These sausage balls have a secret ingredient not used in most recipes that makes them moist and delicious! They won't last long at your holiday party!

Raven
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Ingredients

45
Original recipe yields 45 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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).

Cook's Note:

Bake these on a baking stone if you have one.

Tips

Leftovers can be refrigerated and reheated in microwave for approximately 20 seconds.

Tips

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.

Tips

Use your favorite type of ground sausage to make different styles.

Nutrition Facts

76.3 calories; 3.5 g protein; 3.6 g carbohydrates; 16.9 mg cholesterol; 199.3 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/10/2016
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! Read More
(8)

Most helpful critical review

Rating: 3 stars
04/24/2017
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. Read More
(4)
11 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/10/2016
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! Read More
(8)
Rating: 3 stars
04/24/2017
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. Read More
(4)
Rating: 4 stars
12/22/2017
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. Read More
(3)
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Rating: 5 stars
09/14/2018
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. Read More
(2)
Rating: 5 stars
03/05/2019
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. Read More
Rating: 5 stars
12/23/2018
Excellent! I used sharp cheddar Neese s sausage with extra sage and cooked them about 13 minutes to get them to temperature. Really delicious! Read More
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Rating: 5 stars
12/21/2019
Incredible! I used part mild and part sage sausage and they are excellent! Read More