This easy recipe for Bisquick Sausage Balls has just four ingredients and is always a popular party appetizer. These cheesy, flavorful bites can be made ahead of time and baked just before serving!
Bisquick Sausage Balls are one of those recipes I assumed every person on the planet knew how to make, like rumaki or bacon-wrapped pickles. I guess because they’ve been around for so long and I’ve enjoyed them at so many football parties, it never occurred to me to post the simple recipe.
A friend cleared that up for me a few weeks ago when she commented that she’d love to make Bisquick Sausage Balls for the Super Bowl. I am happily obliging!
I’ve made several versions of these over the years, but I always come back to the cream cheese sausage balls. They have an overall better texture and the flavor is amazing!
These Bisquick Sausage Balls call for just four ingredients…
- cream cheese
- shredded cheese
…yet they’re so flavorful and always great to please a crowd. And they’re so simple to make! Just mix everything thoroughly, form the sausage mixture into balls and bake! Be sure to line your sheet pan with aluminum foil to make cleanup a breeze.
If you’re a garlic lover, try adding some garlic powder, too! I usually add about 1/2 tsp garlic powder and another 1/2 tsp of onion powder, but feel free to add more.
You can use any pork sausage you like: breafast sausage, spicy Italian sausage, or any other mild or hot sausage that you like.
Tips for making the BEST sausage balls
- Shred your own cheese – this helps keep them moist since pre-shredded cheese is coated with cellulose to prevent it from clumping in the bag. Unfortunately this also means it blocks moisture and can dry out your cheesy sausage balls.
- Use a hand or stand mixer as the mixture is really thick. It’s not mandatory but it does make it easier.
- As with similar recipes like meatballs, use a cookie scoop to get them as close to the same size as possible. You want them all to be done at the same time so that none overcook.
- If you’re low-carb or Keto, replace the Bisquick with Carbquik (also check out these delicious low-carb recipes that all use Carbquik)
How to serve
Once these are baked you can put them on a pretty serving platter and either put a toothpick in each sausage ball or keep a container on the tray.
I always serve mine with plain yellow mustard but I’ve listed a few below to give you more ideas. They can also be enjoyed just on their own!
I love sausage balls on their own, straight from the oven. But I’m also a sucker for a good dipping sauce. You can serve these with any number of sauces and condiments, but here are a few of my favorites:
- CREAMY MUSTARD SAUCE : Mix together yellow or dijon mustard with a small amount of heavy cream (you can also use mayo or sour cream). Add a few dashes of hot sauce if you like.
- BALSAMIC DIJON SAUCE : Balsamic vinegar and cream cheese sausage balls go surprisingly well together! Simply mix together 1/4 cup balsamic vinegar (even better if it’s reduced ), 2 tbsp Dijon mustard, 2 tbsp mayonnaise and a pinch of sugar.
- READY-MADE CONDIMENTS : Ranch dressing and marinara sauce are both great choices. Pesto is also delicious, as well as queso . I usually put a couple of choices out so there’s something for everyone.
How to make your own Bisquick mix
I almost always have a box of Bisquick around. On the rare occasion that I’ve been out and didn’t have time to go to the store, I’ve made it from scratch. Here are the ingredients to make enough for this recipe if you don’t have any on hand:
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2 tbsp cold butter
Whisk together the flour, baking powder, and salt, then cut in the butter with a fork or pastry cutter until it’s well-incorporated. You can reduce the baking powder if using it for sausage cheese balls but not if using to make biscuits, pancakes, etc.
Do Bisquick Sausage Balls need to be refrigerated?
They do need to be refrigerated but they’re best served at room temperature. If you’re not serving them right away, place them in the refrigerator and set them out about 30-60 minutes before enjoying.
Can you freeze sausage balls?
Yes, you can definitely freeze them! Place them on a sheet pan for about an hour, then transfer them to a freezer bag for up to 3 months. I’ve left them in the freezer longer, but I find that 3 months is best. To reheat, just pop them in the microwave for 15-20 seconds at a time until they’re piping hot.
How long are sausage balls good for?
Sausage balls will keep for up to a week in the refrigerator and up to 3 months if frozen. They’re best if eaten within a few days. They make a wonderful make-ahead appetizer!
- 1 pound ground Italian sausage
- 8 ounces cream cheese, softened
- 2 cups Carbquik
- 1 1/2 cups shredded sharp cheddar cheese
- Preheat oven to 350F.
- Put the sausage and cream cheese in the bowl of a stand mixer. Mix it just until combined. Add the Bisquick baking mix and beat on low speed until just combined. Add the cheese and mix in on low speed, again, just until combined.
- Using a meatball or cookie scoop, form balls and roll around in your hand until smooth. Place the balls on a sheet pan lined with foil or parchment paper. Place in the refrigerator to chill for 15 minutes (or longer, they can be covered and kept overnight until ready to bake).
- Bake the sausage balls for 30 minutes or until lightly browned and cooked through. Place on a serving tray with toothpicks and a small dish filled with mustard or your favorite dipping sauce (they're good on their own, too)!
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 453mgCarbohydrates: 11gNet Carbohydrates: 11gFiber: 0gSugar: 3gProtein: 9g
This data was provided and calculated by Nutritionix.