These southern 3-ingredient sausage cheese balls are the kind of old-fashioned party bite that disappears before the coffee finishes brewing. Around church basements, holiday tables, and Sunday gatherings all across the South, a warm pan of these savory little bites has long been a sure sign that somebody who knows her way around a kitchen has arrived. They are simple, sturdy, and full of the kind of flavor that makes folks hover near the serving table for “just one more.”
Serve these sausage cheese balls warm with a little dish of ranch dressing, honey mustard, or pepper jelly on the side if you like. They fit right in on a brunch table with scrambled eggs and fruit, and they are just as welcome beside a pot of chili, a crock of soup, or a platter of raw vegetables and pickles for a casual gathering.
Southern 3-Ingredient Sausage Cheese Balls
Servings: 24 sausage cheese balls
Ingredients
1 pound raw pork sausage
2 cups baking mix
2 cups shredded sharp cheddar cheese
Directions
1. Heat the oven to 375°F and lightly grease a glass casserole dish or line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the raw sausage, baking mix, and shredded cheddar. Use clean hands or a sturdy spoon to mix until everything is evenly blended and the cheese is distributed throughout.
3. Scoop and roll the mixture into small balls about 1 inch across, then place them in the prepared dish or on the baking sheet with a little space between each one.
4. Bake for 20 to 25 minutes, until the sausage is fully cooked and the cheese balls are golden brown with little browned edges.
5. Let them rest for 5 minutes before serving warm.
Variations & Tips
Spicy Batch: Use hot pork sausage instead of regular if you want a little extra kick. A sharper cheese also makes the flavor bolder without adding more ingredients.
Make-Ahead Tip: You can roll the balls ahead of time and keep them covered in the refrigerator for up to a day before baking. That makes them mighty handy when you are feeding a crowd or getting ready for a holiday morning.
Texture Tip: If the mixture feels stiff, let the sausage sit at room temperature for 15 to 20 minutes before mixing. Softer sausage blends more easily and helps the cheese balls hold together without overworking them.
Serving Tip: These are best warm, but they reheat nicely in a low oven. Avoid the microwave if you can, since it can make them a little greasy and tough.