Sausage Balls Recipes Southern Grandmas Make Every Christmas Morning: 12 Cheesy Bites From One Pound of Sausage

Sausage balls recipes are the quiet heroes of a Southern Christmas, the little cheesy bites that grandma rolled by the hundreds and tucked into the freezer weeks before the big day. All it takes is a pound of breakfast sausage, a bag of sharp cheddar and a few cups of baking mix, and the kitchen fills with a smell that means the holidays have started. Home cooks keep sharing them on Facebook every December, and the videos rack up thousands of shares because everybody has a version. Below you will find 12 sausage balls ideas, starting with the three-ingredient classic and moving through cream cheese, spicy, maple, pizza, air fryer, slow cooker and freezer-friendly twists. Each one has a short ingredient list and easy steps, so grab a sheet pan and start rolling..

Grandma’s Classic Three-Ingredient Sausage Balls

This is the one that started it all, and it is still the most requested of all sausage balls recipes at Christmas brunch. Raw pork sausage, freshly shredded sharp cheddar and an all-purpose baking mix are worked together by hand until the dough holds, then rolled into walnut-sized balls. In the oven the sausage fat melts into the mix and the cheese crisps at the edges, so you get a crunchy outside and a tender, savory middle. Shred your own cheese, since bagged shreds are coated and make drier balls..

You will need: 1 lb raw pork breakfast sausage (regular or hot), 2 cups shredded sharp cheddar, 1 1/2 to 2 cups all-purpose baking mix, 1 to 2 tbsp milk if the dough is dry.

How to make it: 1. Heat the oven to 375°F and line a sheet pan with parchment. 2. Let the sausage and cheese sit out for 15 minutes so they mix easily. 3. Combine the sausage, cheddar and baking mix with your hands until no dry mix remains, adding a splash of milk if needed. 4. Roll into 1 inch balls and space them on the pan. 5. Bake 18 to 22 minutes until browned and cooked through. 6. Serve warm.

Cream Cheese Sausage Balls That Stay Moist for Hours

The biggest complaint about sausage balls is that they turn dry once they cool on a buffet table. A softened block of cream cheese fixes that. It melts into the dough and keeps every bite soft and rich even an hour after they come out of the oven, which makes this version a favorite for open houses and office parties. Many cooks also cut back slightly on the baking mix so the balls stay tender, a trick that works in most sausage balls recipes. Pile them on a platter with a cup of toothpicks and watch them disappear.

You will need: 1 lb raw pork sausage, 8 oz cream cheese, softened, 1 1/2 cups shredded sharp cheddar, 1 1/4 cups all-purpose baking mix.

How to make it: 1. Heat the oven to 400°F and line a sheet pan with parchment. 2. Mash the cream cheese and sausage together in a large bowl. 3. Work in the cheddar and baking mix until combined. 4. Roll into 1 inch balls, chilling the dough for 10 minutes if it is sticky. 5. Bake 18 to 20 minutes until golden. 6. Rest 5 minutes before serving.

Spicy Sausage Balls With Hot Sausage and Green Chiles

For the family members who reach for the hot sauce first, swap in hot breakfast sausage and stir in a well-drained can of tomatoes with green chiles. The tomatoes add little bursts of tang and the chiles bring a gentle, lingering heat that plays nicely with sharp cheddar. A pinch of smoked paprika and a few shakes of cayenne take it further, as many spicy sausage balls recipes suggest. Drain the can very well and press it in a towel, otherwise the dough gets wet and the balls spread. Serve them with cool ranch on the side.

You will need: 1 lb raw hot pork sausage, 1 can (10 oz) diced tomatoes with green chiles, very well drained, 2 cups shredded sharp cheddar, 2 cups all-purpose baking mix, 1/2 tsp smoked paprika, pinch of cayenne (optional).

How to make it: 1. Heat the oven to 375°F and line a sheet pan. 2. Pat the drained tomatoes and chiles dry with paper towels. 3. Mix everything together by hand until evenly combined. 4. Roll into 1 inch balls. 5. Bake 20 to 22 minutes until browned. 6. Cool 5 minutes and serve with ranch.

Jalapeno Popper Sausage Balls Recipes for a Crowd

Jalapeno poppers and sausage balls are two of the most loved party snacks in the South, so it was only a matter of time before someone combined them. Cream cheese, chopped pickled jalapenos and a mix of cheddar and pepper jack go right into the dough, giving you the creamy, tangy, mildly spicy flavor of a popper in one easy bite. Among sausage balls recipes for game day, this one tends to vanish first. Use fresh jalapenos with the seeds removed if you want a cleaner, milder heat.

