Pizza Balls

Pizza Balls

Kathy 0

"Sausage pizza balls make a great appetizer or snack. They're like whole pizzas that can be popped into your mouth in a single bite! Omit the green bell peppers and onions, if desired."

Ingredients 50 m {{adjustedServings}} servings 389 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 1047 mg
  • 42%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking sheet.
  2. In a medium bowl, mix together Italian sausage, baking mix, green bell pepper, yellow onion, mozzarella cheese and pizza sauce. Gradually stir in water until the mixture is a workable consistency. Roll into 1 inch balls.
  3. Arrange pizza balls on the baking sheet. Bake in the preheated oven 20 minutes, or until lightly browned. Serve hot.
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Reviews 15

  1. 20 Ratings


I was intrigued by this recipe thinking it was very similar to the Jimmy Dean one that uses sausage, baking mix and cheddar cheese. Boy, was I disappointed, even after taking the other reviews about reducing the water and lack of pizzazz into account. =( I think I would take the other recipe which calls for 2lbs sausage and only 1 1/2 cups of baking mix and modify it with italian seasonings and much less pizza sauce if I were making it again. Some things I did find useful and would help address the "messiness issue", I had to put the mixture in the fridge as I was interrupted in making them. I also used my small cookie ball scoop to get it out of the bowl and shape them onto the baking sheet. I put mine out on foil and they were rather difficult to remove once done.

Michelle H.

okay recipe; doesn't remind me of pizza exactly. needs a little more to spice it up. regardless, easy to put together, although very messy when forming the balls -- i found that after forming about 10 balls, running my hands under cold water then going back to forming made it a lot easier (and less messy). as far as adding in the 1 cup of water, less is better -- i put in maybe a 1/4 cup and ended up having add in more baking mix to even it out. if you wet your hands to form and completely omit the 1 cup in the recipe, maybe it would all work fine.


A nice change of pace from plain old meatballs or cocktail meatballs. I used hot sausage, and did not even need to use the water. The never really browned, even afte leaving them in a few extra minutes