Sausage Balls with Lemon Sauce
Add Preferred SourceSausage balls are a crowd-favorite snack for good reason; they’re easy to make, packed with cheesy, savory flavor, and come together with just a few simple ingredients. Whether you’re serving them as an appetizer or adding them to a breakfast spread, these bite-sized delights deliver big satisfaction with minimal effort.
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I love making sausage balls for game days or family gatherings—they’re the kind of recipe that everyone can grab and enjoy without any fuss. They’re easy to prep ahead of time, and you can even freeze them uncooked to bake fresh when you need them. Plus, the tangy lemon sauce adds a delicious twist that elevates every bite.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sausage Balls with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making these sausage balls is simple when you follow my easy-to-understand steps. You’ll be done in no time, and the results will speak for themselves.
Combine the ingredients
Preheat your oven to 350°F (180ºC).
Start by grabbing a large mixing bowl. Add the ground Italian sausage, buttermilk pancake mix, finely chopped yellow onion, shredded cheddar cheese, and salt.
Using your hands, mix everything together until it’s evenly combined and the mixture becomes sticky. This part can get a little messy, but it’s worth it!
Form the sausage balls
Next, use a 1-ounce cookie scoop or a spoon to portion out the mixture into even balls. Roll each portion gently in your hands to create a smooth, uniform shape.
Place the sausage balls on a baking sheet lined with parchment paper to prevent sticking and make cleanup a breeze.
Bake the sausage balls
Pop the sausage balls into the oven and bake them for 25-30 minutes. They should be golden brown on the outside and fully cooked inside. The smell alone will have everyone in the kitchen asking when they’ll be ready!
Prepare the lemon sauce
While the sausage balls bake, it’s time to whip up the lemon sauce. In a small saucepan, combine minced garlic, lemon juice, lemon zest, maple syrup, soy sauce, cornstarch, and water.
Heat the mixture over medium heat, stirring constantly until it thickens. If the sauce feels too thick, add a splash of water to reach your desired consistency.
Serve and enjoy
Serve the sausage balls warm, with the tangy lemon sauce on the side for dipping or drizzled on top.
Whether it’s for an appetizer, a snack, or even breakfast, these sausage balls are bound to disappear quickly!
Recipe Notes and Expert Tips
I’ve learned a few tricks to ensure these sausage balls come out perfectly every time:
- Mix well: Use your hands to combine the ingredients—it’s the best way to evenly distribute everything and get that perfect texture.
- Use sharp cheddar: Sharp cheddar cheese adds a bold flavor that pairs beautifully with the sausage.
- Uniform size matters: A cookie scoop helps make sure all the sausage balls cook evenly. If you don’t have one, try to keep them roughly the same size.
- Keep an eye on them: Check the sausage balls at 25 minutes to avoid overbaking. They should be golden and juicy, not dried out.
- Alternative onions: If you’re out of yellow onion, red onion or shallots are great substitutes.
- Lemon sauce twist: Want a sweeter sauce? Add an extra tablespoon of maple syrup for a sweeter, sticky finish.
- Garnish for flair: Sprinkle chopped parsley or a little extra lemon zest over the sausage balls for a fresh pop of color and flavor.
- Freeze for later: You can make a big batch and freeze the uncooked sausage balls. Bake them straight from the freezer for an easy crowd-pleaser.
How to Store Leftover Sausage Balls
If you have leftovers (a rare occurrence!), store the sausage balls in an airtight container in the refrigerator for up to 4 days. To reheat, pop them in the oven or an air fryer to bring back their crisp edges and warm, cheesy center.
You can also freeze uncooked sausage balls for up to 2 months. Line them on a baking sheet to freeze individually, then transfer them to a freezer-safe bag.
When ready to bake, place them directly in the oven—no need to thaw—just add a few extra minutes to the cooking time.
What to Serve With Sausage Balls
Sausage balls are a versatile dish that works for almost any occasion. Pair them with fresh salads, roasted veggies, or a dipping trio of honey mustard, ranch, and barbecue sauce.
For breakfast, serve alongside scrambled eggs and a fruit salad. They also make a fantastic addition to a holiday appetizer spread with crackers, cheese, and pickles.
More Easy Appetizer Recipes for You to Try at Home
I’ve got plenty of other appetizer recipes you’ll love for parties – check these out.
Ingredients
- 1 pound Italian ground sausage
- 1 ½ cups buttermilk pancake mix
- ½ yellow onion finely chopped
- 2 cups cheddar cheese shredded
- 1 teaspoon salt
Lemon sauce:
- 1 garlic clove minced
- 4 tablespoons lemon juice
- 1 lemon zest
- 3 tablespoons maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
- Preheat your oven to 350°F (180ºC).
- In a large mixing bowl, combine the ground Italian sausage, buttermilk pancake mix, finely diced yellow onion, shredded cheddar cheese, and salt. Use your hands to mix everything together until the ingredients are evenly combined and the mixture feels sticky.1 pound Italian ground sausage, 1 ½ cups buttermilk pancake mix, ½ yellow onion, 2 cups cheddar cheese, 1 teaspoon salt
- Using a cookie scoop or a spoon, portion out the sausage mixture into equal-sized balls, about 1 ounce each. Roll them gently in your hands to form smooth shapes and place them on a baking sheet lined with parchment paper.
- Bake the sausage balls for 25-30 minutes or until they are golden brown and cooked through.
- While the sausage balls are baking, prepare the lemon sauce. In a small saucepan, mix the minced garlic, lemon juice, lemon zest, maple syrup, soy sauce, cornstarch, and water. Heat over medium, stirring constantly, until the sauce thickens to your preferred consistency. Add water if you want a thinner sauce.1 garlic clove, 4 tablespoons lemon juice, 1 lemon zest, 3 tablespoons maple syrup, 1 tablespoon soy sauce, 1 tablespoon cornstarch, ¼ cup water
- Serve the sausage balls warm, with the lemon sauce on the side for dipping or drizzled on top.
Video
Notes
- Mix well: Use your hands to combine the ingredients—it’s the best way to evenly distribute everything and get that perfect texture.
- Use sharp cheddar: Sharp cheddar cheese adds a bold flavor that pairs beautifully with the sausage.
- Uniform size matters: A cookie scoop helps make sure all the sausage balls cook evenly. If you don’t have one, try to keep them roughly the same size.
- Keep an eye on them: Check the sausage balls at 25 minutes to avoid overbaking. They should be golden and juicy, not dried out.
- Alternative onions: If you’re out of yellow onion, red onion or shallots are great substitutes.
- Lemon sauce twist: Want a sweeter sauce? Add an extra tablespoon of maple syrup for a sweeter, sticky finish.
- Garnish for flair: Sprinkle chopped parsley or a little extra lemon zest over the sausage balls for a fresh pop of color and flavor.
- Freeze for later: You can make a big batch and freeze the uncooked sausage balls. Bake them straight from the freezer for an easy crowd-pleaser.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
