Sausage Balls

This sausage balls recipe is what I consider PEAK Pinterest-mom food. Lol. It’s so easy to make—there are only four ingredients and you just mix, shape and bake. And these sausage balls are so, SO delicious! They are truly addictive, you have been warned. One bite and you’ll be hooked. No matter if you serve them as a holiday appetizer or as part of a potluck meal, they will get devoured quickly.

I’m not sure if Bisquick sausage balls are a Midwest thing, but just in case you’ve never heard of them or never had them, I would describe them as kind of a short cut to meatballs. Most meatball recipes I make include breadcrumbs and some cheese (usually Parmesan), so they actually aren’t all that different. The texture and flavor is more like a cheesy sausage biscuit.

Related: Next up, try my stuffing meatballs or learn to make air fryer meatballs.

Sausage Balls Ingredients

• Italian sausage
• Bisquick mix
• Sharp cheddar cheese
• Milk

Instructions

In a large bowl, combine the sausage and Bisquick mix. Stir to combine. I usually do this with my hands as it’s much easier than trying to use a spoon.

Once most of the baking mix has been incorporated, stir in the milk. Then stir in the shredded cheese.

Form 1-inch balls from the mixture, aiming to keep them all around the same size so they will cook evenly. Place on a baking sheet (or two, as needed) lined with parchment paper. Bake in the oven at 350°F for 20-22 minutes. If you want to be extra sure they are done, you can use a meat thermometer to make sure they have reached 160°F.

Yes, you can air fry these! Air fry at 350°F for 12-15 minutes. You can use parchment paper in an air fryer but I don’t find this necessary.

Tips & Substitutions

• I like Italian breakfast sausage for these, like Jimmy Dean sausage or similar brands. But you can use any kind of pork sausage.
• If you use a more plain flavored sausage, then I would add some spices to the mix like garlic powder, onion powder, cayenne pepper, or some fresh herbs. 
• I almost always use sharp cheddar for this recipe, but if you want to swap this for other kinds like pepper jack cheese or colby cheese you can. I would avoid cheese with a much higher moisture content, like fresh mozzarella.
• You can use water instead of milk if you need.
• Personally, I do not rotate the sausage balls as they bake because I like the crispy bottoms they will develop, BUT if you want them to bake more uniform you may want to flip them halfway through baking.
• I like these sausage balls as is, but it’s fun to serve them with a dipping sauce for those who might want one. I recommend BBQ sauce, buffalo sauce, honey mustard, ranch dressing or yum sauce.
• You can make these a day or two ahead of time and simply cover and refrigerate uncooked sausage balls until you’re ready to bake.
• Once baked, you can store any leftovers in an airtight container in the fridge for at least 3 days.

More Appetizer Recipes