Name: Sausage Balls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound ground pork sausage (mild or hot); 2 cups shredded cheddar cheese (8 ounces); 2 cups all-purpose baking mix (such as Bisquick); 1 (8-ounce) block cream cheese

There's something irresistibly cozy about sausage balls fresh out of the oven—the melty cheese, the tender sausage, the hint of spices all wrapped up in a perfectly baked bite. This Sausage Balls Recipe is a game changer for snacks, appetizers, or even a hearty breakfast treat.

A round white bowl filled with many small round baked snacks that have a rough surface with visible orange cheese bits mixed in, giving them a slightly bumpy and textured look. The snacks are piled high, forming a layered heap that almost fills the bowl, which is lined with light brown parchment paper. The background shows a white marbled surface with some shredded yellow cheese slightly out of focus in the upper right corner. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sausage Balls Recipe
Top Tip
How to Serve Sausage Balls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sausage Balls Recipe

Why You'll Love This Recipe

I’ve made plenty of sausage balls in my time, but this recipe always stands out because of its creamy texture and bold cheesy flavor. It’s so easy to whip up, and people always ask for seconds (or thirds!).

Simple Ingredients: You only need a handful of pantry staples that come together effortlessly.
Quick to Prepare: From mixing to baking, it’s all done in under 40 minutes.
Perfect for Any Occasion: Whether it’s game day, holiday parties, or a quick snack, sausage balls always fit right in.
Holds Its Shape Well: These little balls bake up beautifully without falling apart, thanks to a key ingredient I'll explain below.

A pile of small, round baked cheese balls with rough, golden brown and orange-yellow textured surfaces sits inside a round white metal dish lined with light brown parchment paper. The cheese balls are arranged closely together, showing crispy spots and melted cheese patches. The dish rests on a white marbled surface with scattered colorful toothpicks, including blue, green, yellow, and orange, placed nearby. The photo is taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays its role in making these sausage balls the ultimate crowd-pleaser. The cream cheese adds that luscious creaminess that keeps them moist, cheddar brings sharp flavor, and the baking mix is the secret to that perfect texture.

Flat lay of ground pork sausage in a raw and textured state, a block of smooth cream cheese partially sliced, shredded bright orange cheddar cheese scattered artfully, and a neat pile of all-purpose baking mix with a soft powdery texture, all beautifully arranged with vibrant colors and natural lighting, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Ground Pork Sausage: I prefer mild, but hot works great if you like a little kick. The fat content helps keep the balls juicy.
Shredded Cheddar Cheese: Go for sharp cheddar for more flavor or mild if you want it kid-friendly. Freshly shredded melts better than pre-shredded.
All-Purpose Baking Mix: I use Bisquick – it provides structure without needing extra flour, making these tender yet firm.
Cream Cheese: This is the secret ingredient for richness and keeps the mixture moist and easy to roll.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to mix these sausage balls up depending on the season or mood. Feel free to get creative — this recipe is incredibly forgiving and welcoming to personalization.

Add Some Heat: I’ve tossed in a pinch of cayenne or a bit of chopped jalapeño for a spicy twist that my family loves.
Change Up the Cheese: Switching cheddar for pepper jack or mozzarella gives a fun different flavor and texture.
Make It Gluten-Free: Try a gluten-free baking mix instead of Bisquick to keep these balls safe for friends with allergies.
Herbs & Seasonings: A sprinkle of garlic powder, chopped parsley, or even a dash of smoked paprika can elevate things nicely.

Step-by-Step: How I Make Sausage Balls Recipe

Step 1: Prep and Mix the Ingredients

Start by preheating your oven to 400°F and lining two sheet pans with parchment paper (or aluminum foil lightly sprayed with nonstick spray). I like using parchment because cleanup is so easy, but foil works well too.

In a large bowl, combine the cream cheese and sausage using a mixer or by hand if you prefer. The key here is to get a smooth, uniform mixture so each ball has consistent flavor and texture. Next, add the baking mix and mix thoroughly, then fold in the shredded cheddar cheese, just until combined — don’t overmix or it can get tough.

