These sausage cheese balls are made with Italian sausage, Italian seasoning, and three kinds of cheese. With mozzarella, cheddar, and Parmesan, they're flavorful bite-sized appetizers that are perfect for your next party.
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Ingredients you'll need
- Sausage - Mild Italian sausage adds great flavor with a subtle kick. Use hot Italian sausage if you prefer more heat. Bulk sausage works best, or remove the casings and break up links if needed.
- Biscuit mix - Bisquick is used for this recipe. You'll find it in the breakfast aisle with pancake mixes or in the baking aisle of most supermarkets.
- Cheese - Shredded mozzarella, cheddar, and Parmesan provide plenty of cheesy flavor.
- Seasoning - Italian seasoning, black pepper, and crushed red pepper add flavor and a little zip. Leave out the crushed red pepper for a milder version.
- Milk - Whole or reduced-fat milk both work well.
- Garnish and serving - Garnish with freshly chopped parsley and serve with marinara sauce for dipping, if desired.
📖 See the recipe card for quantities and preparation.
Equipment
- Large baking sheet (you may need two, depending on the number of pieces)
- Parchment paper, for lining the baking sheet and easy cleanup
- Tablespoon-size cookie scoop (optional, but helpful for even portions); a tablespoon measuring spoon works too
- Cooking spray or oil, to lightly coat your hands when forming the balls
How to make sausage cheese balls
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 measuring spoon to portion the mixture, then roll into 1-inch balls. Arrange them on a parchment-lined baking sheet, leaving about 1 inch of space between each.
Bake for 20-25 minutes, or until golden brown and the sausage is cooked through. The largest piece should reach at least 165°F. Use an instant-read thermometer to check.
Recipe tips and notes
For the cheese, pre-shredded whole milk mozzarella works well and saves time since it melts nicely. For the cheddar, shredding it by hand is best because pre-shredded cheddar doesn't melt as smoothly.
When forming the balls, lightly coat your hands with cooking spray or a little oil to make rolling easier.
If the sausage and Bisquick mixture is still crumbly, add milk 1 teaspoon at a time, mixing after each addition, until it comes together.
Make ahead, storing and serving
You can make these up to 1 day ahead. Prepare and form the balls, then arrange them on a baking sheet. Cover tightly with plastic wrap and refrigerate until ready to bake.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days, or freeze for up to 1 month. Reheat in the microwave or in a preheated oven until heated through and the internal temperature reaches 165°F.
Garnish with freshly chopped parsley and serve with marinara sauce, if desired. Makes approximately 40 pieces.
Sausage cheese balls are a classic appetizer that works just as well beyond the holidays. They're a great option for game days, parties, or casual get-togethers. For a well-rounded appetizer spread, serve them with deviled eggs, add a warm dip like hot spinach dip, and round things out with baked potato slices.
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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!