These sausage cheese balls are made with Italian sausage, a little Italian seasoning, and three kinds of cheese. With mozzarella, cheddar, and parmesan cheese they are flavorful little bites that are a perfect appetizer for your next party.
Sausage balls are a holiday classic and show up on appetizer tables all over. The holidays have come and gone but that doesn’t mean we need to put these delicious little bites away. They make a great game day appetizer. Serve them alongside this cold buffalo chicken dip, a creamy spinach dip and sticky chicken wings for a fantastic appetizer spread.
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Ingredients for sausage cheese balls
- Sausage – We use mild Italian sausage in this recipe instead of regular pork sausage. The Italian sausage adds a ton of flavor and has a little kick. Use hot Italian sausage if you like extra spicy. Use bulk sausage or remove the casings and tear it into pieces if using links.
- Biscuit mix – Bisquick brand is what I use to make the sausage balls. It is a pancake and baking mix; find it in the breakfast (with the pancake mixes) or the baking aisle of large supermarkets.
- Cheese – Shredded mozzarella, cheddar and parmesan cheese are used for the Italian sausage cheese balls for plenty of cheesy flavor.
- Seasoning – We keep it simple with an Italian seasoning blend, black pepper, and crushed red pepper for extra zip (leave it out if you don’t like things too spicy).
- Milk – Whole or reduced fat milk work well.
- Garnish and serving – garnish with fresh chopped parsley and serve with marinara sauce for dipping, if desired.
You will also need:
- Large baking sheet, maybe two depending on the number of pieces you end up with.
- Parchment paper to line the baking sheet to prevent sticking and easy clean-up.
- One tablespoon size cookie scoop, optional but it will make portioning easier. If you do not have one use a tablespoon measuring spoon.
- Cooking spray (or oil), to use on you hands to make forming the balls so much easier.
Recipe tips
- For the cheese I buy the pre-shredded, whole milk mozzarella to save some time and because it melts well. But, for the cheddar cheese I prefer to shred it by hand because the pre-shredded stuff does not melt as well.
- When you are forming the balls add a little cooking spray (or cooking oil) to your hands it will make rolling easier.
- If the sausage Bisquick mixture is still crumbly add 1 teaspoon of milk at a time, mix and repeat until it comes together.
Instructions
Line a large baking sheet with parchment paper and preheat the oven to 350°F.
Add the sausage, biscuit mix, mozzarella, cheddar and parmesan cheeses, Italian seasoning, black pepper, and crushed red pepper to a large bowl.
Use your hands to combine. The mixture will be dry and crumbly.
Next, add the milk and continue to combine until the mix is no longer crumbly and holds together. Add another teaspoon or two of milk if necessary.
Use a tablespoon cookie scoop (or tablespoon measuring spoon) to portion out the sausage mixture, then roll them into roughly 1-inch balls. Arrange them on the parchment lined baking sheet leaving 1 inch space between them so they have room to rise.
Bake for 20 – 25 minutes or until they are golden brown and the sausage is cooked through. The largest piece should be at least 165°F. Use an instant read thermometer to make sure.
Make ahead, storing and serving
You can make these up to 1 day ahead of time. Prepare, form the balls, and arrange them on a baking sheet. Cover the baking sheet well with plastic wrap and refrigerate until ready to bake.
Store leftover sausage balls in an airtight container, in the refrigerator for up to 3-4 days or freeze for up to 1 month. Reheat in the microwave oven or in a preheated oven until they reach an internal temperature of 165°F.
Garnish with fresh chopped parsley and serve with marinara sauce if desired. Makes approximately 40 Italian sausage balls.
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📖 Recipe
Sausage Cheese Balls
Ingredients
- 1 pound Mild or Hot Italian sausage bulk or casings removed and torn into pieces if using linked
- 2 cups Biscuit Mix (like Bisquick)
- 2 cups Shredded Mozzarella Cheese (8 ounces)
- 1 cup Shredded Cheddar Cheese (4 ounces)
- 2 tablespoons Grated Parmesan Cheese
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Black Pepper
- Pinch Crushed Red Pepper optional – leave it out if you don’t like it too spicy
- ⅓ cup Milk plus 1-3 teaspoons, if needed (use whole or reduced fat milk)
- Fresh Chopped Parsley for garnish, optional
- Marinara Sauce for serving, optional
Instructions
- You will also need: Large baking sheet(s), parchment paper, 1 tablespoon size cookie spoon (or 1 tablespoon measuring spoon), cooking spray or cooking oil
- Line a large baking sheet with parchment paper.
- Preheat the oven to 350°F.
- Add the sausage, biscuit mix, mozzarella, cheddar and parmesan cheeses, Italian seasoning, black pepper, and crushed red pepper. Use your hands to combine. It will be dry and crumbly.
- Next add the milk and continue to combine until the mix is no longer crumbly and holds together. Add another teaspoon or two of milk if necessary.
- Use a tablespoon cookie scoop (or tablespoon measuring spoon) to portion out the sausage mixture, then roll them into roughly 1-inch balls.
- Arrange them on the parchment lined baking sheet leaving about 1 inch space between them so they have room to rise.
- Bake for 20 – 25 minutes or until they are golden brown and cooked through. Use an instant read thermometer to ensure the internal temperature of the largest piece is at least 165°F.
- Garnish with fresh chopped parsley and serve with marinara sauce if desired. Makes approximately 40 pieces.
Notes
- I use pre-shredded, whole milk mozzarella to save some time and because it melts well. But, for the cheddar cheese I prefer to shred it by hand because the pre-shredded stuff does not melt as well.
- When you are forming the balls add a little cooking spray (or cooking oil) to your hands it will make rolling easier.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Melissa Bowman
Can you make ahead and freeze? Bake as needed. Thx!
Elizabeth Rodriguez
Hi Melissa. Yes, you can. Prepare as directed. Place the formed balls on a baking sheet lined with parchment paper, ensuring they don't touch each other. Freeze until firm. Once frozen solid, transfer them to a freezer-safe container or zip-top bag. Label with the date. Store in the freezer for up to 2-3 months. Bake them as needed on a parchment paper lined baking sheet until they are cooked to an internal temperature of 165°F.
Chris
I made these for a small cocktail party the other night and they loved them!! Ate every single one! Easy to make and transport etc. I have a question though...mine did not rise. I left ample space and it didn't matter to the taste for sue. My Bisquick was new. Any idea what the problem could have been?
Thanks.
Elizabeth
Hi Chris,
I'm happy to hear you enjoyed them. They don't rise a lot, not like biscuits or bread that is. The sausage and the cheese make them dense. Thanks for stopping by!