Sausage Balls Bisquick Recipe: Ever tried sausage balls? If not, you’re about to fall in love. These bite-sized, cheesy, savory delights are super easy to whip up and perfect for breakfast, brunch, game day, or as a crowd-pleasing party appetizer. The best part? You only need a few basic ingredients—Bisquick baking mix, sausage, and shredded cheese. That’s it! This no-fail recipe comes together in minutes and bakes into golden, crispy perfection.
Whether you’re a beginner in the kitchen or a seasoned cook, this Sausage Balls Bisquick recipe is a game-changer. So, let’s roll up our sleeves and dive into this mouthwatering step-by-step guide that makes these irresistible snacks every bit as easy as they are delicious.
What Makes This Recipe So Popular?
Simplicity. Versatility. Taste. That’s the secret behind this recipe’s popularity. It uses pantry staples, comes together in just one bowl, and doesn’t require any fancy equipment or culinary skills. From busy parents to college students, everyone loves a recipe that’s quick, budget-friendly, and always a hit.
Plus, the customization options are endless. You can spice it up, make it cheesy or switch to turkey sausage for a leaner version. It’s the kind of recipe that fits every occasion—holiday breakfast spreads, office potlucks, Super Bowl parties, and beyond.
What Are Sausage Balls?
If you’ve never had one, a sausage ball is essentially a small, baked meatball made of ground sausage, baking mix, and shredded cheese. Think of them as the perfect mix between a meatball and a cheesy biscuit. They’re crispy on the outside, soft and cheesy on the inside, and full of rich sausage flavor.
No fancy cooking methods—just mix, roll, and bake. The texture is slightly crumbly yet moist enough to hold together, and they can be served warm or at room temperature. You can also dip them in your favorite sauces for added flavor.
Why Use Bisquick in Sausage Balls?
Bisquick is the secret weapon in this recipe. It’s a pre-made baking mix that includes flour, baking powder, salt, and fat—all the essentials for a quick dough. When mixed with sausage and cheese, it binds everything together and gives the balls their signature biscuit-like texture.
Here’s why Bisquick works so well:
- Saves time: No need to measure flour or other dry ingredients.
- Perfect texture: Crispy edges with a soft, tender middle.
- Consistency: Helps the sausage balls bake evenly without spreading out too much.
- No added yeast: Makes this recipe quick and easy—no rising time needed.
List of Ingredients You’ll Need
Let’s keep it simple! These are the essential ingredients for classic sausage balls:
Main Ingredients:
- 1 pound ground sausage (pork, spicy, or mild)
- 2 cups Bisquick baking mix
- 1 ½ to 2 cups shredded cheddar cheese
Optional Add-ins:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 2 tablespoons milk (for extra moisture)
- Fresh herbs (like parsley or chives)
- Grated Parmesan cheese (for added flavor)
Each of these ingredients brings its own special twist. Want your sausage balls to have a kick? Go spicy. Prefer a gooey center? Add more cheese. You’re the boss of this recipe!
What Type of Sausage Works Best?
Choosing the right sausage can totally change the flavor profile of your sausage balls. Here are some popular options:
- Pork Sausage: The classic go-to. Offers a rich, savory flavor.
- Hot or Spicy Sausage: Adds a nice kick—perfect for game day!
- Turkey Sausage: A leaner option with less fat but still flavorful.
- Maple or Sweet Sausage: Great for breakfast-style sausage balls.
Make sure you’re using uncooked, ground sausage, not the fully cooked variety. The raw meat will cook in the oven as the balls bake, blending with the cheese and Bisquick perfectly.
Cheese Options That Work Well
Cheddar is the classic choice, but that doesn’t mean you can’t switch things up.
Great Cheese Options:
- Sharp Cheddar: Bold, rich flavor.
- Mild Cheddar: Creamier, smoother taste.
- Pepper Jack: Adds spice and flair.
- Colby Jack: Mellow and melty.
- Mozzarella: Great for stretch and softness.
For best results, shred your own cheese instead of using pre-shredded. The anti-caking agents in bagged shredded cheese can make the mix a little dry or prevent it from binding well.
How to Make Sausage Balls (Step-by-Step Guide)
Time to bring it all together! This is the easiest part, and it takes less than 15 minutes of prep time.
