Sausage Balls Recipe
With juicy breakfast sausage, tangy cheddar, and a hint of herbs, these easy, homemade bites are the perfect crowd-pleasing appetizer or grab-and-go breakfast treat.
Ingredients
- 1 pound breakfast sausage mild or spicy; Jimmy Dean or Bob Evans work well
- 2 cups sharp cheddar cheese freshly shredded (avoid pre-shredded for meltier bites)
- 1½ cups baking mix Bisquick or a homemade mix: 1¾ cups flour + 2 tsp baking powder
- 2 Tbsp chopped fresh chives or scallions for brightness; substitute 1 tsp garlic powder if needed
- ½ tsp smoked paprika optional, for a gentle smoky note
- Pinch kosher salt and freshly cracked black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat—this keeps cleanup a breeze.
- In a large bowl, crumble the sausage into bite-sized bits. Add shredded cheddar, baking mix, chives, paprika, salt, and pepper. Use clean hands or a sturdy spoon to fold everything until evenly combined—don’t overmix or the bites turn dense.
- Scoop heaping tablespoonfuls of mixture and roll into smooth balls (about 1 inch in diameter). Place them 1 inch apart on your baking sheet. Trust me, this part is oddly satisfying—like rolling little savory snowballs of joy.
- Slide the pan into the middle rack and bake for 18–20 minutes, until the tops are lightly golden and the sausage is cooked through. If you see a bit of cheese bubbling at the edges, that’s your cue—they’re done!
- Let the sausage balls rest for 5 minutes on the sheet; they firm up a bit and won’t fall apart when you grab them. Transfer to a platter and watch them disappear.
Notes
For extra depth, use a blend of sharp and mild cheddar. Gluten-free? Swap baking mix for a 1:1 gluten-free flour blend. If you love heat, stir in finely diced jalapeño or a dash of cayenne. Shred cheese from the block—it melts smoother than pre-shredded.
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