Chicken Sausage Bisquick Balls (Print Version)

Savory, cheesy bites combining shredded chicken and sausage with a hint of spice and cheddar.

# Ingredient List:

→ Meats

01 - 1 lb cooked chicken breast, shredded
02 - 0.5 lb uncooked breakfast sausage, casing removed

→ Cheeses

03 - 2 cups sharp cheddar cheese, shredded

→ Baking Mix

04 - 2 cups Bisquick or all-purpose baking mix

→ Dairy

05 - 0.5 cup whole milk

→ Seasonings

06 - 1 tsp garlic powder
07 - 0.5 tsp onion powder
08 - 0.5 tsp freshly ground black pepper
09 - 0.25 tsp smoked paprika (optional)

# How-To Steps:

01 - Preheat oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat.
02 - In a large mixing bowl, combine shredded chicken, sausage, cheddar cheese, baking mix, garlic powder, onion powder, black pepper, and smoked paprika if using.
03 - Add whole milk and mix thoroughly until all ingredients are well incorporated, using hands if necessary for even mixing.
04 - Using a tablespoon or small cookie scoop, portion the mixture and roll into 1 to 1.5-inch balls. Arrange on the prepared baking sheet spaced slightly apart.
05 - Bake for 22 to 25 minutes, until the balls are golden brown and cooked through.
06 - Allow to cool for 5 minutes before serving warm with your preferred dipping sauce.

# Helpful Tips:

01 -
  • They disappear faster than you can bake them, and people always ask for the recipe.
  • No fancy equipment or fussy techniques, just mixing and rolling like you're making play-dough.
  • They reheat beautifully, so you can make them days ahead and still look like you have your life together.
02 -
  • Use your hands to mix instead of fighting with a spoon; it's faster, and you'll feel when everything is actually incorporated instead of guessing.
  • Don't skip the cooling time before serving, or you'll end up with cheesy balls that fall apart the moment someone picks them up.
  • The sausage doesn't need to be browned first; it cooks perfectly fine inside the ball during baking and stays moist that way.
03 -
  • Cook your sausage slightly if it feels too soft to handle; a quick 2 minutes in a skillet helps it hold its shape better in the raw mixture.
  • If the mixture feels too wet after adding milk, sprinkle in a tiny bit more Bisquick instead of adding more milk, which will make them gummy.
  • Underbake them slightly if you like them tender and moist inside; overbaking is the only real way to ruin these.
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