Chicken Sausage Bisquick Balls (Print View)

Bite-sized chicken and sausage balls with cheddar and spices, ideal for easy snacks or gatherings.

# Components:

→ Meats

01 - 1 pound cooked chicken breast, shredded
02 - 1/2 pound uncooked breakfast sausage (pork or turkey), casing removed

→ Cheeses

03 - 2 cups sharp cheddar cheese, shredded

→ Baking Mix

04 - 2 cups Bisquick or other all-purpose baking mix

→ Dairy

05 - 1/2 cup whole milk

→ Seasonings

06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon smoked paprika (optional)

# Directions:

01 - Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
02 - In a large mixing bowl, blend shredded chicken, sausage, cheddar cheese, Bisquick, garlic powder, onion powder, black pepper, and smoked paprika if desired.
03 - Pour in the whole milk and mix thoroughly, using hands if needed to ensure even consistency.
04 - Using a tablespoon or small cookie scoop, shape the mixture into 1 to 1.5-inch diameter balls and space them evenly on the prepared baking sheet.
05 - Bake for 22 to 25 minutes until the balls are cooked through and golden brown.
06 - Allow to cool for 5 minutes before serving warm with a preferred dipping sauce.

# Expert Advice:

01 -
  • They're absurdly easy to make but taste like you spent actual time in the kitchen.
  • One batch feeds a crowd, and people always ask for seconds without you having to twist their arms.
  • They hold up beautifully if you need to make them ahead, which means less stress when guests arrive.
02 -
  • Don't overmix once you add the milk, or the balls will be dense instead of tender, and that changes everything about how they taste.
  • Raw sausage is essential here, not pre-cooked, because it releases fat and flavor as it bakes and keeps the insides moist.
03 -
  • Use a cookie scoop for evenly sized balls that bake consistently and look intentional on the plate.
  • If you like heat, use spicy breakfast sausage or add crushed red pepper flakes to the mix instead of making it a garnish.
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