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 (like Bisquick); 1 (8-ounce) block cream cheese

There’s something downright irresistible about these little savory bites that pack so much flavor in a single bite—**Sausage Balls Recipe** is exactly that kind of comfort food that brings everyone together. Golden, cheesy, and perfectly spiced, they’re incredibly easy to make and always disappear fast at my gatherings.

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 countless variations of sausage balls over the years, but this version always wins hearts (and empty plates!). It’s simple, quick, and the blend of creamy cheese and savory sausage is downright addictive. Plus, there’s a magic in the ease — minimal ingredients but maximum flavor.

Perfectly Balanced Flavors: The tangy cheddar, rich cream cheese, and savory sausage come together harmoniously, creating a bite that’s simply unforgettable.
Super Easy to Make: No fancy techniques here — just mix, scoop, and bake. You’ll have these on your table in no time.
Great for Any Occasion: Whether it’s a holiday party, game day, or casual snack, sausage balls always impress without fuss.
Customizable and Versatile: You can tweak the spice level, cheeses, or baking mix to suit your tastes — it’s a recipe that gladly adapts to you.

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

This recipe is all about simple, quality ingredients that play well together. The creamy texture from the cream cheese combined with shredded cheddar melts beautifully during baking, while the sausage brings that hearty, meaty punch. Using a good all-purpose baking mix keeps the balls fluffy and tender without needing to fuss with flour measurements.

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: Mild or hot both work — I prefer mild with a hint of spice, but feel free to amp it up.
Shredded cheddar cheese: Sharp cheddar adds a tangy, rich note; fresh shredded cheese melts better than pre-shredded.
All-purpose baking mix: Using something like Bisquick simplifies the recipe since it already contains flour, baking powder, and salt.
Cream cheese block: This adds moisture and creaminess, making the dough easier to work with and the sausage balls melt-in-your-mouth tender.

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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 love playing around with this sausage balls recipe to match the season or my mood. Sometimes I add a splash of hot sauce to the mix for an extra kick, or swap cheddar for a smoky gouda for a deeper flavor profile. Don’t hesitate to experiment – sausage balls are forgiving and adapt well!

Variation: One time, I added chopped fresh herbs like chives and thyme which gave the sausage balls a subtle freshness that balanced the richness beautifully.
Dietary Tweaks: For a lower-carb version, try almond flour instead of baking mix and use a leaner sausage to lighten it up.
Make It Spicy: Mix in crushed red pepper flakes or diced jalapeños if you like things hot—I’m a huge fan of that punch of heat.

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

Step 1: Get Ready and Mix the Base

First things first, preheat your oven to 400°F and prep your sheet pans with parchment or foil; I find foil plus a quick spritz of nonstick spray works great for easy cleanup. Then, in a large bowl, I use a hand mixer to blend the cream cheese and sausage together until smooth—this step makes sure every bite is creamy and evenly flavored.

Step 2: Add Baking Mix and Cheese

Next, stir in the baking mix until it’s fully incorporated—no more dry bits should remain. Finally, mix in the shredded cheddar until just combined. Be careful not to overmix; you want the cheese pieces dispersed but still distinct, so you get those lovely little pockets of melted cheese when baked.

Step 3: Scoop and Shape

I find using a #50 scoop (roughly a tablespoon) makes consistent-sized balls a breeze, but if you don’t have one, just use a tablespoon measure or your hands. Roll each portion into a ball about one inch in diameter and space them out on your pans so they can brown evenly. This little step prevents soggy sides and helps get that perfect slight crisp on the outside.

Step 4: Bake to Perfection

Bake for 12 to 15 minutes, keeping an eye on them so they turn golden brown but don’t overcook. To be safe, check the internal temperature with a meat thermometer—it should reach 165°F to ensure safety. Hot and fresh out of the oven is the absolute best way to enjoy these.

Top Tip

Over the years, I’ve learned a few tweaks that really make this sausage balls recipe shine and keep your baking stress-free. These insider tips can help you master it the first time around.

Room Temperature Ingredients: Letting your cream cheese soften slightly before mixing makes the dough smoother and easier to combine without lumps.
Don’t Overmix: Mix just until combined; too much stirring toughens the texture, and we want tender, fluffy sausage balls.
Even Spacing: Spread them out on the baking sheet to ensure even browning with slight crisp edges on each ball.
Check Temperature: Using a digital meat thermometer takes the guesswork out—165°F is the perfect internal temp for juicy, cooked-through sausage balls.

How to Serve Sausage Balls Recipe

Garnishes

I usually keep it simple and sprinkle a handful of finely chopped fresh parsley or chives over warm sausage balls to add a pop of color and freshness. Sometimes a little grainy mustard or a creamy dip on the side works wonders too.

Side Dishes

These sausage balls pair beautifully with fresh veggies like celery sticks or a crisp green salad to balance the richness. For brunch spreads, I like to serve them alongside scrambled eggs and fresh fruit—comfort and freshness all in one.

Creative Ways to Present

One of my favorite presentation ideas is serving sausage balls on a tiered platter at holiday parties. You can also skewer a few with toothpicks, drizzle with a little honey mustard, or place them in mini muffin tins for an elegant bite-size appetizer look.

Make Ahead and Storage

Storing Leftovers

Leftover sausage balls stay delicious in an airtight container in the fridge for up to 3-4 days. I always make sure they’ve cooled completely before storing to avoid sogginess.

Freezing

Freezing is a game changer! I like to bake half batch and freeze the uncooked balls on a tray first, then transfer them to a freezer bag. When I want a quick snack, I bake them from frozen—no thawing needed, just add a couple extra minutes to baking time.

Reheating

To reheat, pop sausage balls in a preheated 350°F oven for 8-10 minutes to restore their crispiness and warm through perfectly. Microwave reheating tends to soften that wonderful crust, so I avoid that if possible.

Frequently Asked Questions:

Can I use turkey sausage instead of pork?

Absolutely! Turkey sausage will reduce the fat content and still taste great, though the texture might be a little leaner. Just make sure it’s seasoned well.

What’s the best size for the sausage balls?

I recommend about 1 inch diameter or one tablespoon-sized balls. This size bakes evenly, and the portions are perfect for appetizer snacking.

Can I make this recipe dairy-free?

You can try dairy-free cream cheese and vegan cheese options, but the texture and flavor will be different. It’s worth experimenting for dietary needs!

How long do sausage balls keep after baking?

Store baked sausage balls in an airtight container in the fridge for 3 to 4 days, or freeze for longer storage. Just reheat in the oven before serving.

Final Thoughts

This sausage balls recipe is one I find myself coming back to again and again — it’s comforting, crowd-pleasing, and so simple that you feel like a kitchen rockstar every time you make it. Whether you’re prepping for a party or just want a flavorful snack, give it a try—you’ll be hooked before the timer even dings.