3 Ingredient Sausage Balls
These Bisquick Sausage Balls are cheesy, savory, and absolutely bursting with flavor in every bite! They are perfect for game days, holiday gatherings, or when you’re craving something quick and easy to make with only a few ingredients! They’re so good, they’ll disappear fast!
I love using Bisquick in lots of recipes! I especially love making turkey pot pie and zucchini casserole with Bisquick!
These little bites bites are full of cheesy goodness and are perfect for everything from breakfast to game-day snacking! I swear, every time I set a plate of these on the table, they disappear faster than you can say “sausage ball.” Dip them in sriracha aioli, cilantro lime aioli, or even marinara sauce!
These sausage balls are the definition of a crowd-pleaser. They’re bite-sized, loaded with flavor, and easy to grab on the go. My kids love them as an after-school snack, and they’re a staple at our holiday brunch table. What’s not to love about sausage, cheese, and Bisquick! Plus, they’re quick to throw together, which is a win for busy mornings or last-minute entertaining.
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Sausage Bisquick Balls Ingredients to Gather
You only need three simple ingredients to make Bisquick sausage balls!
- 1 pound of ground sausage. Spicy or mild, your choice!
- 2 cups of shredded cheddar cheese. Sharp cheddar works really well i this recipe but you can use Colby jack, Monterey jack, or a combination of your favorite shredded cheese.
- 2 cups of Bisquick mix. You can make your own homemade Bisquick or you can use store bought Bisquick. Both would work perfectly in this recipe!
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make Sausage Bisquick Balls
- Step 1: Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Step 2: In a large mixing bowl, combine the sausage, shredded cheddar cheese, and Bisquick. Use your hands to mix everything together.
It’ll take a little effort to make the dough come together, but the warmth from your hands helps bring the mixture together. If it feels too crumbly, add a tablespoon of milk at a time until it holds together.
- Step 3: Scoop about a tablespoon of the mixture and roll it into a ball. Place the sausage balls on the prepared baking sheet, spacing them about an inch apart. Pop the tray into the oven and bake for 20-25 minutes, or until the sausage balls are golden brown and cooked through.
Lynn's Tip for the Best Sausage Ball Recipe!
Let the sausage balls cool for a few minutes before serving. Enjoy them warm or at room temperature, they’re delicious either way!
Sausage and Cheese Balls Tips and Tricks
- The dough may look dry, but don't add any extra liquid unless you really feel you need to. Add a tablespoon or two of milk if the dough is really dry. Remember, the sausage will give off fat and the cheese will soften as it bakes.
- The cheese not only adds flavor but also helps bind everything together.
- If you like a little heat, go for spicy sausage. For a milder flavor, stick to regular or breakfast sausage.
- Mix just until everything is combined to keep the texture light and tender.
- Use a cookie scoop to portion out the sausage balls without getting your hands too messy.
What To Serve with Sausage Bisquick Balls
These sausage balls are pretty versatile, but here are some ideas for how to serve them:
- The sausage balls are great for breakfast! Pair them with scrambled eggs, a Bisquick breakfast casserole, fresh fruit, and a cup of coffee.
- Serve them with a side of honey mustard or spicy dipping sauce.
- These are great as a simple snack too! A simple veggie platter and some ranch dressing or blue cheese dressing make a great tray.
Storage and Make Ahead Info Sausage and Cheese Balls
One of the best things about this recipe is that it’s super make-ahead friendly.
If you have some leftovers, warm them up in the oven or microwave for a quick snack.
You can make the dough ahead of time too. Roll the sausage balls and place them on a baking sheet. Cover with plastic wrap and refrigerate for up to 24 hours before baking.
Finally, they are really freezer friendly! Arrange unbaked sausage balls on a tray and freeze until firm. Transfer to a freezer bag or container and store for up to 3 months. Bake straight from frozen. You'll need to add about 5-7 minutes to the baking time.
Frequently Asked Questions for the Best Sausage Ball Recipe
I don’t recommend it. Raw sausage binds better with the other ingredients, and it cooks perfectly in the oven.
Absolutely! Try pepper jack for a little spice or a mild Colby jack if you prefer something creamier.
Absolutely! Feel free to get creative by adding chopped jalapeños, minced onion, garlic powder, or fresh herbs for more flavor.
More Bisquick Recipes
📖 Recipe
Sausage and Cheese Balls with Bisquick
Ingredients
- 1 lb Ground Sausage sweet or spicy
- 2 cups Cheddar Cheese Shredded
- 2 cups Bisquick Homemade Bisquick or store bought
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, add the sausage, shredded cheddar cheese, and Bisquick. Use your hands to mix everything together. It’ll take a little effort, but the warmth from your hands helps bring the mixture together. If it feels too crumbly, add a tablespoon of milk at a time until it holds together.
- Scoop about a tablespoon of the mixture and roll it into a ball. Place the sausage balls on the prepared baking sheet, spacing them about an inch apart. Pop the tray into the oven and bake for 20-25 minutes, or until the sausage balls are golden brown and cooked through.
Notes
- The dough may look dry, but don't add any extra liquid unless you really feel you need to. Add a tablespoon or two of milk if the dough is really dry. Remember, the sausage will give off fat and the cheese will soften as it bakes.
- If you like a little heat, go for spicy sausage. For a milder flavor, stick to regular or breakfast sausage.
- This dough does get heavy, so feel free to use a stand mixer to quickly mix the ingredients together.
