Bisquick Sausage Balls with 3 ingredients are the perfect breakfast or party appetizer! At least, my friends and family think so.
Growing up in the Midwest, no holiday was complete without a tray of cheesy sausage balls. Now they're my go-to appetizer for game days, parties, and holiday gatherings.
Ready in less than 30 minutes, this Southern classic is meaty, cheesy, and downright addictive.
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Why I Love This Recipe
Just 3 Ingredients: All you need is breakfast sausage, Bisquick baking mix, and cheddar cheese for a quick and easy crowd-pleaser.
Make-Ahead Friendly: You can make the sausage balls ahead of time and freeze them for a stress-free holiday appetizer.
Easy to Make: Simply mix all the ingredients together, shape into meatballs, and bake. In less than 30 minutes, you have delicious, cheesy sausage balls.
Serve these Bisquick Sausage Balls with your favorite dipping sauce, and watch them disappear even faster!
Bisquick Sausage Balls (3 Ingredients)
See the recipe card below for full ingredients, measurements, and directions.
- Pork Sausage: You'll need raw ground pork sausage. You can use regular, maple, spicy, or Italian sausage for extra flavor. Classic Jimmy Dean sausage is my personal favorite!
- Bisquick Baking Mix: I use the original Bisquick mix right out of the box.
- Sharp Cheddar Cheese: Any type of cheese will work. But sharp or extra sharp cheddar cheese is my favorite.
- Milk: This is optional, but adds some extra moisture and makes it easier to mix the dough. I use whole milk for the best flavor.
How to Make Bisquick Sausage Balls
1. PREP. Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper.
2. COMBINE. Combine the sausage, Bisquick mix, and shredded cheese.
3. ADD MILK. If the mixture feels too dry. Add a splash of milk, one tablespoon at a time. Up to 1/4 cup.
4. PORTION. Place the uncooked sausage balls on the parchment-lined baking sheet. I like to use a cookie scoop to portion them.
5. BAKE. Bake for 20-25 minutes or until golden brown and cooked through.
Recipe Notes and Tips
Follow these tips and you'll get moist, flavorful Bisquick sausage cheese balls every time!
Check out the ⭐ comment section for even more tips and tricks. Be sure to add some of your own tips and variations too!
- What kind of pork sausage to use? Jimmy Dean is my go-to, but hot sausage or maple flavored works great too. You can use turkey sausage for a leaner, but just as tasty version.
Since ground turkey has less fat, the sausage balls may be a bit drier. Add extra cheese or cream cheese to fix that. - Measure Bisquick correctly. Lightly spoon it into the measuring cup and level it off with a knife, just like flour. Too much mix can make the sausage balls dry and crumbly.
- Shred your own cheese. Freshly grated cheese melts better, tastes better, and blends more evenly into the dough.
- Add some extra spices. I like a little onion and garlic powder for extra flavor. Smoked paprika, dill, parsley, or Italian seasoning are great too. For a little extra kick, try cayenne!
- Use a cookie scoop. This ensures uniform size, which helps them cook evenly. Plus, it's a lot less messy than rolling by hand. Although that's fun too!
- Bisquick Substitutions. Bisquick is the classic choice, but Stove Top Stuffing Mix is a fun twist. I’ve also used Red Lobster Cheddar Bay Biscuit Mix, and it’s delicious!
- No Bisquick on hand? No problem! Bisquick is easy to replicate. Make your own with this simple homemade Bisquick substitute recipe.
Dipping Sauce for Sausage Cheese Balls
My family loves these sausage balls straight from the oven. They make a warm, cheesy snack. But when I'm serving them at a party, I like to offer a few dipping sauces.
Some of my personal favorites are honey mustard, hot honey, BBQ sauce, and ranch dressing. You can also use Sriracha mayo or spicy pepper jelly for a sweet and spicy combo.
Quick Tip: For holiday gatherings, I keep these sausage balls warm for hours by setting them in a crockpot on “warm.” But you can also serve them at room temperature. They're delicious either way!
How to Store and Freeze
In the unlikely event you have leftovers, here's how to store and freeze your sausage balls. You can even make Bisquick Sausage Balls ahead of time.
Make Ahead: Arrange the uncooked sausage balls in a single layer on a baking sheet and freeze for 1 to 2 hours until firm. Transfer them to a freezer bag or airtight container and store them for up to 3 months. Bake straight from frozen, adding 5-7 extra minutes to the baking time.
To Store: Store any leftovers in an airtight container or Ziploc bag in the refrigerator for 3-4 days.
To Freeze: Allow your cooked sausage balls to cool, then place them in an airtight container or freezer bag. You can freeze them for up to 3 months. Allow the sausage balls to thaw completely before reheating in the oven, microwave, or air fryer.
More Delicious Bisquick Recipes
- Bisquick Biscuits
- Bisquick Banana Bread
- Bisquick Chocolate Chip Muffins
- Bisquick Cheeseburger Pie
- Bisquick Cinnamon Rolls
- Bisquick Banana Muffins
- Bisquick Breakfast Casserole
- Bisquick Waffles
- Bisquick Peach Cobbler
Bisquick Sausage Balls (3 Ingredients!)
