Sausage Balls Recipe

A tasty and moist Sausage Ball Recipe made with minced onion, garlic, and sharp cheddar. Prepped and in the oven in less than fifteen minutes. These delicious appetizers are always a huge hit with family and friends and are perfect for game day and movie night.

Course appetizer/snack

Cuisine American

Keyword bisquick sausage balls, bisquick sausage cheese balls, how do you make sausage balls, how to make sausage balls, sausage balls recipe, sausage cheese balls

Prep Time 15

Cook Time 25

Servings servings

Calories 432kcal

Author Beth Pierce

Ingredients

1 lb. ground pork sausage or turkey sausage
2 cups Bisquick mix
4 cups finely shredded sharp cheddar cheese
¼ to 1/3 cup milk see notes
2 teaspoons Worcestershire sauce
¼ cup finely minced onion
2 cloves garlic minced
½ teaspoon fresh ground black pepper

Instructions

Preheat oven to 350 degrees. Cover a large baking sheet with parchment paper.
Add the pork sausage and Bisquick baking mix to a large bowl. Using your hands, combine the mixture together as much as possible.
Add the shredded cheddar, milk, Worcestershire sauce, minced onion, minced garlic, and fresh ground black pepper. Using your hands again, mix it all together.
Roll the mixture into golf ball-sized balls and place them on the prepared baking sheet with about 1-inch space between the balls. Bake for 20-25 minutes or until golden brown and cooked through. For best results, serve promptly.

Notes

You can use any ground pork sausage or Italian sausage. I like to choose one that is not too lean and one that does not have too much fat. The fat in the sausage gives it flavor, but I don't like it floating in grease.
Let the pork sausage and cheddar come to room temperature for 30-40 minutes, but do not let them sit longer than that for safety reasons.
A 2-tablespoon cookie scoop is ideal for portioning out the mixture for uniform-sized meatballs.
For a flavor variation, try adding a little Italian seasoning, Cajun seasoning, or crushed red pepper.
I like to use parchment paper for even browning, optimal baking, and easy clean-up.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave at reduced power.

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