Savory cheesy sausage balls may be one of the most versatile recipes out there. They are most often served as an appetizer, but they could also find themselves at home on the breakfast table. They are easy to make and only require 3 or 4 simple ingredients.
This Bisquick sausage ball recipe makes the perfect little snackable party food. They are quick to put together and perfect for dipping in a variety of sauces.
Make a batch for your game day gathering or as an appetizer for any kind of get-together. They also freeze well, so you can make a batch now and heat up a few whenever you need a little snack.
About The Recipe
While most recipes for sausage balls use cream cheese, we like to use cheddar cheese instead. You can substitute other cheeses if you would like.
Mozzerella would be great if you plan on serving them with marinara. Or try using pepper Jack for a little bit of added heat.
If the meatball mixture seams a little bit dry, add a couple of tablespoons of milk. Depending on the cheese you use, a little extra moisture may be needed.
You can make the meat mixture in your stand mixer if you would like. However, you are going to need to use your hands to form them into nice balls, so you might as well use them to mix it up as well.
Use a cookie scoop to keep the balls uniform in size. This will help to ensure they are all baked through at the same time.
Adding a little rosemary to the mix helps to boost the sausage flavor. You can experiment with different spices or herbs if you would like.
Add a little oregano if you want to lean towards Italian flavors. Or try adding a little cayenne for extra heat.
Frequently Asked Questions
What dipping sauces go well with sausage balls?
Almost any of your favorite sauces work well with these yummy little bites. BBQ sauce, ranch, marinara, and honey mustard are all tasty with sausage balls, but feel free to experiment with your favorite dipping sauces.
What if I don’t have Bisquick?
You don’t need to make a run to the store just because you don’t have Bisquick. You can easily make your own Bisquick substitute with 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
What kind of sausage should I use for sausage balls?
Almost any kind of bulk pork sausage works well in these meatballs. Breakfast sausage is used most frequently.
Of course, the standard is traditional, but the maple, sage, or even bacon hybrid sausages would all be delicious as well. Just match your dipping sauce to whatever flavor sausage you use.
You can also use Italian sausage. Sweet or hot Italian will give these babies a nice flavor.
Starting with bulk sausage is the easiest. If you only have links, just remove the casings.
What do you serve with sausage balls?
Can you freeze sausage balls?
Yes. You can freeze the uncooked balls if you would like. Just freeze them on the cookie sheet for an hour or two, then transfer them to a freezer bag.
When you are ready to bake them, defrost the balls on a parchment lined baking sheet before baking as directed.
You can also freeze leftover sausage balls. Just reheat them in the microwave or oven.
The texture won’t be quite as good as the fresh version, but they will still be delicious.
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Bisquick Sausage Balls
- 1 pound pork sausage
- 16 ounces cheddar cheese shredded
- 2½ cups Bisquick baking mix
- 2 Tablespoons rosemary optional
- Preheat oven to 375℉ and line a large rimmed baking sheet with parchment paper.
- Combine all of the ingredients in a large mixing bowl. Mix until uniform.1 pound pork sausage, 16 ounces cheddar cheese, 2½ cups Bisquick baking mix, 2 Tablespoons rosemary
- If the mixture seems a little bit dry, add a couple of tablespoons of milk.
- Use a small cookie scoop or your hands to portion about 1 Tablespoon of the mixture and roll into balls. Place on parchment lined pan.
- Bake for 12-15 minutes or until lightly browned.
- Serve with your favorite dipping sauces.
- Serve warm or at room temperature.
- Store in an airtight container in the refrigerator for 3-4 days.
- Feel free to experiment with different types of sausage and cheese.