Sausage Balls
Our cheesy Sausage Balls recipe is made from scratch and couldn't be easier. Serve them as an appetizer, snack, with breakfast or dinner!
Servings: 24 Balls
Calories: 133kcal
Cost: 6
Equipment
- Aluminum foil , optional
Ingredients
- 1 lb ground pork sausage or chicken sausage (we use HOT Jimmy Deans)
- 1 3/4 cups all-purpose flour (219g)
- 2 teaspoons baking powder (8g)
- 1/2 teaspoon salt (3g)
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon dried onion flakes
- 2 cups freshly grated cheddar cheese (226g)
- ½ cup milk (125g)
Instructions
- Remove sausage from fridge 30 minutes before prepping. Also shred cheese at this time, to let it come to room temperature.1 lb ground pork sausage or chicken sausage
- Grease a baking sheet with non-stick cooking spray (or line with aluminum foil).
- Add sausage to a mixing bowl. Add flour, baking powder, salt, Italian seasoning, garlic powder, onion flakes and cheese and mix, adding milk just a little at a time, until the mixture is soft enough to roll into meatballs. Don’t over-work the meat, and you may not need all the milk.1 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon dried onion flakes, 2 cups freshly grated cheddar cheese, ½ cup milk
- Scoop mixture into about 1.5-inch size balls and place on baking sheet.
- Bake at 350°F (180°C) for 15-20 minutes, or until cooked through (160 degrees F).
- Serve With: Dip Ideas: Honey mustard, ranch dressing, spicy mayo or sriracha aioli, BBQ sauce, marinara.Side Ideas: Mac and Cheese, Patatas Bravas, Biscuits and scrambled eggs, Fruit, Salad, Baked Beans.
Video
Notes
Yield: 24 Sausage Balls. Serving Size: 1 Ball.
Bisquick: The classic sausage ball recipe uses bisquick and cheese. To use bisquik, replace flour, baking powder and salt with 1 ½ cups bisquick.
For Cream Cheese Sausage Biscuits: omit milk, reduce cheddar cheese to 1 cup and add an 8oz block of softened cream cheese.
Make Ahead Instructions: Prep and form the raw meatballs up to 2 days ahead (depending on the freshness of the meat used).
Freezing Instructions: To freeze uncooked sausage balls place on a cookie sheet and flash freeze for 30 minutes. Transfer to a freezer-safe container and freeze for up to 3 months. Bake from frozen, adding about 5-10 extra minutes to bake time. Freeze baked sausage balls in an airtight container for up to 3 months.
Nutrition
Calories: 133kcal | Carbohydrates: 8g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 24mg | Sodium: 268mg | Potassium: 75mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 118IU | Vitamin C: 0.2mg | Calcium: 97mg | Iron: 1mg
Recipe Link
Recipe Video
