These easy sausage balls with pimento cheese have just four ingredients and are ready in 25 minutes. Serve these savory bites with a two-ingredient creamy horseradish sauce for a crave-worthy snack or with a green salad with balsamic dressing for lunch.
Pork sausage adds crave-worthy flavor to many dishes, from sausage burgers to these pimento cheese sausage balls.
Like these bacon-wrapped smoked sausages, this classic snack falls into the "I just want to eat appetizers for dinner" category. Rich and indulgent... I promise you can't eat just one!
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Why This Recipe Works
- Pimento cheese provides an extra boost of flavor.
- A simple preparation means no slicing or dicing. Just dump, mix, roll, and bake.
- A perfect ratio of cheese and sausage to baking mix keeps these tender and juicy, not dry and cakey.
- A simple two-ingredient dipping sauce is the perfect pairing.
- Make-ahead and freezer-ready. Prepare in advance or freeze unbaked sausage balls to have a delicious, ready-to-bake snack waiting for you.
Ingredient Notes
Sausage Balls
- I use pork breakfast sausage, but you can also use sweet or spicy Italian sausage - or a combination of both. I don't recommend using chicken or turkey sausage. It's too lean, and the higher fat content of the pork sausage keeps these balls moist and juicy.
- While shredded cheddar is traditionally used in sausage balls, pimento cheese adds layers of flavor and a wonderful creaminess. For ease, I use store-bought Palmetto pimento cheese (either original or jalapeño). In my opinion, the quality of this brand is closest to homemade. If you have extra time, try my Smoked Gouda Pimento Cheese recipe.
- Bisquick baking mix works as a binder. If you don't have Bisquick, Jiffy Baking Mix or self-rising flour can be used as a substitute.
- Optional add-ins include finely diced jalapeños and chopped chives.
Horseradish Cream
- Sour cream - Both full-fat and light varieties can be used.
- Prepared horseradish can be found in the refrigerated section of your local supermarket.
See the recipe card for complete instructions and ingredient amounts.
How to Make Sausage Balls with Pimento Cheese
Step 1: Combine sausage, pimento cheese, and garlic powder in a mixing bowl. Stir until well incorporated. A stand mixer can also be used.
Step 2: Add the Bisquick mix and stir to thoroughly incorporate.
Step 3: Use a cookie scoop to portion the mixture into balls. Place on a parchment-lined baking sheet. Using a one-tablespoon-sized scoop, this recipe yields 30-32 balls. Bake at 375℉ until the internal temperature reaches 160℉, about 15-20 minutes.
Step 4: While the sausage balls bake, combine the horseradish and sour cream in a small bowl. Season to taste with salt and pepper and serve as a dipping sauce.
Expert Tips
- Start with room-temperature ingredients to ensure the mixture blends evenly.
- If the sausage mixture seems too wet, add extra baking mix, one tablespoon at a time. The moisture level of pimento cheese can vary by brand. Alternatively, if the mixture seems too dry, add milk, one tablespoon at a time, until it comes together.
- Use a cookie scoop to portion the mixture into balls. Consistency in size ensures even cooking.
- Don't overbake. Use an instant-read thermometer to check for doneness. The internal temperature should reach 160℉. Overbaking will dry out these morsels.
- To make the sausage balls in advance, refrigerate the unbaked balls for up to two days.
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Pimento Cheese Sausage Balls FAQs
Uncooked sausage balls freeze very well. Roll the balls, place them on a parchment-lined sheet pan, and transfer them to the freezer. Once they are firm, transfer them to a freezer-safe zipper-top bag and store them in the freezer for up to two months. Thaw them in the fridge overnight, then bake them according to the recipe's directions.
Overbaking or adding too much Bisquick mix will result in a dry texture. Make sure the Bisquick is thoroughly mixed in. If the mixture seems dry, add a little milk to bring it together.
Palmetto cheese is a brand of pimento cheese made in South Carolina and sold in supermarkets throughout the United States. Pimento cheese spread consists primarily of mayonnaise, cheese, and pimento peppers.
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📖 Recipe Card
Pimento Cheese Sausage Balls
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EQUIPMENT
Ingredients
Sausage balls
- 16 ounces ground pork sausage (at room temperature)
- 1¼ cups pimento cheese spread (Palmetto brand or similar, 1 11-ounce package, at room temperature)
- ½ teaspoon garlic powder
- 1 cup Bisquick baking mix
Horseradish cream sauce
- 1 cup sour cream
- 1 tablespoon prepared horseradish
- Kosher salt (to taste)
- black pepper (to taste)
Instructions
- Preheat the oven to 375℉. Line a sheet pan with parchment paper. Set aside.
- Combine the sausage, pimento cheese, and garlic powder in a mixing bowl. Stir until well incorporated. Add the baking mix, and stir again until well incorporated.16 ounces ground pork sausage, 1¼ cups pimento cheese spread, ½ teaspoon garlic powder, 1 cup Bisquick baking mix
- Using a one-tablespoon-sized scoop, portion the mixture out and roll it into balls. Place them on the prepared baking sheet.
- Bake them until the internal temperature reaches 160℉, about 15-20 minutes.
- Meanwhile, add the sour cream and horseradish to a small bowl and stir to combine. Season with salt and pepper. Serve this as a dipping sauce.1 cup sour cream, 1 tablespoon prepared horseradish
Notes
- This recipe yields 16 servings - 2 sausage balls per serving.
- Use room-temperature ingredients to ensure the mixture blends evenly.
- If the sausage mixture seems too wet, add extra baking mix, one tablespoon at a time. The moisture level of pimento cheese can vary by brand. Alternatively, if the mixture seems too dry, add milk, one tablespoon at a time, until it comes together.
- Use a cookie scoop to portion the mixture into balls. Consistency in size ensures even cooking.
- To make ahead: Roll the balls and transfer them to an airtight container. Refrigerate for up to two days. Bake according to the recipe's directions.
- To freeze uncooked sausage balls: Roll the balls, place them on a parchment-lined sheet pan, and transfer them to the freezer. Once they are firm, transfer them to a freezer-safe zipper-top bag and store them in the freezer for up to two months. Thaw them in the fridge overnight, then bake them according to the recipe's directions.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
With four ingredients and a quick prep time, this recipe is often my go-to when my family is craving a hearty snack. I hope your family will love this recipe, too.