Cheesy Sausage Balls That Are So Good You’ll Want to Double the Batch
Once you make these cheesy sausage balls, you will completely understand why they disappear so fast. Golden on the outside, melty and savory on the inside, these little bites are the kind of recipe that gets requested again and again. They are perfect for game day snacking, holiday gatherings, weekend brunch, or honestly just a Tuesday when you want something seriously satisfying.
The best part? They freeze beautifully. Make a big batch on the weekend and you will have a ready-to-go snack or appetizer stashed away for whenever you need it. Just reheat and serve. No wonder so many people end up doubling the recipe every single time they make them.
Ingredients
- 1 pound ground pork sausage (mild or spicy, your choice)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 and 1/2 cups baking mix (such as Bisquick)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 tablespoons cream cheese, softened (optional but highly recommended for extra creaminess)
Method
- Preheat your oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine the raw ground sausage, shredded cheddar, shredded mozzarella, and cream cheese if using. Mix well with your hands until everything is evenly combined.
- Add the baking mix, garlic powder, onion powder, black pepper, and smoked paprika to the bowl. Continue mixing until a cohesive dough forms. The mixture will be thick and a little sticky, which is exactly what you want.
- Roll the mixture into balls about 1 to 1.5 inches in diameter and place them on the prepared baking sheet, spacing them about an inch apart.
- Bake for 20 to 25 minutes, or until the sausage balls are cooked through, deeply golden brown, and the cheese is bubbling and caramelized on the outside.
- Remove from the oven and let them rest for about 5 minutes before serving. They will be extremely hot inside due to the melted cheese.
Tips for the Best Results
Use room temperature sausage and cream cheese so everything blends together more easily without overworking the mixture. Cold ingredients tend to make the dough crumbly and harder to roll into smooth balls.
Do not be afraid to go heavy on the cheese. The more cheese you pack in, the more of that gorgeous golden crust you get on the outside, and the gooier the center becomes.
If you are doubling the recipe to stock the freezer, bake all the batches first, let them cool completely, then spread them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a zip-lock bag. To reheat, pop them in a 350 degree oven for about 10 to 12 minutes straight from frozen.
Serving Suggestions
These sausage balls are fantastic on their own, but they truly shine when served alongside a dipping sauce. Try them with honey mustard, ranch dressing, a spicy sriracha mayo, or even a simple marinara. They work as an appetizer, a party snack, a brunch side dish, or even a protein-packed breakfast bite on busy mornings.