You will need: 1 lb raw pork sausage, 4 oz cream cheese, softened, 1 cup shredded cheddar, 1 cup shredded pepper jack, 1/3 cup chopped pickled jalapenos, drained, 1 1/2 cups all-purpose baking mix.

How to make it: 1. Heat the oven to 375°F and line a sheet pan. 2. Mash the sausage and cream cheese together. 3. Add both cheeses, the jalapenos and the baking mix and mix by hand. 4. Roll into 1 inch balls. 5. Bake 18 to 22 minutes until golden and cooked through. 6. Serve warm with ranch.

Maple Breakfast Sausage Balls Recipes for Christmas Morning

On Christmas morning nobody wants to cook a full breakfast while the kids are opening presents. Of all the sausage balls recipes here, this maple one tastes most like pancakes and sausage in one bite. Maple-flavored breakfast sausage and a spoonful of real maple syrup go into the dough, along with mild cheddar and a little cinnamon. Roll them the night before, keep them covered in the fridge and slide the pan into the oven while the coffee brews. Drizzle a little extra warm syrup on top just before serving.

You will need: 1 lb raw maple breakfast sausage, 1 1/2 cups shredded mild cheddar, 1 1/2 cups all-purpose baking mix, 2 tbsp pure maple syrup, plus extra for drizzling, 1/4 tsp cinnamon.

How to make it: 1. Heat the oven to 375°F and line a sheet pan. 2. Mix the sausage, cheddar, baking mix, maple syrup and cinnamon by hand. 3. Roll into 1 inch balls. 4. Bake 18 to 20 minutes until browned. 5. Drizzle with warm maple syrup. 6. Serve with fruit and coffee.

Pizza Sausage Balls With Mozzarella and Marinara

Kids who turn up their noses at plain sausage balls will happily eat a tray of these. Ground Italian sausage, shredded mozzarella, a handful of parmesan, chopped pepperoni and a spoonful of pizza seasoning turn the classic into a bite that tastes like a slice of pepperoni pizza. Serve them with a bowl of warm marinara for dipping. If you love rolled and stuffed doughs, the biscuit dough hacks that turn one cheap tube into breakfast, dinner and dessert are full of ideas.

You will need: 1 lb raw Italian sausage, 1 1/2 cups shredded mozzarella, 1/4 cup grated parmesan, 1/2 cup finely chopped pepperoni, 1 1/2 cups all-purpose baking mix, 1 tsp pizza seasoning or Italian seasoning, warm marinara for dipping.

How to make it: 1. Heat the oven to 375°F and line a sheet pan. 2. Mix the sausage, cheeses, pepperoni, baking mix and seasoning by hand. 3. Roll into 1 inch balls. 4. Bake 18 to 22 minutes until golden. 5. Warm the marinara. 6. Serve the balls with the sauce and toothpicks.

Cheddar Garlic Biscuit Style Sausage Balls

If you love those famous fluffy cheddar garlic biscuits from seafood restaurants, this is the sausage ball for you. A little garlic powder and dried parsley go into the dough, and as soon as the balls come out of the oven they get brushed with melted butter mixed with more garlic and parsley. The butter soaks into the craggy tops and makes them glossy and irresistible. These sausage balls recipes work best with a cheddar garlic biscuit style baking mix, but plain mix plus extra garlic works too.

You will need: 1 lb raw pork sausage, 2 cups shredded sharp cheddar, 2 cups cheddar garlic biscuit style baking mix (or plain baking mix plus 1 tsp garlic powder). Topping: 3 tbsp melted butter, 1/2 tsp garlic powder, 1 tsp dried or chopped fresh parsley.

How to make it: 1. Heat the oven to 375°F and line a sheet pan. 2. Mix the sausage, cheddar and baking mix by hand. 3. Roll into 1 inch balls. 4. Bake 18 to 22 minutes until golden. 5. Stir the melted butter with the garlic powder and parsley. 6. Brush over the hot balls and serve right away.

Air Fryer Sausage Balls Ready in About 10 Minutes

When you only need a dozen for a quick snack, the air fryer is faster than heating the big oven. The circulating hot air crisps the outside of each ball beautifully while the inside stays juicy. Lay them in a single layer with a little space between them, and shake the basket halfway through so they brown evenly. Every air fryer runs a little differently, so check the first batch early. Cook sausage until it reaches 160°F inside. It is also the easiest way to reheat leftovers from any of these sausage balls recipes without making them soggy.

You will need: 1/2 lb raw pork sausage, 1 cup shredded sharp cheddar, 3/4 to 1 cup all-purpose baking mix, nonstick cooking spray.

