Chicken Sausage Bisquick Balls (Print Version)

Flavorful chicken and sausage balls blended with cheddar and bisquick for a savory treat.

# What You'll Need:

→ Meats

01 - 1 pound cooked chicken breast, shredded
02 - 1/2 pound uncooked breakfast sausage, 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)

# How to Make It:

01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
02 - In a large mixing bowl, mix shredded chicken, sausage, cheddar cheese, baking mix, garlic powder, onion powder, black pepper, and smoked paprika if using.
03 - Add whole milk to the mixture and stir until evenly combined, using hands if necessary to form a uniform dough.
04 - Portion mixture with a tablespoon or small cookie scoop and roll into balls about 1 to 1.5 inches in diameter. Arrange on prepared baking sheet with slight spacing.
05 - Bake for 22 to 25 minutes until golden brown and cooked through.
06 - Allow to cool for 5 minutes before serving warm with preferred dipping sauce.

# Additional Tips::

01 -
  • They disappear faster than you can make them, which means youll actually enjoy the party instead of hovering over the stove.
  • You can prep the whole batch in one bowl with your hands and skip the mixer entirely.
  • Theyre just as good reheated the next day, so you can make them ahead and avoid the pregame scramble.
02 -
  • Dont skip squeezing the mixture together with your hands, a spoon wont get it cohesive enough and the balls will crumble in the oven.
  • If your sausage is super fatty, the balls might spread a bit, so use a leaner blend or pat them dry with a paper towel before mixing.
  • Let them cool for a few minutes before serving or theyll be molten inside and burn the roof of your mouth.
03 -
  • Chill the mixture for 15 minutes before rolling if its too sticky, it makes shaping the balls so much easier.
  • Line up all your balls on the sheet before baking so you can pop the whole tray in at once and keep the bake time consistent.
  • Taste your sausage raw before mixing (just a tiny pinch) to see if you need to adjust the salt and seasoning in the rest of the mixture.
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