Go Back

Cheddar Bay Sausage Balls

Cheddar bay sausage balls bake until browned outside and tender inside, then get brushed with a buttery garlic-parsley topping. The easy oven-baked appetizer is ready after a 5-minute rest.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting 5 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the sausage balls
  • 2 cup biscuit baking mix
  • 1 lb pork sausage bulk
  • 8 oz sharp cheddar cheese shredded
For the topping
  • 2 tbsp unsalted butter
  • 0.5 tsp garlic powder
  • 1 tsp dried parsley

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Make the sausage balls
  1. Heat the oven to 375°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Combine the biscuit baking mix, pork sausage, and cheddar cheese in a large bowl, working the mixture with your hands until evenly blended and able to hold together.
  4. Shape the mixture into 1-inch balls and arrange them on the baking sheet.
  5. Bake for 20 to 25 minutes, until browned and the centers reach 160°F.
Make the topping
  1. Melt the butter in a small microwave-safe bowl.
  2. Stir in the garlic powder and parsley.
  3. Brush the warm sausage balls with the butter mixture.
  4. Let them rest for 5 minutes before serving.

Notes

For even baking, shape the sausage balls uniformly to 1 inch. Refrigerate leftovers for up to 3 days; freeze in an airtight container for up to 2 months. For a gluten-free option, use a gluten-free biscuit baking mix.