Sausage Balls – A Beautiful Mess

This sausage ball recipe is what I consider a PEAK Pinterest mom dish. lol. It’s very easy to make, with only 4 ingredients, just mix, shape and bake. And this sausage ball is really very delicious! Be warned that they are truly addictive. Once you take a bite, you’ll be addicted. Serve it as a holiday appetizer or as part of a potluck meal and it’s gobbled up in no time.

I don’t know if Bisquick Sausage Balls are a Midwest thing, but just in case you’ve never heard of them or tried them, Bisquick Sausage Balls are a shortcut to meatballs. I will explain that it is something like. Most of the meatball recipes I make include breadcrumbs and cheese (usually Parmesan), so it’s really not that different. The texture and flavor are similar to sausage biscuits with cheese.

Related: Next, try stuffed meatballs or learn how to make meatballs in the air fryer.

sausage ball ingredients

• italian sausage
• bisquick mix
• sharp cheddar cheese
• milk

Instructions

Combine sausage and Bisquick mix in a large bowl. Stir to combine. I usually do this by hand as it’s much easier than using a spoon.

Once most of the baking mix is ​​incorporated, add the milk and stir. Next, add the shredded cheese and mix.

Form 1-inch balls from the mixture, trying to keep everything the same size so they cook evenly. Place on a baking sheet lined with parchment paper (or two sheets if necessary). Bake in the oven at 350°F for 20-22 minutes. If you want to be more sure about doneness, you can use a meat thermometer to make sure the meat reaches 160°F.

Yes, you can air fry! Air fry at 350°F for 12-15 minutes. You can also use parchment paper in the air fryer, but I don’t think this is necessary.

Tips and Alternatives

• I like Jimmy Dean Sausage and similar brands of Italian Breakfast Sausage. However, you can use any type of pork sausage.
• If you’re using a plainer-tasting sausage, add spices like garlic powder, onion powder, cayenne pepper, or fresh herbs to the mix.
• This recipe will almost always use sharp cheddar, but if you’d like to swap this out for other types like pepper jack or Colby cheese, you can. You want to avoid cheeses that have a much higher water content, like fresh mozzarella.
• You can also use water instead of milk if you prefer.
• Personally, I like my sausage balls to be crispy on the bottom, so I don’t rotate them when baking. However, if you want them to cook more evenly, you can flip the sausage balls over halfway through baking.
• I like to eat these sausage balls on their own, but they’re also fun to serve with dipping sauce. We recommend BBQ sauce, buffalo sauce, honey mustard, ranch dressing, or yum sauce.
• Just make these a day or two in advance and store the uncooked sausage balls covered in the fridge until you’re ready to bake them.
• Once baked, leftovers can be stored in an airtight container in the refrigerator for at least 3 days.

Other appetizer recipes