Save I was pulling together a last-minute game day spread when I realized I had leftover rotisserie chicken and a half-used tube of sausage sitting in the fridge. I tossed them into a bowl with some Bisquick and cheddar, rolled them into balls, and baked them off. Twenty minutes later, they were gone before halftime. That happy accident became my most requested party recipe.
The first time I brought these to a potluck, someone asked if I catered. I laughed and told them it was just leftovers and a box mix. Now every time I show up with a tray, people assume Ive been cooking all day. I never correct them.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves you from boiling and shredding, just pull it apart with your fingers while its still a little warm.
- Breakfast sausage: The uncooked kind adds moisture and a slight bind to the mixture, plus it seasons everything as it bakes.
- Sharp cheddar cheese: Sharper cheese means more flavor per bite, and it melts into pockets of gooey goodness without making the balls greasy.
- Bisquick: This is the magic that holds everything together and gives you that tender, biscuit-like texture without rolling out dough.
- Whole milk: Just enough to bring the mixture together, it keeps the balls moist and helps the Bisquick bloom.
- Garlic powder, onion powder, black pepper, smoked paprika: These give you layers of savory warmth without overpowering the chicken and sausage.
Instructions
- Preheat and prep:
- Set your oven to 350°F and line a baking sheet with parchment. This keeps the bottoms from sticking and makes cleanup a breeze.
- Combine everything:
- Toss the chicken, sausage, cheese, Bisquick, and seasonings into a big bowl, then pour in the milk. Use your hands to squish it all together until its evenly mixed and holds its shape when you squeeze it.
- Roll into balls:
- Scoop out tablespoon-sized portions and roll them between your palms into tight little spheres. If the mixture feels sticky, dampen your hands with a tiny bit of water.
- Bake until golden:
- Space them out on the sheet and bake for 22 to 25 minutes, until theyre golden brown and firm to the touch. The cheese will bubble up and crisp along the edges.
- Cool and serve:
- Let them sit for five minutes so they firm up and dont fall apart when you bite in. Serve them warm with ranch, honey mustard, or whatever dipping sauce makes you happy.
Pin it I made a double batch for my kids soccer team once and watched a dozen hungry teenagers devour them in under ten minutes. One kid came back three times and asked if I could teach his mom how to make them. That might be the highest compliment Ive ever received in a kitchen.
How to Store and Reheat
These keep in an airtight container in the fridge for up to four days. I reheat them on a baking sheet at 325°F for about ten minutes, which crisps them back up without drying them out. You can also freeze them after baking, then pop them straight into the oven from frozen and add a few extra minutes to the timer.
Flavor Variations
Swap the cheddar for pepper jack if you want a little heat, or try gouda for a smokier vibe. I once used leftover turkey and sage sausage the week after Thanksgiving and it tasted like stuffing in ball form. You can also mix in a handful of chopped jalapeños or green chiles if youre feeling adventurous.
Serving Suggestions
I usually set these out with a few dipping sauces and let people go wild. Ranch and honey mustard are the classics, but barbecue sauce and spicy aioli always disappear fast too. They pair well with a simple salad or some roasted veggies if youre trying to balance out the richness.
- Make a double batch if youre feeding a crowd, they vanish faster than you think.
- Use a small cookie scoop to keep the sizes consistent so they bake evenly.
- Dont overbake them or theyll dry out, pull them when theyre just golden.
Pin it These little balls have rescued more gatherings than I can count, and they never fail to make people smile. I hope they become your go-to too.
Frequently Asked Questions
- → What is the best sausage to use?
Breakfast sausage, either pork or turkey, works well for a balanced flavor. For a spicy kick, try spicy sausage or add crushed red pepper flakes.
- → Can I swap the cheddar cheese?
Yes, pepper jack or gouda cheeses make great alternatives and bring different flavor profiles to the balls.
- → How do I make the balls without Bisquick?
Use another all-purpose baking mix as a substitute for Bisquick to maintain the texture and binding properties.
- → What is the ideal size for the balls?
Roll the mixture into 1 to 1.5-inch balls to ensure even cooking and easy serving portions.
- → Can these balls be prepared ahead of time?
Absolutely. They can be made in advance and reheated in the oven before serving.