Sausage Cheese Balls

Total Time

Prep/Total Time: 30 min.


20 servings

Updated: Oct. 12, 2022
These bite-sized sausage balls are a favorite of mine. Feel free to swap in different cheese for the cheddar. You can also serve the cheesy meatballs with Dijon mustard instead of the barbecue and sweet-and-sour sauces. —Anna Damon, Bozeman, Montana
Sausage Cheese Balls Recipe photo by Taste of Home


  • 1/2 cup shredded cheddar cheese
  • 3 tablespoons biscuit/baking mix
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped celery
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/4 pound bulk pork sausage
  • Optional: Sweet-and-sour and barbecue sauces


  1. Preheat oven to 375°. In a small bowl, combine the first 6 ingredients. Crumble sausage over mixture and mix lightly but thoroughly. Shape into 1-in. balls.
  2. Place in a shallow baking pan coated with cooking spray. Bake, uncovered, until golden brown and no longer pink inside, 12-15 minutes. Drain on paper towels. Serve with sauces if desired.
Sausage Balls Tips

Why are my sausage balls tough?

The most common cause of tough or dense sausage balls is overmixing. The more you stir and form the mixture, the denser it will be. Try to form them quickly and lightly, using just enough pressure to get them to hold together.

What else can you put in sausage balls?

Try swapping out the cheddar cheese with another cheese such as mozzarella, Swiss, Monterey Jack, or even pepper jack for a bit of kick. You can also add a little heat with a pinch of cayenne pepper, or smokiness with some smoked paprika.

What other sauces can you serve with sausage balls?

In addition to barbecue sauce, you can serve these sausage cheese balls with a salsa-ranch dipping sauce, dijon dip... or even fry sauce!

Can you make sausage balls ahead of time?

Yes! After forming the sausage balls, place in a single layer, uncooked, on a sheet pan in the freezer. Once frozen, transfer to a freezer-safe container or bag and place back in the freezer. When you are ready to bake them, take out as many as you need and bake from frozen until heated through, allowing for a little extra time. Here's our ultimate guide for freezing all kinds of foods.

Mark Neufang, Taste of Home Culinary Assistant and James Schend, Taste of Home Deputy Editor, Culinary

Nutrition Facts

1 piece: 30 calories, 2g fat (1g saturated fat), 6mg cholesterol, 64mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.