Sausage Cheese Balls

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A spicy, cheesy hors d'oeuvres or snack that's perfect for game days and parties.

Course Appetizer, Snack

Cuisine American

Keyword cheddar cheese, italian sausage

Dietary Restrictions Egg Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 234.89kcal

Preheat the oven to 375°F.
In a large bowl, combine 2 cups Bisquick and 1 tablespoon Italian Parsley. Mix well and add 8 ounces Cheddar Cheese, grated. Toss the cheddar into the biscuit mix to coat.
Break up 1 pound Hot Italian Sausage, adding it to the bowl, and use your clean hands to mix and knead the ingredients into a cohesive dough.
Scoop the dough into golf-ball sized rounds and roll into balls. Transfer the sausage cheese balls to a parchment lined sheet pan, about ½" apart.
Bake for 20-22 minutes until the sausage is cooked through and the balls have puffed. Transfer to a serving tray and enjoy.

Makes about 30 balls (2 per serving).

Make the dough for cheese sausage balls 1-2 days ahead, refrigerate it in an airtight container, and keep it refrigerated until you're ready to assemble and bake.
Store leftovers in the refrigerator for up to 5 days.
Reheat refrigerated sausage balls in a 350°F oven for 8-10 minutes or until heated through.
Reheat from frozen at 350°F for 12-15 minutes or until hot.
Flash-freeze raw sausage cheese balls before baking. Assemble and arrange them on a parchment-lined baking sheet or tray. Freeze until solid, then transfer to a zip-top freezer bag or other air-tight freezer-safe container. Freeze for up to 3 months.
Flash-freeze baked sausage balls by arranging them on a parchment-lined tray and freezing until solid, then transfer to a freezer-safe container for up to 3 months.