There’s something irresistibly comforting about Sausage Cheese Balls. These savory, bite-sized morsels strike the perfect balance between crispy exterior and tender, flavorful interior that keeps everyone coming back for “just one more.”
Whether you’re hosting a game day gathering, planning a holiday appetizer spread, or simply craving a hearty snack, these sausage cheese balls deliver big flavor with minimal effort. They’re the kind of crowd-pleaser that disappears from the serving plate almost as quickly as you can make them!
Why You’ll Love This
- Simple ingredients you likely already have on hand
- Prep in just 15 minutes before popping them in the oven
- Versatile as an appetizer, snack, or even breakfast option
- Make-ahead friendly for stress-free entertaining
- Perfect balance of savory sausage, sharp cheese, and subtle herbs
Ingredients
- 1 lb ground breakfast sausage
- 1 1/2 to 2 cups shredded sharp cheddar cheese
- 2 large eggs
- Ranch dressing
- Honey mustard
- Chive and onion sour cream
- Maple syrup (for breakfast)
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a large mixing bowl, combine the ground sausage, shredded cheddar cheese, and eggs. Mix thoroughly by hand until all ingredients are evenly distributed. The mixture should hold together when squeezed.
- For 12 large sausage balls, use 2 tablespoons of mixture for each ball. Roll the mixture between your palms to form smooth, round balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake large sausage balls for 40 minutes, or until they're golden brown and cooked through. The internal temperature should reach 160°F.
- For 24 mini sausage balls, use 1 tablespoon of mixture per ball. Roll into smaller balls and place on the baking sheet. Bake for 20 minutes or until golden and cooked through.
- Let the sausage balls cool for 2-3 minutes before serving. Serve warm with your choice of dipping sauces like ranch dressing, honey mustard, or maple syrup for breakfast.
Tips & Variations
- For spicier balls, use hot sausage or add 1/4 teaspoon of cayenne pepper
- Try different cheese combinations like pepper jack, smoked gouda, or a mix of cheddar and parmesan
- Add 1-2 tablespoons of finely chopped fresh herbs like parsley, chives, or rosemary
- For a breakfast twist, add 1/4 cup finely chopped bell peppers and serve with maple syrup for dipping
- The mixture can be prepared up to 24 hours in advance and refrigerated before rolling and baking
- Freeze unbaked balls on a baking sheet, then transfer to a freezer bag for up to 3 months
Serving Suggestions
These sausage cheese balls are delicious on their own, but they really shine when paired with dipping sauces. Try serving them with honey mustard, ranch dressing, or a simple marinara sauce for variety.
For a complete appetizer spread, pair them with veggie sticks, pickles, and other finger foods. If serving as a breakfast or brunch item, they complement scrambled eggs and fresh fruit beautifully.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for 5-7 minutes or microwave for 20-30 seconds until warmed through.
- Look for golden brown exteriors as your visual cue for doneness.
- If you don’t have biscuit mix, you can make your own with 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/3 cup cold butter cut into the dry ingredients.
FAQs
Can I make these ahead of time? Yes! You can prepare the mixture up to a day ahead and refrigerate, or form the balls and freeze them uncooked for longer storage.
Why are my sausage balls dry? This usually happens if there’s too much biscuit mix. Try adding a tablespoon or two of milk to the mixture, or reduce the amount of biscuit mix next time.
Can I use turkey sausage instead? Absolutely! Turkey sausage works well, though the balls may be slightly less moist due to the lower fat content.
How do I know when they’re fully cooked? The balls should be golden brown on the outside and reach an internal temperature of 160°F. If you don’t have a thermometer, cut one open – it should be cooked through with no pink remaining.
[recipe_card]
