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–+ servings

Cheddar Bay Sausage Balls

Chi & Kel
Cheddar Bay Sausage Balls are everything people love about classic sausage balls but with an extra boost of buttery, garlicky flavor from Cheddar Bay biscuit mix.
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Prep Time 10 minutes
Cook Time 20 minutes

Ingredients
  

  • 1 lb pork sausage (uncooked)
  • 1 (11.36) oz Red Lobster Cheddar Bay biscuit mix (1 box)
  • 1 ½ cups sharp cheddar cheese (shredded)
  • ½ tsp garlic powder (optional)
  • 8 oz cream cheese (softened)
  • Fresh parsley
  • ¼ tsp salt
  • ½ tsp Black pepper
  • 2 Tablespoons butter (optional)

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup faster.
  • In a large bowl, beat the cream cheese with a hand mixer or stand mixer until it’s completely smooth.
  • Add the sausage, biscuit mix, shredded cheddar cheese, garlic powder, salt, pepper, and the Cheddar Bay seasoning packet.
  • Mix until fully combined. (The dough will be thick — that’s normal!)
  • Scoop and roll the mixture into balls about 1 to 1½ inches in size. (You should have about 25–30 balls.)
  • Arrange the sausage balls evenly on the prepared baking sheet, leaving a little space between each one.
  • Bake for 20 to 25 minutes, or until they are golden brown and cooked through.

Optional step

  • While the sausage balls bake, melt butter and stir in chopped parsley. Brush the parsley butter over the sausage balls right after baking for extra flavor.
  • Serve warm and enjoy!

Notes

  1. Room-Temperature Cream Cheese: For the easiest mixing, let the cream cheese sit out for about 30 minutes beforehand. It should be soft enough to blend without lumps.
  2. Mixing Tip: The dough may feel sticky. Lightly coat your hands with a little oil or nonstick spray to make rolling the balls easier.
  3. Baking Tip: For even cooking, rotate the baking sheet halfway through the baking time if your oven has hot spots.
  4. Cheese Options: Sharp cheddar gives the most flavor, but you can swap in pepper jack or a cheddar blend for a little twist.
  5. Make-Ahead: You can roll the sausage balls a day ahead and refrigerate them. Bake straight from the fridge,  just add a minute or two to the baking time.
  6. Freezing Tip: These freeze beautifully after baking! Let them cool, then store in freezer bags. Reheat at 350°F for about 10 minutes.

Nutrition

Calories: 302kcalCarbohydrates: 16gProtein: 10gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 53mgSodium: 731mgPotassium: 142mgFiber: 0.5gSugar: 3gVitamin A: 387IUVitamin C: 0.3mgCalcium: 138mgIron: 1mg
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