These incredibly easy and delicious Sausage Cheese Balls are a holiday classic. Just three simple ingredients are needed for this savory bite size appetizer. They’re also freezer-friendly!
You can’t stop at just one of these delightful little sausage balls. My mama has been making these for years and passed along this classic (super easy) recipe to me when I moved out on my own. Christmas just isn’t the same without them!
I bake these up every year along with Christmas crack, chocolate peanut butter balls and oatmeal lace cookies. They’re a holiday tradition!
Your Simple Ingredients
- Ground pork sausage – I use hot sausage, but you can also use mild or sage flavored.
- Sharp cheddar cheese – I highly recommend shredding your own cheese from the block and not using the pre-shredded bagged cheese (it melts better and tastes better!).
- Baking mix – such as Bisquick.
How to Prepare
Following is a brief overview of how to prepare – please see the recipe card for full detailed instructions.
- Place the ingredients in a large bowl. Using your hands, combine until well incorporated.
- Shape into balls about 1 ½ inches wide.
- Place on a large rimmed baking sheet lined with parchment paper.
- Bake for 20 to 25 minutes, or until golden brown and sausage is fully cooked.
Serve warm or at room temperature. They’re impossible to resist!
Freezer Instructions
- Place the unbaked sausage balls on a baking sheet lined with parchment paper (about an inch apart).
- Freeze for two hours, or until firm and solid.
- Transfer to a resealable plastic freezer bag. Freeze for up to three months.
- When ready to bake, arrange on a prepared baking sheet and allow to thaw for 30 minutes. Bake as instructed.
Enjoy!
More Bite Size Appetizers
Sausage Cheese Balls
Ingredients
- 1 (16 ounce) block sharp cheddar cheese shredded
- 3 cups baking mix such as Bisquick
- 16 ounces ground pork sausage I use hot
Instructions
- Preheat your oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
- Combine all ingredients in a large bowl until well incorporated (using your hands). Mixture will be very thick.
- Shape into 1 ½ inch balls (about 1 ounce of mixture for each ball).
- Place sausage balls onto prepared baking sheet about 1 inch apart.
- Bake for 20 to 25 minutes, or until golden brown and sausage is fully cooked.
- Place on a platter lined with paper towels to drain. Serve warm or at room temperature.
Notes
- Place the unbaked sausage balls on a baking sheet lined with parchment paper (about an inch apart).
- Freeze for two hours, or until firm and solid.
- Transfer to a resealable plastic freezer bag. Freeze for up to 3 months.
- When ready to bake, arrange on a large rimmed baking sheet lined with parchment paper (1 inch apart) and allow to thaw for 30 minutes. Bake as instructed.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
I can’t get my mixture to stay together. Is because my ingredients were too cold?
Hi Velma, you have to work the mixture really well with your hands – I hope they turned out okay for you. Merry Christmas!
I’ve been making this recipe for years! It’s a Fanily favorite & was a school favorite with my kids’ teachers & school staff. I’ve never met anyone who doesn’t like them. Everyone always double checks that I will make them for the holidays. I get requests for non-holiday times, too. Then everyone wants to take some home so I usually make a second batch. Yum!
I’m making these Christmas Eve!