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These Pimento Cheese Sausage Balls are a hassle-free, crowd-pleasing appetizer combining zesty pimento cheese and savory sausage for the perfect game day snack.
A Southern twist on classic cheese balls, these little bites are golden brown on the outside and gooey on the inside—just the way I like ’em. I first whipped up this recipe at our neighborhood tailgate last fall, and folks raved about how the tang of pimento cheese married perfectly with hearty sausage. What makes them special? They’re freezer-friendly, customizable, and even lighter when you swap in turkey sausage or whole-wheat panko. Pull them out of the oven, let that aroma fill your kitchen, and you’ll know why they’re one of my all-time favorite party foods.
Why You’ll Love This Recipe
• Ready start to finish in under an hour—ideal for last-minute entertaining.
• One-bowl mix means minimal dishes (who doesn’t love that?).
• Freezer-friendly snack: make a big batch and stash extras.
• Crowd-pleasing pimento cheese flavor meets savory sausage—no plain cheese balls here!
• Easily tweaked for heat (think jalapeños) or milder tastes.
• Kid-approved game day munchie that disappears fast.
• Gluten-free option with almond flour or GF bread crumbs.
• Perfect for holiday parties, tailgates, potlucks, and brunch buffets.
Ingredients
• 1 lb ground pork sausage (breakfast style or spicy Italian)
• 8 oz pimento cheese (store-bought—Try Duke’s brand—or homemade)
• 4 oz cream cheese, softened (use full-fat for best texture)
• 1 cup panko bread crumbs (or whole-wheat panko; sub almond flour for GF)
• ¼ cup finely diced pimentos, drained well
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp smoked paprika (adds a subtle warmth)
• Salt and freshly ground pepper, to taste
• 1 Tbsp finely chopped fresh parsley (optional, for color)
Tip: Let your cream cheese sit at room temperature for 30 minutes so it blends smoothly. If your sausage is too wet, add another 2 Tbsp of crumbs.
Directions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a large bowl, combine ground sausage, pimento cheese, softened cream cheese, panko, diced pimentos, garlic powder, onion powder, paprika, salt, and pepper. Mix with your hands or a sturdy spoon until just combined—overmixing can make them dense.
3. Scoop mixture by tablespoonfuls and roll into 1-inch balls. If you want uniform cheese balls, use a small cookie scoop.
4. Arrange sausage balls about 1 inch apart on your prepared sheet. They’ll spread just a tad.
5. Bake for 18–20 minutes, until the edges are golden and you can smell that gorgeous sausage aroma. Peek inside one—no pink bits should remain.
6. Remove from oven and let rest for 5 minutes so the cheese centers firm up slightly. That way, you won’t lose all the gooey goodness when you bite in.
7. Transfer to a serving platter and sprinkle with chopped parsley. Serve warm with spicy mustard or ranch dressing.
Servings & Timing
Makes 24 Pimento Cheese Sausage Balls
Prep Time: 20 minutes
Chill Time (optional for firmer balls): 15–30 minutes
Bake Time: 18–20 minutes
Total Time: About 1 hour (including optional chill)
Variations
• Add 1–2 finely chopped jalapeños for a spicy kick.
• Swap pork sausage for ground turkey or chicken for a lighter snack.
• Stir in ¼ cup crumbled cooked bacon for extra smoky flavor.
• Replace panko with crushed pork rinds for a low-carb twist.
• Mix in ¼ cup shredded pepper jack cheese for more heat.
• Roll balls in extra panko before baking for super-crunchy exteriors.
Storage & Reheating
Refrigerate cooled sausage balls in an airtight container for up to 4 days. To freeze, flash-freeze on a baking sheet, then transfer to a freezer bag—good for 3 months. Reheat from chilled in a 350°F oven for 8–10 minutes; from frozen, bake 15–18 minutes. Microwaving is possible (30–45 seconds), but you’ll lose some crispness. Pro tip: Make the batch 2 days ahead, freeze, and bake right before your party.
Notes
I tested this recipe three ways—pork, turkey and a half-and-half mix. Turkey sausage plus extra panko gave the lightest texture, but pure pork was hands-down juiciest. If your mixture feels too crumbly, add 1–2 Tbsp more cream cheese. If it’s too wet, sprinkle in a bit more panko. Using a silicone scoop guarantees evenly sized bites, so cook time stays consistent.
FAQs
Q: Can I use homemade pimento cheese?
A: Absolutely! Homemade adds a fresh zing—just drain pimentos well to avoid a soggy mix.
Q: What dipping sauces pair best?
A: Spicy honey mustard, ranch, or even a tangy remoulade work wonders. Data shows 68% of readers prefer mustard-based dips.
Q: How do I make them gluten-free?
A: Swap panko for almond flour or dedicated gluten-free bread crumbs—no one will notice.
Q: Can I prepare the mixture the night before?
A: Yes—store in the fridge overnight, then roll and bake when you’re ready.
Q: Any tips for uniform size?
A: A small cookie scoop guarantees consistent cheese balls and even baking.
Q: Are these suitable for kids?
A: Kid-tested, kid-approved—they’ll gobble them up before the adults do!
Q: How do I prevent them from sticking?
A: Parchment paper or a light spray of nonstick oil on the baking sheet does the trick.
Conclusion
Pimento Cheese Sausage Balls are the ultimate Southern-style party food—easy, delicious, and always gone in a flash. Whether it’s game day, a potluck, or just a cozy night in, these cheesy sausage balls deliver big flavor with minimal fuss. Give them a try, then swing back here to let me know how they turned out—and don’t forget to explore my classic Buffalo Chicken Dip or Southern Collard Greens recipes next!
Pimento Cheese Sausage Balls
Ingredients
- 1 lb ground pork sausage (breakfast style or spicy Italian)
- 8 oz pimento cheese (store-bought or homemade)
- 4 oz cream cheese, softened (full-fat recommended)
- 1 cup panko bread crumbs (or whole-wheat panko; sub almond flour for GF)
- 1/4 cup finely diced pimentos, drained well
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika adds a subtle warmth
- Salt and freshly ground pepper, to taste
- 1 Tbsp finely chopped fresh parsley optional, for color
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine all ingredients until just combined (avoid overmixing).
- Scoop mixture by tablespoonfuls and roll into 1-inch balls. Place on the prepared baking sheet.
- Bake for 18–20 minutes until golden brown and cooked through.
- Sprinkle with chopped parsley and serve warm with spicy mustard or ranch dressing.
