Sausage Cheese Balls
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 20 servings
- Ingredients
- 8
About this dish
Raw bulk pork sausage, Cheddar and Bisquick come together into small balls that bake brown outside with a moist, cheesy meat interior.
Read more
Precooked frankfurters will not bind or cook the same way as the uncooked bulk sausage this needs. The batch makes about 100 small pieces across two rimmed trays, and browned or melted cheese on the surface says nothing about the meat inside.
Ingredients
Instructions
- 1
Heat the oven to 175°C.
Lightly oil two rimmed trays about 38 x 25 cm.
- 2
Break sausage into small pieces in a bowl.
Add baking mix, both cheeses, milk, crushed rosemary and parsley; mix until no dry flour remains.
- 3
Shape balls about 2.5 cm across and space them at least 1.3 cm apart.
A small cookie scoop helps keep their sizes even.
- 4
Bake for 20-25 minutes, switching tray positions halfway.
Check several centers for at least 71°C and bake longer if needed; surface browning alone is not the endpoint.
- 5
Lift the cooked balls from the trays before they stick and serve warm.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Original Sausage-Cheese Balls
Betty Crocker · Checked: 2026-09-26
- Safe Minimum Internal Temperature
FoodSafety.gov · Checked: 2026-09-26
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