Bisquick Sausage Balls assemble in mere minutes to form bite-sized snacks that are full of flavor & perfect for dipping! Moist, meaty, & of course- delish!
Bisquick Sausage Balls are simply bite-sized dynamos of flavor! They’re one of those snacks that you can’t stop eating! The perfect party food and so easy to make, they’ll defeat a snack attack any time.
Bisquick Sausage Balls with cream cheese are a common variation, but I prefer the bite of extra sharp cheddar with the sausage. My Bisquick Sausage Balls are moist, meaty, and utterly scrumptious! When you Google search the Pioneer Woman sausage balls, you’re directed to a pizza roll recipe. I’m sure if she made sausage balls her recipe would be fabulous! Let’s hope she soon develops a recipe so we can all have variety in this tasty finger food.
Bisquick was developed as a baking convenience in the 1930s. We’re still using it today to whip up quick and easy recipes. My Impossible Cheeseburger Pie with Bisquick comes together ‘impossibly’ quick for a perfect midweek meal your family will request over and over! For dessert, Bisquick Peach Cobbler capitalizes on that magic mix for a super easy sweet treat! Bisquick Breakfast Casserole is an easy breakfast recipe that is loaded with sausage, egg, potatoes, and peppers! Bisquick Coffee Cake a sweet treat in the morning!
WHAT I LOVE MOST ABOUT THIS RECIPE:
- Comes together in minutes.
- Feeds a crowd.
- A flavor explosion in every bite.
- Perfect for buffets, snacks, or breakfast!
What Are Bisquick Sausage Balls?
Bisquick Sausage Cheese Balls are a quick and easy appetizer- perfect for a party, holiday, football, or family gathering! They are kind of like a cross between a sausage and cheese biscuit and a meatball. I know- hard to imagine but absolutely delicious. Trust me on this one!
What Kind Of Pork Sausage Do You Use?
Any raw pork sausage will work for this Bisquick Sausage and Cheese Balls. You can opt for spicy sausage for a bit of kick or even the maple flavored for a breakfast twist. I try to avoid sausage links, but if that’s what you’ve got, just remove the casings! If you’re trying to reduce your Bisquick Sausage Balls calories, consider using low fat, chicken, or turkey sausage.
What Ingredients Do You Need To Make Bisquick Sausage Balls?
I make my Bisquick Sausage Balls with milk. I find that they have a nicer texture and are moister than the 3 ingredient sausage balls. Besides milk, you’ll need Bisquick, raw pork sausage, cheddar cheese, and Italian seasoning.
You can make sausage balls from scratch, but I prefer the convenience of Bisquick! If you don’t have Bisquick on hand, you can make sausage balls with flour. You’ll also need baking powder and salt to complete the substitution (see recipe notes).
How To Make Bisquick Sausage Balls?
This recipe shows you how to make sausage balls step by step! They really couldn’t be easier! Simply combine all of the ingredients until well mixed and spoon them out on a greased baking sheet. Bake for 20-25 minutes while getting the dipping sauces ready! At my house, they disappear almost as fast as I can pull them out of the oven!
Step By Step: How To Make Bisquick Sausage Balls
1. Preheat oven. Spray a baking dish with nonstick cooking spray. In a mixing bowl, add all ingredients.
2. Pour in milk.
3. Scoop the mixture using a cookie scoop.
4. Shape it in a 1-inch ball. Place it on the baking sheet and bake.
Bisquick Sausage Balls
Ingredients
- 3 Cups Bisquick
- 1 Pound Pork Sausage
- 16 Ounces Sharp Cheddar Cheese, Grated
- 1/2 Cup Milk
- 1 1/2 Teaspoon Italian Seasoning
Instructions
- Preheat oven to 350 degrees. Spray a rimmed baking dish with nonstick cooking spray.
- In a mixing bowl, combine all ingredients. Using a cookie scoop, shape into 1-inch balls, squeezing sausage balls so the hold their forms. Place on baking sheet.
- Bake until brown, about 20 to 25 minutes. Best served warm.
Nutrition
Recipe Notes For Bisquick Sausage Balls:
No Bisquick– There’s no need to suffer an unfulfilled sausage ball craving just because you don’t have Bisquick in the pantry! You can make Sausage Balls without Bisquick. Substitute 3 cups of flour, 3 tsp of baking powder, and ½ tsp of salt.
Pork Safety– We’re using raw pork, so you’ve got to make sure you use safe pork handling practices. Check the temperature (should be 160° F) of your sausage balls before you pull them from the oven- particularly if you’re making from frozen. They’ll fool you by getting brown on the outside before they’re done in the middle!
Serving tips– Sausage balls are best served warm. If you’re putting them out on a buffet or potluck table, keep them toasty in the Crockpot. Just turn on the slow cooker to ‘warm’ before you start to bake and put the piping hot balls in as they come out of the oven. If your sausage is a bit greasy, line the Crockpot with a couple of layers of paper towels.
Can Bisquick Sausage Balls Be Made Ahead Of Time?
This Bisquick Sausage Balls recipe can be made a day ahead of time and kept in the fridge until you’re ready to bake! You can cook them ahead of time as well, but the reheated version isn’t as good as the first go around!
Can Bisquick Sausage Balls Be Frozen?
Like most sausage ball recipes, this Bisquick version freezes well. I prefer to form the balls and freeze them raw. Put the balls on a cookie sheet in the freezer for a couple of hours and then transfer them into a freezer bag. Bake from frozen, and they’ll be just as fresh as if you made them that day!
You can also freeze them baked and reheat them. The texture isn’t quite as nice as freshly baked- but they still taste amazing! They will last in the freezer for about 3-4 months!
