Cheddar Bay Sausage Balls Recipe brings garlicky, cheesy biscuit vibes with juicy sausage and a golden, craggy crust. It suits brunch fans, game day snackers, and busy cooks, and it finishes in about 35 minutes. I baked a test batch for my neighbor and had to walk home with an empty plate.
Why You Should Try This Cheddar Bay Sausage Balls Recipe
Cheddar Bay Sausage Balls Recipe upgrades the classic appetizer with bold garlic-herb flavor and extra cheddar. The biscuit mix keeps the texture tender inside and just crisp at the edges. You get crowd-pleasing bites that taste like a mash-up of cheddar biscuits and savory meatballs.
You can mix the dough in one bowl and scoop it fast. The recipe handles swaps, like turkey sausage or gluten-free baking mix. I keep a box of Cheddar Bay mix in the pantry for this exact reason.
Ingredients You’ll Need
- 1 box Red Lobster Cheddar Bay Biscuit Mix, 11.36 ounces, seasoning packet included
- 1 pound uncooked breakfast sausage, mild or hot, pork or turkey both work
- 1.5 cups shredded sharp cheddar, hand shredded melts best
- 2 tablespoons cream cheese, softened, for extra moisture and tenderness
- 1 large egg, helps bind, optional
- 1/3 cup milk or buttermilk, add 1 to 2 tablespoons more if the mixture feels dry
- 1 teaspoon garlic powder, only if you crave extra garlic
- 1/2 teaspoon onion powder, optional
- 1/4 teaspoon smoked paprika or cayenne, optional heat
- 2 tablespoons finely chopped chives or parsley, optional fresh finish
Optional garlic butter brush, Cheddar Bay style:
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, finely chopped
Pantry swaps and brand notes:
- No Cheddar Bay mix available: use 2 cups Bisquick or similar baking mix, 1 teaspoon garlic powder, 1 teaspoon Old Bay, 1 teaspoon dried parsley, and 2 tablespoons melted butter for brushing after baking.
- Cheese options: white cheddar, pepper jack, or a cheddar blend all work. Pre-shredded saves time, hand shredding melts smoother.
- Sausage choices: Jimmy Dean, Swaggerty’s, or your favorite local brand all fit. Turkey sausage trims fat and still tastes great.
Equipment:
- Large mixing bowl, spatula, and clean hands or a stand mixer with paddle
- Sheet pan lined with parchment or a silicone mat
- 1 tablespoon or 1.5 tablespoon cookie scoop for even balls
- Oven, and an air fryer if you want a quick reheat
- Instant-read thermometer for doneness
How to Make Cheddar Bay Sausage Balls
- Prep: 15 minutes
- Cook: 18 to 22 minutes
- Total: about 35 minutes
- Heat the oven to 350°F. Line a sheet pan with parchment to prevent sticking.
- Add the biscuit mix and included seasoning packet to a large bowl. Stir in cheddar, then add sausage, cream cheese, egg, and milk. Mix with your hands or a paddle until the mixture holds together and looks evenly combined.
- Scoop the mixture into 1 to 1.5 tablespoon portions. Roll each portion into a ball and set them 1 inch apart on the sheet pan.
- Bake for 18 to 22 minutes, until golden with crisp spots. Check an internal temp of 160°F for pork sausage or 165°F for turkey. Pull the pan and let the sausage balls rest for 5 minutes.
- Stir the melted butter with garlic powder and parsley. Brush the warm sausage balls with the butter mixture. Serve hot and watch them vanish faster than a plate of nachos at kickoff.
Air fryer option: Cook at 360°F for 12 to 14 minutes in batches, shake the basket halfway, then brush with garlic butter.
Tips & Tricks
- Chill the sausage for easy mixing and cleaner scoops.
- Shred the cheese yourself for smooth melt and better texture.
- Add milk a tablespoon at a time if the mixture feels dry, stop when it scoops cleanly.
- Use a cookie scoop for even sizes and consistent baking.
- Want spicier bites: fold in minced pickled jalapeños or a pinch of cayenne.
- Go gluten-free: use a gluten-free baking mix and add garlic powder and parsley for flavor.
- Keep them juicy: include the cream cheese and do not overbake, pull when they hit temp.
- Freeze formed balls on a sheet pan, then bag them so you can bake straight from frozen.
- Brush with garlic butter right after baking so the butter soaks in and glistens.
What to Serve with Cheddar Bay Sausage Balls
Serve these with cool ranch, honey mustard, or a garlicky aioli for dipping. Marinara and hot honey both taste fantastic with the cheddar and sausage. For brunch, add soft scrambled eggs, fruit salad, and a few pickles for contrast. Game day fans can pair them with a crisp lager or iced sweet tea.
Make-Ahead and Storage
- Fridge: Cool completely, then store in an airtight container for up to 4 days.
- Freezer, baked: Freeze on a sheet pan, then bag and keep up to 3 months.
- Freezer, unbaked: Freeze formed raw balls on a sheet pan, bag them, then bake from frozen at 350°F for 20 to 24 minutes.
- Reheat, oven: Warm at 350°F for 8 to 10 minutes from the fridge or 12 to 15 minutes from frozen, then brush with fresh garlic butter.
- Reheat, air fryer: 325°F for 5 to 8 minutes until hot and crisp.
- Quick microwave fix: 20 to 30 seconds to heat, then pop in a toaster oven for a minute to bring back the edges.
Nutrition Information
Numbers below reflect a batch of 36 balls made with pork sausage, sharp cheddar, and Cheddar Bay mix.
- Approximate per ball: 130 to 150 calories, 9 to 11 grams fat, 4 to 6 grams carbs, 6 to 7 grams protein, 230 to 320 milligrams sodium.
- Lighter swaps that still taste great: turkey sausage, part-skim cheese, and a light butter brush.
Cheddar Bay Sausage Balls Recipe
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix all ingredients together in a large bowl until combined.
- Roll mixture into 1-inch balls and place on a baking sheet.
- Bake for 20 minutes or until golden brown.