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Jimmy Dean Sausage Cheese Balls

Read Reviews (66)

"Making appetizers is fun and easy with these cute and tasty sausage balls. They can even be made ahead of time, and frozen. Just thaw and bake when you need them!" — Jimmy Dean

Ingredients Edit and Save

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Original recipe makes 6 dozen Change Servings

2 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
1 1/2 cups all-purpose baking mix
4 cups shredded sharp Cheddar cheese
1/2 cup finely chopped onion

1/2 cup finely chopped celery
2 teaspoons black pepper
2 teaspoons minced garlic (optional)

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Directions

Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1inch balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.

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Footnotes

may be prepared ahead and frozen uncooked. To bake from frozen: thaw on baking sheet 15 minutes; bake in preheated oven 20-25 minutes or until golden brown.
Variation
for firmer texture, add 3 cups baking mix and 2 cups shredded cheese to the ingredients listed above.
Time Saving Tip: One package of 9.6 oz fully cooked Jimmy Dean® Hearty Sausage Crumbles may be substituted for one 16 oz roll of fresh breakfast sausage in most dishes.

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Yummy, yummy my four year old daughter loves these. We make these instead of pancakes and dip into maple syrup. A few things I do, first we use onion powder instead of onions, omit the celery. I also let the cheese sit at room temp. as it makes it easier to knead into the sausage. I also use a broiler pan that has slots on the top. So the grease runs down into the bottom pan. Instead of sitting on cookie sheet. It cuts don on the grease and the clean-up...

—SAVAGEFREEDOM

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Most Helpful Critical Review

Dec 23, 2007

Well, personally these were not my favorite. Not what I was looking for. They were VERY moist and almost sweet. They weren't bad tasteing. I would've liked a sausage cheese ball with more HEAT. They were very greesy (but it is sausage after all). If you are looking for something a little different, these are for you. I guess I wanted something a little hotter and more bread like. To be fair, I did use mild store brand sausage. I bet if I went with a different brand in hot instead of mild it would make these better.

—Jennifer

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81 Ratings

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Nov 26, 2005

Other versions recommend 2 c Bisquick. I started with 1 1/2 cups and added a bit more. Next time I will use a scant 2 cups. Be careful you keep these at 1" balls. Freeze easily. Then thaw them 5 minutes (not 15) and bake them for 18-20 minutes (not 20-25) so they won't be dry. Everyone really liked these, and the mild flavor was good for kids.

—BECKY

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Dec 10, 2007

Between the two sausage ball recipes I tried today, this one suits my taste the best. The addition of the onion and the celery is what makes these stand out from your usual sausage balls. I don't think I have ever eaten any made with onion and celery before, and in my quest to be a little different, I think this will be my new recipe!

—Janine

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Nov 16, 2010

This is the BEST recipe for sausage balls!! If you like a spicier version get the HOT Jimmy Dean sausage and look for the Zesty Sausage Cheese Ball recipe on the back of that package. They are the BOMB!!! Beware though.....if you're the type that likes to have a few leftovers at the ned of the party....do not make these....as there wil be no leftovers with this recipe. Also....do use Jimmy Dean sausage as there is very little waste with their brand...and they turn out perfect everytime!!

—IPlayOutsideTheBox

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Oct 29, 2007

Excellent- we really liked them. Made them the day before the party and froze, then thawed 15 minutes before baking. Great!

—Liz

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Nov 22, 2007

This is the first time I have made sausage balls and they were a hit... I followed the recipe exact and they came out great!

—Angela Lovelace

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Mar 17, 2009

I served these last night at a party and they were a big hit! They were gobbled up immediately. I did not change the recipe at all. They were awesome! Will be making again.

—Cora

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