Dipping Sauce For Sausage Balls:
I always serve dipping sauces with my sausage balls. BBQ sauce and hot mustard are my favorites, Honey Mustard Dipping Sauce, or simple ranch dressing work too!
What Is Served With Bisquick Sausage Balls?
Generally, these are served as a finger food alongside dips and other appetizers. Here are a few things I like to with them: Knorr Spinach Dip, Cheesy French Pinwheels, Bacon Wrapped Water chestnuts and such. If you want to serve them as a brunch item, they’d go great with my Tater Tot Breakfast Casserole and Blueberry Coffee Cake.
Meatballs for Appetizer:
More 5-Ingredient Recipes
What could you use besides Italian seasoning, maybe onion and garlic powder?
Hi Jane! You can go for a mix of oregano and basil as an alternative. 😀 Hope this helps!
I don’t understand what you mean about the pioneer woman sausage balls “being more like a pizza roll variety”?! Ree doesn’t even have a sausage ball recipe. And no sausage ball is like a pizza roll! You might need to do your homework before posting a comment such as this.
Anyway, other than that very strange comment, which I believe you should remove, this is a very good recipe. Thanks!
Made these today for the Bowl game. They turned out excellent!! I found it super easy to get them mixed up by throwing all the ingredients into my Kitchen Aide and use the dough hook.
These are my family favorite thing to make around the holidays my mother made them.when I was growing up she past on the tradition she lost her battle with cancer and ever since she has past me and my dad make them.in memory of her happy holidays 🎄
Can these be made ahead and frozen, if yes, can they be frozen before baked?
Hi Summer. Gosh, I always make these fresh because they’re quick to put together. I don’t see why you couldn’t freeze them before you bake them though. I’d love to hear back from you if you give it a try!
Wonder if u could put mozzarella cheese instead of cheddar?
Hi Karen! I haven’t tried using mozzarella for this recipe before but I think it should work out just fine. If you give this a try, let us know how it turns out for you ❤️
Made these as an appetizer on Thanksgiving. Served with chipotle ranch dipping sauce and the guys gobbled them up!!!
So happy these were a hit, Karen!
Hi – making these today! How does one of them possibly have 38 grams of fat though? Is that the fat for the whole recipe? Thanks!
Hi, Mary! The nutrition facts are now correct per sausage balls. Thank you and I hope you enjoy! 🙂
Making these for a church function and did a sample batch with the 2 cups of Bisquick mix. Definitely agree on just the 2 cups perfect!!
Love these thanks for sharing!!
Thank you so much, Marci! So happy to hear you liked the recipe! 😀
I would like to have the recipe for the mustard dip to
Hi, Cathy! Glad you asked! Here’s the recipe for the Honey Mustard Dipping Sauce, I hope you enjoy! Just click this link: https://www.gonnawantseconds.com/honey-mustard-dipping-sauce/
I made these just now,and while they were very yummy… they came out more like a biscuit than a sausage ball. Is that normal? Did I read the directions right; 3 cups of Bisquick and only one pound of the sausage? Any other possible recommendations?
Also I couldn’t find the mustard dip recipe on your page. Thought I read a post that it was on there now? Thanks so much! These were definitely still tasty And very easy to make:)
Hey Shanwndee! Yes!! You did read the recipe correctly. I think you’re spot on with your assessment. They are rather biscuit-like, in a delicious sort of way. I was trying to share a recipe that was a “true to the original version” and for me, this is exactly how my family made them.
You are right again. The Mustard recipe has not been published. I’m so sorry to you and all the others that have reached out to me for it. I swear I’m going to work on uploading the recipe right now! Thanks for your insights and reminder!!!! <3 <3
If you want more of a meatier ball – go with 2 cups of bisquick 🙂 I’ve been making them for years and have never used 3 cups. Same amount of everything else! I’ve used egg as a binder before as well, excited to try milk though!
Thanks, Sarah <3
I just have to say, adding the milk is just brilliant! I couldn’t believe they could be better than before, but they so are. I made these for a baby shower this past weekend and had some buttermilk on hand! I have never gotten so many compliments! I just made them again (there weren’t any leftovers!) and used skim milk and they’re still so great! Definitely gives them the moisture that they need. Thanks so much for this recipe 🙂
The special way I make mine, if you are ever making double the recipe for a party, is to use 1 lb hot pork sausage and 1 lb regular. The heat is perfect!
Hi Sarah! So happy you liked our recipe. I LOVE your ideas for using buttermilk and using hot and regular sausage. Thanks so much for sharing <3
Would love to possibly have the recipe for the dip that is pictured, if there is one!
Hi Mark! Yes I have a recipe for the mustard dip and will look it up and send it to the email you provided! I hope you enjoy 🙂
Could you se me or post the dip that is shown?
Hi Doris. I’ve gotten so many requests that we are going to make a post for it ASAP <3
Hi Mark and Doris. We finally posted our Honey Mustard Dipping Sauce. So for the wait!! There is a link above in the post but I’ll leave it here as well. Happy dipping <3 https://www.gonnawantseconds.com/honey-mustard-dipping-sauce/
We made a variation of these for Christmas morning, yum!
Hi, Bailey! Thank you 🙂 <3
My favorite
I love these too AJ! <3
My husband made them frequently . He did not add the milk or the Italian seasoning .He found that the easiest way to mix them was to put all of the ingredients in a bowl and use the dough hooh to combine everything . It is much easier on your hands !
Hey Angela! Sounds like a great idea. I love the added flavor the Italian seasoning adds. It’s subtle but really nice <3