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Sausage-Cheese Balls

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These little appetizers make a big hit with any crowd. They continue to be one of our most-requested recipes!

BEST OF
2010Winner:

Holiday 2010

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(1659 Ratings)

1659 Ratings

5 spoons 54%

4 spoons 19%

3 spoons 13%

2 spoons

1 spoons

Member Reviews (321)

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PREP TIME
20 Min
TOTAL TIME
45 Min
SERVINGS
102

3: cups Original Bisquick® mix

1: pound bulk pork sausage

4: cups shredded Cheddar cheese (16 ounces)

1/2: cup grated Parmesan cheese

1/2: cup milk

1/2: teaspoon dried rosemary leaves, crushed

1 1/2: teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes

: Barbecue sauce or chili sauce, if desired

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1 Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2 Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3 Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

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Expert Tips

Want to make these savory cheese balls ahead? Your options are many! You can:

Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.

Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.

Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.

Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.

It's true. You don't need to cook the sausage before using it when making this recipe.

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Nutrition Information:

1 Serving (1 Cheese Ball)

Calories 40

(Calories from Fat 25),

Total Fat 2 1/2g

(Saturated Fat 1 1/2g,
Trans Fat 0g),

Cholesterol 5mg;
Sodium 95mg;
Total Carbohydrate 2g

(Dietary Fiber 0g,
Sugars 0g),

Protein 2g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 4.00%;
Iron 0.00%;

Exchanges:

0 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
1/2 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 321 Reviews View All

Posted 2/3/2012 8:38:53 AM REPORT ABUSE blevert said:

Rating:

I have made these for years. The original Bisquick recipe I have is a bit different-using 1 cup Parmesan but NO milk. I use spicy sausage and extra sharp cheddar cheese. They are NOT super spicy as the Bisquick & Parm tone down the sausage. It takes a while to thoroughly mix everything-it will seem too dry, but be patient. This is an amazing recipe, you can't eat just 1 (or 3) everyone asks for the recipe. They are addictive!!! (never greasy) ENJOY!!!

This reply was: Helpful Inspiring

Posted 1/23/2012 3:00:04 PM REPORT ABUSE creativedude said:

Rating:

I love some sausage balls! My recipe has one major difference from this one - I do not use milk. Bisquick, spicy or hot sausage, and sharp shredded cheddar - that's it. A friend of my Dad's uses milk, and his are always bready and bland. I think the milk allows for more Bisquick to be incorporated and that mutes out the sausage. The sausage should be the star. I also don't measure, so if you want to try it without the milk, I wouldn't use three cups of Bisquick. I mix the sausage with lots of cheese then add Bisquick until the mixture ball will not incorporate anymore. I also use a cookie rack in my sheet pan so the grease can drain off. Yummy!

This reply was: Helpful Inspiring

Posted 1/22/2012 8:37:09 PM REPORT ABUSE irisarco said:

Rating:

I tried making these again a year after my first attempt. I agree, that this recipe "as is" is bland. I added, dried minced onion that I soaked in the milk first, Basil and Oregano instead of Rosemary and Parsley, and lots of granulated garlic.

This reply was: Helpful Inspiring