Sausage Balls Recipe

A tasty and moist Sausage Ball Recipe made with minced onion, garlic, and sharp cheddar. Prepped and in the oven in less than fifteen minutes.  These delicious appetizers are always a huge hit with family and friends and are perfect for game day and movie night.

  • Author: Beth Pierce
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 10 servings
  • Category: appetizer/snack
  • Method: bake
  • Cuisine: American


  • 1 lb. ground pork sausage or turkey sausage
  • 2 cups Bisquick mix
  • 4 cups finely shredded sharp cheddar cheese
  • ¼ to 1/3 cup milk (see notes)
  • 2 teaspoons Worcestershire sauce
  • ¼ cup finely minced onion
  • 2 cloves garlic minced
  • ½ teaspoon fresh ground black pepper


  1. Preheat oven to 350 degrees.  Cover a large baking sheet with parchment paper.
  2. Add the pork sausage and Bisquick baking mix to a large bowl. Using your hands, combine the mixture together as much as possible.
  3. Add the shredded cheddar, milk, Worcestershire sauce, minced onion, minced garlic, and fresh ground black pepper. Using your hands again, mix it all together.
  4. Roll the mixture into golf ball-sized balls and place them on the prepared baking sheet with about 1-inch space between the balls. Bake for 20-25 minutes or until golden brown and cooked through. For best results, serve promptly.


  • Add the milk 1-2 tablespoons at a time until the mixture comes together
  • Finely mince the onion and garlic, so the sausage balls roll easily.
  • Use any ground pork sausage or Italian sausage. I like to choose one that is not too lean and one that does not have too much fat. The fat in the sausage gives it flavor, but I don’t like them floating in grease.
  • For a flavor variation, try adding a little Italian seasoning, Cajun seasoning, or crushed red pepper.
  • The mixture for the balls can be prepped up to 2 days in advance and stored covered in the refrigerator. Or roll them and flash-freeze them. Then store them in heavy-duty freezer bags and freeze them for up to 2 months. Thaw on a baking sheet for 20 minutes and bake as directed.
  • I like to use parchment paper for even browning, optimal baking, and easy clean-up.
  • Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave at reduced power.

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