Sausage Cheese Balls Easy

Sausage cheese balls are my go to appetizer for everything from holiday gatherings to game day parties and sometimes I even sneak them onto the breakfast table. They are a savory crowd pleaser with simple ingredients you probably already have which makes them perfect for prepping ahead or whipping up at a moment’s notice.

I first made these sausage cheese balls for a Thanksgiving brunch and they never even made it to the table before everyone started grabbing them. Now they are always the first dish gone at family get togethers.

Ingredients

• Ground sausage: gives a juicy savory bite with lots of rich flavor so choose a good quality fresh sausage from your favorite butcher or store
• Shredded cheddar cheese: melts into gooey pockets and sharp cheddar brings out the best flavor so pick a block and shred it yourself if you can
• Eggs: add moisture and help hold everything together which keeps your sausage balls from getting crumbly
• Choose local eggs if possible: because they give a richer texture

Step-by-Step Instructions

Mix the Base:

Add ground sausage eggs and cheddar cheese to a large mixing bowl. Use your hands to gently mix everything until it is fully combined. Try not to overwork the mixture so your sausage balls stay tender.

Shape the Balls:

For large sausage balls measure out about two tablespoons of the mixture for each ball. For minis use one tablespoon per ball. Gently roll each portion between your hands until you get a smooth round shape.

Prepare for Baking:

Line a baking sheet with parchment paper so nothing sticks. Place all the sausage balls evenly apart so they cook and brown all the way around.

Bake to Perfection:

Preheat your oven to 375 degrees. For large sausage balls bake for forty minutes until they are golden and cooked through. For mini sausage balls bake for twenty minutes. They should be fully cooked in the center and a nice golden color outside.

Cool and Serve:

Let the sausage cheese balls rest five minutes before serving so the cheese sets and you can taste all the flavors.

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The cheddar cheese melts perfectly and helps form a crispy edge while the sausage stays juicy. I love sneaking a couple straight from the oven because the kitchen always smells incredible and it reminds me of big family brunches from when I was a kid.

Storage Tips

Store leftover sausage cheese balls in an airtight container in the refrigerator for up to four days. Reheat gently in the oven or toaster oven to bring back that just baked texture. Once cooled you can also freeze them in a single layer before transferring to a freezer bag. They keep well for up to two months.

Ingredient Substitutions

Feel free to swap in your favorite type of sausage whether spicy or mild for a different flavor profile. You can also use a mix of cheeses for a new twist but cheddar melts best. For extra herbs or flavor stir in some chives or parsley. If avoiding pork try a chicken or turkey sausage instead.

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Serving Suggestions

These sausage cheese balls pair perfectly with dipping sauces like cool ranch tangy honey mustard or chive and onion sour cream. For brunch drizzle them with a touch of maple syrup. They are also great served alongside a platter of fresh fruit or scrambled eggs for a fuller breakfast spread.

Cultural Notes

Sausage cheese balls popped up in Southern kitchens in the mid twentieth century as a favorite for church potlucks and family parties. Their popularity grew because they are easy to customize and affordable to make for a crowd. For many including my own family making a batch has become a holiday tradition year after year.

Recipe FAQs

→ What type of sausage works best for these cheese balls?

Ground pork sausage is traditional, but you can use any preferred variety—spicy or mild. Be sure to use raw, not pre-cooked, sausage for best consistency.

→ Can I use different types of cheese?

Yes, while cheddar is classic, try mixing in Monterey Jack, Colby, or pepper jack for a unique flavor.

→ How can these be prepared ahead of time?

Shape the sausage mixture into balls and freeze on a baking sheet. Once frozen, transfer to an airtight container and store for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.

→ What are some serving suggestions?

Serve with ranch dressing, chive and onion sour cream, honey mustard, or maple syrup for a breakfast spin. They’re tasty both warm and at room temperature.

→ How do I know when the sausage cheese balls are fully cooked?

Bake until golden and cooked through, usually about 40 minutes for larger balls or 20 minutes for mini size. Internal temperature should reach 160°F for safety.