Cozy Winter Magic: Ina Garten’s Sausage Balls Recipe
Savory sausage balls with Ina Garten’s twist promise a mouthwatering appetizer that steals the show at any gathering.
Weekend brunch or game day snacking reaches new heights with these irresistible bites.
Packed with sharp cheddar and spicy sausage, these little morsels deliver explosive flavor in every single bite.
The recipe combines simple ingredients that blend seamlessly into a crowd-pleasing treat.
Each ball boasts a golden-brown exterior with a tender, cheesy interior that melts in your mouth.
Guests won’t be able to resist grabbing handful after handful of these delectable appetizers.
Get ready to become the ultimate party hero with this crowd-pleasing recipe that’s guaranteed to disappear in minutes.
Quick Recipe Overview
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Calories: 370 kcal
Servings: 12
Ingredients to Make Ina Garten Sausage Balls
For Meat Base:
Ground Pork Sausage: Delivers rich, savory flavor and provides the primary protein foundation with a bold, hearty taste profile.
Biscuit Baking Mix: Binds ingredients together, creating a tender texture and adding a subtle, comforting bakery-style backdrop.
For Flavor Enhancers:
Sharp Cheddar Cheese: Introduces tangy, sharp notes that complement the sausage's richness and creates irresistible melty pockets.
For Serving Preparation:
Parchment Paper: Ensures effortless release and prevents sticking, making cleanup a breeze while promoting even browning.
Equipment to Prep Ina Garten Sausage Balls
Large mixing bowl: Essential for combining sausage and biscuit mix thoroughly.
Baking sheet: Key for arranging and baking sausage balls evenly.
Parchment paper: Prevents sticking and makes cleanup easy.
Meat thermometer: Crucial for checking proper internal cooking temperature.
Measuring cups: Helps ensure accurate ingredient proportions.
Cheese grater: Perfect for shredding fresh sharp Cheddar cheese.
Hands: Best tool for mixing ingredients and forming sausage balls.
How to Cook Ina Garten Sausage Balls Step by Step
Cheesy Sausage Snack Bites
Oven Warmup Prep The kitchen gets cozy with the oven ready at a toasty 350°F, creating the perfect environment for these savory treats. A parchment-lined baking sheet awaits the soon-to-be delicious morsels.
Mixture Magic Tender ground pork sausage mingles with biscuit mix, transforming into a delectable base that promises incredible flavor. Hands work the ingredients together, blending them into a harmonious combination.
Cheese Fusion Sharp cheddar joins the party, weaving through the mixture and adding a rich, tangy dimension. The cheese becomes one with the sausage, promising pockets of melty goodness in every bite.
Tasty Nugget Formation Small handfuls of the mixture roll into delightful bite-sized spheres. Each little ball promises a burst of flavor, roughly the size of a walnut and perfect for snacking.
Baking Adventure The nuggets settle onto the baking sheet, ready for their golden transformation. A dance in the hot oven turns them into crispy, irresistible morsels that will make taste buds dance.
Finishing Touches Twenty minutes pass, with the baking sheet rotating midway to ensure each nugget becomes perfectly bronzed. When they reach a gorgeous golden color and internal temperature signals safety, they're ready to be devoured.
Adjustments for Ina Garten Sausage Balls Flavor
Experiment with different cheese varieties like pepper jack, Gouda, or smoked Cheddar to create unique flavor profiles.
Add a kick by mixing in red pepper flakes, cayenne powder, or diced jalapeños for a zesty twist on the classic recipe.
Prepare the sausage ball mixture in advance and refrigerate for up to 24 hours before baking. Alternatively, freeze uncooked balls on a baking sheet, then transfer to a freezer bag for up to 3 months.
Pair with ranch dressing, honey mustard, marinara sauce, or create a signature dip by mixing sriracha with mayonnaise for an extra flavor punch.
Substitute regular pork sausage with turkey sausage or chicken sausage for a leaner option. Use low-fat cheese and whole wheat baking mix to reduce overall calories.
Serving Options for Ina Garten Sausage Balls
Dip and Delight: Pair these sausage balls with tangy honey mustard, zesty ranch, or spicy sriracha sauce for an extra flavor kick.
