Cheddar Bay Sausage Balls Oven Recipe

Bold, savory, and just a little cheeky, these cheddar bay sausage balls are built on magical things like biscuit mix, creamy cheese, and spicy sausage. They bake up golden and rich, smelling like comfort and game-day dreams collided in your oven.

They’re warm, cheesy, a little crispy at the bottom, and sneakily addictive. Just try to eat one. No, really—try. I’ll wait.

If biscuits and meatballs had a love child that was raised on Red Lobster and potlucks, it’d be these babies. These cheddar bay sausage balls are loaded with sharp cheddar, spicy sausage, and a hit of creaminess (thanks, cream cheese). There’s something deeply snackable about them—and while they work for brunch or game night, I’ve also stood in the kitchen popping them straight off the tray. You’ve been warned.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Cheddar Bay Sausage Balls Recipe

These aren’t fancy. They’re just devilishly satisfying and embarrassingly fast to throw together. Honestly, that’s part of their charm.

Ridiculously simple to make: You toss a few things into one bowl (yes, raw sausage and cheeses and all), give it a mix, and roll.
No weird ingredients: If your store sells Red Lobster biscuit mix, you’re already halfway there.
That Cheddar Bay flavor magic: The biscuit mix seasoning gives these an herby, garlicky, slightly buttery kick built right in.
Freezer-friendly like a champ: Make a batch now, stash half for later. Future you will love present you.
Perfect grab-and-pop size: Your guests will keep circling around “just for one more”… until they’re all mysteriously gone.
Make-ahead friendly: You can roll them ahead of time and bake them off fresh when you need them warm and melty.

Ingredient Notes

There’s not much here, but each ingredient definitely pulls its weight. Let’s poke around the bowl.

Red Lobster Cheddar Bay Biscuit Mix: This is the full boxed mix (including the little seasoning packet). It’s got herbs, garlic, and buttery vibes that lace through every bite.
Ground sausage: I like hot sausage for a gentle kick, but you can use mild if you’re sensitive to spice—or breakfast sausage if you’re eating them before noon. No one can stop you.
Shredded cheddar cheese: Go sharp for big flavor. Pre-shredded is fine, but freshly grated melts creamier.
Cream cheese: This softens the texture so they don’t end up dry little bricks. Let it sit out first—it mixes like a dream when softened.

How To Make This Cheddar Bay Sausage Balls Recipe

Alright, sleeve rollin’ time. These come together in minutes if you’ve got a mixer, or a strong spoon and the will to mix cold meat and cheese with your bare hands (respect).

Prep the basics: Preheat your oven to 350°F and line a baking sheet with parchment. That stuff is the unsung hero, trust me—no stuck-on cheesy bits later.
Mix everything at once: In a big ol’ bowl (or stand mixer with the paddle on low), combine the biscuit mix, the seasoning packet that comes with it, raw sausage, shredded cheddar, and softened cream cheese. It’ll look a bit chaotic at first—just mix until it barely holds together. Overmixing will make them tough.
Roll into bites: Pinch off generous tablespoon-sized lumps and roll them into 1-inch balls. Expect sticky fingers. It’s okay—it’s part of the experience.
Onto the sheet they go: Space them out just a smidge; they don’t spread much but a little elbow room helps them cook evenly.
Bake to golden glory: Pop them in for 20 to 25 minutes until they’re firm and golden on top, with maybe a little caramelized cheese around the bottoms. Oh yes.

Storage Options

So, you made a mountain of sausage balls and now you’re wondering what on earth to do with the leftovers (if… there are any). Let’s break it all down.

In the fridge, they’ll last about 4 days in an airtight container. Honestly, I like to wrap them in foil and just zap a couple in the microwave when hunger strikes. About 15 seconds does the trick.

For freezer storage, freeze the sausage balls before baking for the best results. Just roll them, place on a baking sheet until solid, then transfer to a zip-top bag. They’ll last about 2 months and go straight from freezer to oven—just add 4-5 minutes to the bake time.

And if you’ve already baked them? No worries. Freeze them cooked, then reheat in the oven or toaster oven at 350°F until warmed through and slightly crisped—about 10 minutes.

Variations and Substitutions

If you like to tinker (guilty), this is the kind of recipe you can make your own without risking a total disaster.

Different sausage types: Swap spicy pork for maple breakfast or even turkey sausage. Just avoid anything really lean, or they’ll dry out.
Add diced jalapeños: For a little kick and color, fold in some chopped fresh or pickled jalapeños to the mix before rolling.
Try different cheeses: Monterey Jack, pepper jack, or even gouda can work if you want to experiment beyond cheddar.
Use Neufchâtel cream cheese: It’s a bit lower in fat and still softens the mix nicely. Bonus: it blends like a champ when slightly warmed.
Bake with a crunchy topper: After rolling, roll them in crushed butter crackers or panko before baking for a subtle crunch.

What to Serve with Cheddar Bay Sausage Balls

You’ve got your tray of golden beauties, but what goes with them? Here’s how to round ’em out (or highlight them!) without trying too hard.

A zippy dip like sriracha mayo, honey mustard, or spicy ranch makes these pop. Just stir together mayo and sriracha with a pinch of garlic powder. Done. And yes, licking the spoon is allowed.
Balance things with a crisp salad or some sliced crunchy veggies. I’m a sucker for a cold, tangy slaw that cuts through the richness.
If you’re turning this into brunch, add a soft scramble or buttery grits on the side. These would be amazing next to a scoop of leftover pesto pasta, weird as it sounds—trust.
Set these out at a party with some savory muffins and you’ve got a pretty killer snack spread going.
Craving a cozier dinner? Partner these with a bowl of tomato soup, like grilled cheese’s sausage-y cousin just walked in.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can you make sausage balls ahead of time?

Yes, and they’re downright convenient that way. You can roll them up a day ahead and keep them covered in the fridge uncooked. Or freeze them raw, then bake straight from frozen with a few extra minutes on the timer. I often make a double batch and freeze half—it’s a gift to future me.

Why are my sausage balls too dry or crumbly?

That’s usually a cream cheese issue or overbaking. The cream cheese keeps them tender, so don’t skip it or short it. If you mix too long or bake until they’re super dark, they’ll dry out. Aim for golden tops, not crunchy bottoms.

What kind of sausage works best for this recipe?

Hot breakfast sausage is my go-to for a little kick, but mild pork sausage, maple, or even chorizo can work depending on your mood. Just make sure it’s raw and not precooked, so it binds properly and bakes all the way.

Can I use a different biscuit mix?

You can, technically, but the Red Lobster Cheddar Bay packet brings so much distinctive flavor. If you swap for plain biscuit mix, add extra seasoning (garlic powder, salt, a dash of dried herbs, maybe even a pat of butter in the mix for that signature richness).