Preheat oven to 375º Fahrenheit. Prepare the baking sheet by lining it with parchment paper or aluminum foil.
Add the ground sausage, pimento cheese mixture, 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.
Use a medium scoop or large tablespoon to make 24 pimento 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 marinara sauce or a zesty BBQ sauce.
Notes
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 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 them to a sealed container and placing it 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.