5 from 3 votes
35 minutes minutes
Recipe
By: Joanna Cismaru
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These Sausage Balls require just 3 ingredients and produce delicious, tender pork balls that are perfect to serve up for an entree, as an appetizer for any party, game day, or gathering, even a snack!
Table of Contents
This is a fool-proof recipe for Sausage Balls, as it requires just 3 simple ingredients: sausage, biscuit mix and cheese. These little balls are easy to make, super cheesy and usually the first to disappear at a party!
These sausage balls can be made in advance, making them extremely convenient and not to mention, delicious. They’re crisp on the outside and tender on the inside with a cheesy goodness throughout; making them the epitome ofrich, decadent, comfort food.
Ingredients
Keep scrolling down to the recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Pork – I used regular ground pork. You can use any kind in this recipe! A hot spicy Italian sausage would be delicious as well.
- Biscuit Mix – You can use store bought or you can use my biscuit mix recipe!
- Cheese – I used cheddar cheese,sharp, shredded.
How to make sausage balls
- Preheat Oven – Preheat the oven to 350 F°.
- Combine Ingredients and Shape – In a large bowl, combine all the ingredients together. Form into small 1-inch size balls and place on baking sheets.
- Bake – Transfer the baking sheets to the oven and bake for 20 to 25 minutes or until golden brown and the sausage has cooked through.
- Serve – Serve with ranch or your favorite dip.
Tips
- Use your hands! – Don’t try to mix everything with a spoon or mixer. The best way to incorporate all the ingredients together is with your hands!It does require some effort, but it’s worth the manpower. This will also ensure that your balls are well mixed and there are no dry pockets!
- Add the sausage last! – Mix the biscuit mix and cheese together before you add the sausage, this will make it easier to get everything well combined for you.
Why are my sausage balls dry?
Yoursausage ballscould bedryfor a couple of reasons:
- They may have too much biscuit mix in them. Try adding some milk or reduce the amount of mix.
- Yoursausage ballsmight havedrypockets if they were not mixed well enough.
Can I make these in advance?
These sausage balls are great because they can be made ahead of time, making them a convenient appetizer for parties! After you have formed your balls, store them uncookedfor up to 2 days in the coolest part of yourrefrigerator, (usually in the back, on the bottom shelf.)
Your uncooked sausage balls can also be stored in the freezer,indefinitely – but are at their best whencookedwithin 1 month.
How to freeze uncooked sausage balls
Place the uncooked sausage balls in a single layer on a baking sheet and place in the freezer until they are completely frozen, this will prevent the sausage balls from sticking together. Once frozen, you can remove them, place them in freezer bags and transfer them back to the freezer for your convenience.
How to serve
Sausage ballsare usually served as an appetizer, but they can also make for a great entree too. If you’re going for more of a meal, try pairing them with these options:
- Mashed Potatoes or Easy Oven Roasted Potatoes
- Oven Roasted Carrots
- Cauliflower Rice
- Roasted Green Beans
- Instant Pot Rice
- Roasted Brussel Sprouts
- Steamed Broccoli
You could even add them into a spaghetti to mix it up a bit or serve them up with some scrambled eggs and hashbrowns for the ultimate breakfast! However you choose to serve these sausage balls, they’re sure to be a crowd pleaser!
How to store leftovers
Storecooked sausage balls in an airtight container in your fridge for3 to 4 days.
You can reheat these in the microwave or pop them back in the oven until heated through.
Freezing
In the freezer, your cooked sausage balls will store indefinitely, but are best eaten within 1 month. (see above)
Reheating frozen sausage balls
When you’re ready to reheat your frozen sausage balls (already cooked) – Remove the desired amount from the freezer, put them on a baking sheet and reheat them at 350° for 10 to 15 minutes or until heated through.
Did you like this recipe? Try these!
- Toasted Ravioli
- Crispy Fried Chicken
- Crispy Fried Zucchini
- Firecracker Chicken Meatballs
- Potato Skins
- Cheesy Chicken Fritters
- Crockpot Asian Meatballs
- Cheese Ball
- Bangers And Mash With Onion Gravy
Craving More? Follow Along:
Recipe
5 from 3 votes
Sausage Balls
These Sausage Balls require just 3 ingredients and produce delicious, tender pork balls that are perfect to serve up for an entree, as an appetizer for any party, game day, or gathering, even a snack!
Prep: 15 minutes mins
Cook: 20 minutes mins
Total : 35 minutes mins
serves: 48 balls
Ingredients
- 1 pound ground pork
- 2 cups biscuit mix
- 1 pound cheddar cheese sharp, shredded (yellow)
US Customary – Metric
Instructions
Preheat the oven to 350 F°.
In a large bowl, combine all the ingredients together. Form into small 1-inch size balls and place on baking sheets.
Transfer the baking sheets to the oven and bake for 20 to 25 minutes or until golden brown and the sausage has cooked through.
Serve with ranch, ketchup or your favorite dip.
Tips & Notes:
- Recipe should yield around 48 balls.
- Nutritional information is per ball.
- Storecooked sausage balls in an airtight container in your fridge for3 to 4 days.
- You can reheat these in the microwave or pop them back in the oven until heated through.
nutrition facts
Serving: 1ball Calories: 84kcal (4%) Carbohydrates: 3g (1%) Protein: 4g (8%) Fat: 6g (9%) Saturated Fat: 3g (19%) Cholesterol: 17mg (6%) Sodium: 128mg (6%) Potassium: 45mg (1%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 95IU (2%) Vitamin C: 1mg (1%) Calcium: 78mg (8%) Iron: 1mg (6%)
Author: Joanna Cismaru
Course:Appetizer
Cuisine:American
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About Joanna Cismaru
I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Find me on Facebook, Instagram, and Pinterest.
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Brittany says
Hm, I used half the amount of biscuit mix recommended and these were still dry and crispy, inedible. Are you supposed to actually make the biscuit mix or literally just add dry biscuit mix to the sausage? Very confused about this recipe. It is certainly not foolproof.
Reply
Joanna Cismaru says
I’m sorry to hear the sausage balls didn’t turn out as expected. You should add the dry biscuit mix directly to the sausage, without preparing it as biscuit dough. If they turned out dry, it might help to add a bit of milk or grated cheese to the mixture to add moisture. The ratio of sausage to biscuit mix is also crucial – too much biscuit mix can make them dry. I hope your next attempt is more successful!
Reply
Jessica P says
Me and my friends use to make this back in the day after graduating high school. We’d make them with a side of mayo mixed with a dash of mustard and have the best time talking around our friends dining room table. They were so good! Brings back memories! Shortly after I had gastroparesis (paralyzed stomach) and for two years missed good food, and almost didn’t make it out alive. But I was able to eat again and met someone that changed my life. I tried a version just recently with cream cheese and cheddar bay biscuit mix that were so delicious as well. But I’m gonna try your recipe next which is the same as the ones we made back then. These are great if you are looking for a lower calorie sausage ball as cream cheese does add to that. So thank you for this , I appreciate food even more now than ever ❤️🙏Reply