Cheddar Bay Sausage Balls
My Cheddar Bay sausage balls are juicy, cheesy, and taste just like your favorite Red Lobster biscuits! They're made in one bowl with only 4 ingredients!
I'm known for my fun party appertizers like armadillo eggs and deep fried mac and cheese. People also always beg me to make my cheddar bay sausage balls for parties. They combine tender sausage, tons of cheese, and the herby goodness of your fave Red Lobster biscuits. They're easy to make and always a crowdpleaser for game day, tailgating, and holiday parties.
Why This Recipe Works: A Sprinkle of Food Science
- Secret Ingredient: The flavor packet (usually used in the butter you brush the tops of the biscuits with) brings so much herby garlic flavor!
- Use a Cookie Scoop: This ensures they're all the same size and cook evenly without drying out or being raw in the center.
- Shred Your Own Cheese: We tested this recipe with preshredded and cheese we shredded from the block. We found freshly shredded cheese melted better and made them moister.
Ingredient Notes & Shopping Tips
- Sausage: I used mild breakfast sausage. Spicy also works fine. Avoid Italian sausage as it doesn't match the flavor profile we're going for here.
- Cream Cheese: Use full fat cream cheese for the best results. Also make sure it is softened but not melted. Around 1 hour at room temp. should do the trick. Short on time? Place foil pack in a bowl of warm (not hot) water.
Krystle's Tips: Steal My Culinary School Secrets
- Line your Pan: Parchment paper or foil will make cleanup a breeze!
- Use Room Temperature Sausage: It is so much easier to mix! Just put it on the counter for 15-20 minutes.
- Don't Overmix: Overmixing can make them tough and gummy. I always mix with my hands and not a mixer. Bonus: The warmth of your hands will melt the fatjust slightly bit and help everything come together.
- Avoid Sticky Hands: Just like when I make my wedding soup meatballs I keep a bowl of cold water to dip my hands in. This prevent the meat from sticking.
- Use a Cookie Scoop: This ensures they're all the same size and will bake evenly. No underdone center or overbaked outsides here.
Yes! Roll and store in the fridge for up to 24 hours. Just be mindful that they contain raw pork so store them tightly covered on the lowest level of your fridge.
Yes air fry at 400 degrees for 8-10 minutes. You may want to cut this recipe in half as it will take a long time to air fry all of them!
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📖 Recipe
Easy Cheddar Bay Sausage Balls
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Ingredients
- 1 Package Red Lobster Cheddar Bay Biscuit Mix Plus Seasoning Packet
- 8 Ounces Cream Cheese Softened
- 1 ½ Cup Sharp Cheddar Cheese Shredded
- 1 Pound Raw Sausage Room Temp.
Instructions
- Preheat oven to 400 degrees F. Line baking sheets with parchment paper or nonstick foil.
- In a large bow, mix sausage, biscuit mix, biscuit seasoning packet, cream cheese, and cheese. Do not overmix.
- Shape into 1 inch balls. I used a 1 tablespoon #60 scoop. Place on prepared sheet.
- Bake for 15-20 minutes or until the reach 160 degrees F. Enjoy!
Nutrition
These cheddar bay sausage balls were gone almost as soon as they cooled—crispy on the outside, soft inside, and dangerously snackable.
Cheddar bay sausage balls is delicious and easy to put together, my family loved it.