Classic Cheddar Sausage Balls

Savory, cheesy, and perfectly bite-sized

These savory sausage balls are a beloved appetizer, brunch snack, or party favorite. They combine flavorful ground sausage with sharp cheddar cheese, lightly seasoned with herbs and spices, and are baked until golden and tender. Crispy on the outside, soft and cheesy inside, they are irresistible hot or at room temperature.

Time and Yield

Preparation time: 20 minutes
Baking time: 15–20 minutes
Total time: 35–40 minutes
Yield: Approximately 24 sausage balls

Ingredients

1 pound ground pork sausage or chicken sausage
- Hot sausage such as Jimmy Dean adds extra spice; mild or sweet sausage works as well.
1 3/4 cups all-purpose flour (219 grams)
2 teaspoons baking powder (8 grams)
- Helps give the sausage balls a slight rise and light texture.
1/2 teaspoon salt (3 grams)
1 teaspoon Italian seasoning
- A blend of oregano, basil, thyme, and rosemary adds subtle herbaceous notes.
1/2 teaspoon garlic powder
1/2 teaspoon dried onion flakes
2 cups freshly grated cheddar cheese (226 grams)
- Room-temperature cheese mixes more evenly and creates gooey pockets when baked.
1/2 cup milk (125 grams)
- Add gradually to achieve the right consistency for rolling.

Optional for serving:

Dips: Honey mustard, ranch dressing, spicy mayo, sriracha aioli, BBQ sauce, or marinara
Sides: Mac and cheese, roasted potatoes, biscuits with scrambled eggs, fresh fruit, salad, baked beans

Equipment

Large mixing bowl
Baking sheet
Nonstick cooking spray or aluminum foil for lining
Measuring cups and spoons
Cheese grater (if using block cheese)
Spoon or cookie scoop

Step 1: Prep Ingredients

Remove the sausage from the refrigerator 30 minutes before preparing. Bringing it closer to room temperature allows it to mix more evenly with the other ingredients.
Shred the cheddar cheese while the sausage warms slightly. Room-temperature cheese incorporates better and prevents clumping.

Step 2: Prepare Baking Sheet

Grease a baking sheet lightly with nonstick cooking spray, or line with aluminum foil for easier cleanup.
Set aside near your prep area for quick transfer of rolled sausage balls.

Step 3: Mix the Sausage Ball Dough

Add the sausage to a large mixing bowl.
Sprinkle in the flour, baking powder, salt, Italian seasoning, garlic powder, and dried onion flakes. Mix lightly to combine.
Add the shredded cheddar cheese to the mixture.
Gradually add milk, a little at a time, stirring gently. The mixture should become soft enough to roll into balls but not sticky. Avoid overworking the mixture, as this can make the sausage balls tough. You may not need all of the milk, depending on the sausage’s fat content.

Step 4: Form the Sausage Balls

Using a spoon, cookie scoop, or hands, portion the mixture into approximately 1.5-inch balls.
Roll gently to create smooth, uniform spheres.
Place the balls on the prepared baking sheet, spacing them slightly apart to allow heat circulation.

Step 5: Bake

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Bake the sausage balls for 15–20 minutes, or until they are golden brown and cooked through.
Use a thermometer to ensure the internal temperature reaches 160 degrees Fahrenheit for pork sausage.

Step 6: Serve

Serve warm or at room temperature.
Pair with dipping sauces such as honey mustard, ranch, spicy mayo, sriracha aioli, BBQ sauce, or marinara.
Sausage balls also make excellent sides with brunch dishes like mac and cheese, biscuits and scrambled eggs, baked beans, or a fresh fruit platter.

Variations

Bisquick Version: Replace flour, baking powder, and salt with 1 1/2 cups Bisquick for a classic shortcut version.
Cream Cheese Sausage Balls: Omit milk, reduce cheddar to 1 cup, and add 8 ounces of softened cream cheese for ultra-rich, creamy bites.
Spice Variations: Adjust seasoning based on taste—add paprika, cayenne, or a pinch of chili powder for heat.

Make-Ahead Instructions

Sausage balls can be prepped and shaped up to 2 days in advance, depending on the freshness of your meat.
Store raw sausage balls in an airtight container in the refrigerator until ready to bake.

Freezing Instructions

Uncooked: Arrange formed sausage balls on a cookie sheet and flash freeze for 30 minutes. Transfer to a freezer-safe container or bag and freeze for up to 3 months.
- To bake from frozen, add 5–10 minutes to the baking time.
Cooked: Store baked sausage balls in an airtight container in the freezer for up to 3 months. Reheat in the oven until warmed through.

Nutrition (per 1 sausage ball, approx.)

Calories: 133 kcal
Carbohydrates: 8 g
Protein: 6 g
Fat: 8 g
Saturated Fat: 4 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 3 g
Trans Fat: 0.04 g
Cholesterol: 24 mg
Sodium: 268 mg
Potassium: 75 mg
Fiber: 0.3 g
Sugar: 0.3 g
Vitamin A: 118 IU
Vitamin C: 0.2 mg
Calcium: 97 mg