Gloriously Addictive Gluten-Free Sausage Balls
These gluten-free sausage balls combine breakfast sausage, sharp cheddar, and gluten-free Bisquick into irresistible bite-sized morsels perfect for appetizers, breakfast, or snacking. Golden-brown outside, tender inside, and packed with flavor, they'll please everyone—gluten-free or not.
Ingredients
- 1 pound uncooked pork breakfast sausage regular or hot, depending on your spice preference
- 2 cups shredded sharp cheddar cheese
- 1¼ cups gluten-free Bisquick or all-purpose gluten-free baking mix
- ¼ cup finely grated Parmesan cheese the good stuff, not the shelf-stable can
- 2 tablespoons cream cheese softened
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried rosemary optional but delicious
- 2-3 tablespoons milk any kind works, including non-dairy options
- Optional for dipping: honey mustard BBQ sauce, or ranch dressing
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This is one of those rare times when parchment isn't optional – it prevents these cheesy delights from becoming permanently attached to your pan.
- Place the sausage in a large mixing bowl and break it up a bit with a fork. Let it sit at room temperature for about 10 minutes – cold sausage straight from the fridge is harder to mix.
- Add the shredded cheddar cheese, gluten-free Bisquick, Parmesan, cream cheese, garlic powder, onion powder, and rosemary (if using) to the bowl with the sausage.
- Mix everything together using your hands. Yes, it's messy. Yes, it's worth it. Work the mixture until well combined. The warmth from your hands helps melt the cream cheese, which is a secret ingredient for keeping these moist.
- If the mixture seems too dry or isn't holding together, add milk one tablespoon at a time until it reaches a consistency where you can roll it into balls that hold their shape. Different brands of gluten-free mixes absorb moisture differently, so be flexible here.
- Form the mixture into 1-inch balls (about tablespoon-sized) and place them on the prepared baking sheets, leaving about an inch between each.
- Bake for 20-25 minutes until golden brown and cooked through. The internal temperature should reach 160°F if you want to get technical about food safety.
- Allow to cool for about 5 minutes before serving – they're like little flavor grenades when they first come out of the oven.
Notes
- These sausage balls can be made a day ahead and refrigerated before baking. Just add an extra 2-3 minutes to the baking time if cooking from cold.
- If you're using pre-shredded cheese, be aware it has anti-caking agents that can affect texture. Freshly grated cheese melts better, but either will work.
- The mixture will feel dry at first – resist the urge to add too much liquid too quickly. The sausage will release moisture as it mixes.
- You can use a food processor to mix everything, but be careful not to overprocess – pulse just until combined.