These 3-ingredient sausage balls are a longtime party favorite for good reason: they are quick to mix, easy to bake in big batches, and reliably disappear as soon as they hit the table. The combination of breakfast sausage, baking mix, and shredded cheese became especially popular across the South as a simple appetizer for holidays, game days, and family gatherings, and it still holds up as one of the easiest savory snacks you can make.
Serve these warm on a platter with toothpicks and a few dipping sauces such as honey mustard, ranch, spicy mayo, or pepper jelly. They also fit nicely into a brunch spread with scrambled eggs and fruit, or alongside a crisp vegetable tray to balance their rich, cheesy flavor.
3-Ingredient Sausage Balls
Servings: 24 sausage balls
Ingredients
1 pound ground pork sausage
2 cups biscuit baking mix
2 cups shredded sharp cheddar cheese
Directions
1. Preheat the oven to 375°F and line a baking sheet or two with parchment paper or lightly grease them.
2. In a large mixing bowl, combine the ground sausage, biscuit baking mix, and shredded cheddar cheese. Use clean hands or a sturdy spoon to mix until everything is evenly incorporated and the mixture holds together.
3. Scoop and roll the mixture into 1-inch balls, then place them on the prepared baking sheet with a little space between each one.
4. Bake for 20 to 25 minutes, until the sausage balls are cooked through and deeply golden brown on the outside.
5. Let them cool for 5 minutes before serving warm.
Variations & Tips
Use freshly shredded cheese: Pre-shredded cheese works in a pinch, but freshly shredded cheddar melts more smoothly and helps the mixture come together with a better texture.
Adjust the sausage style: Mild breakfast sausage gives a classic flavor, while hot sausage makes a spicier version that is especially good for game day spreads.
Do not overwork the mixture: Mix just until the ingredients are evenly combined. Overmixing can make the sausage balls dense instead of tender.
Make-ahead tip: Shape the balls a day in advance and refrigerate them covered on a tray, then bake just before serving for the best texture and aroma.
Freezer option: You can freeze the unbaked sausage balls on a tray until firm, then transfer them to a freezer bag. Bake from chilled or thawed, adding a few extra minutes if needed.