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Golden baked sausage balls piled on a parchment lined baking sheet, fresh from the oven

Easy Sausage Balls Ready in 40 Minutes

Crisp edged, cheesy sausage balls made with beef sausage, sharp cheddar, and Original Bisquick. Mix, scoop, and bake for an easy appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 36 balls
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound bulk beef breakfast sausage raw (not links)
  • 3 cups freshly shredded sharp cheddar cheese 12 ounces
  • 2 cups Original Bisquick mix spooned and leveled
  • 1/4 cup whole milk
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Equipment

  • Large mixing bowl (4-quart)
  • Two rimmed baking sheets (18x13 inch)
  • Parchment paper
  • Medium cookie scoop (1 1/2 tablespoons)
  • Instant-read thermometer
  • Box grater

Method
 

  1. Heat the oven to 375°F with racks in the upper and lower thirds. Line two 18x13-inch rimmed baking sheets with parchment paper.
  2. Whisk the Bisquick, garlic powder, and pepper in a large bowl. Add the cheddar and toss until every shred looks dusty white.
  3. Add the sausage and milk. Mix by hand for 2 to 3 minutes, until no dry flour remains and the dough holds together when squeezed.
  4. Scoop level portions and roll each between your palms. Place 1 inch apart, 18 per pan, until you have 36 smooth balls with no cracks.
  5. Bake at 375°F for 18 to 22 minutes, swapping the pans at the 10 minute mark, until the tops are deep golden brown and the edges look crisp.
  6. Insert a thermometer into the center of a ball. It should read 160°F with no pink inside.
  7. Rest the pans on a rack for 5 minutes, then move the balls to a paper towel lined plate. They should feel springy when pressed.

Notes

Turkey sausage works as a swap, but bake until the center reaches 165°F.
If the dough crumbles, add milk 1 tablespoon at a time, up to 2 tablespoons.
Storage: Refrigerate 3 to 4 days in an airtight container, or freeze baked balls up to 3 months.