Preheat oven to 350F degrees. Line two large baking sheets with parchment paper.
In the bowl of a stand mixer, mix together 1 pound hot pork sausage and 8 ounce block cream cheese, softened (note this can be done in a bowl with a hand mixer or by hand as well.)
Add in 2 cups Bisquick baking mix and stir until combined.
Then add in 1 cup shredded cheddar cheese. Feel free to be generous with your cheese measurements. Add more if you like more. Stir until combined.
Scoop up meat mixture and form into 1-inch balls and place on baking sheet. I find this easiest with a spring loaded cookie scoop. If they don't come out round enough, you can just roll them around in your hand a bit.
Then pop the baking sheets in the refrigerator for 10 minutes to chill (this will help keep them from spreading out while baking.)
Once they are chilled, bake for about 25 minutes. Then serve!
Video
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This is easiest combined with an electric mixer. If you don't have one, you can always get in there with your hands because you want this combined well. Your hands may get messy but they will do a good job.
Once cooked, they should be firm to the touch and golden brown on the outside.
I was able to get about 64 sausage balls from this recipe.
To freeze: Stick them about an inch apart on a wax-paper lined baking tray and flash-freeze them for a couple of hours before packing them up. That way they don't stick together in the bag. Then remove from tray and place them in a freezer-safe ziploc bag. Then, when ready to eat, follow baking directions above (adding on a few minutes since you are cooking from frozen.)
Want a fun switch up? Try using Red Lobster Cheddar Bay Biscuit mix instead of Bisquick. And instead of shredded cheddar cheese, try switching it out for pimento cheese spread or other favorite flavors of cheese.