4-Ingredient Sausage Balls – There’s something magical about recipes that have been passed down through generations, tweaked and perfected over countless family gatherings. These sausage balls are exactly that kind of recipe. Growing up in the South, they were a staple at every holiday party, and now they’re a tradition in my own home.
Back in the 90s, my mom would make these savory little bites for every Christmas morning. The house would fill with the most incredible aroma of cheese and sausage while we opened presents. Even now, when I make them for my own family, that smell takes me right back to those cozy December mornings, still in our pajamas, waiting impatiently for the first batch to come out of the oven.
What You’ll Need
- 1 pound hot Italian sausage, removed from casings and at room temperature
- 8 ounces sharp cheddar cheese, freshly grated (about 2 cups)
- 2 cups all-purpose baking mix (like Bisquick)
- 1/4 cup milk (whole milk works best)
A quick note about the cheese – pre-shredded won’t work as well here. Those bags of shredded cheese have anti-caking agents that can make the mixture dry. Take the extra few minutes to grate your own. Trust me on this one.
4-Ingredient Sausage Balls:
Here’s how to put these together. I’m not going to give you exact times because every oven is different, and honestly, you’ll know they’re done when you see them getting golden brown and smell that amazing aroma filling your kitchen.
First things first – get your oven heating to 375°F. Line a couple of baking sheets with parchment paper. If you don’t have parchment, foil works too, but give it a light spray of cooking oil.
In a large bowl, break up the sausage into smaller chunks. Add the freshly grated cheese and the baking mix. Pour in the milk. Now comes the fun part – mix everything together with your hands. It’ll feel weird at first, kind of like making meatballs. Keep working it until everything is well combined.
Start rolling the mixture into balls about the size of a golf ball. Place them on your prepared baking sheets, leaving a little space between each one. They don’t spread much, but they need room to brown evenly.
Pop them in the oven and bake until they’re golden brown and cooked through. This usually takes about 20-25 minutes, but start checking them at 18 minutes. Every oven has its quirks.