Favorite Sausage Balls (Better Than Original)

One of my favorite party appetizers is sausage balls. They were very popular in the 70’s and 80’s, and were always around for holiday parties, bridal showers, and baby showers.

My go-to recipe is a little different from the original we all grew up on. It has a few more ingredients like Parmesan cheese, and dried herbs which produces a more flavorful bite. A little milk gives these a moist and tender center. 

Why You’ll Love It

• Feeds a crowd. The recipe makes enough for a crowd. If your group is smaller, serve some now and freeze some for later.
• Make ahead. Sausage balls can be made ahead and frozen, making entertaining easy during busy holidays or after working all week.
• Travels well. Since they hold up well and are easy to pack, you can take them tailgating or to a potluck party.
• Convenient. You’ll love that these are room temperature appetizers making them hassle free and great for a breakfast bar.

Make them for Christmas or New Years Eve cocktail parties. Add them to a Christmas brunch party.

Ingredient Notes

These are so simple to make but a little time is necessary to roll out all the balls. Here’s the ingredients list and full instructions are in the printable recipe card at the bottom.

• Pork sausage. Use regular flavor sausage so it doesn’t interfere with the other flavors. Let it sit at room temperature for at least 30 minutes so it warms up slightly and is easier to work with. You can substitute with turkey sausage in this recipe, but because turkey is typically leaner, you will need to add about a tablespoon of olive oil to the mixture in order to get the moisture you need to hold the balls together.
• Cheddar cheese. You’ll need to shred a block of cheddar cheese; do NOT use pre-shredded because it has a coating on it that will interfere with the binding and melting process. Also, the sharper the cheese the better in my opinion.
• Parmesan cheese. You can use the regular grated parmesan you find in the shakers for topping pasta.

How to Make Them

NOTE: You’ll need to cook these in 2 or 3 batches since the recipe makes so many.

1. Mix all the ingredients together in a large mixing bowl. Your hands are the best tools for this!
2. Use a mini scoop to portion out bite size sausage balls, about 2 tablespoons, onto a baking sheet and bake until cooked through.

Make Ahead

This recipe can be made ahead to save time on the day of the event. Just mix and roll the sausage balls and place them in an airtight container. You can use wax paper to separate layers, and refrigerate overnight. Cook them just before the party and serve them warm from the oven or at room temperature.

Alternatively, you can cook them completely through and store in the refrigerator in an airtight container. Heat them through for a few minutes before serving.

How to Freeze Sausage Balls

You can store the cooked sausage cheese balls in the freezer for about 4 to 6 months. Make sure they’re cool, and wrap them tightly with saran wrap. Add an outer layer of aluminum foil to make sure they’re air tight.

Let them thaw in the refrigerator for a few hours or overnight. Heat them in a 350 degree oven for about 5 minutes to refresh them.  

You can also take them straight from frozen and heat them in the oven. Make sure to take them out of the plastic wrap, but keep them wrapped in foil so they don’t over cook. Heat for about 10 to 15 minutes at 350 degrees.