A Little Kitchen Confession

I have to admit something: I’ve spent nearly two decades chasing the perfect game-day snack, and I’m pretty sure I just found it in these Pimento Cheese Sausage Balls. It happened last spring at my granddaughter’s T-ball party—between cheering “Go, swing that bat!” and wiping peanut butter off little faces, I popped a batch of these cheesy, savory bites into the oven. By the time I turned around, they’d completely vanished (yes, really!). There’s just something about the cozy combo of warm sausage, tangy pimentos, and oozy cheddar that makes everyone reach for seconds (and sometimes thirds—sorry, not sorry!).

Why You’ll Love This Recipe

Ready in under an hour—because we all need a win when party prep time is tight.
One-bowl wonder—minimal dishes means more time sipping sweet tea and visiting with friends.

Freezer-friendly—make a double batch and stash extras for those “I need snacks now” emergencies.
Comfort food with a twist—classic Southern vibes thanks to creamy pimento cheese.
Customizable heat—go mild or turn up the cayenne/pepper jack if you’re feeling feisty.

Kid-approved—picky eaters crave these little balls of goodness (seriously, they do!).
Tailgate hero—finger food that stands up to plate shakes on the bleachers.
Lunchbox upgrade—tuck ’em into kid’s lunches for a protein-packed surprise.

These sausage balls are more than just a snack—they’re a conversation starter, a crowd-pleaser, and a personal little gift every time you reach for one. Trust me, you’ll want to make a double batch.

Ingredient Notes

I love that this recipe uses simple pantry staples—nothing too fancy or intimidating. Here are a few tips before you dive in:

Ground sausage: Mild or spicy pork both work beautifully. Go local if you can—your neighborhood butcher often has the juiciest links.
Pimento cheese: Store-bought Duke’s or any favorite brand is totally fine (Mom and I swear by Duke’s), but if you’ve got a homemade recipe, even better.
Cheddar: Freshly grated from a block gives that rich, melty texture—bagged cheese can be convenient, but it sometimes contains anti-caking agents.

Bisquick mix: It’s our shortcut for that light, tender binder. For gluten-free lovers, swap in a cup of your favorite GF flour blend plus ¼ tsp xanthan gum—works like a charm.
Pimentos: Those little pops of red aren’t just for looks—they add a sweet tang. Be sure to drain them well, or they’ll make the mixture too wet.
Seasonings: Garlic powder and onion powder are easy stand-ins for fresh aromatics. If you have shallots or a fresh garlic clove, knock yourself out and use ’em!

Ingredients

1 lb ground pork sausage (mild or spicy, your pick)
1 cup pimento cheese
2 cups shredded sharp cheddar

1 cup Bisquick mix (or gluten-free blend + ¼ tsp xanthan gum)
¼ cup drained diced pimentos (plus extra for garnish)
½ tsp garlic powder (or 1 clove garlic, minced)

½ tsp onion powder (or 1 Tbsp finely chopped shallot)
⅛ tsp cayenne pepper (optional, for a gentle zip)
Salt & black pepper, to taste

Fresh parsley, chopped (for garnish)

Directions

Preheat & prep: Set your oven to 350 °F (175 °C). Line a baking sheet with parchment paper or a silicone mat—trust me, cleanup is so much easier when you do.
Mix it up: In a big bowl, crumble the sausage, then toss in the pimento cheese, shredded cheddar, Bisquick, pimentos, garlic powder, onion powder, cayenne, salt, and pepper.

Combine gently: Grab a wooden spoon or dive in with clean hands. Fold everything together just until it’s evenly mixed—overworking it makes the balls tough (no one wants that!).
Scoop & chill: Use a 1-inch cookie scoop or two spoons to portion out uniform balls. Set them on the prepared sheet and pop them in the fridge for 10–15 minutes so they hold their shape.
Bake to golden: Slide the baking sheet into the oven and bake 20–25 minutes, rotating halfway. You’re looking for lightly browned edges and centers that spring back when you give them a gentle poke.

Rest & garnish: Let the sausage balls hang out on the sheet for 5 minutes after baking. Then transfer to a platter and sprinkle with extra pimentos or a bit of fresh parsley for that pop of color.
Serve warm or room temp: These beauties rock straight out of the oven, but they’re equally craveable at room temperature—perfect for buffet-style setups or grazing tables.

