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! The Pioneer Woman sausage balls are actually a pizza roll variation. They’re wonderful but way more work to prepare than mine.
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!
SAVE THIS BISQUICK SAUSAGE BALLS
TO YOUR APPETIZER BOARD FOR LATER
WE’D LOVE TO BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
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
Cathy Ledbetter says
March 25, 2019 at 10:40 pmI would like to have the recipe for the mustard dip to
Kathleen says
March 26, 2019 at 6:56 amHi, 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/
Shawndee says
February 24, 2019 at 12:30 amI 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:)
Kathleen says
March 2, 2019 at 9:57 pmHey 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
SaRah says
April 20, 2019 at 4:02 pmIf 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!
Kathleen says
April 22, 2019 at 2:27 amThanks, Sarah <3
Sarah says
April 25, 2019 at 6:30 pmI 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!
Kathleen says
April 25, 2019 at 9:13 pmHi 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
mARK wYBLE says
December 30, 2018 at 3:52 pmWould love to possibly have the recipe for the dip that is pictured, if there is one!
Kathleen says
January 13, 2019 at 3:20 amHi 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 🙂
Doris says
January 27, 2019 at 2:29 amCould you se me or post the dip that is shown?
Kathleen says
January 27, 2019 at 3:00 amHi Doris. I’ve gotten so many requests that we are going to make a post for it ASAP <3
Kathleen says
March 26, 2019 at 6:16 pmHi 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/
Bailey says
December 27, 2018 at 12:30 amWe made a variation of these for Christmas morning, yum!
Kathleen says
December 30, 2018 at 11:34 pmHi, Bailey! Thank you 🙂 <3
AJ says
December 21, 2018 at 5:29 pmMy favorite
Kathleen says
December 23, 2018 at 8:26 pmI love these too AJ! <3
Angela Waldroup says
December 21, 2018 at 1:27 pmMy 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 !
Kathleen says
December 23, 2018 at 8:30 pmHey Angela! Sounds like a great idea. I love the added flavor the Italian seasoning adds. It’s subtle but really nice <3