My grandfather introduced us to this 3 ingredient classic during our weekend cookouts. It remains the most requested dish at every family event to this day.

These 3-ingredient sausage balls are the definition of a family classic. My grandfather started making them for our weekend cookouts when I was a kid, usually while everyone else was still waking up and the grill was just getting going. He’d show up with a big plastic container full of these golden, cheesy little bites, and they’d disappear faster than anything else on the table. Now they’re the most requested dish at every family event—partly because they’re nostalgic, but also because they’re incredibly easy to throw together on a busy weeknight or right before a party. With just sausage, baking mix, and cheese, you get a savory, make-ahead-friendly appetizer that always feels special without a lot of work.

Serve these sausage balls warm right out of the oven or at room temperature, piled into a plastic food container or onto a platter for easy grabbing. They’re great on an appetizer spread with crunchy veggies and ranch, honey mustard, or barbecue sauce for dipping. For brunch, pair them with scrambled eggs, a fruit salad, and coffee. For game day or casual cookouts, I like to set them alongside chips and salsa, a simple green salad, or coleslaw. They also reheat well, so they’re perfect tucked into lunchboxes or served with a quick side salad for an easy, no-fuss dinner.

Servings: 24 sausage balls (about 8 servings as an appetizer)

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 sausage, shredded cheddar cheese, and biscuit baking mix.

Using clean hands, a sturdy spoon, or a stand mixer with the paddle attachment, mix everything together until the sausage, cheese, and baking mix are very well combined and no dry pockets of mix remain. The mixture will be thick and a bit crumbly at first but should hold together when pressed.

Pinch off a small amount of the mixture and roll it between your palms to form balls about 1 to 1 1/4 inches in diameter (roughly 1 heaping tablespoon each). If the mixture feels too dry to roll, gently knead it a bit more with your hands to help the fat from the sausage moisten the baking mix.

Arrange the sausage balls on the prepared baking sheet, spacing them about 1 inch apart to allow for even browning. You should get around 24 sausage balls, depending on size.

Bake in the preheated oven for 18–22 minutes, or until the sausage balls are cooked through, firm to the touch, and nicely golden brown on the outside with melted cheese visible in spots. If you have an instant-read thermometer, the center of a sausage ball should reach at least 160°F (71°C).

Remove the baking sheet from the oven and let the sausage balls cool on the pan for about 5 minutes to firm up slightly.

Transfer the warm sausage balls to a plastic food container or serving dish. If packing for a gathering, leave the lid slightly ajar until they are just barely warm to prevent steam from making them soggy, then seal and transport. Serve warm or at room temperature.

You can easily adapt these to your family’s tastes while keeping the 3-ingredient spirit. For a little heat, use hot breakfast sausage instead of mild, or choose a pepper jack cheese in place of cheddar. If you like a more pronounced cheese pull, swap half the cheddar for low-moisture mozzarella (just know they may spread a touch more). To make them feel a bit lighter, you can use reduced-fat sausage or turkey sausage, but they may be slightly drier; in that case, pack the mixture firmly when rolling. For a make-ahead option, roll the sausage balls and freeze them raw on a baking sheet until solid, then transfer to a freezer bag; bake from frozen at 350°F, adding a few extra minutes and checking that the internal temperature reaches 160°F (71°C). Food safety tips: Always start with cold, fresh sausage and keep it refrigerated until you’re ready to mix. Wash your hands and any surfaces thoroughly after handling raw meat. Do not taste the mixture before baking since it contains raw sausage. Store fully cooked sausage balls in an airtight container in the refrigerator for up to 3–4 days, and reheat in a 325°F oven or air fryer until warmed through. Discard any sausage balls that have been left out at room temperature for more than 2 hours.