How to make it: 1. Mix the sausage, cheddar and baking mix by hand. 2. Roll into 1 inch balls. 3. Heat the air fryer to 370°F and lightly spray the basket. 4. Add the balls in a single layer. 5. Air fry 8 to 10 minutes, shaking halfway, until browned and cooked to 160°F. 6. Repeat with the rest.

Slow Cooker Sausage Balls in a Sweet and Tangy Sauce

For a game day spread or a long holiday open house, bake a big batch of sausage balls, then move them to a slow cooker with a simple sauce so they stay hot for hours. Grape jelly and chili sauce melt together into a glossy sweet and tangy glaze, the same trick used for party meatballs for decades. Guests can help themselves all afternoon, and almost any of these sausage balls recipes works in the sauce. Keep the cooker on the warm setting once the sauce is bubbly and stir gently every so often so nothing sticks.

You will need: 1 batch baked classic sausage balls (about 48), 1 cup grape jelly, 1 cup chili sauce, 1 tbsp Worcestershire sauce, 1/2 tsp red pepper flakes (optional).

How to make it: 1. Bake the sausage balls as usual and let them cool slightly. 2. Whisk the jelly, chili sauce, Worcestershire and pepper flakes in the slow cooker. 3. Add the sausage balls and stir gently to coat. 4. Cover and cook on low 1 1/2 to 2 hours until the sauce is hot and glossy. 5. Switch to warm. 6. Serve with toothpicks.

Gluten-Free Sausage Balls Recipes With Almond Flour

If someone at the table avoids wheat, you can still put sausage balls on the menu. Almond flour and a little baking powder take the place of the baking mix, and one egg helps hold everything together. The texture is a bit denser and richer than the classic, with a lovely nutty flavor that goes well with sharp cheddar. Check the sausage label to make sure it fits your needs. This is simply a swap for a holiday table, so serve them right next to the original and let everyone choose.

You will need: 1 lb raw pork sausage, 1 1/2 cups almond flour, 2 cups shredded sharp cheddar, 1 egg, 1 tsp baking powder, 1/2 tsp garlic powder, chopped chives for serving.

How to make it: 1. Heat the oven to 350°F and line a sheet pan with parchment. 2. Mix all of the ingredients by hand until evenly combined. 3. Roll into 1 inch balls. 4. Bake 20 to 25 minutes until golden and cooked through. 5. Cool 5 minutes so they firm up. 6. Sprinkle with chives and serve.

Stuffing Sausage Balls for a Thanksgiving Twist

This holiday cousin of the classic trades the baking mix for a box of dry herbed stuffing mix. The sage and thyme in the stuffing crumbs make the kitchen smell like Thanksgiving, and the result is crisp outside and soft like dressing inside. Some cooks add a handful of dried cranberries, a sweet touch you rarely see in sausage balls recipes. Serve them with cranberry sauce for dipping, and you have an appetizer that bridges Thanksgiving and Christmas. Soak the stuffing crumbs briefly so they bind.

You will need: 1 lb raw pork sausage, 1 box (6 oz) dry herbed stuffing mix, 1 1/2 cups shredded sharp cheddar, 1/2 cup warm chicken broth, 1/3 cup dried cranberries (optional), cranberry sauce for dipping.

How to make it: 1. Heat the oven to 375°F and line a sheet pan. 2. Stir the stuffing mix with the warm broth and let it sit 5 minutes. 3. Add the sausage, cheddar and cranberries and mix by hand. 4. Roll into 1 inch balls. 5. Bake 20 to 25 minutes until browned and cooked through. 6. Serve with cranberry sauce.

Make-Ahead Freezer Sausage Balls Recipes and 3 Dipping Sauces

The real secret of Southern grandmas is that the sausage balls were rolled weeks before Christmas. Freeze the raw balls on a sheet pan until hard, then pack them into freezer bags for up to three months and bake straight from frozen, adding a few extra minutes. Southern Living’s classic sausage balls recipe also swears by making them ahead. Serve with honey mustard, ranch or hot honey, and every one of these sausage balls recipes becomes a party.

You will need: 1 or more batches of any sausage ball dough. Honey mustard: 1/4 cup mayonnaise, 2 tbsp Dijon mustard, 2 tbsp honey. Ranch: 1/2 cup sour cream, 1/4 cup buttermilk, 1 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder. Hot honey: 1/3 cup honey, 1 tsp red pepper flakes, 1 tsp cider vinegar.

How to make it: 1. Roll the dough into 1 inch balls and set them on a parchment-lined sheet pan. 2. Freeze uncovered for 2 hours until solid. 3. Move to labeled freezer bags and freeze up to 3 months. 4. Bake from frozen at 375°F for 25 to 30 minutes until cooked to 160°F inside. 5. Stir each sauce together in a small bowl, warming the hot honey gently. 6. Serve the hot balls with the sauces.