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Let it heat up while you mix everything else together.
Step 2: Prepare the Ingredients
Gather your sausage, Bisquick, cheese, and any optional ingredients you want to include. If your sausage is refrigerated, let it sit out for about 10 minutes—it’ll be easier to mix.
Step 3: Mix the Ingredients
In a large bowl:
- Add the ground sausage, Bisquick mix, and shredded cheese.
- Optional: Add garlic powder, onion powder, or milk for extra moisture.
- Use your hands to mix everything thoroughly. Don’t be afraid to get in there! The mixture should be firm enough to roll but not overly dry.
Tip: If the mix is too crumbly, add 1–2 tablespoons of milk. If it’s too wet, sprinkle a little more Bisquick.
Step 4: Roll the Mixture into Balls
Using your hands or a cookie scoop, roll the dough into 1 to 1.5-inch balls. Try to keep them uniform in size so they bake evenly.
- Place the balls on a baking sheet lined with parchment paper or lightly greased.
- Leave about 1 inch of space between each one.
Step 5: Bake to Perfection
Pop the tray into your preheated oven and bake for 20–25 minutes, or until the sausage balls are golden brown and cooked through.
- The outside should be slightly crispy.
- The inside should be tender, juicy, and cheesy.
Let them cool for 5 minutes before serving. And that’s it—you’ve made sausage balls!
Tips for Perfect Sausage Balls
Getting your sausage balls just right isn’t hard, but a few smart tips can help you avoid common pitfalls and level up your recipe.
1. Use Room Temperature Ingredients
Cold sausage and cheese can make the mixture hard to blend. Let them sit out for 10–15 minutes before mixing. This makes it easier to combine everything evenly, resulting in a smoother texture and better shape.
2. Don’t Overwork the Dough
Mix everything until just combined. Overmixing can make the sausage balls dense and tough. Use your hands instead of a mixer for better control over the texture.
3. Shred Your Own Cheese
Pre-shredded cheese often contains anti-clumping additives that prevent it from melting properly. For the best cheesy pull and flavor, buy a block and shred it fresh.
4. Add Milk If the Mixture is Dry
If your mixture seems too crumbly to roll into balls, add a tablespoon or two of milk. This small addition helps bind the ingredients and keeps the sausage balls moist inside.
5. Use a Cookie Scoop
Want perfectly uniform sausage balls? A small cookie scoop makes it easier to portion the mixture evenly, which helps with even baking and a professional look.
Can You Make Sausage Balls Ahead of Time?
Absolutely! This recipe is meal-prep friendly and great for planning ahead.
Here’s how to do it:
1. Prepare and Refrigerate
You can make the sausage ball mixture up to 24 hours in advance. Just cover the bowl tightly and refrigerate it. When you’re ready to cook, roll the mixture into balls and bake as directed.
2. Roll and Store Unbaked Balls
You can also roll the sausage balls into shape and store them unbaked in the refrigerator for up to a day. Place them on a tray in a single layer and cover with plastic wrap.
3. Bake from Cold
There’s no need to bring them to room temperature before baking—just add a minute or two to the baking time.
Making them ahead of time is a great time-saver for busy mornings, holiday prep, or big gatherings where you want everything ready to go.
How to Store Leftover Sausage Balls
Got leftovers? No worries—they keep well and still taste amazing later.
In the Refrigerator:
- Store cooled sausage balls in an airtight container.
- They’ll stay fresh for up to 4 days in the fridge.
- Reheat in the microwave for 20–30 seconds or pop them in the oven at 350°F for 5–7 minutes to get that crisp back.
In the Freezer:
- Place fully cooled sausage balls in a freezer-safe bag or container.
- Freeze for up to 2 months.
- To reheat, bake frozen balls at 350°F for 10–15 minutes or until heated through.
Freezing and Reheating Tips
Freezing sausage balls is perfect if you like having quick snacks or appetizers ready to go at any time.
How to Freeze Unbaked Sausage Balls:
- Roll the mixture into balls.
- Place on a baking sheet lined with parchment paper.
- Freeze until solid (about 1–2 hours).
- Transfer to a freezer bag or container and label with the date.
To bake from frozen: Add 5 extra minutes to the baking time.
How to Freeze Baked Sausage Balls:
- Let them cool completely.
