Perfect Little Appetizer: Sausage Cheese Balls (Not The Traditional Meatball Recipe)

Sausage Cheese Balls make the perfect appetizer for any type of event or party. This is such a classic and simple recipe that takes well under an hour from start to finish, most of it in the oven.

Just to let you know: these are not your traditional meatball when it comes to texture, that’s why they are called cheese balls, so not to be expecting traditional meatballs.

So yummy, so perfect, they look simply amazing and perfectly appetizing. These Sausage Cheese Balls from Ashley at Wishes and Dishes are an easy and delicious appetizer recipe that’s just perfect for game day!

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Sausage Cheese Balls

What they are

Bite-size balls made from baking mix, raw pork sausage and a lot of shredded cheese, with a little herb for color, baked until golden and served warm. Because they are held together by baking mix rather than breadcrumbs and egg, they come out more like a savory, cheesy biscuit bite than a meatball. They are a retro party classic in the US, especially at Christmas and New Year’s Eve.

At a glance

• Makes: a big batch of small bites, enough for a party platter
• Time: well under an hour, most of it hands-off in the oven
• You’ll need: Bisquick (baking mix), bulk pork sausage (uncooked), Cheddar cheese, dried rosemary, milk, Parmesan, parsley
• For dipping (optional): barbecue sauce or chili sauce

Get the full recipe, amounts and method from Ashley at Wishes and Dishes →

Why they are a party favorite

• Few ingredients, big flavor. The sausage brings its own seasoning, so there is almost nothing to measure beyond the cheese and baking mix.
• They are finger food. No plates or forks needed; a toothpick in each one and they are ready for a buffet table.
• They can be made ahead. Ashley explains on her page how to get them ready in advance, which is a lifesaver on a busy party day.

Tips

• Use your hands to mix. The dough is stiff and a spoon struggles; hands bring it together much faster.
• Shred your own cheese. Pre-shredded cheese is coated to stop it clumping, and that coating makes the mixture drier and harder to bind.
• Keep them small and even. Same-size balls bake at the same rate, so none are pale while others are overdone.
• Mild or hot? Hot breakfast sausage gives them a gentle kick; regular is better if children are eating.
• Serve warm. They are at their best soon after baking. Leftovers keep in the fridge for 3 to 4 days and reheat well in the oven, which keeps them crisper than the microwave.

More easy party food

• The easiest and tastiest cheese balls, the cream cheese kind
• French onion sausage rolls
• Bacon-wrapped smokies with brown sugar
• Crockpot cheeseburger dip for game day
• Best Super Bowl appetizer ideas

Thanks to Ashley for this amazing recipe and featured image.

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