Save to Pinterest These chicken and sausage balls landed on my kitchen counter by accident one afternoon when I had party guests arriving in three hours and absolutely nothing prepared. I grabbed what was in the fridge—some leftover shredded chicken, a roll of breakfast sausage, sharp cheddar—and remembered my mom had always sworn by Bisquick for quick appetizers. The first batch came out of the oven looking golden and smelling like pure comfort, and my guests devoured them so fast I barely got one to taste. Now they're my secret weapon whenever I need something that feels homemade but doesn't require hours of planning.
I made these for my sister's book club last spring, and they became the thing everyone asked me to bring to every gathering after that. The best part was watching people reach for a third or fourth one without even thinking about it, because they're the kind of bite-sized food that disappears before you realize you've eaten half the tray. She still texts me when her friends ask if I'll be there, purely because of these balls.
Ingredients
- Cooked chicken breast, shredded: Use a rotisserie chicken or leftover cooked chicken for the easiest route, and shred it finely so it distributes evenly throughout the mixture.
- Uncooked breakfast sausage: Remove the casing and crumble it directly into the bowl; the raw sausage seasons everything as it cooks.
- Sharp cheddar cheese, shredded: Don't use pre-shredded cheese from a bag if you can help it—it has anti-caking agents that prevent proper melting and binding.
- Bisquick or baking mix: This is what holds everything together and gives the balls their tender texture; don't skip or substitute with flour.
- Whole milk: It brings the ingredients together without making the mixture wet or greasy, so don't use cream or water as a substitute.
- Garlic powder, onion powder, black pepper, smoked paprika: The paprika is optional but adds a subtle smoky note that makes people wonder what your secret ingredient is.
Instructions
- Preheat and prepare:
- Turn your oven to 350°F and line a baking sheet with parchment paper so cleanup is effortless and your balls won't stick.
- Combine everything:
- Dump the chicken, crumbled sausage, cheese, Bisquick, and all the seasonings into a large bowl and stir until it starts coming together. Don't be shy about using your hands once the dry ingredients are mixed in—squish and knead the mixture until you don't see any dry pockets of Bisquick.
- Add the milk:
- Pour in the milk and fold it in until the mixture is moist and holds together when you squeeze it. It should feel like soft, seasoned ground meat, not wet or sticky.
- Shape into balls:
- Using a tablespoon or a small cookie scoop, portion out roughly equal amounts and roll them between your palms into 1 to 1.5-inch balls. If they feel too sticky, damp hands help; if they're falling apart, you might need a splash more milk.
- Bake until golden:
- Arrange the balls on your prepared sheet, leaving a little space between them so they bake evenly, then slide them into the oven for 22 to 25 minutes until they're golden brown on top and cooked through in the center.
- Rest and serve:
- Let them cool for about 5 minutes so they firm up slightly, then serve warm with your favorite dipping sauce.
Save to Pinterest There was a moment during a neighborhood potluck when a neighbour I'd never really talked to before came back to ask if I'd share the recipe, and it opened up this whole friendship that lasted years. Over time, these balls became the thing we'd make together on Sunday nights just to have on hand, sitting in her kitchen listening to music and rolling them out by feel, not even measuring anymore. Food has this strange power to turn a simple appetizer into a memory you actually hold onto.
Make-Ahead Magic
One of the greatest things about these balls is that you can roll them all out in advance and freeze them on a baking sheet before transferring them to a bag, so you're only 30 minutes away from hot appetizers whenever you need them. I've pulled frozen balls straight from the freezer and baked them without thawing, adding just a few minutes to the cooking time. This is especially helpful on nights when you promised to bring something to a gathering and forgot until the last minute.
Flavor Variations to Try
Once you've made these the basic way a few times and they become automatic, the real fun starts with swapping things up. Pepper jack cheese instead of sharp cheddar gives you a subtle heat, or mix in some crumbled bacon and a pinch of maple syrup if you want to bridge the sweet and savory. Smoked paprika can become cayenne for heat, or you can skip the sausage entirely and use ground turkey or beef depending on what you're craving.
Dipping Sauces and Serving Ideas
The beauty of these balls is their flexibility when it comes to what you serve alongside them, so they fit almost any occasion or crowd. Ranch dressing is the obvious choice, but honey mustard, barbecue sauce, marinara, sriracha mayo, or even a simple buffalo sauce all work beautifully. For a party, I always set out two or three dipping options and let people find their own favorites.
- Warm ranch with a splash of hot sauce is a game changer if you like heat.
- For a more elegant gathering, try a honey-Dijon mustard mixed with a tiny bit of white wine.
- Keep them in a slow cooker on warm setting if you're serving them over a couple of hours so they stay hot without drying out.
Save to Pinterest These balls have showed up at more gatherings in my life than I can count, and they've never once failed to disappear or pleased everyone at the table. Whether you're feeding a crowd or just yourself with a batch from the freezer, they're the kind of simple, honest food that makes cooking feel less like a chore and more like creating something real.
Recipe FAQs
- → What type of sausage works best?
Use breakfast pork or turkey sausage without casing for easy mixing and optimal flavor balance.
- → Can I substitute the Bisquick mix?
Yes, other all-purpose baking mixes or self-rising flour can be used but may affect texture slightly.
- → How do I make the balls spicier?
Add crushed red pepper flakes to the mix or use spicy sausage varieties for a flavorful kick.
- → Can these be prepared ahead of time?
Yes, they can be formed and refrigerated before baking or reheated after cooking for convenience.
- → What dipping sauces complement these bites?
Ranch, honey mustard, or barbecue sauce pair well, enhancing the savory, cheesy flavors.
- → Is it okay to swap cheddar cheese?
Absolutely, pepper jack or gouda provide different but equally delicious flavor profiles.