These cheddar bay sausage balls are so addictive, you can’t stop at one!
Made with just four ingredients, they’re a quick and easy appetizer, perfect for snacking, or even for breakfast on the go.
And they’re so good, you’ll want them for dinner, too.
Red Lobster Cheddar Bay Sausage Balls
If you’ve ever tried Red Lobster cheddar bay biscuits, you’ll know how tasty these sausage balls are.
Ready in 30 minutes, cheddar bay sausage balls are poppable biscuits packed with meat and cheese.
Crispy on the outside and soft on the inside, they’re drool-worthy and jam-packed with flavor.
They’re the easiest thing in the world to make, too. Just mix and bake to golden perfection.
In my house, they’re a must-make game day snack. But I also make them for grab-and-go breakfasts to last the week. Yum!
Ingredients
The great thing about this sausage balls recipe is you only need four ingredients!
Yes, that’s right, you can count them all on one hand.
Here’s the ingredients list:
- Red Lobster Cheddar Bay Biscuit Mix – The main ingredient! It adds a layer of savory, cheesy goodness and texture.
- Ground Sausage – A ground pork sausage is best. I like Jimmy Dean, but use any brand you like.
- Cheddar Cheese – Grated sharp cheddar will have the best flavor and texture. But any cheddar will do.
- Cream Cheese – To make these sausage balls extra cheesy! Be sure to soften the cream cheese for easier mixing.
How to Make Cheddar Bay Sausage Balls
Add this easy recipe to your weekly meal prep rotation, and your whole family will thank you!
In fact, it’s so simple, the kids can help you make them.
Here are the steps:
1. Mix all the ingredients. Combine the biscuit mix, seasoning packet, uncooked sausage, cheddar cheese, and cream cheese.
2. Roll the balls. Roll the mixture into 1-inch balls. Place them on a baking sheet lined with parchment paper.
3. Bake. Bake the sausage balls at 350 degrees Fahrenheit for 20-25 minutes. Cool slightly, and enjoy!
Make Ahead Sausage Balls
If you’re planning a party or want these for meal prep, you have a couple of options for making them ahead.
I prefer the first method, as reheating cooked sausage balls can dry them out a little.
1. Prep the mix and chill/freeze for later:
- Pop the raw mixture into an airtight container.
- Or, portion the balls, line them on a baking tray, and cover with plastic wrap.
- Chill in the fridge for 2-3 days or freeze for up to 3 months
You can bake raw balls from the fridge as instructed. But it’s best to let frozen balls thaw overnight before baking.
2 Make and bake the balls and chill/freeze for later:
- Make the recipe as instructed then let the balls cool completely.
- Transfer to an airtight container.
- Keep in the fridge for 3-4 days, or in the freezer for up to 3 months.
Reheat the sausage balls from the fridge, covered in foil, to keep them moist. Let frozen balls thaw before reheating the same way.
Tips and Tricks
With just four ingredients, these sausage balls are super easy to whip up. Still, there are some things you can do to really kick things up a notch!
So follow these tips and tricks:
- Make ‘em spicy. Add a fiery kick with fresh jalapeño peppers, habanero peppers, or hot sauce.
- Use a cookie scoop. When forming the balls, use a small cookie scoop for a uniform size.
- Try pimento cheese. Instead of cream cheese, use pimento cheese. It gives them a unique flavor that’s extremely scrumptious.
- Brush them with butter. Right before serving, brush them with melted butter. It makes them extra rich and delicious!
- Make ‘em extra cheesy. For extra cheesy goodness, add a small cube of cheese to the center of each ball before baking. Cheddar, Monterey Jack, or Pepper Jack all work.
- Add seasonings. Want to give your biscuits a little oomph? Add seasonings! Garlic powder, paprika, cayenne pepper, dried oregano, add whatever you fancy.
- Only use raw sausage. Do not use cooked sausage! The sausage will cook as the balls bake in the oven. Using cooked sausage will lead to overcooked sausage balls.
How to Store & Freeze
Whenever I make these sausage balls, I always plan on having leftovers. That way, I can serve the family some now and freeze the rest for later.
