Red Lobster Sausage Balls

These savory Red Lobster Sausage Balls are so packed full of flavor, you’ll want to keep these ingredients on hand. This four-ingredient recipe is perfectly seasoned, moist, and cheesy. They’re perfect for a large gathering or pot-luck supper, and always super popular at the holidays!

I love easy-to-put-together appetizers and snacks. If you like snacks made with super flavorful sausage, I hope you’ll try our Bisquick sausage balls, sausage balls with cream cheese, Bisquick sausage muffins, or switch it up with our sausage cream cheese dip. These are some of the most popular recipes on our site!

Red Lobster Sausage Balls Ingredients

• Red Lobster Cheddar Bay Biscuit Mix: This boxed mix can be found in any grocery store.
• Cream Cheese: Any brand, not reduced-fat.
• Cheese: I use sharp cheddar.
• Breakfast Sausage: I use Jimmy Dean Pork, Regular seasoning. Any flavor of your choosing is fine, and bulk (not links) is best for easy handling.

Tips

• Mixer: Use a stand mixer with a paddle to mix. The mixture will come together quickly and easily. You can also use a handheld electric mixer to get the job done.
• Rolling: When forming the balls, make sure to firmly roll them in your hands, as they can fall apart if the mix is not formed well.
• Scoop: You can measure the mixture with a small-sized ice cream scoop for evenly sized balls.
• Cheese: I always grate the cheese by hand. This makes for a moister result.
• Pork Safety: You’ll be using raw, uncooked sausage in this recipe. Make sure to follow 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 it from frozen. It might fool you by browning on the outside before they’re done in the middle!
• Serving tips: These sausage balls are best served warm or at room temperature. 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.
• Easy Clean-Up: You can bake these directly on a baking sheet or make cleanup easier, line baking sheets with parchment paper or aluminum foil.

Storing + Freezing + Make-Ahead

• How Long Can You Keep This in The Fridge? Once cooked and cooled, your Red Lobster sausage balls will last up to three or four days in the fridge, in an air-tight container.
• Can You Freeze This? Yes, you can freeze the uncooked mixture. Form the balls first, then place them on a baking sheet and freeze them. One frozen, place it in a freezer bag and store it in the freezer. When ready to cook, thaw them on a baking sheet.  When fully thawed, bake as directed. 
  • Bake from frozen, and they’ll be just as fresh as if you made them that day! You of course will have to extend the cooking time. Just make sure they have an internal temperature of 160°F.
  • 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!
• Make-Ahead: You can prepare the Red Lobster sausage balls ahead of time and serve them at room temperature (not more than 2 hours, then refrigerate or freeze for later) or reheat them in the microwave oven (cover with a damp paper towel to avoid drying out) or oven until heated through (put a pan of water in the oven to avoid drying out).
• Food Safety: If you’d like more info on food safety check out this link.

Serving Recommendations

These are great all on their own, but who doesn’t love a little dipping sauce? My favorite dipping sauce is Carolina gold BBQ sauce.

They’re also delicious with honey mustard dipping sauce, creole sauce, awesome sauce, or just plain ranch dressing!

How To Make Red Lobster Sausage Balls

1. Mix all the ingredients in a bowl.
2. Shape the mixture into 1-inch balls.
3. Place on a baking sheet and refrigerate for about 15 minutes.
4. Bake.

***See the full instructions below.

More Sausage Ball Recipes

If you’d like to see all my favorite variations in one place, browse my full sausage ball recipes.

Rotel Cream Cheese Sausage Balls — cheesy with a little kick

Pimento Cheese Sausage Balls — rich, tangy, and full of Southern flavor

Doritos Sausage Balls — fun, crunchy, and packed with bold flavor

Tried This Recipe?

If you’ve tried this or any other recipe on my website, please leave a review. I love hearing your feedback! ⭐⭐⭐⭐⭐

Thanks for stopping by my kitchen today — happy cooking, friends!💗 Kathleen

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Red Lobster Sausage Balls

These Red Lobster Sausage Balls are flavorful and easy to make with just four ingredients. They are moist, cheesy, and perfect for any occasion!

Prep Time15 minutes mins

Cook Time20 minutes mins

Refrigeration Time15 minutes mins

Total Time50 minutes mins

Servings: 60 pieces

Author: Kathleen

Ingredients

• ▢ 1 (11.36-oz.) package  Red Lobster Cheddar Bay Biscuit Mix
• ▢ 1 (8-ounce) package cream cheese, softened
• ▢ 1 1/4 cups sharp cheddar, shredded
• ▢ 1 pound breakfast sausage, uncooked

US Customary - Metric

Instructions

• Preheat oven to 400ºF (204ºC). Line a rimmed baking sheet with parchment paper; set aside.
• In a large mixing bowl, add biscuit mix and seasoning pack (1 package), cream cheese (8-ounce), sharp cheddar (1 1/4 cups), and uncooked sausage (1 pound).
• Using a hand-held electric mixer, beat until mixture is evenly combined.
• Using a cookie scoop, shape into 1-inch balls, squeezing sausage balls so they hold their forms. Place on baking sheet.
• Place the baking sheet in the refrigerator for 15-20 minutes.
• Bake in the preheated oven, until brown, about 20 to 25 minutes or until the internal temperature reached 160°F when measured with an instant-read thermometer. Best served warm.

Fans Also Made:

• 
  Bacon Wrapped Smokies
• 
  Doritos Sausage Balls
• 
  Everything Pigs In A Blanket
• 
  Sausage Pinwheels

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Notes

1. Mixer: Use a stand mixer with a paddle to mix. The mixture will come together quickly and easily. You can also use a handheld electric mixer to get the job done.
2. Rolling: When forming the balls, make sure to firmly roll them in your hands, as they can fall apart if the mix is not formed well.
3. Scoop: You can measure the mixture with a small-sized ice cream scoop for evenly sized balls.
4. Cheese: I always grate the cheese by hand. This makes for a moister result.
5. Pork Safety: You’ll be using raw, uncooked sausage in this recipe. Make sure to follow 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. It might fool you by browning on the outside before they’re done in the middle!
6. Serving tips: These sausage balls are best served warm or at room temperature. If you’re putting them out on a buffet or potluck table, keep them toasty in the Crockpot.
   1. 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.
   2. If your sausage is a bit greasy, line the Crockpot with a couple of layers of paper towels.
7. Easy Clean-Up: You can bake these directly on a baking sheet or make cleanup easier, line baking sheets with parchment paper or aluminum foil.

Nutrition

Serving: 1piece | Calories: 58kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 130mg | Potassium: 26mg | Vitamin A: 29IU | Calcium: 24mg

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