These easy Sausage Balls are a classic! Juicy sausage rolled with cheddar cheese, cream cheese and seasoning makes for the perfect brunch, snack or appetizer recipe.
How had I never heard of sausage balls? Also known as bisquick sausage balls, cream cheese sausage ball or sausage cheese balls. I might be new to the game, but now I am obsessed!
They are super easy to throw together, and everyone loves them! They are now one of my go-to dishes to serve at parties, whether it be for brunch, an appetizer for dinner, or even game day food.
With only 10 minutes of prep and 20 minutes of cooking time, they’re usually one of the easiest things on my menu!
Also use any bulk sausage you enjoy. Sometimes a hot, spicy sausage with a dash of cayenne or smoked paprika is a great addition.
Other times, you want a family friendly sausage ball? Use sweet or mild pork sausage or breakfast sausage.
Even though these aren’t your traditional Italian style meatballs, they are still a ball of meat, read up on my tips for perfect meatballs before you get started.
Sausage Balls Ingredients
One of my favorite things about these sausage balls is the simple ingredients. A lot can be found in your pantry or fridge, and the rest are most definitely easily found at the grocery store.
- Boxed pancake mix – My favorite to use here is Bisquick. You can use it as a biscuit mix, pancake mix or for this easy Bisquick sausage balls recipe. It’s such a versatile ingredient.
- Uncooked bulk sweet pork sausage – You can either buy this in a roll or you can just get regular ground pork sausage in the meat department. Either will work well.
- Cheddar cheese – Sharp cheddar cheese is my favorite cheese to use for this easy recipe. I also like to shred my own cheese; the pre-shredded cheese has an additive in it that prevents it from melting really well.
- Cream cheese – Softened cream cheese adds a level of richness and flavor to these sausage balls that can’t be beat.
- Whole milk – No one likes dry sausage balls, and using milk helps to ensure everything stays moist and delicious.
- Seasoning – The sausage itself is already pretty flavorful, so we don’t need much to season this perfect appetizer- just a little Italian seasoning, ground black pepper and fine sea salt.
- Butter – To really take this classic appetizer over the top, we baste them with melted butter after they finish baking. This also helps to keep them moist as well.
- Favorite dipping sauce – The dipping sauces are endless for this recipe. I like to use an aioli, but bbq sauce, homemade ranch dressing and even maple syrup are both great options as well.
How to Make the Best Sausage Balls
- Prepare oven and pan. Preheat oven and lightly coat a rimmed baking sheet with cooking spray. A parchment-lined baking sheet works well too.
- Combine ingredients. In a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment, combine boxed pancake mix, bulk sweet pork sausage, shredded cheddar cheese, softened cream cheese, milk, Italian seasoning, ground black pepper and fine sea salt.
- Form balls. Gently mold into 1-inch balls and set uncooked sausage balls 1 inch apart on rimmed baking sheet.
- Bake. Bake for 20 minutes, or until internal temperature registers at 145 degrees and tops are lightly browned. No one wants raw sausage balls!
- Baste and serve. Remove and baste with melted butter. Serve hot with aioli dipping sauce.
- Cheese – If you aren’t a fan of cheddar, you can use pepper jack cheese or parmesan cheese instead. A mixture of several cheeses would also be great.
- Spicy – If you’d like to add a little kick to this classic recipe, try adding in some cayenne pepper or red pepper flakes. You could even serve with hot sauce to dip.
- Sausage – You can use any kind of pork sausage you’d like. Jimmy Dean is a favorite brand, but you can use hot pork sausage, spicy italian sausage or even turkey sausage if you’d like.
Storage, Make Ahead and Freezing
Storage: You can store leftover sausage balls in an airtight container in the refrigerator for 3-4 days.
Make Ahead: You can make them ahead of time and freeze raw or cooked in an airtight plastic bag. They will last for up to 6 months if packaged correctly.
Freezing: They also freeze really well. Store in a freezer bag or airtight container and they will last for up to six months.
More Great Sausage Recipes
Easy Sausage Balls
- 1 1/2 cups boxed pancake mix*
- 1/2 pound uncooked bulk sweet pork sausage , broken into small pieces
- 1 cup cheddar cheese , shredded
- 1/2 cup cream cheese , softened
- 1/4 cup whole milk
- 1 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon fine sea salt
- 1 tablespoon butter , melted
- Cooking spray
- Garlic Aioli , optional for dipping
- Chipotle Aioli , optional for dipping
- Preheat oven to 350 degrees. Lightly coat a rimmed baking sheet with cooking spray.
- In a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment, combine boxed pancake mix, bulk sweet pork sausage, shredded cheddar cheese, softened cream cheese, milk, Italian seasoning, ground black pepper and fine sea salt.
- Gently mold into 1-inch balls and set a minimum of 1 inch apart on rimmed baking sheet.
- Bake for 20 minutes, or until center registers at 145 degrees and tops are lightly browned.
- Remove and baste with melted butter.
- Serve sausage balls hot with aioli dipping sauce.
- If you’ve tried this recipe, come back and let us know how it was!
- 3 cups flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 tablespoon sugar