- Arrange them in a single layer and freeze.
- Once frozen, store in a zip-top bag.
To reheat: Bake at 350°F for 10–12 minutes or microwave for 30–45 seconds.
Freezing lets you make big batches at once and enjoy them anytime with almost no effort later on.
Serving Suggestions and Dipping Sauces
Sausage balls are delicious on their own, but dipping sauces and sides take them to the next level.
Dipping Sauce Ideas:
- Ranch dressing
- Honey mustard
- Barbecue sauce
- Spicy sriracha mayo
- Creamy jalapeño dip
- Marinara sauce
What to Serve With Sausage Balls:
- Fresh fruit (like grapes or apple slices)
- Scrambled eggs or an omelet (for breakfast)
- A veggie platter
- Biscuits or mini rolls
- Cheese cubes or a charcuterie board
They’re super versatile—serve them as a breakfast bite, game day snack, party appetizer, or quick lunchbox option. They’re a hit with kids and adults alike!
Sausage Ball Variations
Want to mix things up? Try these creative twists to keep things interesting.
1. Jalapeño Cheddar Sausage Balls
Add diced jalapeños and use sharp cheddar cheese for a spicy kick.
2. Maple Breakfast Sausage Balls
Use maple-flavored sausage and a touch of brown sugar for a sweet and savory breakfast version.
3. Italian Sausage Balls
Use Italian sausage and mozzarella cheese. Serve with marinara for dipping.
4. Keto-Friendly Sausage Balls
Replace Bisquick with almond flour and baking powder to make a low-carb version.
5. Vegan or Vegetarian Sausage Balls
Use plant-based sausage and vegan cheese. There are great meat-free options available these days!
There’s no limit to how you can customize this recipe to suit your taste or dietary needs.
Common Mistakes to Avoid
Let’s be real—we all mess up sometimes. But here’s how to make sure your sausage balls are a win every time.
1. Using Pre-Shredded Cheese
It might be convenient, but it doesn’t melt as well. Always shred fresh for the best texture.
2. Not Mixing Thoroughly
Uneven mixing leads to dry spots or clumps. Use your hands to ensure everything is evenly distributed.
3. Making Balls Too Big
Larger balls take longer to cook and may end up undercooked in the center. Stick to 1 to 1.5-inch size.
4. Overbaking
Keep a close eye during the last 5 minutes of baking. Overbaking will dry them out fast.
5. Not Adding Moisture (If Needed)
Every batch can be different. If your mix feels dry and crumbly, a splash of milk can make a big difference.
Nutritional Breakdown
Here’s a rough estimate for one sausage ball (based on a recipe yielding 24 balls):
| Nutrient | Amount |
|---|---|
| Calories | 110–130 |
| Protein | 6g |
| Carbs | 5–7g |
| Fat | 8–10g |
| Fiber | <1g |
| Sugar | <1g |
These values can vary depending on the sausage and cheese you use. You can easily reduce fat by choosing leaner meat and cutting back on cheese.
FAQs about Sausage Balls Bisquick Recipe
1. Can I use pancake mix instead of Bisquick?
Technically yes, but Bisquick is better because it has a more balanced mix of leavening agents and fat. Pancake mix may make the balls slightly sweeter and softer.
2. How do I know when sausage balls are done?
They should be golden brown on the outside and cooked through in the center. A meat thermometer should read at least 160°F in the center.
3. Can I cook sausage balls in an air fryer?
Yes! Cook at 350°F for 10–12 minutes, shaking the basket halfway through. It’s a quick and crispy alternative to oven baking.
4. Why are my sausage balls dry?
They might be overbaked or the mix was too dry. Add a little milk next time and make sure to shred your own cheese for better moisture.
5. Can I double the recipe?
Absolutely. Just make sure to bake in batches or use multiple trays so they cook evenly. You can even freeze half for later!
Conclusion
Sausage balls made with Bisquick are one of those magical recipes that never go out of style. They’re easy, satisfying, and crowd-pleasing every single time. Whether you’re feeding a family, hosting friends, or just want a tasty snack in the fridge, this recipe has got your back.
Try it once, and you’ll be hooked. Play with flavors, add your own spin, and enjoy the endless possibilities. Just remember: mix, roll, bake, and watch them disappear!
