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A pile of Bisquick Sausage Balls on a plate with dipping sauces on the side

Bisquick Sausage Balls

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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!

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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. Originally, the recipe only had 3 ingredients. I’ve added a fourth, milk, to make these nostalgic treats a bit moister.

Bisquick sausage balls with cream cheese are a really delicious variation. 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 Bisquick 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! 

A pile of Bisquick Sausage Balls on a plate with dipping sauces on the side

 

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!

A pile of Bisquick sausage cheese balls on a plate with dipping sauces on the side

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!

Bisquick sausage cheese balls with dipping sauce on a plate

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.

Bisquick Sausage Balls with dipping sauce on a plate

BISQUICK SAUSAGE BALLS INGREDIENTS:

  • Milk: I use whole milk.
  • Bisquick: I use the original Bisquick mix.
  • Raw Pork Sausage: I like Jimmy Deen sausage, either regular or the sage flavor.
  • Cheddar Cheese: I like the extra flavor sharp or extra sharp adds.
  • Italian Seasoning: I use McCormick perfect pinch Italian seasoning.

Suggested Dipping Sauces

Honey Mustard Dipping Sauce, Awesome Sauce, or creamy Cheese Sauce! If you’d like to use something premade, try these with ranch dressing or BBQ sauce!

Dipping Bisquick sausage cheese balls in sauce

RECIPE NOTES

  • 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 2 cups of flour, 3 teaspoons of baking powder, 1/2 teaspoon of salt, and 2 tablespoons of butter.
  • 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 (71ºC)) of your sausage balls before you pull them from the oven- particularly if you’re making it 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.

A pile of Bisquick Sausage Balls on a plate with dipping sauces on the side

HOW TO MAKE BISQUICK SAUSAGE BALLS

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. Mix. Scoop the mixture using a cookie scoop.
  4. Shape it in a 1-inch ball. Place it on the baking sheet and bake.

***See the full instructions below.

STORING + FREEZING + MAKE-AHEAD

  • How To Store Leftovers: If you have any leftovers, store them in the fridge.
  • Can These 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!
  • How To Reheat: Place already baked and frozen sausage balls on a baking sheet and reheat them at 350° for 10 to 15 minutes or until heated through.
  • Made-Ahead Tips: 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!
  • Food Safety: If you’d like more info on food safety check out this link.

Bisquick sausage cheese balls with dipping sauce on a plate

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 serve 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.

MORE SAUSAGE BALLS

MORE AMAZING BISQUICK RECIPES

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A pile of Bisquick Sausage Balls on a plate with dipping sauces on the side
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Bisquick Sausage Balls

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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 28 Sausage Balls
Author: Kathleen

Ingredients

  • 2 cups Bisquick
  • 1 pound pork sausage
  • 16 ounces sharp cheddar cheese, grated
  • 1/2 cup milk
  • 1 1/2 teaspoons Italian seasoning
US Customary - Metric

Instructions

  • Preheat oven to 350ºF (177ºC). Spray a rimmed baking dish with nonstick cooking spray.
  • In a mixing bowl, combine all ingredients. Using a cookie scoop, shape it into 1-inch balls, squeezing sausage balls so it will hold their forms. Place on the baking sheet.
  • Bake until brown, about 20 to 25 minutes. Best served warm.

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Notes

  1. 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 2 cups of flour, 2 tsp of baking powder, and 1/4 tsp of salt.
  2. 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!
  3. 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.

Nutrition

Serving: 1/28 of the recipe | Calories: 173kcal | Carbohydrates: 9g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 370mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 0.2mg | Calcium: 148mg | Iron: 0.7mg
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Reader Interactions

Comments

  2. Jana May says

    My bro-in-law got tired of making the balls for the family bc his boys eat so many, so now we just flatten the whole mixture out on a pizza stone , bake, cut & they are eaten up in minutes. For parties we do the balls, but the kids love these for breakfast so the flat method works well for us

    Reply

  4. Vanessa says

    An excellent method. I added granulated garlic, dried basil, dried rosemary, dried parsley, dried oregano, and an extra egg for moisture. I did use the sage sausage you suggested with milk and they came out wonderful. Thank you for sharing. These were devoured at a 70s themed birthday party and everyone raved about them.

    Reply

    • Kathleen says

      Hi, Mirellina. I haven’t tried this with Hungry Jack. You can make homemade Bisquick: Substitute 2 cups of flour, 2 tsp of baking powder, and 1/4 tsp of salt.

      Reply

  6. Tish says

    Very good. I used Italian seasoning, sage & garlic powder. I made them a little larger than suggested but I’ll get better at it. Very satisfying indeed! Thank you!

    Reply

  7. Cathy says

    These are much mokister than the traditional 3 ingredient recipe. Milk makes the sausage balls tender. A hit in our house. I made the sausage balls ahead of time, refrigerated them, and baked them for 20 minutes.

    Reply

    • Kathleen says

      Hi, Christy. 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!

      Reply

  15. Rebecca says

    Every time I fix sausage balls, I forget the amount of the ingredients. It’s not on the box, so I have to look it up online. Most recipes online list ingredients, but not the amounts, or they say cook 30 minutes, but don’t include the oven temp. So today I ran across your recipe. I tried it with milk. They were easier to roll, and it left none of the dry mixture in the bowl with grated cheese bits. Without telling my husband about the milk, he noticed something was different. He loved them. He loves sausage balls anyway, but he said these were special, exceptional, the best I have made. They were not dry, and were definitely a hit. I didn’t try the Italian seasoning, I use a minimum amount in my spaghetti. But these were great anyway. Thank you for sharing online.

    Merry Christmas from Rebecca & Michael.

    Reply

    • Kathleen says

      Hi, Celeste. Same but don’t forget to 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!

      Reply

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