This cheesy Sausage Balls recipe are made from scratch and have the most incredible flavor! They couldn’t be easier to make and can be served for breakfast, brunch, appetizer, or literally any time!
Sausage Balls are more than just a delicious appetizer.
If you know, you know! There’s a reason these savory sausage balls are so popular in the American south, and even though they make the best appetizer, I love to have them around as a high protein snack, with breakfast or part of a quick dinner. We make them from scratch (without bisquick mix) and they take less than 30 minutes. Make extra, because they freeze great!
Serve sausage balls as an appetizer or snack with different dip options like Ranch, BBQ Sauce, Marinara, or Honey Mustard. Or serve them as a main dish with rice pilaf, grilled veggies, salad, Baked Mac and Cheese, Patatas Bravas, or fruit.
How to make Sausage Balls:
Make Sausage Mixture: Remove sausage and shredded cheese from the fridge and rest on counter for 30 minutes. Combine sausage, flour, baking powder, salt, Italian seasoning, garlic powder, onion flakes, and cheese, mixing until combined. Add milk, a little at a time, until the mixture is soft enough to roll into meatballs. Don’t over-work the meat (and you may not need all the milk).
Bake: Spray a baking sheet with cooking spray or line with aluminum foil. Use a scoop or your hands to shape the balls into 1.5 inches then place on baking sheet. Bake at 350°F (180°C) for 15-20 minutes, or until cooked through (160 degrees F).
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Recipe
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Remove sausage from fridge 30 minutes before prepping. Also shred cheese at this time, to let it come to room temperature.
1 lb ground pork sausage or chicken sausage
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Grease a baking sheet with non-stick cooking spray (or line with aluminum foil).
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Add sausage to a mixing bowl. Add flour, baking powder, salt, Italian seasoning, garlic powder, onion flakes and cheese and mix, adding milk just a little at a time, until the mixture is soft enough to roll into meatballs. Don’t over-work the meat, and you may not need all the milk.
1 ¾ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon dried onion flakes, 2 cups freshly grated cheddar cheese, ½ cup milk
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Scoop mixture into about 1.5-inch size balls and place on baking sheet.
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Bake at 350°F (180°C) for 15-20 minutes, or until cooked through (160 degrees F).
Bisquick: The classic sausage ball recipe uses bisquick and cheese. To use bisquik, replace flour, baking powder and salt with 1 ½ cups bisquick.
For Cream Cheese Sausage Biscuits: omit milk, reduce cheddar cheese to 1 cup and add an 8oz block of softened cream cheese.
Make Ahead Instructions: Prep and form the raw meatballs up to 2 days ahead (depending on the freshness of the meat used).
Freezing Instructions: To freeze uncooked sausage balls place on a cookie sheet and flash freeze for 30 minutes. Transfer to a freezer-safe container and freeze for up to 3 months. Bake from frozen, adding about 5-10 extra minutes to bake time. Freeze baked sausage balls in an airtight container for up to 3 months.
Calories: 133kcalCarbohydrates: 8gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 24mgSodium: 268mgPotassium: 75mgFiber: 0.3gSugar: 0.3gVitamin A: 118IUVitamin C: 0.2mgCalcium: 97mgIron: 1mg
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