One Two Three Sausage Balls

One Two Three Sausage Balls

Elaine Harper 0

"These are simple and so yummy ... there are never any left to bring home from holiday parties!"

Ingredients {{adjustedServings}} servings 332 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 904 mg
  • 36%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine sausage, cheese and about 2 cups of the baking mix; use hands to mix well. Gradually add in as much of the additional baking mix as possible.
  3. Roll into 1 to 1 1/2 inch balls. Roll balls in any excess baking mix to coat.
  4. Place on non-stick baking sheet and bake at 400 degrees F (200 degrees C) for 20 minutes or until golden brown.
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Reviews 36

  1. 38 Ratings


For the dry/bland comments ... are y'all using RAW bulk breakfast sausage? The sausage should NOT be cooked before mixing into the other ingredients. The oil that cooks out of the sausage should keep the bread part of the mixture soft and moist and make it flavorful. You can always use 'hot' or 'sage' sausage to add more spice if the 'mild' is too blah ... or add a dash of cayenne pepper to the mix. Cooking time may need to be reduced ... just watch for golden brown cheese balls.


I made a version of this yesterday, but my version called for 2/3 c. milk, 2 c. biscuit mix, 1 lb. uncooked bulk pork sausage, and 10 oz. shredded cheddar. I think the addition of the milk (and maybe less biscuit mix) really helps. They disappeared fast and I had to give out the recipe right away.


I have been making this recipe for years for any party that we have. It is always a big hit and never lasts long. I use the sage sausage or special seasoning sausage to give it more flavor. My suggestion for those saying that they are dry is that you must be overcooking them. No one has ever complained about them being dry before. If you really want to kick the recipe up a notch make a batch of "hot" ones using the hot sausage and then a batch of mild using the sage. I like that this recipe can be made in advance and then cooked at the last minute. It makes planning a party much easier.