These sausage balls are made with Neese's® Sausage. Perfect for breakfast and great for the holidays. I have provided the doubled recipe. You can cut it in half if you wish. I usually bag half the recipe and put into fridge and freeze the other half. Great in toaster oven.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
64
Yield:
64 servings
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet.

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  • Mix baking mix, Cheddar cheese, sage-flavored pork sausage, and hot pork sausage together in a bowl. Roll mixture into golf ball-sized balls; arrange balls on the prepared baking sheet.

  • Bake in the preheated oven until meatballs are no longer pink in the middle and browned on the outside, 25 to 30 minutes.

Nutrition Facts

162 calories; protein 6g 12% DV; carbohydrates 7.3g 2% DV; fat 12.1g 19% DV; cholesterol 24.5mg 8% DV; sodium 324.4mg 13% DV. Full Nutrition

Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/29/2012
I make this recipe at least once a holiday season. Not only is it good as an appetizer my family likes to have them for breakfast. When I make this I like to use my own homemade baking mix and a mixture of sharp cheddar and pepperjack cheeses. They always get inhaled in this house! Read More
(125)

Most helpful critical review

Rating: 2 stars
07/07/2013
To be fair I will preface my review and say that I did not use the specific brand of sausage which apparently affected the outcome dramatically. I used Owen's. The proportions of this recipe created little hard dry balls with almost no meat. I cooked about a dozen as a test run knowing something looked wrong and they were OK hot but as soon as they cooled they were stones. So to the remainder of my mix I added a 3rd pound of sausage and they turned out great. If you look at other sausage ball recipes you'll see the usual ratio of bisquick to sausage is 2:1 not 3:1. Read More
(92)
109 Ratings
  • 5 star values: 53
  • 4 star values: 18
  • 3 star values: 10
  • 2 star values: 8
  • 1 star values: 20
Rating: 5 stars
11/29/2012
I make this recipe at least once a holiday season. Not only is it good as an appetizer my family likes to have them for breakfast. When I make this I like to use my own homemade baking mix and a mixture of sharp cheddar and pepperjack cheeses. They always get inhaled in this house! Read More
(125)
Rating: 4 stars
12/23/2012
Always enjoy these when family is in town. Used this recipe more as a guide, using 2c mix, 12 oz sausage and 8oz cheese and added half cup milk. Read More
(106)
Rating: 2 stars
07/07/2013
To be fair I will preface my review and say that I did not use the specific brand of sausage which apparently affected the outcome dramatically. I used Owen's. The proportions of this recipe created little hard dry balls with almost no meat. I cooked about a dozen as a test run knowing something looked wrong and they were OK hot but as soon as they cooled they were stones. So to the remainder of my mix I added a 3rd pound of sausage and they turned out great. If you look at other sausage ball recipes you'll see the usual ratio of bisquick to sausage is 2:1 not 3:1. Read More
(92)
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Rating: 4 stars
12/08/2012
As the recipe was written I wasn't sure if I was supposed to cook the sausage first like most other recipes. I cooked the sausage first and then mixed the ingredients but the "dough" wasn't sticking together. So I added 4 eggs to the mix and that made it stick. They expanded and in the end not in a ball shape more like a biscuit. My husband thought they turned out similar to the biscuit at Red Lobster. Read More
(71)
Rating: 3 stars
12/23/2014
Well, I wanted to give it high marks, but 6 cups of Bisquick is WAY too much. I reduced it to about 3 1/2 for the 2 lbs of sausage and 2 lbs of cheese and added a bit of chicken broth just to make it easier to mix everything together. I also think raising the temp to 325 would be better. Several of the helpful hints that I read in different reviews include: line a cookie sheet with foil and use a baking rack so the grease drips onto the foil during cooking (that's gotta reduce the calorie count a little, right?), and use disposable latex gloves to mix ingredients together, and finally, use block cheese and grate it yourself. After those adjustments, the sausage balls turned out to be excellent. Read More
(26)
Rating: 5 stars
12/24/2015
Been making these for years. They are meant to be firm. Sausage should be uncooked when mixing. The ingredients should be mixed well until they become a paste-like dough. If your ingredients aren't sticking it means the sausage has not been thoroughly incorporated. Use your hands and mix and knead until you get that paste. Pull off smaller portions to make smaller balls. Golf ball size makes more of a biscuit than a ball. Recipe perfect as is if you do the required mixing. Read More
(26)
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Rating: 3 stars
12/16/2012
I too made this recipe and found it difficult getting ingredients to stick together. Seemed like it was too much biscuit mix so I added 2 eggs and a little milk (1/2 cup) to moisten it. Seemed like it needed a little more sausage in the recipe as it was a bit bready. Read More
(16)
Rating: 5 stars
12/26/2012
So easy and delicious. My family ate the whole batch when I turned my back. Read More
(12)
Rating: 4 stars
10/22/2014
add the cheese after mixing the sausage and the Bisquick. Read More
(11)