Cheesy Sausage Balls
Sausage balls are truly a Southern classic and deserve a place on every table for holidays, tailgates, potlucks and parties. Rich ‘n creamy Blue Plate Mayo holds them together and helps cook them up tender on the inside, crispy on the outside.
Prep Time:
10 mins.
Cook Time:
20 mins.
Yield:
36 sausage balls
Ingredients
- 1 pound ground breakfast sausage meat (remove from casing if necessary)
- 1 cup grated Cheddar cheese (preferably freshly grated from a block)
- 1 cup grated Colby or Monterey Jack cheese (preferably freshly grated from a block)
- 1 1/2 cups biscuit mix (such as Bisquick®)
- 1/2 cup Blue Plate Mayonnaise
- 2 tablespoons whole milk
- 2 stalks green onion, finely chopped (1/4 cup)
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- Hot Honey Creole Mustard Sauce, for serving
Directions
- Preheat oven to 375℉. Line a baking sheet with aluminum foil or parchment paper.
- In a large bowl, combine the sausage, grated cheeses, biscuit mix, mayonnaise, milk, green onion, onion and garlic powders, and cayenne pepper. Knead the mixture by hand until it comes together evenly. The mixture should be soft but hold together.
- Roll into balls, about 1 tablespoon each. Arrange the balls on a sheet pan, at least 1 inch apart.
- Refrigerate for 15 minutes to firm them up. (This will keep the meatballs round rather than spreading.)
- Bake the sausage balls until golden brown and cooked to 160℉, 20 to 22 minutes. Cool for 5 minutes; serve with the Hot Honey Creole Mustard Sauce on the side for dipping.
- TIP: These sausage balls can be made and frozen before cooking. Freeze them on a flat surface for at least 4 hours. When frozen, transfer to a resealable bag or container. Bake from frozen, adding an additional 5 minutes to the bake time.
- TIP: Breakfast sausage meat can be replaced with mild Italian sausage or turkey sausage meat.