Step 2: Form the Sausage Balls

I use a #50 cookie scoop to portion out about 1 tablespoon of dough per ball, but you can certainly just use your hands. Roll each into a roughly 1-inch ball. This part is fun—try to keep them all roughly the same size so they cook evenly. Place them spaced out on the prepared sheet pans.

Step 3: Bake Until Golden and Cooked Through

Bake in your preheated oven for 12 to 15 minutes. Keep an eye on them—you're looking for a nice light browning on top and edges. You can use a meat thermometer to check the internal temperature; it should read 165°F to ensure they're fully cooked. Let the balls cool for a few minutes before serving so they’re easier to handle and the cheese can set a bit.

Top Tip

I’ve learned a few tricks after making sausage balls dozens of times. These tips make your batch turn out perfectly every time—tender, juicy, and never dry.

Keep the Cream Cheese Soft: Softened cream cheese blends much easier with the sausage, giving a smoother texture that isn’t crumbly.
Don’t Overmix: Once you add the baking mix and cheese, combine just enough to bring it together—overworking can make the texture tough.
Size Matters: Keeping all sausage balls about the same size helps them bake evenly and finish at the same time.
Use a Meat Thermometer: It's the best way to ensure your sausage balls are perfectly cooked through without overbaking.

How to Serve Sausage Balls Recipe

Garnishes

I enjoy sprinkling chopped fresh parsley or chives over the sausage balls when serving to add a little color and fresh flavor punch. Sometimes a tiny dab of honey mustard or spicy dipping sauce on the side is a hit too!

Side Dishes

These pair beautifully with a crisp green salad or a simple slaw for parties. If you're serving breakfast, I love adding scrambled eggs or fresh fruit on the side. They’re also fantastic alongside veggies or baked beans for a casual meal.

Creative Ways to Present

For holiday parties, I’ve arranged sausage balls on tiered platters adorned with rosemary sprigs and small bowls of different dipping sauces—think ranch, BBQ sauce, or spicy aioli. You can also thread them on skewers with cherry tomatoes and basil for a fun appetizer kabob.

Make Ahead and Storage

Storing Leftovers

Leftover sausage balls can be stored in an airtight container in the fridge for up to 4 days. I usually let them cool completely before storing to avoid sogginess.

Freezing

I often freeze unbaked sausage balls by placing them on a baking sheet until firm, then transferring them to a freezer bag. This way, you can bake them fresh when needed without losing flavor or texture. They freeze beautifully for up to 3 months.

Reheating

Reheat leftover sausage balls wrapped in foil in a 350°F oven for about 10 minutes or until warmed through. I avoid microwaving because it can make them rubbery—oven reheating keeps them nice and tender.

Frequently Asked Questions:

Can I make these sausage balls ahead of time?

Absolutely! You can prepare the mixture up to a day in advance and refrigerate it until you’re ready to shape and bake. For even more convenience, freeze the formed balls and bake them straight from frozen when you need them.

What type of sausage is best for this recipe?

Using ground pork sausage is classic because of the flavor and fat content that keeps the balls moist. Mild sausage works well for most palates, but if your family loves spice, hot sausage adds a nice kick.

Can I substitute the baking mix with regular flour?

The baking mix (like Bisquick) contains leavening agents and salt that help these sausage balls achieve their signature tender yet sturdy texture. Using plain flour might make them denser and require adjustment of other ingredients, so it's best to stick with baking mix or a similar product.

How do I know when the sausage balls are done?

You’re aiming for a lightly browned exterior and an internal temperature of 165°F to ensure they’re cooked through and safe to eat. Using a meat thermometer is the most reliable way. If you don’t have one, check that they’re firm to the touch and no longer pink inside after cutting.

Final Thoughts

This sausage balls recipe has been a go-to in my kitchen for years because it’s both easy and endlessly satisfying. Whether you’re feeding a crowd or just want a comforting snack to nibble on, these bite-sized treats never disappoint. Give them a try—you’ll find they quickly become a favorite you’ll want to make again and again!