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–+ servings

Cheddar Bay Sausage Balls

Cheddar Bay Sausage Balls are an easy, crowd-pleasing breakfast snack appetizer that comes together fast with just a few ingredients. The mix of sharp cheddar, seasoned sausage, and Red Lobster biscuit mix bakes into soft, golden bites with big flavor. They’re great for holidays like Christmas and Thanksgiving, or for casual game day spreads. You can make them ahead, freeze them, and reheat without losing their texture or appeal.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Breakfast, Side Dish, Snack
Cuisine American
Servings 30 sausage balls
Calories 121 kcal

Equipment

Ingredients
 
 

  • 1 pound pork sausage uncooked
  • 1 box Red Lobster Cheddar Bay biscuit mix
  • 1 ½ cups sharp cheddar cheese shredded
  • 1 teaspoon garlic powder
  • 8 ounces cream cheese softened
  • Fresh parsley
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons unsalted butter optional

Instructions
 

  • Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a large bowl, beat the softened cream cheese until smooth. Add the sausage, biscuit mix, cheddar cheese, garlic powder, salt, pepper, and the included Cheddar Bay seasoning packet. Mix everything together until well combined (using clean hands works best!).
    1 pound pork sausage, 1 box Red Lobster Cheddar Bay biscuit mix, 1 ½ cups sharp cheddar cheese, 1 teaspoon garlic powder, 8 ounces cream cheese, ½ teaspoon salt, ½ teaspoon pepper
  • Scoop and roll the mixture into 1 to 1 ½-inch balls. You should get around 25–30 sausage balls. Place them evenly on the prepared baking sheet.
  • Bake for 20–25 minutes, or until golden brown and cooked through.
  • While baking, melt 2 tablespoons of butter and stir in some chopped fresh parsley. Brush the warm sausage balls with the parsley butter for extra flavor.
    2 tablespoons unsalted butter, Fresh parsley
  • Serve warm with your favorite dipping sauce—or enjoy them as is!

Notes

  • Soften the Cream Cheese First: Let it sit out at room temperature for 20 to 30 minutes so it blends smoothly without clumps.
  • Shred Your Own Cheese: Skip the pre-shredded stuff if you can. Freshly grated cheddar melts better and has a creamier texture.
  • Try Other Sausages: If you don't have pork, Italian sausage, breakfast sausage, spicy sausage, or turkey sausage, all work, too. Just use your favorite or whatever you've got.
  • Use Your Hands to Mix: The dough gets thick—clean hands are the best tool for mixing it all together evenly without overworking it.
  • Scoop Even Sizes: A cookie scoop helps keep all your sausage balls the same size, which also helps make sure they cook evenly.
  • Watch the Cooking Time: Keep an eye on the end of baking. Once they’re golden and firm, they’re done—overbaking can dry them out.
  • Brush Right Out of the Oven: Don’t wait to add the butter and parsley. Brushing it onto the hot sausage balls helps the flavor soak in instead of just sitting on the surface.
  • Let Them Rest Briefly: A minute or two of cooling before serving makes them easier to handle and helps lock in moisture.

Nutrition

Calories: 121kcalCarbohydrates: 3gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 26mgSodium: 250mgPotassium: 61mgFiber: 0.1gSugar: 1gVitamin A: 193IUVitamin C: 0.1mgCalcium: 57mgIron: 0.3mg
Keyword Cheddar Bay Sausage Balls
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