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The sausage cheese balls arranged on a white plate served with marinara sauce.

Sausage Cheese Balls

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.
Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 480kcal
Author Elizabeth


  • 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
  • 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


  • 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.


  • 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.


Calories: 480kcal | Carbohydrates: 21g | Protein: 21g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 83mg | Sodium: 1087mg | Potassium: 251mg | Fiber: 1g | Sugar: 5g | Vitamin A: 386IU | Vitamin C: 1mg | Calcium: 339mg | Iron: 2mg