Grandma makes these for every single potluck. Only 3 ingredients and they vanish instantly.

These southern 3-ingredient sausage balls are the kind of thing Grandma brings to every single potluck—and they really do disappear as soon as they hit the table. They’re a classic church-basement, baby-shower, game-day staple all across the South: just sausage, baking mix, and cheddar cheese, rolled into little bites and baked until golden. No fancy equipment, no chilling time, and no extra steps. They’re perfect for busy weeknights, holiday mornings, or anytime you need something warm and comforting that everyone—kids and adults—will happily grab by the handful.

Serve these sausage balls warm, piled into a vintage floral bowl or your favorite old casserole dish so everyone can help themselves. They’re great on a potluck table with fruit salad, veggie sticks, and a simple green salad. For breakfast or brunch, pair them with scrambled eggs and fresh orange slices. As an appetizer, set them out with a little dish of barbecue sauce, honey mustard, or ranch for dipping. They also travel well in a slow cooker on the warm setting if you’re taking them to a party or church gathering.

Servings: 24 sausage balls

1 pound (16 ounces) raw pork breakfast sausage (mild or hot)

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or lightly grease it so the sausage balls don’t stick.

In a large mixing bowl, add the raw pork breakfast sausage, shredded sharp cheddar cheese, and biscuit baking mix.

Using clean hands, mix everything together until the sausage, cheese, and baking mix are fully combined and no dry spots remain. It will feel a bit stiff at first; keep squeezing and folding until it forms a thick, slightly sticky dough.

Pinch off a small amount of the mixture and roll it between your palms into a smooth ball about 1 to 1 1/4 inches in diameter (roughly a rounded tablespoon). Place each ball on the prepared baking sheet, leaving a little space between them so they can puff up as they bake.

Continue rolling until all the mixture is used, arranging the sausage balls in neat rows on the baking sheet.

Bake in the preheated oven for 18–22 minutes, or until the sausage balls are lightly golden on the outside and cooked through in the center. If you cut one open, there should be no pink remaining in the sausage.

Remove the baking sheet from the oven and let the sausage balls rest for about 5 minutes. This helps them firm up slightly and makes them easier to move without breaking.

Transfer the warm sausage balls to a vintage floral bowl or serving dish, piling them up so they look cozy and inviting. Serve warm, and watch them vanish almost instantly.

If you have picky eaters, stick with mild breakfast sausage and a medium cheddar cheese for a gentler flavor. For a little kick, use hot sausage or half hot and half mild, or stir a pinch of crushed red pepper into the mixture before rolling. You can swap sharp cheddar for a cheddar-jack blend if that’s what you have on hand, though the sharper cheese gives the best classic flavor. If the mixture feels too dry to roll (this can happen if your sausage is very lean), add 1–2 tablespoons of milk and mix again until it comes together more easily. To make ahead for busy mornings or potlucks, roll the sausage balls, place them on a baking sheet, and freeze until firm. Then transfer to a freezer bag and bake from frozen, adding a few extra minutes to the baking time. Leftovers reheat well in a low oven or air fryer; I like to tuck a few into lunchboxes with some fruit and carrot sticks for an easy, protein-rich bite.