Here’s how to store them:
To Store: Transfer leftover sausage balls to an airtight container and refrigerate for up to 4 days.
To Freeze: Place leftover sausage balls in a freezer bag or an airtight container. Freeze for up to 3 months.
To Reheat: Thaw frozen sausage balls overnight. Place leftovers on a lined baking sheet and bake at 350°F for 10-12 minutes. Brush with melted butter and cover the dish with foil to keep them moist.
What to Serve With Sausage Balls
Breakfast, lunch, dinner, or appetizer, these sausage balls are great for any meal. You can serve them with scrambled eggs, soups, casseroles, and more.
But if you really want to elevate the flavor, enjoy them with a dip. Creamy, cheesy, and savory dips take these savory morsels to another level!
Here are some of my favorites:
As for dinner, I serve these babies with tender BBQ pulled pork and beans. It’s a game-changer!
More Easy Appetizer Recipes To Try
Grape Jelly Meatballs
Bacon Ranch Cheese Ball
Mango Habanero Chicken Wings
Texas Twinkies
Cheddar Bay Sausage Balls
~60
balls10
minutes25
minutes81
kcalThese cheddar bay sausage balls are so addictive, you can’t stop at one! Made with just four ingredients, they’re an easy appetizer for any occasion.
Ingredients
1 (11.36-ounce) box Red Lobster Cheddar Bay Biscuit mix
1 pound ground sausage
2 cups shredded cheddar cheese
1 (8-ounce) package cream cheese, softened
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl or stand mixer with a paddle attachment on LOW speed, mix the biscuit mix and seasoning packet with the uncooked sausage, cheddar cheese, and cream cheese until just combined.
- Roll the mixture into 1-inch balls. Place them on the prepared baking sheet.
- Bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.
- Enjoy!
Notes
- For extra cheesy goodness, add a small cube of cheese (cheddar, Monterey Jack, or pepper jack) to the center of each ball before baking.
- The yield is an estimate and will vary depending on how big or small you make them.
Nutrition
- Calories: 81kcal
- Fat: 6.7g
- Saturated Fat: 4.1g
- Cholesterol: 19mg
- Sodium: 123mg
- Potassium: 16mg
- Carbohydrates: 2.2g
- Fiber: 0g
- Sugar: 0.3g
- Protein: 3g
- Calcium: 69mg
- Iron: 0mg
I am assuming that when you mix all ingredients together, this also includes the garlic seasoning packet that comes with the biscuit mix… the instructions do not indicate that. Or, do you mix it with melted butter as is you were making the biscuits and then coat the sausage balls with it when they come out of the oven?
Hi Dusty!
Thanks for catching that.
It goes into the sausage balls with the biscuit mix.
I’ve clarified that on the page
Yes we do
Do I mix the biscuit mix according to directions on the box and then add sausage and cream cheese or mix it dry?
Hi Walton, great question! You will just combine the dry mix with the other 3 ingredients. No need to mix it up according to the directions on the box. I hope you enjoy them!
do you cook the sausage first? or add it in raw?
Hi Cheryl!
It goes in raw 🙂
there are no amounts listed. how much of each ingredient do you use? And emailing the recipe just gives me a link back to this page. I’d like to save the recipe in a simple page.
Hi Gary!
You’ll find the full recipe with instructions at the bottom of the post 🙂
To save it, click PRINT on the image in the recipe card, then choose SAVE AS PDF
Hello..I was wondering if you pre cook the sausage or just mix the raw sausage in with the rest of the ingredients ? thank you ,Jim
Hi Jim!
Thanks for catching that 🙂
You add the sausage raw and it will cook in the oven with the other ingredients.
I’ve clarified that on the page, so thanks for asking!
Can you still make these as the recipe says on the box with already cooked sausage? And if so, for how long to cook this recipe?
Hi LaDonna!
I don’t recommend using cooked sausage for this recipe.
The raw meat (along with the cream cheese) acts as a binder. So if it’s cooked, the mix won’t hold in a ball.
You could add more cream cheese, but the taste and texture won’t be the same.
