Best Cheesy Sausage Balls – Easy Recipe

There’s something undeniably comforting about a plate of warm, cheesy sausage balls fresh from the oven. Whether it’s a lazy Sunday morning, a holiday gathering, or just one of those days when you need a little extra coziness, these bite-sized delights never fail to hit the spot. I still remember the first time I made them—my kitchen smelled like heaven, and my family hovered around the oven, impatiently waiting for that first golden batch. Now, they’re a staple in my home, and I’m thrilled to share the recipe with you.

Ingredients You’ll Need

Gather these simple but magical ingredients—trust me, they come together in the most delicious way:

• 1 pound ground sausage – I prefer mild for a crowd, but spicy adds a fun kick!
• 2 cups shredded sharp cheddar cheese – The sharper, the better for that bold flavor.
• 2 cups baking mix (like Bisquick) – The secret to that perfect, fluffy texture.
• 1/4 cup grated Parmesan cheese – Because a little extra cheesiness never hurts.
• 1/2 teaspoon garlic powder – For that irresistible savory depth.
• 1/2 teaspoon onion powder – A subtle but essential flavor booster.
• 1/4 teaspoon black pepper – Just enough to balance the richness.
• 1/4 cup milk – Helps bind everything together without drying them out.

How to Make Cheesy Sausage Balls

These couldn’t be easier to whip up, and the process is half the fun. Here’s how I do it:

1. Preheat & Prep: Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. No sticking, no fuss!
2. Mix It Up: In a large bowl, combine the sausage, cheddar, baking mix, Parmesan, garlic powder, onion powder, and black pepper. Use your hands—yes, get in there!—to mix until everything is evenly distributed.
3. Add the Milk: Drizzle in the milk and keep mixing until the dough comes together. It should be slightly sticky but hold its shape when rolled.
4. Roll & Arrange: Pinch off tablespoon-sized portions and roll them into balls. Place them about an inch apart on the baking sheet—they won’t spread much, but they need a little breathing room.
5. Bake to Perfection: Pop them in the oven for 18–20 minutes, or until golden brown and cooked through. Let them cool for a minute or two (if you can resist!) before serving.

Tip: If the dough feels too dry, add a splash more milk. Too sticky? A dusting of extra baking mix will do the trick.

Pro Tips, Variations, and Substitutions

These cheesy sausage balls are endlessly adaptable! Here are some ways to make them your own:

• Spice it up: Swap the regular sausage for hot Italian sausage or add a pinch of cayenne pepper for a kick.
• Cheese lovers: Try a mix of sharp cheddar and pepper jack for extra flavor.
• Gluten-free: Use almond flour or gluten-free baking mix instead of Bisquick.
• Lighter option: Substitute turkey sausage and reduced-fat cheese for a leaner version.
• Herb twist: Stir in fresh chopped chives, parsley, or rosemary for a fragrant touch.

What to Serve With Cheesy Sausage Balls

These little bites are perfect on their own, but they also pair beautifully with:

• A tangy dipping sauce like ranch, honey mustard, or marinara
• A crisp green salad for a light contrast
• Scrambled eggs and fresh fruit for a hearty brunch
• A charcuterie board with cured meats and pickles

Storage and Reheating Tips

These sausage balls are just as delicious the next day! Here’s how to keep them tasting fresh:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze uncooked balls on a baking sheet, then transfer to a freezer bag. They’ll keep for 2-3 months.
• Reheating: Warm in a 350°F oven for 10 minutes or until heated through. For frozen uncooked balls, add 5 extra minutes to the baking time.

Frequently Asked Questions

Can I make the dough ahead of time?
Absolutely! Mix the dough, form into balls, and refrigerate overnight before baking. This actually helps the flavors meld.

Why are my sausage balls dry?
This usually happens if the sausage is too lean. Look for sausage with at least 20% fat content, and don’t overmix the dough.

Can I use fresh sausage instead of bulk sausage?
Yes! Just remove the casings from link sausage before mixing it with the other ingredients.

How do I know when they’re done baking?
The balls should be golden brown and firm to the touch, with no pink remaining in the sausage when you break one open.

Final Thoughts

There’s something so comforting about a warm batch of cheesy sausage balls fresh from the oven. Whether you’re serving them at a holiday gathering, packing them for a picnic, or just enjoying them as a cozy snack, these little bites are guaranteed to bring smiles. The best part? They’re so simple to make yet feel like such a treat. I hope this recipe becomes a staple in your kitchen just like it is in mine – perfect for sharing (or not sharing, we won’t judge!).