There are some recipes that belong at every gathering, and sausage balls are surely one of them. Around here, they’ve shown up at church suppers, holiday mornings, and plenty of chilly fall tailgates, all because they’re simple, hearty, and mighty easy to pass around. With just three ingredients, these little bites bake up savory, cheesy, and crisp on the outside, making them the kind of old-fashioned party food folks start reaching for before the tray even hits the table.
Serve these sausage balls warm with mustard, ranch, or a little bowl of pepper jelly on the side if you like a sweet-and-savory touch. They pair especially well with scrambled eggs for breakfast spreads, a vegetable tray for parties, or a big pot of chili on game day. If you’re taking them to a tailgate, tuck them into a foil pan and bring plenty, because they tend to vanish faster than anything else on the table.
3-Ingredient Sausage Balls
Servings: 24 sausage balls
Ingredients
1 pound ground pork sausage
2 cups baking mix
2 cups shredded sharp cheddar cheese
Directions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, combine the ground sausage, baking mix, and shredded cheddar cheese.
3. Mix everything together with clean hands or a sturdy spoon until the ingredients are well combined and form a thick, even mixture.
4. Roll the mixture into small balls about 1 inch across and place them on the prepared baking sheet with a little space between each one.
5. Bake for 18 to 22 minutes, or until the sausage balls are cooked through and golden brown on the outside.
6. Let them cool for a few minutes before serving warm.
Variations & Tips
Use freshly shredded cheese: Pre-shredded cheese will work in a pinch, but freshly shredded cheddar melts more smoothly and helps hold the mixture together a little better.
Mixing tip: If the mixture feels too stiff to stir, using your hands is the easiest way to bring it together evenly. That old-fashioned method still works best for a recipe like this.
Make-ahead option: You can roll the sausage balls ahead of time and keep them covered in the refrigerator until you’re ready to bake. That makes party day a whole lot easier.
Spicy version: Use hot pork sausage or pepper jack cheese for a bolder bite if your crowd likes a little heat.
Freezer tip: These freeze beautifully after baking. Let them cool completely, freeze in a single layer, then reheat in the oven until hot all the way through.