Flavor Twists & Variations

If you love to switch things up, here are a few fun takes to try next time:

Pepper Jack Kick: Swap the cheddar for pepper jack and add ½ tsp smoked paprika for a smoky spark.
Turkey Sausage Swap: Use ground turkey sausage for a leaner, lighter bite—still oh-so-satisfying.
Jalapeño Popper Style: Mix in 2 Tbsp diced pickled jalapeños and 2 Tbsp cream cheese. Hello, melty masterpiece!

Bacon Boost: Fold in ½ cup crisp-cooked bacon bits for extra crunch and smoky goodness.
Herb Garden: Stir in 1 Tbsp fresh thyme or rosemary for a fragrant, grown-up twist.

Storage & Reheating

Here’s the good news: these sausage balls are just as lovely the next day (and the day after that!).

Refrigerator: Keep cooled sausage balls in an airtight container for up to 4 days.
Freezer: Flash-freeze on a baking sheet, then move to a zip-top bag. They’ll stay happy for up to 2 months.
Reheating: Preheat the oven to 350 °F. Spread chilled or frozen sausage balls on a baking sheet and bake 8–12 minutes until warmed through. If you’re in a hurry, zap individual bites in the microwave for 20–30 seconds.

Notes & Pro Tips

If your mixture feels too wet, stir in an extra tablespoon or two of Bisquick until it holds its shape.
Chilling really helps the balls bake evenly—don’t skip that brief fridge time!
For extra-crispy edges, let the balls rest on the hot baking sheet for a few minutes before transferring.

Short on time? Feel free to swap in store-bought shredded cheese, but freshly grated always wins on flavor.
Feeling nostalgic? Serve with Ritz crackers or alongside classic deviled eggs for a full Southern spread.

Let’s Chat!

I hope you adore these Pimento Cheese Sausage Balls as much as my crew does. They’ve become my go-to for everything from neighborhood potlucks to quiet weeknight bites. Give ’em a whirl, and don’t be shy—drop a comment below if you have questions, favorite tweaks, or if you just want to gush about how cheesy-good they are. Happy baking, y’all! 💕

Pimento Cheese Sausage Balls

These Pimento Cheese Sausage Balls are the ultimate Southern game day snack—cheesy, savory sausage bites loaded with creamy pimento cheese, ready in under an hour and perfect for any party.

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Prep Time 15

Cook Time 25

Total Time 50

Course Appetizer, Snack

Cuisine Southern

Servings servings

Ingredients

1 lb ground pork sausage spicy or mild, your call
1 cup pimento cheese store-bought like Duke’s or homemade

2 cups shredded sharp cheddar buy a block and grate it for freshness
1 cup Bisquick mix Bob’s Red Mill works great; see Notes for GF swap
¼ cup diced pimentos reserve a few for garnish

½ tsp garlic powder or 1 fresh clove, minced
½ tsp onion powder or 1 Tbsp finely chopped shallot
⅛ tsp cayenne pepper optional, for a little zip

Salt & black pepper to taste
Fresh parsley chopped (for garnish)

Instructions

Preheat your oven to 350 °F (175 °C). Line a baking sheet with parchment or a silicone mat—this keeps cleanup easy.

In a large bowl, crumble the ground sausage, then add pimento cheese, shredded cheddar, Bisquick, pimentos, garlic powder, onion powder, cayenne, salt, and pepper.
Use a wooden spoon or clean hands to fold ingredients until just combined—don’t overmix or the sausage balls get tough.
Use a 1-inch cookie scoop (or two spoons) to portion out uniform balls. Place them on the sheet, then chill for 10–15 minutes so they hold shape.

Slide the sheet into the oven and bake for 20–25 minutes, rotating halfway, until edges are lightly browned. The centers should spring back when gently pressed.
Let the sausage balls rest 5 minutes on the sheet. Transfer to a platter and sprinkle with chopped parsley or extra pimientos.
These snack-size bites taste fantastic straight from the oven, but they’re equally good at room temperature—ideal for buffet-style serving.

Notes

• If your mixture feels too wet, add an extra 2 Tbsp of Bisquick, one tablespoon at a time, until it holds.
• For the crispiest edges, let the sausage balls rest on the baking sheet for 5 minutes before moving.
• Homemade pimento cheese (try my recipe here) enhances freshness, but store-bought works fine when you’re short on time.
• I’ve found that chilling really helps with uniform shape and even bake. Don’t skip it!
• Feeling nostalgic? Serve with Ritz crackers or alongside my Easy Deviled Eggs for a full Southern spread.

Keyword Game Day Snack, Pimento Cheese, Sausage Balls, Southern Comfort Food

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