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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!
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.
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!
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.
HOW TO MAKE BISQUICK SAUSAGE BALLS
- Preheat oven. Spray a baking dish with nonstick cooking spray. In a mixing bowl, add all ingredients.
- Pour in milk.
- Mix. Scoop the mixture using a cookie scoop.
- 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.
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
- Dorito Sausage Balls–(The latest Sausage Ball!)
- Red Lobster Sausage Balls
- Pimento Cheese Sausage Balls
MORE AMAZING BISQUICK RECIPES
- Bisquick Biscuits
- Bisquick Breakfast Casserole
- Bisquick Sausage Muffins
- Bisquick Banana Bread
- Impossibly Easy Ham and Swiss Pie
- Bisquick Dumplings
- Bisquick Blueberry Muffins
- Bisquick Chicken Fingers
- Bisquick Rolled Biscuit
- Bisquick Chocolate Chip Muffins
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Bisquick Sausage Balls
Ingredients
- 2 cups Bisquick
- 1 pound pork sausage
- 16 ounces sharp cheddar cheese, grated
- 1/2 cup milk
- 1 1/2 teaspoons Italian seasoning
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.
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, 2 tsp of baking powder, and 1/4 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.
Nutrition
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I’m going to throw caution to the wind and make these with pepperoni and provolone instead of sausage and cheddar, serving it with marinara on the side. Wish me luck.
Sounds delish! I hope you’ll let us know how it works!
I accidentally used Bisquick shake and pour instead of regular Bisquick. I just realized that Bisquick shake and pour has more sugar in it. Do you think this will be OK?
Hey Morgan, not sure, sorry! It may be fabulous. Please let us know when you taste them!!
Hi! We go camping a lot and do not have an oven. Would it work to cook these in a very thin pancake on a griddle instead? Thanks!
Hi Rochelle. I don’t think that will work. Sorry!
Quick breakfast. dip mine in syrup. Yummy stuff!!!
Me too, Tasha! Thanks for leaving a review and the 5 star rating!
Can I bake these then add to a marinara sauce? Will they work like meatballs?
Thanks
Hey, Mimi. I haven’t tried that. Sorry, can’t advice.
I place marinara sauce on the side
Hello. I keep reading you say freeze them raw and then bake them from frozen and they’re just a good as freshly cooked- how long do you cook them from frozen? thanks!
This looks outstanding. One question…will buttermilk work instead of whole milk, or stay with whole milk. Thank you.
Hey, Frank. I’m not sure about buttermilk. Stay with whole milk. 🙂
These are awesome! I make them and keep in the freezer for when a craving strikes. Easy recipe and I use the substitution as well.
Yaaay! Thanks, Abbie! Gotta be ready anytime for cravings! Hehe.
Great recipe. Here’s what I ended up doing different:
– I ended up baking them for closer to 35-40 minutes because I put my new meat thermostat on Celius instead of Fahrenheit. Guess what? They came out so good, crunch on the outside, definitely cooked thoroughly on the inside. Then I discovered my mistake, oh well, it turned out great. Not as greasy which is a plus for me.
– After filling up the first large cookie sheet, I was bored with rolling the balls by hand which is the best way to get them to stick together. So, I put the rest into a cast iron skillet, Smashed it down like a big pancake. Into the oven for about 25 minutes. OMG, even more crispy edges. I tore that big “pancake” into smaller pieces. Looking forward to using those with some easy over eggs.
– Served the balls with some homemade mustard – big hit!
This is the best recipe! These turned out so lovely and are absolutely delicious! Thank you for this gem! It will continue to be a cherished holiday recipe in our home!
Yaaay! That’s awesome, Elizabeth! I’m so happy you liked it 🙂
Thanks for the positive feedback and 5 star rating!
Without a doubt the best sausage balls I’ve ever eaten!!!! I used the alternative to Bisquick. This my go to.
Yaaay! That’s awesome, Tim 🙂 Thanks for the positive feedback and 5 star rating!
Thank you for the recipe. If you make these ahead to put in the fridge, how do you keep them separated? Any suggestions.
Hey, Melissa. It’s best to flash freeze it. Put the raw balls on a cookie sheet in the freezer for a couple of hours and then transfer them into a freezer bag. Bake from frozen
Love this recipe
Adding milk keeps the sausage ball’s from being si dry
This will be my new recipe
Exactly! Thanks, Susie! 🙂
Haven’t made yet, but wondering about how many sausage balls per recipe does this yield?
Hey, Beth. It makes 28 sausage balls 🙂
I must have made small ones — I’ll get about 60 out of this recipe!
This recipe makes about 50 sausage balls for me.
I also love the addition of milk. It makes the mixture so much better to work with. Delicious!
Right?! Thanks, Janice! 🙂
Hi Kathleen,
Thanks for the recipe! Just like my mom used to make. I prepped them this morning and will bake for the big party tonight!
That’s awesome! Enjoy enjooooy 🙂
How much milk?
I think this recipe calls for a half cup, but I just add a tablespoon or two at a time until the mixture feels “right” and holds together well. 1/2 cup might be a little much.
These are my current food hyperfixation and they’re delicious! My questions, when I’m cooking them from frozen, must I thaw them? If not, does the baking time and temp change? Thanks!
Hey Stephani! I’m obsessed with sausage balls. I have more recipes on the site and I’m adding more! They’re the best little nibble! For reheating, 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.
Any suggestions for baking from frozen, but not yet cooked?
Hey, Stephanie. 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!
Any suggestions for making “turkey” sausage balls? I love these with pork, but I have friends that can’t eat pork. Thanks!
Hey, Tina. You can make it with turkey sausage 🙂
Could you mix these and freeze until ready to bake or should you bake first and then freeze?
Hey, Kim. 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!
Dumb question but I’m making these now and have had a family member make them before and they’re delicious! I’m only using the mix right (as in the powder in the box)… I’m not making the mix with the other ingredients like I would for pancakes right? Wanted to make sure it’s 2 cups of the Bisquick mix and not 2 cups of the Bisquick liquid as prepared for pancakes. Thank you so much for your time and the amazing recipe!
Hey, Brigitt! No, I totally get it. Thanks for asking this! Yes, use only the mix. Yes, measure 2 cups of Bisquick mix (powdered). Thank you too, I’m glad you like these sausage balls! 🙂
The addition of milk to the recipe made it so much better. I was able to mix it better and to roll it into balls better. Holidays wouldn’t be the same without sausage balls.
Hey, Jean! Glad you found the milk very important! Enjoy the holidays 🙂