If you’re looking for a quick, crowd-pleasing bite that’s big on flavor but low on effort, these 3-Ingredient Sausage Balls are your new go-to. They’re savory, cheesy, and unbelievably simple—just sausage, biscuit mix, and cheddar cheese. Whether you’re hosting game day, prepping for brunch, or need an easy holiday appetizer, this recipe checks all the boxes. Plus, cleanup is a breeze!
Now, here’s a fun little tidbit: Sausage balls became wildly popular in Southern kitchens during the mid-20th century, often made with pantry staples like Bisquick. They’ve stood the test of time thanks to their rich flavor and crowd-friendly appeal. Today, they’re still beloved—only now, we’re streamlining them into an ultra-simple 3-ingredient version.
Not only are these sausage balls easy to make, but they’re also easy to love. Just mix, roll, and bake. As a result, you get golden, cheesy bites that disappear fast. So, if you’ve never made sausage balls before, now’s the perfect time to start. Let’s get cooking!
Recipe Yield: 30–35 sausage balls
INGREDIENTS
1 lb uncooked Italian sausage (mild or hot)
2 cups shredded sharp cheddar cheese
2 cups biscuit baking mix (like Bisquick)
INSTRUCTIONS
1. Preheat the oven: Set your oven to 375°F and line a large baking sheet with parchment paper for easy cleanup.
2. Mix everything together: In a large bowl, combine the Italian sausage, cheddar cheese, and biscuit mix. Use your hands (yep, it’s the best way!) to knead the mixture into a thick dough.
3. Roll and place: Now roll into 1-inch balls and arrange them about 1 inch apart on your baking sheet. You’ll get around 30–35 bites of cheesy goodness.
4. Bake until golden: Bake for 18–22 minutes, or until golden brown and fully cooked through. The internal temperature should reach 160°F (71°C) for safe doneness.
5. Cool slightly and serve: Let them rest a couple of minutes—and just like that, they’re ready to devour!
Helpful Tips to Perfect This Recipe
- Go Bold with Italian Sausage: Mild or hot Italian sausage brings built-in flavor from garlic, fennel, and herbs—no extra seasoning needed.
- Don’t Overmix: Once everything’s combined, stop mixing to keep the texture tender, not tough.
- Freeze for Later: Roll and freeze unbaked sausage balls on a tray. Once solid, store in a freezer bag and bake straight from frozen with a few extra minutes.
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