24
servings5
minutes20
minutes180
kcalBisquick Sausage Balls are the perfect bite-sized snack! With just 3 simple ingredients, they're ready in less than 30 minutes. Loaded with savory sausage and cheddar flavor. Perfect for breakfast spreads, holiday parties, or football Sundays.
Ingredients
1 pound pork sausage
2 cups Bisquick baking mix
16 ounces sharp cheddar cheese, shredded
1/4 cup milk (optional)
Instructions
- Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper.
- Combine room-temperature sausage, Bisquick mix, and shredded cheese in a large mixing bowl. Mix with your hands until thoroughly combined.
- If the mixture feels too dry or crumbly, add 1 tablespoon of milk and mix again. Add up to 1–2 more tablespoons, only as needed, until the mixture is moist enough to hold its shape.
- Use a cookie scoop or heaping tablespoon to shape into golf ball-sized balls. Place the formed balls on the parchment-lined baking sheet.
- Bake for 20-25 minutes or until golden brown and cooked through.
Notes
- Pork Safety. Make sure your sausage balls reach an internal temperature of 160°F to ensure they’re fully cooked. Use a meat thermometer to check the center of a few before serving.
- Bisquick Substitutions. Bisquick is the classic choice for this recipe. But you can also try Stove Top Stuffing Mix or even Red Lobster Cheddar Bay Biscuit Mix for a fun and delicious twist!
- Storage. These sausage balls keep well for up to four days in the fridge. Store in an airtight container or freezer bag. Allow them to cool completely before storing.
- Dipping Sauce. Serve with honey mustard, ranch dressing, BBQ sauce, or hot honey.
Nutrition
- Total number of serves: 24
- Calories: 180kcal
- Fat: 13g
- Cholesterol: 33mg
- Sodium: 373mg
- Potassium: 85mg
- Carbohydrates: 7g
- Sugar: 1g
- Protein: 8g
- Vitamin A: 212IU
- Calcium: 159mg
- Folate: 16mg
- Magnesium: 10mg
48 Comments
Here are a few more tips for getting golden, cheesy sausage balls every time.
* If you want to save yourself some elbow grease, use a stand mixer with a dough hook.
* Measure the Bisquick lightly, without packing it. Lightly spoon it into the measuring cup and level it off with a knife, just like flour. Too much mix can make the sausage balls dry and crumbly.
* If you don’t have Bisquick on hand, you can substitute with 2 cups of all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 tablespoons of cold butter.
* For buffets or parties, keep the sausage balls warm for hours by placing them in a Crockpot set to “warm”.
Happy snacking!
Love these
Love these as breakfast dish, with
Eggs or omelets.
Fun, rich, and satisfying. I added a seeded jalapeno pepper and 3T red bell pepper (both finely minced) for holiday color, then rolled the balls in grated Parmesan to dress them up and give a crunchy toasted finish. Second time I made them, I added an extra lb of freshly ground sausage with fennel from local Italian market and 2T heavy cream, keeping other ingred’s. Even better for my keto husband.
Very good I fixed them with veg beef soup.
I originally had these at a party at my not-yet-in-laws almost 50 yers ago. I have been making them ever since for pot lucks or my entertaining.
I’m going to try to make this recipe this coming weekend 11/15,16,2025. It’s look so good n yummy!! If we like it, I will make them for Thanksgiving as a appetizer. Thank you !
Hi there! I just want to say thank you for posting this recipe. My mom made these but only on special occasions lol. We would fight over them believe it or not.
This is the same recipe she used except for the milk, which, I think it’s genius because this is a very dry mixture other wise.
Thank you again!
Angie
This is recipe is super similar to the one my mom has always made. One addition that I have come to love is using pepper jelly to dip the sausage balls in!
Hi Courtney! I’ve never thought of pairing them with pepper jelly. That sounds delicious! I’m definitely trying that this Christmas when we make our sausage balls 😊
loved this so quick and easy!
A holiday favorite!
love getting these recipes
I’ve tried some and got good remarks on the meals
thank you
truly are great recipes
I make these all the time – it’s simple easy and delicious.
I make these every Christmas. My kids are grown, but still have to have these Christmas morning with scrambled eggs. The grandkids are now fans. A great tradition with lots of happy memories!
Love your recipes!!
I LOVE this tradition Paige!
I have made this a few times and everyone loves them. Great football snacks. I am now tweaking it a bit to change it up by adding onions and parmesan cheese.
Hi Lisa! Onions are a great addition 🙂 And so many different cheeses you can try.
Love this recipe. Easy to make and very tasty.
Thanks Catherine! It’s one of my favorites around the holidays 🙂
Love your recipes!!!
Quick,easy and very tasty.
Try using sifted Bisquick – l’ve found that the ingredients mix easier and the sausage balls are more moist.
We love dipping them in cream gravy.
Great tip, Wade! Thanks!
I use the 3 2 1 sequence, 3 cups Bisquick, 2 cups cheese, and 1lb sausage. I also use just a little water if needed. Another variation is to add rotel tomatoes.
We’re 3, 2, 1’ers in our house, too! 🙂