Of all the holiday recipes, this is my daughter’s favorite. She asks for it year round and thank goodness is it super simple and I can get always find the ingredients on sale. I always make these ahead of time and just pull out frozen and cook Christmas morning.
Freezer Method
These freeze really well either precooked or raw, your pick according to how much time you have. When I know I am putting these in the freezer for a few days or weeks, I cook them for only ten minutes. They are still done, but they are just undercooked enough that they are not crispy on the outside. After I allow them to cool, I will put them in gallon freezer bags and store in my freezer.
When I am ready to heat them up, I arrange them on a cookie sheet and put them in an oven pre-heated to 350 degrees for ten minutes. That’s usually all the time it takes for them to be heated through and crispy on the outside–just like we like them!
- 1 lb mild sausage
- 3 cups shredded cheddar cheese (mild or sharp)
- 2 cups baking mix (Recommended: Bisquick)
- Mix all ingredients either by hand, or in a stand mixer.
- Roll into golf-sized balls and place on a cookie sheet.
- Cook in a 400 degree oven for 12-15 minutes.
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I like to describe these as “the only thing I can make”! and everyone always loves them 🙂
I’ve been looking for a simple but yummy sausage ball recipe – thanks so much for this one! Adding it to my holiday list this year for sure!
Do you need to brown the sausage before adding it to the other ingredients?
@ joanne, no, the sausage goes in raw.
@Joanne – I mix everything “raw” and then bake immediately.
My family and I love this recipe, and they reheat well in the microwave. A few of tips that help me, especially when making double or triple batches (they are THAT YUMMY!): Lay out the sausage 10-15 minutes to soften up while prepping the other ingredients. If your hands can’t work the dough, try a food processor or mixer with dough hook. Watch them closely when baking multiple batches, because the last ones brown quicker (10 min) as the dough warms.
I make these every year. I also add in hot pepper sauce and minced onion. Oh, and I use hot sausage too. But, they are never too hot. I have also found if they get too dry while you are mixing the dough….adding a little water helps.
So these turn out more like biscuits than meatballs, right?
No not really, they are more like a dryer meatball. The bisquick helps soak up all the grease from the sausage and the cheese.
Kelly, one thing a friend taught me was to move my oven rack to the top setting in the oven. This way the bottoms do not harden. I also let my sausage and cheese get room temperature as it cooks better than when cold.
Rita – what great tips, I will actually add these to the post! Love them and thanks so much for sharing them. 🙂
Hey Kelly-
Have you ever tried making these using your freshly ground whole wheat? I would love to make them without the white flour! Thanks!
When you freeze the do you thaw before you bake or just bake frozen?
I bake frozen.
This may be a crazy question but when you call for Bisquick is that 2 cups of the dry mix or mixed up with water (2 cups of batter)?
2 cups of the dry mix.
These look yummy. I want to make them this week but I’m not sure how many they make?? Any suggestions as to what else to have with them for breakfast?
Thanks!!
Danielle I just made them this morning to take to Thanksgiving and the recipe made 42. Jusy depends on how big you make them. I was told to make them walnut sized.