Irresistible Easy Sausage Balls Recipe

I make these sausage balls every time I need something quick for a crowd. They come together with just three ingredients, and I always keep the basics on hand so I can whip them up without a trip to the store.

The savory mix of pork sausage and sharp cheddar creates a rich bite that works for breakfast, game day, or holiday mornings. I love how they bake up golden and stay warm on the table while everyone gathers around.

Why this Easy Sausage Balls Recipe works no matter the season

I reach for this recipe because it never fails, whether I’m hosting a casual brunch or need appetizers for a party. The texture stays tender inside with a slightly crisp edge, and the cheese melts into every bite without overwhelming the sausage.

Mixing everything by hand takes less than ten minutes, and I can shape the balls ahead of time to bake fresh when guests arrive. The simplicity means I spend less time in the kitchen and more time enjoying the gathering.

The flavor combination hits that savory spot without needing a long ingredient list or complicated steps. I’ve served these at morning gatherings and evening events, and they disappear fast every single time.

If you’re looking for more easy appetizers, my Easy Sausage Cream Cheese Crescent Rolls bring a creamy twist to the table, and the Easy Jalapeño Popper Crescent Bites add a kick that pairs well with these classic bites.

Everything you need for the perfect Easy Sausage Balls Recipe

• 1 pound ground pork sausage, at room temperature
• 2 cups biscuit baking mix
• 12 ounces sharp Cheddar cheese, shredded (I shred my own from a block for better texture)
• Optional: pinch of salt or a few dashes of hot sauce for extra flavor

Note on sausage: Room temperature sausage mixes much easier with the dry ingredients. I set mine out about 30 minutes before I start.

Note on cheese: Freshly shredded cheese melts better and blends smoother than pre-shredded, which contains anti-caking agents that can make the mixture dry.

Substitution tip: Try pepper jack cheese for a spicy kick, or use half regular sausage and half spicy breakfast sausage for more depth.

My Method for Easy Sausage Balls Recipe

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the room temperature sausage and biscuit mix. Use your hands to work the mixture together until it starts to come together evenly, about 2-3 minutes. The mixture will seem dry at first, but keep mixing.
3. Add the shredded Cheddar cheese and continue mixing with your hands until everything is evenly distributed and the mixture holds together when pressed, about 2 more minutes. You should be able to form a ball that doesn’t crumble apart.
4. Roll the mixture into walnut-sized balls, about 1 to 1.5 inches in diameter. I use a small cookie scoop to keep them uniform, then roll each one between my palms to smooth and press together well. You should get about 30 balls.
5. Arrange the balls on the prepared baking sheet, spacing them about 1 inch apart. They don’t spread much during baking.
6. Bake for 20 to 25 minutes, until the sausage balls are golden brown on the outside and cooked through. The cheese will bubble slightly, and the edges should look crisp.
7. Let them cool on the baking sheet for 2-3 minutes before transferring to a serving plate. Serve warm or at room temperature.

My personal tricks for the best Easy Sausage Balls Recipe

I always make sure my sausage sits out for at least 30 minutes before mixing, because cold sausage makes it harder to blend the biscuit mix evenly. If the mixture feels too dry or crumbly, I wet my hands slightly while rolling the balls to help them stick together.

I’ve learned that using a cookie scoop keeps the size consistent, which means they all bake at the same rate and look uniform on the platter. Pressing each ball firmly between my palms after scooping ensures they hold their shape in the oven.

For make-ahead convenience, I shape the balls and refrigerate them on a tray for up to 24 hours, then bake them fresh when I’m ready. I’ve also frozen unbaked balls on a tray, transferred them to a freezer bag, and baked them straight from frozen by adding 5 extra minutes to the bake time.

How I love to share this Easy Sausage Balls Recipe

I serve these warm on a platter with a simple dipping sauce made from two parts mayo, one part spicy brown mustard, and a pinch of garlic powder. They also pair well with a warm pineapple sauce made from crushed pineapple, brown sugar, and a touch of mustard for a sweet and tangy contrast.

I make a double batch for holiday mornings or game day gatherings, and they stay warm on the table while everyone mingles. Leftovers reheat well in the oven at 300°F for about 10 minutes, keeping the edges crisp.