Brunch Brilliance: Serve alongside scrambled eggs, fresh fruit, and mimosas for a crowd-pleasing weekend brunch spread.
Party Perfection: Arrange on a decorative platter with toothpicks for easy grabbing during game day, holiday gatherings, or cocktail parties.
Meal Companion: Complement these sausage balls with a light green salad or roasted vegetables for a complete and satisfying meal.
Planning and Storing Ina Garten Sausage Balls
Batch Cook and Freeze: Prepare a double batch of sausage balls and freeze uncooked balls on a baking sheet. Transfer frozen balls to a freezer bag for storage up to 3 months. Bake directly from frozen, adding 5-7 extra minutes to cooking time.
Quick Refrigeration Strategy: Store cooked sausage balls in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F oven for 8-10 minutes to maintain crispiness and prevent sogginess.
Party Prep Hack: Make sausage balls ahead of time and keep warm in a slow cooker set on low heat for buffet-style gatherings. This method keeps them hot and prevents drying out during events.
Smart Reheating Technique: Revive refrigerated sausage balls by placing them on a baking sheet, covering loosely with foil, and warming in the oven at 325°F for 10-12 minutes until heated through. Uncover during the last 3 minutes to restore initial crispness.
Ina Garten’s sausage balls combine zesty Italian sausage with sharp cheddar and herbs for a crowd-pleasing appetizer. Guests will devour these savory bites that blend rich flavors and simple ingredients for an irresistible party snack.
Ingredients
Scale
1 pound (454 grams) ground pork sausage (mild or spicy)
1 pound (454 grams) sharp cheddar cheese, freshly shredded, at room temperature
Oven Preparation: Preheat the oven to 350°F and line a baking sheet with parchment paper for seamless cooking and easy cleanup.
Mixture Creation: In a large bowl, combine ground pork sausage and biscuit baking mix, kneading with hands until the ingredients form a cohesive and uniform texture.
Cheese Integration: Incorporate freshly shredded sharp Cheddar cheese into the sausage blend, ensuring thorough and even distribution throughout the mixture.
Shaping and Positioning: Mold the mixture into compact, bite-sized spheres roughly 1-inch in diameter, then carefully arrange them on the prepared baking sheet with minimal spacing to promote consistent heat circulation.
Roasting Process: Slide the baking sheet into the preheated oven and roast for 20-25 minutes, rotating midway to achieve balanced browning and optimal doneness.
Temperature Verification: Confirm the internal temperature reaches 160°F using a meat thermometer to guarantee complete cooking and ensure food safety.
Resting and Serving: Allow the sausage balls to rest on the baking sheet for 10 minutes, then serve warm with complementary dipping sauces or as part of a larger appetizer spread.
Notes
Meat Temperature Precision: Always use a meat thermometer to confirm the internal temperature reaches 160°F, guaranteeing safe consumption and preventing foodborne illness.
Cheese Selection Tip: Opt for freshly shredded sharp Cheddar instead of pre-shredded varieties, as it melts more smoothly and provides superior flavor integration.
Uniform Size Matters: Roll sausage balls consistently to 1-inch diameter to ensure even cooking and balanced texture across all pieces.
Resting Period Importance: Allow sausage balls to rest for 10 minutes after baking, which helps stabilize their structure and enhances overall taste and texture.
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Diploma: Grand Diplôme®
Focus: Intensive training in classic French cuisine and pastry techniques, combining the Diplôme de Cuisine and Diplôme de Pâtisserie.
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.
Isabella Rodriguez
Co-Founder & Content Creator
Expertise
Pastry Arts and Dessert Innovation, French and European Baking Techniques, Food Writing and Blogging, Culinary Event Planning
Education
Le Cordon Bleu Paris
Isabella Rodriguez is the co-founder and pastry chef at wd-50.com. She studied at Le Cordon Bleu in Paris, where she earned the Grand Diplôme®, a top award in both cooking and baking. After working in fancy bakeries and as a personal pastry chef, Isabella now shares her love for desserts in an easy way for home bakers to enjoy.
At wd-50.com, Isabella creates recipes for cookies, cakes, tarts, and more, always with clear steps and helpful tips. She believes baking should be fun, not stressful, and she hopes her recipes bring joy to your kitchen and smiles to your table.