Name: Cheddar Bay Sausage Balls Recipe
Ingredients: 1 lb Ground Turkey Sausage (or Ground Chicken Sausage): Choose a quality ground turkey sausage. “Sage” flavored varieties work exceptionally well and add a traditional, savory depth. If you can only find plain ground turkey, you may want to add a ½ teaspoon of dried sage to the mix.; 2 ½ cups All-Purpose Baking Mix (e.g., Bisquick): This is the foundation that provides structure, leavening, and a tender, biscuit-like texture.; 8 ounces (2 cups) Sharp Cheddar Cheese, freshly shredded: Grating a block of cheese yourself is crucial. Pre-shredded cheeses are coated in starches that prevent them from melting as smoothly and can make your mixture dry.; ½ cup Milk (or Buttermilk for extra tang): This provides the necessary moisture to bring the dough together. Use whole milk for a richer result.; 1 teaspoon Garlic Powder: Infuses the entire sausage ball with a base layer of that essential garlic flavor.; ½ teaspoon Black Pepper: For a touch of warmth and spice.; ¼ cup Green Onions, finely sliced (optional): Adds a mild, fresh oniony bite that complements the cheese and sausage beautifully.; 4 tablespoons Salted Butter, melted: This is the vehicle for the final layer of flavor.; ½ teaspoon Garlic Powder: Yes, more garlic! This is key for the signature topping.; 1 teaspoon Dried Parsley: Provides the classic look and herbaceous flavor.

Ingredients

Scale

For the Sausage Balls:

1 lb Ground Turkey Sausage (or Ground Chicken Sausage): Choose a quality ground turkey sausage. “Sage” flavored varieties work exceptionally well and add a traditional, savory depth. If you can only find plain ground turkey, you may want to add a ½ teaspoon of dried sage to the mix.

2 ½ cups All-Purpose Baking Mix (e.g., Bisquick): This is the foundation that provides structure, leavening, and a tender, biscuit-like texture.

8 ounces (2 cups) Sharp Cheddar Cheese, freshly shredded: Grating a block of cheese yourself is crucial. Pre-shredded cheeses are coated in starches that prevent them from melting as smoothly and can make your mixture dry.

½ cup Milk (or Buttermilk for extra tang): This provides the necessary moisture to bring the dough together. Use whole milk for a richer result.

1 teaspoon Garlic Powder: Infuses the entire sausage ball with a base layer of that essential garlic flavor.

½ teaspoon Black Pepper: For a touch of warmth and spice.

¼ cup Green Onions, finely sliced (optional): Adds a mild, fresh oniony bite that complements the cheese and sausage beautifully.

For the Cheddar Bay Butter Topping:

4 tablespoons Salted Butter, melted: This is the vehicle for the final layer of flavor.

½ teaspoon Garlic Powder: Yes, more garlic! This is key for the signature topping.

1 teaspoon Dried Parsley: Provides the classic look and herbaceous flavor.

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Instructions

Step 1: Preparation is Key

Preheat your oven to 375°F (190°C).

Line a large baking sheet with parchment paper. This is essential for preventing the sausage balls from sticking and makes cleanup incredibly easy.

If you haven’t already, shred your 8-ounce block of sharp cheddar cheese using a box grater. Set it aside. This simple step makes a world of difference in the final texture.

Step 2: Combine the Core Ingredients

In a large mixing bowl, add the 1 lb of ground turkey sausage, 2 ½ cups of baking mix, the 2 cups of freshly shredded cheddar cheese, 1 teaspoon of garlic powder, and ½ teaspoon of black pepper. If you’re using them, add the finely sliced green onions now.

Using your hands (the best tool for this job!) or a sturdy stand mixer with a paddle attachment, begin to mix the ingredients together. It will look very dry and crumbly at first – this is normal. Break up the sausage and work it into the dry ingredients until the mixture resembles coarse, pebbly sand.

Step 3: Add Moisture and Form the Dough

Slowly pour in the ½ cup of milk or buttermilk while continuing to mix.

Continue to knead the mixture with your hands in the bowl until it comes together into a cohesive, thick dough. Be careful not to overmix! Mix only until the last of the dry baking mix is incorporated. Overmixing can develop the gluten and result in tough sausage balls. The final mixture should be thick and moist, but not overly sticky. If it feels too dry to hold a shape, add another tablespoon of milk.

Step 4: Roll and Arrange

Using a small cookie scoop (about 1 tablespoon) or your hands, portion and roll the mixture into uniform balls, about 1 to 1.5 inches in diameter. A cookie scoop is highly recommended as it ensures all the balls are the same size, which means they will bake evenly.

Place the rolled sausage balls onto the prepared parchment-lined baking sheet, leaving about an inch of space between each one. This allows hot air to circulate, helping them brown on all sides.

Step 5: Bake to Golden Perfection

Place the baking sheet in the preheated oven.

Bake for 20-25 minutes, or until the sausage balls are golden brown and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.

Step 6: The Glorious Garlic Butter Finish

While the sausage balls are baking, prepare the topping. In a small microwave-safe bowl, melt the 4 tablespoons of salted butter.

Whisk in the ½ teaspoon of garlic powder and 1 teaspoon of dried parsley.

As soon as the sausage balls come out of the oven, use a pastry brush to generously coat each hot sausage ball with the melted garlic-parsley butter. Don’t be shy! This final step is what makes them “Cheddar Bay” sausage balls. The heat from the balls will sizzle the butter and lock in all that incredible flavor.

Nutrition

Serving Size: One Normal Portion
Calories: 85-95 kcal