These sausage cheese balls are made with Italian sausage, Italian seasoning, and three kinds of cheese. Mozzarella, cheddar, and Parmesan make them flavorful bite-sized appetizers, and a bowl of warm marinara for dipping gives them a pizza-night feel that's perfect for your next party.
Recipe at a glance
- Main ingredients: Italian sausage, biscuit mix, mozzarella, cheddar, and Parmesan
- Time: 45 minutes (20 minutes prep, 25 minutes baking)
- Method: Oven-baked on a parchment-lined sheet pan
- Best for: Game day, holiday parties, and appetizer spreads
- Servings: 8 (about 40 balls)
What's great about this recipe
- Make-ahead friendly - Roll the balls a day early, refrigerate them on the pan, and bake when guests arrive.
- Feeds a crowd - One pound of sausage turns into about 40 bites, enough for a full party platter.
- Pantry shortcut - Biscuit mix replaces the flour, leavening, and fat, so there's nothing extra to measure.
Budget check
- The full recipe is about $12 to $14
- Per serving (8 servings): about $1.50 to $1.75
Uses conventional ingredients. Based on recent U.S. averages. Actual prices will vary by store and region. Garnishes not included.
Ingredients you'll need
- Sausage - Mild Italian sausage is used here. Use hot Italian sausage if you prefer more heat. Bulk sausage works best, or remove the casings from links.
- Biscuit mix - Bisquick, found in the breakfast aisle with pancake mixes or in the baking aisle.
- Cheese - Shredded mozzarella, cheddar, and Parmesan.
- Seasoning - Italian seasoning, black pepper, and crushed red pepper. Leave out the crushed red pepper for a milder version.
- Milk - Whole or reduced-fat milk both work well.
- Marinara - For dipping, if desired. Store-bought works fine.
📖 See the recipe card for quantities and preparation.
How to make Italian 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, Parmesan, Italian seasoning, black pepper, and crushed red pepper to a large bowl.
- Use your hands to combine. The mixture will be dry and crumbly.
- Add the milk and keep mixing until the mixture is no longer crumbly and holds together. Add another teaspoon or two of milk if necessary.
- Use a tablespoon cookie scoop (or a tablespoon measuring spoon) to portion the mixture, then roll into 1-inch balls. Arrange them on the baking sheet about 1 inch apart so they have room to rise.
Bake for 20 to 25 minutes, until golden brown and cooked through. The largest piece should reach at least 165°F on an instant-read thermometer.
Recipe tips and notes
- Pre-shredded whole milk mozzarella works well and saves time. For the cheddar, shred it by hand, because pre-shredded cheddar doesn't melt as smoothly.
- Lightly coat your hands with cooking spray or a little oil to make rolling easier.
- Keep the sausage cheese balls about the same size so they bake evenly.
Serving suggestions
Serve these warm with marinara on the side for dipping, and garnish with chopped parsley, if desired. For a party spread, add fried zucchini, which also goes great with marinara, plus pepperoni sausage pizza sliders and a warm hot spinach dip.
Storing and reheating
Make ahead: Form the balls up to 1 day ahead, arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate until ready to bake.
Refrigerator: Store baked leftovers in an airtight container for 3 to 4 days.
Freezer: Freeze unbaked balls on a sheet pan until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few minutes. Baked balls can also be frozen for 2 to 3 months.
Reheating: Reheat in a 350°F oven for 8 to 10 minutes, or in the microwave until heated through.
Food safety: Refrigerate leftovers within 2 hours of cooking, or within 1 hour if it's above 90°F. Reheat leftovers to 165°F.
More party appetizers
If you enjoyed these Italian sausage cheese balls, you'll also like our Andouille sausage puffs for another bite-sized sausage appetizer. For a classic make-ahead option, add a platter of deviled eggs.
Planning a bigger spread? Browse this easy party appetizers roundup, and if you have extra Italian sausage on hand, try one of these Italian sausage recipes.
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📖 Recipe
Italian 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
- 1 Pinch Crushed Red Pepper optional - leave it out if you don't like it too spicy
- ⅓ cup Milk plus 1 to 3 teaspoons if needed; whole or reduced-fat milk
- Fresh Chopped Parsley for garnish, optional
- 1 cup Marinara Sauce for serving, optional but recommended
Instructions
- You will also need: Large baking sheet(s), parchment paper, 1 tablespoon size cookie scoop (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
- We use pre-shredded whole milk mozzarella to save time because it melts well. For the cheddar, We shred it by hand because pre-shredded doesn't melt as well.
- Add a little cooking spray or oil to your hands to make rolling easier.
- If the mixture is still crumbly, add milk 1 teaspoon at a time.
- Make ahead: Form the balls up to 1 day ahead, cover, and refrigerate until ready to bake.
- Storage: Refrigerate baked leftovers in an airtight container for 3 to 4 days. Freeze unbaked balls on a sheet pan until firm, then bag for up to 2 months; bake from frozen, adding a few minutes. Baked balls freeze for 2 to 3 months. Reheat to 165°F.
- Makes about 40 balls; a serving is about 5 balls.
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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!