Also, if you use cooked sausage and then cook it again, the sausage balls are likely to be dry.
Add spice . . .
Oh yes, I’m adding Old Bay to these bad boys!!!!!!!
Which of your sausage ball recipes do you love the most? I made some with half Bisquick and half Oven Fry coating mix instead of the FULL amount of Bisquick. They were really good. And sharp cheddar.
I’m not sure about which one is Kim’s favorite. But mine would have to be the recipe for cream cheese sausage balls. They’re sooooooooo good and taste just like the ones my gramma made when I was a kid. They’re all incredibly good, though. (Of course, I’m a fiend for sausage balls, so I’m biased.)
Sounds delicious.. I would love the recipe , please.
Hi, Deborah! I’ve entered your email to receive this recipe. If you ever want more, look for the very first picture on the page. Typically, there’s a spot right underneath it that says, “Want to Save This Recipe?” You can enter your email there to have it mailed to you. 🙂
The other option is to jump down to the recipe card at the bottom of the page. In the image, there’s a button in the lower righthand corner that says, “Print.” You can click there to print the recipe or save it as a pdf. 🙂
I had these growing up, so I was so excited to see this twist on them! As they came out of the oven, I lightly dusted with FRANK’s RedHot Stingin’ Honey Garlic!!
Totally completes this delicious recipe!
Tami Moore ~
There is not much in this world that ISN’T improved with a little garlic, so I can imagine that was a DELICIOUS tweak, Tami!
Where would I get The garlic honey to dust? That sounds really good
Frank’s Stinging Honey Garlic is available as a sauce & powder and both are awesome! Available at Walmart.
https://i5.walmartimages.com/seo/Frank-s-RedHot-Gluten-Free-Stingin-Honey-Garlic-Seasoning-Blend-5-36-oz-Bottle_0710bd97-9aaf-4b7a-ba95-aa69bf289056.cd8dc3dfb14bd634edaad680122ddbc4.jpeg?odnHeight=768&odnWidth=768&odnBg=FFFFFF
I am making a couple of days ahead of time. what do you recommend for reheating them?
Hi, Sharon!
I’ve always used the method listed in the “how to store” section.
Place leftovers on a lined baking sheet and bake at 350°F for 10-12 minutes. Brush with melted butter and cover the dish with foil to keep them moist.
Hope that works for you! 🙂
jimmie dean yum. would that be his breakfast sausage?
That would work just fine!
Enjoy them with Strawberry Preserves!
Mmmmm… I’ve never tried that, but I bet it is delicious. I love sweet with savory.
Hello! I am going to make these for the weekend! The dip in the photo looks so good to go with them! I tried to figure out which one out of the ones you listed, but none of them look like the dip in the picture with the sausage balls. Could I please have that recipe? Thank you!
Hi Kelly! This recipe has a couple of great dipping sauces you can try with the sausage balls. I personally love the honey mustard! https://www.lanascooking.com/sausage-balls-two-dipping-sauces/
Thank you so much!
Hi, my question… using one pound of cheddar cheese, do I shred a one pound block of cheddar and use all of that, or after shredding the cheese, measure two cups?
Thanks,
Barbara
Hi, Barbara!
I may be misunderstanding your question, so please correct me if I am. But the one pound is for the ground sausage. You’ll only need 2 cups of shredded cheese. I hope that helps, but let me know if it didn’t, and I’ll try to give you a better answer. 🙂
Can I make you the mix ahead of time and bake them the day of my party?
Hi, Debbie!
Yes. You can. Check out the section titled “Make Ahead Sausage Balls” for the full directions.
As an overview, though:
Prep the mix as directed and place it in an airtight container. OR portion the balls, line them on a baking tray, and cover with plastic wrap. Chill for 2 to 3 days or freeze for up to 3 months.
What is the yield on this recipe?
Hi Lisa!
Depending on how you measure/portion the balls, you should get about 50-60 in total 🙂
What’s the sauce you’re dipping this in?
Hi Rachel!
These go great with sriracha mayo or garlic mayo 🙂