Southern sausage cheese balls are one of those old-fashioned party bites that never seem to go out of style, and for good reason. They come together with just a handful of pantry and refrigerator staples, bake up savory and golden, and disappear faster than nearly anything else on the snack table. Around the Midwest and the South, trays like this have shown up for church socials, holiday mornings, game days, and summer block parties for generations, and they still taste every bit as comforting now as they did years ago.
Serve these warm with toothpicks and a little bowl of ranch dressing, honey mustard, or pepper jelly on the side. They also fit right in beside a fresh fruit tray, a crisp vegetable platter, deviled eggs, or a big pitcher of sweet tea or lemonade. If you are putting out a brunch spread, they go especially well with scrambled eggs and a simple fruit salad.
Southern 3-Ingredient Sausage Cheese Balls
Servings: 24 sausage balls
Ingredients
1 pound ground pork sausage
2 cups shredded sharp cheddar cheese
2 cups baking mix
Directions
1. Preheat the oven to 375°F and line a baking sheet with parchment paper, or lightly grease it if you prefer.
2. In a large mixing bowl, combine the ground sausage, shredded cheddar cheese, and baking mix. Mix with clean hands or a sturdy spoon until everything is thoroughly blended into a thick, even mixture.
3. Scoop and roll the mixture into 1-inch balls, placing them about 1 inch apart on the prepared baking sheet.
4. Bake for 20 to 24 minutes, or until the sausage balls are cooked through and the outsides are deep golden brown with little crisp edges.
5. Let them cool for 5 minutes, then transfer to a serving plate and serve warm.
Variations & Tips
Spicy version: Use hot pork sausage instead of regular for a little more kick without changing the easy three-ingredient method.
Make-ahead tip: Roll the sausage balls and place them on a baking sheet, then cover and refrigerate for up to 24 hours before baking. That makes them mighty handy for party days and holiday mornings.
Cheese tip: Freshly shredded cheddar melts a little better and gives a richer texture, but bagged shredded cheese will still do the job if that is what you have on hand.
Texture tip: If the mixture feels too stiff to combine, let the sausage sit at room temperature for 15 to 20 minutes first. A slightly softened sausage mixes much easier and helps the balls hold together nicely.
Serving idea: These are wonderful on their own, but a side of ranch, mustard, or pepper jelly turns them into a real crowd-pleaser for potlucks and game-day tables.