The first time I made sausage cheese balls, I wasn’t planning on sharing them with anyone. I had some ground sausage in the fridge, a block of cheddar that was begging to be shredded, and a couple of eggs leftover from breakfast. I figured I’d whip up a batch “just to snack on” while I folded laundry. Big mistake.

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The smell hit first rich, meaty sausage mixed with the sharp aroma of cheddar melting in the oven. Then came the golden edges, crisping up in the heat, promising that irresistible bite. I ate two before they even cooled enough to be considered safe. By the time my neighbor dropped by for a quick chat, there were only four left on the tray. She didn’t even ask what they were before popping one into her mouth.

They’re ridiculously easy to throw together, take minimal prep time, and deliver maximum flavor. And the best part? You can make them large and hearty or mini and bite-sized, depending on the mood. These days, I make extra on purpose because I know someone will “accidentally” wander into the kitchen when they smell them baking. If you’ve never made sausage cheese balls before, let me just say this: the first batch will disappear faster than you think.

Short Description

Tender, cheesy, and full of savory sausage flavor, these easy sausage cheese balls are a crowd-pleasing snack or appetizer you can make in under an hour with just three ingredients.

Key Ingredients

1 pound ground sausage
1½–2 cups shredded cheddar cheese
2 eggs

Tools Needed

Mixing bowl
Baking sheet
Parchment paper
Measuring cups and spoons
Spoon or small scoop (for portioning)

Cooking Instructions

Step 1: Preheat the oven
Set your oven to 375°F (190°C) so it’s ready to go. Preheating ensures the sausage balls start cooking immediately and develop that golden exterior.

Step 2: Mix the ingredients
In a large mixing bowl, combine the ground sausage, shredded cheddar cheese, and eggs. Use your hands for the best mixing yes, it’s a little messy, but it helps the ingredients bind evenly.

Step 3: Shape the sausage balls
For 12 large sausage balls, scoop about 2 tablespoons of mixture per ball. Roll gently between your palms until smooth, then place on a parchment-lined baking sheet. For 24 mini sausage balls, scoop 1 tablespoon of mixture per ball and repeat the rolling process.

Step 4: Bake to perfection

Large balls: Bake for 40 minutes, or until fully cooked through and the tops are lightly browned.
Mini balls: Bake for 20 minutes, or until golden and firm to the touch.

You’ll know they’re ready when the cheese bubbles slightly and the edges look crisp.

Step 5: Rest and serve
Let them rest for 3–5 minutes before serving this keeps them juicy inside and prevents burns from molten cheese.

Why You’ll Love This Recipe

– Just 3 ingredients and minimal prep

– Perfect for snacks, appetizers, or brunch

– Easily adaptable for large or mini sizes

– Freezer-friendly for make-ahead convenience

– High in protein and satisfying

Mistakes to Avoid & Solutions

Mistake 1: Dry sausage balls
Solution: Use sausage with some fat content (avoid extra lean) to keep them juicy.

Mistake 2: Cheese spilling out
Solution: Mix cheese evenly into the sausage so it melts smoothly without bubbling over.

Mistake 3: Uneven cooking
Solution: Shape balls to a uniform size for consistent baking.

Mistake 4: Greasy bottoms
Solution: Bake on parchment paper to absorb grease and prevent sticking.

Mistake 5: Undercooked centers
Solution: Check internal temperature (165°F / 74°C) before removing from the oven.

Serving and Pairing Suggestions

These sausage cheese balls are perfect as a finger food at parties, a side for brunch, or a hearty snack. Pair with:

– Fresh fruit salad for a balanced brunch

– Tangy mustard dip or spicy sriracha mayo

– Soft scrambled eggs for a breakfast platter

– Sparkling water with lemon or iced tea for a light refreshment

Storage and Reheating Tips

Fridge: Store in an airtight container for up to 4 days.

Freezer: Freeze cooked balls in a single layer, then transfer to a freezer bag for up to 3 months.

Reheating: Oven at 350°F for 10 minutes keeps them crispy. For frozen, reheat 15–18 minutes. Avoid microwaving if you want to keep the texture.

FAQs

1. Can I use pre-cooked sausage?
Yes, but you may need to reduce baking time to avoid drying them out.

2. Can I use a different cheese?
Absolutely pepper jack, mozzarella, or gouda all work well.

3. Do I need to add flour or breadcrumbs?
Not for this recipe the eggs bind everything together.

4. Can I make them ahead of time?
Yes, shape the balls, refrigerate up to 24 hours, then bake just before serving.

5. Why are my sausage balls greasy?
Higher-fat sausage can release more grease. Try placing them on a rack over a baking sheet.

Tips & Tricks

– Chill the mixture for 15 minutes before rolling it makes shaping easier.

– Use a cookie scoop for perfectly even balls.

– Line the baking sheet with parchment for easy cleanup.

– Add a pinch of smoked paprika for a deeper flavor.

Recipe Variations

Herb & Garlic: Add 1 tsp dried Italian herbs and 1 minced garlic clove to the mix before rolling.

Spicy Kick: Use hot sausage and add ½ tsp crushed red pepper flakes.

Breakfast Style: Mix in ½ cup chopped cooked bacon and serve with maple syrup for dipping.

Low-Fat Option: Use turkey sausage and reduced-fat cheese, baking for slightly less time to prevent drying.

Final Thoughts

There’s something about the combination of savory sausage, gooey melted cheese, and that golden crust that makes them impossible to resist. They’re forgiving, too; you don’t need to be an experienced cook to pull off a perfect batch. And with so many ways to customize them, they never get boring.

If you’re looking for a recipe that’s easy, satisfying, and always a hit, this is it. Just don’t be surprised if your first batch barely makes it to the serving plate.

Sausage Cheese Balls Easy