Sausage Cheese Balls

Sausage cheese balls made with Italian sausage, three kinds of cheese, and simple seasonings. A flavorful appetizer perfect for parties and game day.

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 480kcal

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

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.