Our Bisquick Sausage Balls recipe makes a classic bite-sized appetizer or snack with just 3 ingredients that’s ready in 30 minutes! Scoop up a batch or two to make some sausage balls with Bisquick (or without!) and freeze the rest so you always have the perfect appetizer at the ready for the next gathering or game day.
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What Makes Our Sausage Balls Bisquick recipe the best?
- They’re perfectly moist and flavorful with just 3 ingredients!
Thanks to our ideal ratio of seasoned breakfast sausage, tangy cheddar cheese, and baking mix you’ll have tender appetizer balls with comforting flavor in every bite.
- Ours is a make ahead recipe. so you can refrigerate or freeze them!
Simplify your next get-together by mixing a batch (or two!) ahead or store in the fridge or freezer so they’re ready to bake.
- They’re ready to serve in just 30 minutes!
Everyone needs a tried and true, fast mix and bake finger foods recipe and this is the one. With a minimal prep and short oven baking time, you’ll have them ready to serve fast.
Ingredient Notes and Substitutions
- Ground Pork – We use Jimmy Dean breakfast sausage, but there’s so much room for personal preference. Mild or spicy ground pork with sage or a hot Italian will scoop up and bake just fine — just make sure it’s ground.
- Cheddar Cheese – Sharp cheddar cheese is recommended, but creamy Monterey Jack, some Colby, or spicy Pepper Jack are good alternatives. Freshly shredded cheese will melt the smoothest and give the most tender results.
- Bisquick Baking Mix – The original, classic mix you find in the yellow box. Don’t have any? No worries — check out our homemade baking mix recipe for how to DIY your own!
- Green Onion – Although this is optional, chopped or minced green onions introduce dimension, a pop of flavor, and a delicious aroma.
Be sure to check out our 20+ best appetizers roundup for more great recipes.
Our recipe’s similar to the Jimmy Dean sausage balls recipe, but our’s uses fewer ingredients and mild sausage. You can make them spicier by using the spicy instead of mild, adding minced jalapenos, chili powder, cayenne, or red pepper flakes to the baking mix.
Looking to cut the fat? Then make our turkey sausage balls, featuring a leaner protein. You can even combine the Heart Smart Bisquick with the turkey alternative for a sausage appetizer that you can really feel good about!
Bisquick Sausage Balls Recipe Tips
- Give your baking mix a good stir before measuring for a moist sausage ball recipe.
This ensures the right ratio of dry and moist ingredients and prevents having dry and crumbly appetizers.
- Don’t overmix the meatball mixture.
When combining the ingredients and forming the meatballs, be sure to use gentle pressure.
This will help you avoid dry and crumbly sausage balls.
- Check the internal temperature to make sure they’re cooked all the way through.
It’s always a good idea to check the temperature of the meat with an instant-read thermometer to ensure it’s cooked to at least 165°F.
If they need a little more time, pop them back in for a couple more minutes.
🎯 TFN Pro Tip
Put out a tray with varieties of sausage ball dip. Here are some suggestions:
The ground pork in this sausage balls with Bisquick recipe pairs perfectly with spicy mustard or ranch dressing.
Storing and Reheating
Let Bisquick sausage balls cool to room temperature before storing them in an airtight container. Reheat in the oven or let them reheat in the crockpot.
We recommend freezing before baking for a make ahead appetizer or snack. Scoop them onto a baking sheet to flash freeze them, and then transfer them to a freezer bag. Let them sit at room temperature for an hour before baking.
Serve in a slow cooker to keep warm.
One thing to note about this sausage appetizer, is that the meatballs don’t stay warm for very long — particularly if you’re serving them for a three-hour football game!
Keep them warm by serving in a crockpot. Move them right from oven to slow cooker by preheating the crockpot while the sausage cheese balls are baking, then throwing them in right when they’re done.
Frequently Asked Questions
It’s possible that you used too much baking mix in the mixture (see our tips for stirring your mix first). This is easy to catch before baking — the mix will look crumbly and won’t clump properly. If this happens, add a little milk!
It may also be because of the ingredients used. Pre-shredded cheese and low-fat ground pork both lack moisture and aren’t suitable for making sausage balls with Bisquick.
It’s easiest with a digital cooking thermometer, as the internal temperature is the best indicator of fully cooked ground pork. They will also be golden brown on the outside.
Bisquick Sausage Balls
- rimmed baking sheet
- medium cookie scoop
- instant-read digital cooking thermometer
- ½ cup chopped scallions (green onions) green part only
- Preheat oven to 375º F. Prepare the baking sheet by lining it with parchment paper or aluminum foil.
- Add the ground sausage, shredded cheddar cheese, baking mix, and green onion (if using) to a large mixing bowl. Using your clean hands, a potato masher, or stand mixer, combine the ingredients together. **If using your hands, it works best to knead or fold the Bisquick and cheese into the ground sausage.
- Using a medium scoop or large tablespoon, portion out and shape 24 sausage balls, about the size of a golf ball. Arrange them on the prepared baking sheet, leaving some space between each.
- Bake in preheated oven for 15-20 minutes, until the meatballs are lightly golden brown in color. **Use an instant-read thermometer to ensure the center of the sausage balls registers 145º F. in temperature.