
- Sugar: 0.5 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 25 mg
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