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
What kind of sauce do you recommend to pair well with these?
Hi, Lisa!
I enjoy these with any kind of cheese-based sauce, but then, I’m a sucker for cheese. Some people also enjoy honey mustard sauce, Sriracha mayo, or just plain old maple syrup.
Beer cheese sauce works well, too.
I don’t use chives. I add some garlic powder & I use grated cheese that has cheddar and mozzarella…and I use a bit more cheese than this recipe lists. 😊
Nothing wrong with adding a bit more cheese! <3
Though I can't do without my chives. They're too yummy to give up. Haha.
I add 8 ounces of cream cheese and a little Cheyanne pepper.
I make sausage balls all the time! Use a food processor to mix the ingredients. Works wonders. I use 1 lb cheese, 1 lb sausage and 3 cups bisquick.
Great tip, Joan! Thank you 🙂
Can you add eggs to this?
Hi, Tony! Yes. You could add eggs to this recipe. Are you wanting to use them as a binding agent to hold things together? In that case, I’d say beat 1 to 2 eggs first, then mix them in immediately before forming the balls.
The other option I can see for adding eggs would be to brush an egg wash over the outside. It might give the balls a glossier, prettier appearance.
Do you cook the sausage before making the sausage balls?
Hi BB, the sausage cooks in the oven when you bake the balls, so no need to cook it beforehand!
“And not only does this American classic never fail to disappoint, but it’s also oh so easy to make too!” I’m sure you didn’t mean they disappoint every time!
Hi Susan, thanks so much for catching that! It’s a typo for sure and is now fixed! 🙂
Do you cook the sausage first for the bisquick sausage balls before putting them in the oven?
Hi Nancy!
No need to cook the meat. It will bake with the rest in the oven 🙂
No liquids (except for maybe 1/4 cup of milk)? I can’t understand how that would work? It doesn’t sound right. To make biscuits, you have to add some kind of liquid.
Hi Mark!
These aren’t really like biscuits.
Instead, they’re more like meatballs with a hint of biscuit taste and texture.
They have that biscuit flavor because you’ll add Bisquick.
But they’re not light and fluffy, like regular biscuits.
The raw meat should be moist enough to to bring all the ingredients together.
If you add too much liquid, the balls won’t hold their shape.
Hope that make sense 🙂
No. Sausage and cheese are to be room temperature. It makes it easier to combine with the Bisquick. It takes a little bit of muscle but all ingredients will combine. I always add a little extra cheddar cheese because I like them cheesier. I also use hot Owens sausage so it’s spicy. And I use red pepper jelly!
My question also! Cook sausage first?
Hi, there!
Nope! As Claire mentioned, you don’t have to cook the sausage first. It’ll cook along with everything else in the oven. 🙂
Thanks for leaving the mention of carb quick substituting for regular Bisquick. Doing Keto so this is perfect!
Hi Alice, using carb quick is such an easy keto fix!! I’m so glad you liked the sausage balls.