Bisquick sausage balls loaded with cheese are a savory snack that everyone loves! This easy 3 ingredient sausage balls recipe takes less than 30 minutes, and is great to make ahead so you have multiple batches to enjoy and freeze!
Course Appetizer, Side Dish, Snack, Dinner, Holiday
1poundground pork sausage(I like using Jimmy Dean hot breakfast sausage or hot Italian sausage)
4cups (16 ounces)sharp cheddar cheese, freshly shredded/grated)(freshly shredded works best)
2cupsBisquick baking mix(see notes below for how to make baking mix)
1/2cupgreen onion, green part, chopped
Preheat oven to 375º Fahrenheit. 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. Use clean hands, a potato masher, or stand mixer to mix the sausage ball mixture together. If using your hands, it is best to knead or fold the Bisquick and cheese into the ground sausage works best.
Use a medium scoop or large tablespoon to make 24 sausage balls, about the size of a golf ball. Place them on the prepared baking sheet.
Bake at 375º Fahrenheit 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 Fahrenheit in temperature.
Serve with your favorite dipping sauce, like a marinara sauce or a zesty BBQ.
Shred or grate your own cheese for the best results. Packaged shredded cheese contains anti-caking agents that can cause your sausage balls to crack and dry out.If using a lower fat sausage, like chicken or turkey, add 2 tablespoons of milk or butter to keep the meatballs moist.Make your own Bisquick pancake and baking mix with flour, baking powder, shortening, and salt.To store: homemade sausage balls will keep well for up to 3 or 4 days in the refrigerator. Let the balls cool to room temperature before transferring to a sealed container and placing in the fridge.To freeze: Form the sausage balls. Flash freeze meatballs before baking. Then store them in a freezer-safe container, like a Ziplock bag for up to 3 months. Let thaw at room temperature for an hour before baking.