Sausage Cheese Balls Recipe -
Sausage Cheese Balls Recipe

Sausage Cheese Balls

Recipe by  

"These sausage balls were a hit at our Christmas party this year. I accidentaly used low-fat cheese in the recipe and couldn't tell the difference. No frying necessary, they bake beautifully."

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder. Mix well and form into 1 inch balls.
  3. Place on ungreased cookie sheet 1/2 inch apart. Bake for 15 minutes or until golden brown.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2007

I made this recipe using 1 lb. of the sausage, 3/4 cups of the baking mix, 2 cups shredded cheddar cheese, 1/2 tsp. garlic powder and about 1 tbs. of milk. Delicious & Moist.

Most Helpful Critical Review
Aug 15, 2004

Good, but next time I will leave out the celery and add about 1/4 cup of milk to make it easier to work with.


79 Ratings

Jul 04, 2007

At a party these will disappear fast, so make sure you get a few before they are gone! If you want the grease to drain away, cook them on a rack over a 13 x 9 or larger pan. Spray the rack with non-stick spray. When the sausage balls are done, use a fork to take them off the rack. I also add two eggs to the recipe so everything stays together better and improves the flavor as well.

Jun 17, 2003

This recipe for sausage balls has made my holiday/party list. It is much easier to mix than other recipes I have tried, it freezes well and will be used again and again.

Feb 13, 2003

These were a big hit at my Christmas party. I substituted sweet italian sausage for the pork sausage, and offered a sweet mustard as a dip.

Aug 29, 2002

I don't eat pork anymore, so I used ground turkey and added lots of spices in place of sausage. It was just as good as the sausage ones I'd had years ago. Easy recipie, and everybody loves them.

Dec 09, 2003

They were good and everyone enjoyed them, but they were a mess to make. There was so much grease! I was glad I lined my baking sheets with tin foil and was lucky they had sides or I would have been in for a disaster with grease everywhere. Good, but I think I will search for a better recipe next time.

Feb 13, 2003

I thought it was very hard to blend the ingredients - dry flour, cheese and ground pork sausage require a LOT of manipulation!! I think it would be better to bake these in a Pyrex dish instead of a cookie sheet - they produce a lot of grease when they bake and I ended up with a very smoky oven when the grease overflowed my flat cookie sheets. The balls were very hard to remove with a spatula and I had to throw away the cookie sheets afterwards - too hard to clean, too much baked-on residue. As for the finished balls, I thought they tasted OK, a little tough/chewy, not crisy as I had imagined. My guests at them all up, so I guess it wasn't a total loss!


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  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 4.3 g
  • 1%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 6.6 g
  • 13%
  • Sodium
  • 344 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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