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Sausage Balls

Nothing beats these made-from-scratch sausage balls for a hearty appetizer. They’re bursting with meaty goodness and kicked up the flavor chart with cheddar and cream cheese. This super easy recipe delivers the tastiest meatballs you’ll ever have!

Sausage balls ready to please the most discriminating tastes

Make gameday weekends more fun with these yummy sausage balls. I call them tiny balls of happiness because every bite explodes with cheesy and meaty deliciousness. You’ll feel like a winner even before the game starts. So make sure to make a big batch for more winning streaks! 

FAQs

Why do my sausage balls crumble?

Sausage balls get crumbly if they’re too dry. They also need a binder, like flour and eggs, to hold their shape. I know my recipe doesn’t have eggs, but don’t worry because the flour does the job. 

How do you know when the sausage balls are cooked?

You can tell by the color and beautifully crusty exterior. Sausage balls should be golden brown and firm to the touch, but you can also use a meat thermometer. The internal temperature will read 160℉/70℃ when the sausage is done. 

Sausage Ball Recipe Ingredients

What you need to make this recipe
  • Sausage – Breakfast sausage is mild, easy to shape, and perfectly seasoned, making it perfect for this recipe. You can use hot sausage if you love the heat. 😉
  • Cheese – Cream cheese and cheddar cheese add irresistible creamy goodness. They also act as a binder. 
  • Dairy – Milk and butter help shape the balls easier while keeping them moist. 
  • Dry Ingredients – Instead of the usual Bisquick baking mix, I use flour and baking powder to avoid additives.
  • Seasoning – Enhance the flavor with herbs and spices like thyme, onion powder, and garlic powder. Or you can also add taco seasoning, Creole seasoning, or Italian seasoning for variation. 

How to Make Sausage Balls

Assemble your ingredients, mix, and bake
  1. Prep – Prepare baking or cookie sheets by lining them with parchment or foil paper and spray with cooking spray. Set aside.
  2. Dry Ingredients – Combine your dry ingredients in a medium mixing bowl: flour, baking powder, onion powder, garlic powder, Italian seasoning, and salt. Mix well. 
  3. Add Meat and Cheese – Add crumbled sausage, cream cheese, and flour mixture in another large bowl. Using your hands, thoroughly mix all ingredients until fully combined.
  4. Liquid Ingredients – Next, add milk and melted butter. Continue mixing with your hand until fully incorporated.
  5. The Cheese – Finally, add grated cheddar cheese and mix well.
  6. Form the Balls – Scoop about a tablespoon of the sausage mixture and shape it into a 1-inch ball using your palms. Then place it on a prepared baking sheet. Repeat until the mixture is all used up.
  7. Bake – Space them out evenly across your prepared baking sheet and bake for about 18-20 minutes or until lightly browned and completely cooked. 
  8. Garnish – Sprinkle with parsley and serve.
Sausage balls fresh from the oven

Recipe Tips

  • For the best results, use freshly grated cheese. Pre-bagged cheese often has additives, making them dry.
  • Slightly wet your hands with water or oil before shaping the balls to prevent them from sticking to your fingers.  
  • Refrigerate or freeze before baking. It helps the balls to stick together.
  • Serve sausage balls with your favorite sauce, like remoulade and BBQ sauce. Or keep it simple with ketchup, hot sauce, or gravy.

Make Ahead and Storage Instructions

To make these cheesy sausage balls ahead:

  1. Follow the instructions up to assembly.
  2. Place the balls on a baking sheet and cover them with cling wrap.
  3. Store them in the fridge overnight.

If freezing, flash-freeze the balls. Once frozen, transfer them into a freezer-safe resealable bag, and you can freeze them for 3-4 months. When ready to serve, let the balls thaw on the counter while preheating the oven. 

Store your leftovers in an airtight container and refrigerate for up to 3-4 days. You can also freeze them again for 3-4 months. Reheat on a microwave or bake for 10-15 minutes at 350℉/177℃. 

Sausage balls with remoulade sauce

More Incredible Sausage Recipes to Try

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Sausage Balls

Nothing beats these appetizing made-from-scratch sausage balls. They burst with meaty goodness and kick up the flavor chart with cheddar and cream cheese. This super easy delivers the tastiest meatballs you'll ever have!
Makes 20-30 sausage balls
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 212kcal
Author Imma

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt, adjust to taste
  • 1 pound breakfast sausage
  • 4 ounces cream cheese, at room temperature
  • ¼ cup milk
  • 2 tablespoons unsalted butter, melted
  • 2 cups cheddar cheese, freshly grated
  • Chopped parsley, for garnish

Instructions

  • Preheat the oven to 350℉/177℃.
  • Prepare baking or cookie sheets by lining them with parchment or foil paper and spray with cooking spray. Set aside.
  • Combine your dry ingredients in a medium mixing bowl: flour, baking powder, onion powder, garlic powder, Italian seasoning, and salt. Mix well.
  • Add crumbled sausage, cream cheese, and flour mixture in another large bowl. Using your hands, thoroughly mix all ingredients until fully combined.
  • Next, add milk and melted butter. Continue mixing with your hand until fully incorporated.
  • Finally, add grated cheddar cheese and mix well.
  • Scoop about a tablespoon of the sausage mixture and shape it into a 1-inch ball using your palms. Then place it on a prepared baking sheet. Repeat until the mixture is all used up.
  • Space them out evenly across your prepared baking sheet and bake for 18-20 minutes or until lightly browned and completely cooked.
  • Sprinkle with parsley and serve.

Notes

  • For the best results, use freshly grated cheese. Pre-bagged cheese often has additives, making them dry.
  • Slightly wet your hands with water or oil before shaping the balls to prevent them from sticking to your fingers.  
  • Refrigerate or freeze before baking. It helps the balls to stick together.
  • Serve sausage balls with your favorite sauce, like remoulade and BBQ sauce. Or keep it simple with ketchup, hot sauce, or gravy.
  • Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 4balls | Calories: 212kcal | Carbohydrates: 12g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 430mg | Potassium: 98mg | Sugar: 2g
Recipe Rating