Pin My neighbor Sarah showed up to a game night with these little golden balls in a foil-lined container, and within minutes they were gone. I watched people hover around that plate like it was the only thing on the table, and I knew I had to figure out what made them so irresistible. Turns out, it's the way savory sausage and tender chicken melt into that sharp cheddar, all bound together by Bisquick in a way that feels indulgent but takes almost no effort.
I made these for my daughter's soccer team end-of-season thing, and one of the dads asked for the recipe before he even finished eating one. That's when I realized these aren't just finger foods—they're the kind of thing people actually remember from an event, the detail they mention weeks later when they see you at the store.
Ingredients
- Cooked chicken breast, shredded (1 pound): Use rotisserie chicken if you're short on time, or poach and shred your own for fresher flavor; either way, make sure it's cooled before mixing.
- Breakfast sausage, uncooked (1/2 pound): Breaking up the raw sausage as you mix prevents clumpy bits and ensures even distribution of that savory pork flavor throughout every ball.
- Sharp cheddar cheese, shredded (2 cups): Sharp cheddar is the MVP here because it brings actual flavor instead of just binding; don't use pre-shredded stuff if you can help it, as those coatings prevent smooth melting.
- Bisquick baking mix (2 cups): This is what holds everything together and gives the outside that tender, slightly crispy texture when baked.
- Whole milk (1/2 cup): The milk acts as your binder; it brings all those dry ingredients to life and keeps the mixture moist enough to roll without falling apart.
- Garlic powder (1 teaspoon): This is where the magic happens—it adds depth without overpowering the sausage and chicken.
- Onion powder (1/2 teaspoon): A gentle complement to the garlic that rounds out the savory profile.
- Freshly ground black pepper (1/2 teaspoon): Fresh ground pepper tastes so much better than the pre-ground stuff; it's worth the two seconds.
- Smoked paprika, optional (1/4 teaspoon): If you add this, it brings a subtle smokiness that makes people wonder what your secret ingredient is.
Instructions
- Get your oven ready:
- Preheat to 350°F and line your baking sheet with parchment paper or silicone mat. This prevents sticking and makes cleanup so much easier.
- Combine everything:
- In a large bowl, mix the shredded chicken, raw sausage, cheddar, Bisquick, garlic powder, onion powder, pepper, and paprika together. You'll feel the sausage start to break up as you stir, which is exactly what you want.
- Add the milk and bring it together:
- Pour in the milk and mix until everything is evenly combined. This is one of those moments where your hands are actually the best tool—just dive in and feel for any dry pockets of Bisquick that haven't been hydrated yet.
- Roll into balls:
- Using a tablespoon or small cookie scoop, portion out the mixture onto the baking sheet. The scoop keeps them roughly the same size so they bake evenly, and rolling them between your palms gives them that nice round shape.
- Bake until golden:
- Bake for 22 to 25 minutes, watching until the tops turn golden brown. The first time I made these I was worried I'd overbaked them, but they stay surprisingly tender inside.
- Cool and serve:
- Let them sit for 5 minutes before serving, then grab your favorite dipping sauce and watch them disappear.
Pin I brought these to a potluck where the host's teenager was going through a picky-eater phase, and he ended up eating seven of them while doing homework at the kitchen counter. Sometimes the best food moments are the quiet ones, where something you made just becomes part of someone's day without fanfare.
Making Them Your Own
The base recipe is almost forgiving enough to experiment with. I've swapped the cheddar for pepper jack when I wanted heat, and used gouda once because it was what I had on hand—and honestly, gouda brought this almost nutty sweetness that I wasn't expecting but loved. You can absolutely use spicy sausage instead of breakfast sausage, or add crushed red pepper flakes if you want more kick. The beauty of this recipe is that it's flexible enough to adapt to what's in your fridge or what flavor direction you want to take it.
Timing and Make-Ahead Magic
I've made the mixture the night before and just rolled and baked them the next day, which saved me so much time during the actual event. You can also bake them fully, let them cool completely, and freeze them in a container for up to three weeks. When you want to serve them, just pop them in a 325°F oven for about 10 minutes until they're warmed through and have that fresh-from-the-oven feel again.
Serving Suggestions and Dipping Sauces
These balls are naturally savory and rich, so they play beautifully with cool, tangy, or slightly sweet dipping sauces. Ranch is the classic move—creamy, herbaceous, and letting the flavors of the balls shine through. Honey mustard adds a subtle sweetness that balances the salty sausage, while barbecue sauce leans into comfort food territory. I've even had people dip them in a mix of sour cream and dill, which brings this unexpected freshness that keeps you reaching for more.
- Make a quick honey mustard by whisking equal parts honey and whole-grain mustard with a splash of apple cider vinegar.
- If you're serving these at a casual gathering, set out multiple sauce options so people can find their favorite.
- These are best served warm or at room temperature, so if you're making them ahead, reheat gently to keep them tender.
Pin These little balls have become my go-to move for anything from last-minute potlucks to post-game team celebrations. They're the kind of recipe that feels like a gift you're giving people without making it seem like you tried too hard.
Recipe Q&A
- → What type of sausage works best?
Breakfast sausage, either pork or turkey, works well for a balanced savory flavor and moist texture.
- → Can I substitute the cheddar cheese?
Yes, pepper jack or gouda can be used to add different flavor profiles.
- → How should I store leftovers?
Keep leftover balls refrigerated in an airtight container for up to three days, then reheat in the oven.
- → Are there options for a spicier version?
Add crushed red pepper flakes or use spicy sausage to introduce a pleasant heat.
- → What dipping sauces complement these balls?
Ranch, honey mustard, and barbecue sauce pair nicely with the savory flavors.