Cheesy Sausage Balls

Cheesy Sausage Balls with Bisquick are the easiest appetizer! You only need three ingredients to make them, and they will FLY off the platter.

If there ever was a quick, easy, crowd-pleasing appetizer, THIS is it! Cheesy Sausage Balls with Bisquick have just three simple ingredients. You can make them ahead of time, too!

As with most recipes, these little sausage balls have changed a lot over the years, and many cookbooks (particularly Southern cookbooks) have them as far back as the 1960s. I test a few versions and this was the winner, with its pockets of shredded cheese and delightful tanginess from the buttermilk in the Bisquick.

There’s just something about a bite-sized meatball that makes the perfect party food (see also these bacon wrapped meatballs and we can’t forget about grape jelly meatballs!).

They’re a delightful little appetizer that’s perfect for sharing.

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Ingredients

Since this is a very simple recipe, changing one ingredient can make a big difference! Here’s what I found:

• Any type of ground sausage works well here (Bob Evans, Jimmy Dean, etc.). You can use the spicy versions if you want a little zip.
• I made the sausage balls with both a bag of shredded cheese and a block of cheese that I shredded myself. I preferred the bag of cheese. The cheese really “pops” out of the sausage, making them a little more cheesy looking (after all, we eat with our eyes!). And, of course, pre-shredded cheese is just easier.
• Bisquick baking mix is the classic mix-in. I tried another variety of pancake mix (Krusteaz) and that worked well, too. Bisquick does have that classic tanginess, from the buttermilk powder, that you can taste in the sausage balls (in a good way).

How to make cheesy sausage balls with Bisquick

These are pretty simple! Just combine the sausage, cheese, and Bisquick in a large bowl. I found it was easiest to knead the Bisquick and cheese into the sauage with my hands vs. using a spoon. It takes a little patience, but just get it mixed in!

(I avoid using a mixer, since overmixing ground meat can make it tough.)

Roll the meat into bite-sized balls (about 1–1½ inches in diameter), and bake for 20 minutes at 400°F until lightly browned.

The fat from the sausage and the cheese pools at the base of each meatball, making for extra crispy bottoms—YUM!

Variations on sausage balls

Since these have been around for awhile, there are a LOT of variations! Here are a handful:

• Make them spicy by using either spicy ground sausage, pepper jack cheese, or a half teaspoon of cayenne pepper blended in (or all three for a real kick!).
• This recipe calls for 1 cup of Bisquick, but other recipes call for 2 cups or even 3 cups. So anywhere from 1–3 cups works great.
• Don’t have Bisquick? You can use any variety of plain or buttermilk pancake mix.
• Some recipes call for the addition of one 8-ounce block of cream cheese, blended in with the other ingredients.
• Add whichever herbs and spices you like! Garlic powder, dried oregano, minced fresh chives, or onion powder would all be great additions.

Dipping sauces for sausage balls

These little cheesy bites are truly great on their own, but here are a few ideas for dipping sauces to serve with them:

• Ketchup
• BBQ sauce
• Ranch dressing
• Dijonnaise (store-bought or homemade)
• Honey mustard

Freezing instructions

You can freeze the unbaked sausage balls for up to 3 months. Freeze them in a single layer, then transfer to an airtight freezer bag or storage container. Bake for 25–28 minutes at 400°F when you’re ready to serve them.

More old fashioned appetizers

Remember Hanky Panky Appetizers? They go by a variety of names but one thing is for sure—they are another crowd pleaser! Old Fashioned Shrimp Dip is another favorite, as are these Hawaiian Roll Sliders. Visit the appetizers page for more inspiration!

And lastly, if you have more Bisquick that you’d like to use up, don’t miss these Bisquick Cheddar Biscuits!

📖 Recipe

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