These sausage balls are juicy and delicious thanks to a hidden ingredient not found in most recipes! At your Christmas celebration, they won’t last long!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 45 |
| Yield: | 45 sausage balls |
Ingredients
- 1 pound bulk breakfast sausage
- 2 cups biscuit baking mix
- 10 ounces shredded Cheddar cheese
- 1 egg
- ¼ cup evaporated milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine sausage, baking mix, Cheddar cheese, egg, and evaporated milk in the bowl of a stand mixer; mix on low speed until thoroughly combined.
- Shape sausage mixture into 1-inch balls and arrange onto baking sheets.
- Bake in preheated oven until no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Bake these on a baking stone if you have one.
- Leftovers can be refrigerated and reheated in microwave for approximately 20 seconds.
- To blend in a blender, pour soup into blender bowl no more than half full. Hold lid in place and pulse a few times before leaving on to blend. Puree in batches until smooth.
- Use your favorite type of ground sausage to make different styles.
Nutrition Facts
| Calories | 76 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 199 mg |
| Sugars | 0 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
The egg and milk make them sausage balls stick together better than those recipes without it. They were all eaten before I could take a picture. I will make these again.
Excellent as is!
My husband loves these
Best recipe
Very good! Some of the other reviews said the sausage balls were a little bland. So I used hot pork sausage, sharp cheddar and I added 1 teaspoon Worcestershire sauce. Turned out great! I especially liked them dipped in maple syrup.
These really stayed tender and cooked evenly. I used my air fryer at 350’ and stoneware pan, and the cooking time was about the same. I added ground cayenne pepper to spice up regular pork sausage. If you’re like me and you grate your cheese from a block, I found it helpful to toss the shredded cheese in the bisquick before adding to the mixer.
good
Perfect! you can use jiffy cornbread mix, add jalapenos too! use leftover ham, pepper jack cheese. very versatile recipe
Incredible! I used part mild and part sage sausage and they are excellent!
I’ve been making sausage cheeseballs for years but this recipe is certainly one I will use from now on. After reading the comments, I added a dash of worschester sauce and some minced onion to kick the flavor up a bit. So moist compared to the dry ones I have previously made.
Excellent! I used sharp cheddar, Neese’s sausage with extra sage, and cooked them about 13 minutes to get them to temperature. Really delicious!
I love this recipe as is. When I first made sausage balls, I just used sausage, bisquick, and cheddar. They were awful, dry and hard. The addition of the milk and egg is just what it needed and they are moist and light. This will be my go to recipe from now on.
Easy to make and I like that they stayed light and moist. Even using hot sausage they were fairly bland, next time I’ll definitely up the heat and use sharp cheddar.
These were very easy to make. My problem was they were a little bland and I used hot sausage. I plan on making them again and adding different seasonings to give it some zip. It’s a great base just needs something…. I just don’t know what that is just yet. I will add to this review next time I make it. Also, make sure you check the core temperature. I needed to bake them an extra 6 minutes to get them at a temp I felt comfortable with.
The evaporated milk makes all the difference! Nice and moist instead of dry and hard. They were gone in 10 minutes. Definitely my new favorite sausage ball recipe!