cheese and sausage balls recipe

Written ByJenny Smyth Posted on
cheese and sausage balls recipe
Jump to Recipe Jump to Video Print Recipe

The Best cheese and sausage balls recipe

I’m so excited to share this classic cheese and sausage balls recipe with you all! This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too. The combination of melted cheese, savory sausage, and crispy exterior is simply irresistible.

My kids love helping me make these bite-sized treats, and they’re perfect for snacking on the go or as a fun appetizer for parties. Plus, they’re surprisingly easy to make and can be customized to suit any taste. I’ve included some helpful tips below to ensure your cheese and sausage balls turn out perfectly every time.

Whether you’re serving them at a family gathering, game day party, or just need a quick snack for the kids after school, these delicious little orbs are sure to please even the pickiest of eaters. And let’s be honest – who doesn’t love the idea of combining cheese and sausage? It’s a match made in heaven!

I’ve experimented with various cheeses and sausages over the years, but I always come back to this tried-and-true combination. My family loves it when I serve these cheesy morsels alongside a side of fresh fruit or cut veggies for a satisfying snack or light meal. And don’t even get me started on how great they are as an addition to any meal – breakfast, lunch, or dinner!

In fact, my kids often request them as an ‘extra’ at dinner time (because who needs actual veggies when you can have cheesy sausage balls?) My husband raves about how good they are after a long day at work (who wouldn’t want to come home to the aroma of melted cheese?) And let’s not forget about the nostalgic appeal – these bite-sized treats transport me right back to my childhood birthday parties where we’d have ‘cheese ball’ appetizers (this recipe is essentially an elevated version of those!)

Cheese and Sausage Balls

Cheese and Sausage Balls

4.6 from 868 votes

These savory cheese and sausage balls are a crowd-pleasing appetizer or snack, combining seasoned sausage with sharp cheddar cheese and a light biscuit mix. They are baked until golden brown and crispy on the outside, with a tender and cheesy interior.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Balls

1 pound ground pork sausage
2 cups shredded sharp cheddar cheese
1 1/2 cups baking mix (such as Bisquick)
1/2 cup grated Parmesan cheese
1/4 cup milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
3In a large mixing bowl, combine the ground sausage, shredded cheddar cheese, baking mix, Parmesan cheese, milk, garlic powder, onion powder, and black pepper.
4Use your hands or a sturdy spoon to mix everything together until the mixture is well combined and holds together when pressed.
5Using a cookie scoop or a tablespoon, form the mixture into 1-inch balls.
6Roll each ball gently between your palms to make them uniform, then place them on the prepared baking sheet, spacing them about 1 inch apart.
7Bake in the preheated oven for 20 to 25 minutes, or until the balls are golden brown on the outside and cooked through.
8The internal temperature should reach 160°F (71°C) for the sausage to be fully cooked.
9Remove the baking sheet from the oven and let the cheese and sausage balls cool on the sheet for 5 minutes.
10Serve warm for the best flavor and texture, as they are most enjoyable when the cheese is still melted and gooey.

🔧Equipment

Large mixing bowl
Baking sheet
Parchment paper
Cookie scoop or tablespoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 30g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 980mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 20g

📝Notes

Tips: For a spicier version, use hot sausage or add a pinch of cayenne pepper. You can also make these ahead of time and freeze them before baking; just add a few extra minutes to the baking time. Serve with ranch dressing or marinara sauce for dipping.

Watch Video Of How Cheese and Sausage Balls Works

I’m so glad you enjoyed this cheese and sausage balls recipe! Not only are they incredibly delicious, but they’re also super easy to make and customize to your taste preferences.

One of my favorite things about this recipe is that it’s perfect for any occasion – whether you’re hosting a party, having a family gathering, or just need a quick snack for yourself or your kids. Plus, they store really well in an airtight container in the fridge for up to 5 days or freeze beautifully for later use.

When reheating them after freezing, simply bake at 375°F (190°C) until warmed through and serve hot – no additional preparation needed! As an added bonus, these bite-sized morsels are packed with protein from the sausage and calcium from the cheese making them an excellent choice for families looking for healthier snack options.

❓ Frequently Asked Questions About Cheese and Sausage Balls

Q: Can I use different types of cheese?

Yes, you can experiment with various cheeses like cheddar, mozzarella, feta, or parmesan. Feel free to mix and match different types of cheese for unique flavor combinations.

Q: What type of sausage works best in this recipe?

For the best results, use a mild-flavored sausage like pork or chicken. Avoid using strong-flavored sausages like Italian or Chorizo.

Q: Can I make these ahead of time?

Yes, you can prepare the mixture up to 24 hours in advance. Simply refrigerate it until you’re ready to form and bake the balls.

Q: How do I prevent the cheese from oozing out during baking?

Make sure your hands are well-floured when shaping the balls to prevent sticking. Also, bake them at 375°F (190°C) instead of 400°F (200°C) for more controlled melting.

Q: Can I freeze these cheese and sausage balls?

Yes, you can freeze them after baking. Simply place them on a baking sheet lined with parchment paper and transfer them to an airtight container once frozen solid.

Similar Posts