Spare Spoons Kitchen
Aunt Betty’s Comfort Kitchen · Entertaining

Sausage Cheese Balls

The party tray that never lasts — sharp cheddar, bulk sausage, and Bisquick worked into little balls and baked golden. Three ingredients, freezer-friendly, gone in minutes.

~40 min total 15 min prep 20–25 min bake
Effort ●●○○ Time ●○○○ Anytime
Sausage ballsamounts scale to match
48
Units

Ingredients

Mix it with your hands until there are no dry pockets of Bisquick. It looks much too dry at first — keep working it, and the cheese and the fat in the sausage bring it together so the balls bake up tender, not crumbly. Room-temperature sausage and cheese mix far more easily than cold.

Easier, if you like

  • A stand mixer or food processor brings the dough together fast if hand-mixing feels like a workout.
  • Make and freeze raw weeks ahead — bake straight from the freezer whenever company shows up.

Method

    Cook's notes

    Three ingredients, the eternal party app. They go straight from freezer to oven and disappear fastest at any gathering.

    It'll look too dry as you start — keep mixing; the cheese and the fat in the sausage bring the dough together.

    Sharp cheddar has the most flavor; shred your own if you can (pre-shredded carries anti-caking starch that can make them drier).

    Freeze the raw balls on a tray, then bag them — bake from frozen, adding a few minutes. Serve with honey mustard or ranch.

    Make it gluten-free

    Gluten-free: use a gluten-free baking mix (Bisquick makes one) in place of the regular — it works the same. The sausage and cheese are already gluten-free.