If you grew up attending holiday open houses or Christmas Eve parties, you know exactly what these are. They are the undisputed king of retro holiday appetizers: Classic Sausage Balls.
There is a reason this recipe has stood the test of time. With just three humble ingredients—pork sausage, sharp cheddar cheese, and baking mix—you create a savory, cheesy, bite-sized morsel that is absolutely addictive. They are the first thing to disappear on any appetizer table, and they are ridiculously easy to make.
Why You’ll Love This Recipe
- Only 3 Ingredients: It doesn’t get simpler than this.
- The Ultimate Crowd-Pleaser: Everyone from toddlers to grandparents loves these.
- Make-Ahead Magic: You can roll these out and freeze them raw weeks before your party. Just bake them off when guests arrive!
- Versatile: Serve them for breakfast, brunch, or as a savory evening appetizer.
What It Tastes Like
Imagine a savory, cheesy biscuit crossed with a meatball. The baking mix provides a tender, biscuit-like interior, while the sausage brings savory richness and spice. The sharp cheddar melts throughout, creating pockets of cheesy goodness and crispy, caramelized bits on the outside. They are savory, salty, and deeply satisfying.
Ingredients & Substitutions
Here is all you need for this easy holiday appetizer:
- Ground Pork Sausage: This is the breakfast-style sausage sold in a tube (like Jimmy Dean).
- Pro Tip: Use “Hot” or “Spicy” sausage for the best flavor kick! The cheese and biscuit mix mellow it out significantly. “Sage” or “Mild” work too.
- Sharp Cheddar Cheese: You must grate your own cheese from a block. Pre-shredded cheese is coated in potato starch, which prevents it from binding with the sausage, leading to crumbly, dry balls. Sharp cheddar provides the best flavor punch.
- Baking Mix (Bisquick): The classic binder.
- Substitution: You can make your own homemade biscuit mix with flour, baking powder, salt, and shortening if you don’t have the store-bought box.
Step-by-Step Instructions
- Prep: Preheat your oven to 375°F (190°C). Line large baking sheets with parchment paper for easy cleanup.
- Combine Ingredients: In a large bowl, combine the uncooked pork sausage, freshly grated cheddar cheese, and the baking mix.
- Mix (The Workout): Using your hands (it’s really the only way), mix the ingredients together. It will take a few minutes, and it will seem dry at first. Keep squishing and kneading until everything is uniformly combined and forms a cohesive, dense dough. Do not overmix once it comes together, or they can become tough.
- Roll: Pinch off tablespoon-sized portions of the dough and roll them into 1-inch balls. Place them on the prepared baking sheets about an inch apart. (They don’t spread much).
- Bake: Bake for 18-22 minutes, or until they are golden brown on top and cooked through.
- Serve: Let them cool on the pan for 5 minutes before transferring to a platter. Serve warm.
Storage & Freezing
- Fridge: Baked sausage balls can be stored in an airtight container in the fridge for 3-4 days. Reheat gently in the oven or microwave.
- Freezing (Raw – Highly Recommended): Roll the balls and place them on a baking sheet. Freeze until solid (flash freeze), then transfer them to a freezer bag for up to 3 months. Bake from frozen, adding 3-5 extra minutes to the cooking time.
- Freezing (Baked): Freeze baked balls in an airtight container. Thaw and reheat in a 350°F oven until warmed through.
Frequently Asked Questions
Why are my sausage balls dry or crumbly? Usually, this means you used pre-shredded bagged cheese, or you measured too much baking mix (use the spoon-and-level method).
Can I make these in an Air Fryer? Yes! Air fry at 400°F (200°C) for 8-10 minutes, shaking the basket halfway through. They get extra crispy outside!
What dipping sauce should I serve? They are great on their own, but delicious with spicy brown mustard, ranch dressing, or even BBQ sauce.
Conclusion
Bring a taste of nostalgia to your holiday gathering with these Classic 3-Ingredient Sausage Balls. They are the low-stress, high-reward appetizer that guarantees empty platters and happy guests every single time.
Did you make this classic recipe? Leave a rating below and tell me if you are team “hot sausage” or team “mild”!
