Sausage Cheese Balls

Sausage Cheese Balls are the perfect appetizer all year round. They are loaded with warm, melted cheddar and mozzarella cheese and served up with warm marinara sauce for dipping!

Sausage Cheese Balls, hands down, is one of the best appetizers to make. If you are a fan of the meatball, you are going to love these little balls of cheesy ooey, gooey goodness that have so much flavor in one bite you will be hooked. The flavor just builds as you eat it and as soon as your done with one you will want another and another and another. There is no time of the year that these Sausage Cheese Balls are not in style. They are like that famous little black dress or this crazy good sausage dip, they work for everything.

SAUSAGE CHEESE BALLS
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Sausage Cheese Balls really are delicious little balls packed full of flavor and can be served as an appetizer or even a side for all occasions. If you have made meatballs then you will be a pro at making sausage cheese balls and if you are new to the process it is super easy. You will be amazed at how much flavor you can incorporate in one little ball. I also love making Philly Cheese Steak Meatballs and Buffalo Chicken Meatballs. Both great options for additional appetizers.

How to make Sausage Cheese Balls

1. Begin by preheating your oven to 350 degrees and spraying a rimmed baking sheet with nonstick spray.
2. Combine all ingredients in a large bowl and mix with a large spoon or your hands to incorporate all ingredients.
3. Form into balls and place on prepared baking sheet.
4. Bake 20-25 minutes, until golden brown. Serve warm with marinara sauce and toothpicks for dipping.

Can you reheat sausage balls?

• You sure can! I like to reheat mine in the oven, but you can also pop them in the microwave or in a slow cooker on LOW heat with marinara for a party.

Do you put sausage balls in the fridge?

• For this recipe, you do not put sausage balls in the fridge before baking. They go right into the oven. However, you can keep the uncooked sausage balls in your fridge for up to 2 days in an airtight container. This is a great party prep option!
• For storage purposes though, you do want to put the fully cooked sausage and cheese balls in an airtight container and store them in the fridge.

Can you freeze sausage and cheese balls?

• Yes! Freeze uncooked sausage balls for up to 4 months. Place the sausage balls on a baking sheet in the freezer and once they’re frozen, you can transfer them to a zipper top freezer bag. When you are ready to bake them, take them out of the freezer and let thaw for 15-20 minutes and then bake. They will be amazing.

What can I use in place of Bisquick?

• This recipe makes Bisquick Sausage Cheese Balls, but if Bisquick isn’t available where you live or you prefer to make these meatballs 100% from scratch we’ve got you covered.
• In a bowl mix together, 1 1/2 cups all-purpose flour, 2 1/4 teaspoons baking powder, 1/2 teaspoon salt, and 1 1/2 tablespoons shortening (or unsalted butter) until evenly combined. This recipe makes 1 1/2 cups Bisquick substitute.

I love serving sausage cheese balls with warm marinara sauce but you can also serve them with sauces here are a few other options:

• Cheese sauce
• BBQ sauce
• Sweet and sour sauce
• Ranch sauce
• Original ketchup

Sausage cheese balls are the perfect appetizer to get your party started. One bite of these tiny balls of cheesy goodness and you and your guest will be hooked. One of the great things about making sausage balls is they make a lot, so you don’t have to worry about running out. They are simple to roll together and can be made ahead of time and placed in the freezer before baking.

Can’t get enough meatballs in your life?

• Peach Riesling Glazed Meatballs
• Spicy Chicken Meatballs
• Cheesy Chicken Meatballs
• Slow Cooker Swedish Meatballs
• Teriyaki Meatballs
• More appetizer recipes…

Tools used to make this Sausage Cheese Balls recipe

Mixing Bowl: These mixing bowls get used just about every day at my house. The grip handle makes them easy to hold and the pour spout makes them perfect for batters!

Baking Sheets: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.

Cookie Scoop: Cookie scoops are my favorite way to portion dough and batter when I’m baking. This set has 3 different sizes so I get the right amount in each scoop.