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Sausage and cheese balls with chopped parsley on top.
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5 from 1 vote

Easy Sausage Balls

Easy Sausage Balls are a classic holiday appetizer or breakfast bite no one can resist. They're both extra cheese and tender because they're homemade. Made using pantry ingredients these sausage balls without Bisquick are from scratch instead.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Servings: 30 Servings
Calories: 139kcal
Author: Aimee Mars

Equipment

  • Cookie Scoop
  • Pastry Cutter
  • Rimmed Baking Sheet

Ingredients

  • 2 cups Flour
  • 1/2 teaspoons Salt
  • 1 lb Ground Pork Sausage
  • 2 cups Shredded Cheddar Cheese
  • 4 ounces Cream Cheese softened
  • 2 tablespoons Oil
  • 3 tablespoons Butter melted

Instructions

  • Preheat the oven to 350º F and line a baking sheet with parchment paper or a silicone baking mat.
  • Place the flour and salt into a large mixing bowl and whisk to combine them evenly.
  • Using a pastry cutter or the back of a fork cut the softened cream cheese into the flour mixture until it's well mixed with the flour and it becomes crumbly.
  • Add the sausage, butter, and oil to the bowl, and using your hands mash it into the flour mixture (you can also place it into a food processor, but using your hands is less messy to clean). Work the shredded cheese into the mixture until evenly combined.
  • Using a cookie scoop, measure out some of the dough and roll it into a ball in the palm of your hands. Place them onto the prepared baking sheet about 1 to 2 inches apart.
  • Bake for 20 minutes until the outsides turn a golden brown.

Notes

  • Want to make these ahead? You can easily prepare the dough 1 to 2 days in advance of when you plan on cooking and serving them. I recommend going ahead and rolling it into balls to save time too.
  • Serving Suggestions: These easy sausage balls are best served on a platter with a dipping sauce. Everything is better with sauce. Some delicious options are honey mustard sauce, bbq sauce, ranch or blue cheese dressing, a sweet and sour sauce, or your favorite sauce.
  • Check the temperature: To make sure the meat is fully cooked check to make sure the pork has reached an internal temperature of 160º F.
 

Storage and or Freezing Instructions

  • Leftovers - Place the homemade sausage balls into an air-tight container or a zip-top bag and keep them stored in the fridge for up to 4 days. I recommend removing as much air from the bag if using a zip-top bag. A simple trick to doing this is to seal the bag and leave a small hole, then suck the air out with your mouth. Effective and it works!
  • Freezing Instructions - The best way to freeze sausage and cheese balls is to place the raw dough balls in an even layer on a baking sheet and flash freeze them for about 30 minutes in the freezer. You can then place them into a zip-top bag or freezer-safe container. They will last for up to 2 months stored in the freezer. You can then bake them from frozen and they'll turn out just as if they were fresh.
  • Reheating Instructions - Place the sausage balls onto a rimmed baking sheet lightly coated with oil or cooking spray and heat them at 325º F until warmed throughout about 10 to 15 minutes.

Nutrition

Serving: 1serving | Calories: 139kcal | Carbohydrates: 7g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 205mg | Potassium: 58mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 173IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 1mg