Can I make these ahead of time?

Absolutely! Mix and roll the sausage balls up to a day in advance and store them in the fridge. Bake them off right before you’re ready to serve for ultimate freshness and flavor.

What type of sausage should I use?

Feel free to use your favorite ground sausage—mild, spicy, maple, or even Italian. Each one changes the flavor profile, so don’t be afraid to experiment.

Do I need to add flour or breadcrumbs?

For this ultra-simple recipe, you don’t! The eggs and cheese act as perfect binders. If you want a firmer, more structured ball, a couple of tablespoons of breadcrumbs can be mixed in, but they are not required.

Can I double the recipe easily?

Yes, and you should if you’re feeding a crowd. Make as many as you like—just use multiple trays and rotate them in the oven as needed for even cooking.

Sausage Cheese Balls Recipe

Description

These Sausage Cheese Balls are a simple, protein-packed snack or appetizer, made with just ground sausage, shredded cheddar cheese, and eggs. Baked to golden perfection, they’re deliciously cheesy and perfect for parties or easy breakfasts. Ready in under an hour with minimal prep!

Ingredients

Units Scale

Main Ingredients

1 pound tube of ground sausage
1 1/2–2 cups shredded cheddar cheese
2 eggs

For Large Sausage Balls

2 tablespoons of meat mixture per ball (makes 12 large balls)

For Mini Sausage Balls

1 tablespoon of meat mixture per ball (makes 24 mini balls)

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Instructions

Pre-heat Oven: Preheat your oven to 375°F (190°C), ensuring it’s fully heated before you start baking the sausage balls for even cooking.
Mix Ingredients: In a large mixing bowl, combine the ground sausage, shredded cheddar cheese, and eggs. Use your hands to mix thoroughly, similar to how you would with meatballs or meatloaf, until all ingredients are evenly incorporated.
Form the Sausage Balls: For large sausage balls, scoop about 2 tablespoons of the mixture for each ball; for mini balls, use 1 tablespoon per ball. Roll each portion between your palms to create smooth, uniform balls.
Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and arrange the sausage balls so that there is space between each.
Bake: Place the baking sheet in the preheated oven. For large sausage balls, bake for about 40 minutes or until cooked through and golden brown. For mini balls, bake for approximately 20 minutes or until fully cooked.
Serve: Remove the sausage cheese balls from the oven and allow them to cool for a few minutes before serving. Enjoy warm.

Notes

Choose your favorite variety of ground sausage (spicy, mild, or sweet) based on your taste preference.
Make sure to shred your own cheese for the best melting texture, as pre-shredded cheese can be coated and not melt as smoothly.
Easily double the recipe for a crowd or freeze cooked sausage balls for easy reheating later.
If you want crispier sausage balls, broil them for the last 1–2 minutes of baking.

Nutrition

Serving Size: 1 large cheese ball
Calories: 180
Sugar: 0g
Sodium: 340mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 12g
Cholesterol: 55mg