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Sausage-Cheddar Balls


This reinterpretation of meatballs combines breakfast sausage, cheddar cheese, and onion for a very flavorful holiday appetizer, enough for a crowd of hungry folks.

  • Yield: Makes 45
Sausage-Cheddar Balls

Photography: John Kernick

Source: Everyday Food, December 2010


  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons baking powder
  • 2 cups grated cheddar (1/2 pound)
  • 1 pound bulk breakfast sausage
  • 1/2 large yellow onion, grated on large holes of a box grater
  • 3 tablespoons unsalted butter, melted


  1. Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, and baking powder. Add cheddar and toss to coat. Add sausage, onion, and butter. With your hands, mix until well combined and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on a parchment-lined baking sheet. Bake until balls are golden and cooked through, 25 minutes. Serve warm.

Reviews Add a comment

  • Kim N
    13 JUN, 2015
    I used green onions instead of this recipe!
  • ppixie
    20 APR, 2013
    Fantastic! We loved these.
  • maljoymartin
    4 JAN, 2013
    These are FANTASTIC. My husband sang a little song because he loved them so much. Alterations to add flavor: use hot sausage instead of regular, a red onion instead of yellow and 1/2 teaspoon of pepper instead of 1/4!
  • Caitlin Dent
    9 DEC, 2012
    These are great! Make sure you season them well and use sharp cheddar for extra flavor. I make a gluten free version substituting the flour for a gluten free flour mix. They are best eaten while they are hot. I've never had any left overs, so I'm sure how they'd fare the day after.
  • MS11210971
    6 DEC, 2012
    Not that great. Made these for Thanksgiving. Looked great. Smelled delicious, but tasted bland.
  • Julia Braun
    23 JUN, 2012
    a party classic
  • karenuh
    10 DEC, 2011
    When I want to make these in advance, I roll out the balls the day before I want them, & put the whole sheet pan in the fridge. Then bake them the next day when I want to serve them. And they don't have to be served Immediately... you can bake them 30 min before your guests arrive & that will allow you time to wash up. (Also, I use the bisquick recipe w/ Jimmy Dean hot sausage & sharp cheddar cheese... that's the 1980s version:)
  • RosalieCeurvels
    9 DEC, 2011
    Made these for samples before Christmas. Very tasty and family liked them. I put the rest on cookie sheets in the freezer and then put them in plastic bags for later use.Has anyone tried this should I bake @ 350 and not 400 to give the meatballs time to cook through. Will make these again and nice to have something in the freezer for unexpected visitors. Thanks for the recipe .
  • jennaschnepel
    6 DEC, 2011
    Easier Recipe that my family has made for years: 1 lb sausage, 2 cups bisquik, 1 cup shredded sharp cheddar cheese. Knead ingredients until well combined and form into small balls. Bake at 400 for 8-10 min or until golden brown.
  • MS11243786
    30 NOV, 2011
    question: could these be made in advance and frozen then baked right before serving?