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Air Fryer Sausage Balls

Air Fryer Sausage Balls are my go-to when I need an appetizer that feeds a crowd and disappears fast. Savory Italian sausage, sharp shredded cheddar, and buttermilk pancake mix come together into perfectly golden, crispy-edged bites that are cheesy and hearty all the way through. That tangy lemon maple dipping sauce made with garlic, soy sauce, and fresh lemon zest is the unexpected finishing touch that keeps everyone reaching for more. I make them for game day, holiday parties, and potlucks because they never last long. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: American
Keyword: Air Fryer Sausage Balls
Servings: 4
Calories: 743kcal
Author: Mandy Applegate

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
US Customary - Metric

Instructions

  • In a mixing bowl, combine ground sweet Italian sausage, buttermilk pancake mix, finely diced yellow onion, cheddar cheese, and salt.
    1 pound Italian ground sausage, 1 ½ cups buttermilk pancake mix, ½ yellow onion, 2 cups cheddar cheese, 1 teaspoon salt
  • Mix the ingredients with your hands until the mixture is uniform and sticky.
  • Using a 1-ounce cookie scoop, portion the mixture into balls and place them in the air fryer basket.
  • Bake in the air fryer at 320°F (160ºC) for 15 minutes.
  • In a small saucepan, combine all the sauce ingredients and cook over medium heat, stirring until it thickens (you can adjust with water if you want the sauce to be more runny). Set aside.
    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 warm and enjoy!

Notes

Here are a few tips I've picked up from making these Air Fryer Sausage Balls more than once over the years.
Use your hands: Mixing the sausage ball mixture by hand gives you the most uniform, well-combined texture, so each ball holds its shape in the air fryer.
Scoop consistently: A 1-ounce cookie scoop keeps all the balls the same size so they cook evenly and finish at the same time.
Don't overcrowd the basket: Give the sausage balls a little space in the air fryer basket so the hot air can circulate around them and cook them evenly on all sides.
Stir the sauce continuously: Keep stirring the lemon sauce over medium heat the entire time to prevent it from clumping or sticking to the bottom of the pan.
Adjust sauce consistency: If the sauce thickens too much, add a small splash of water and stir to loosen it to your preferred consistency before serving.
Flash-freeze for storage: Freeze the cooled sausage balls on a baking tray for 1 hour so they don't clump together, then transfer them to an airtight container or freezer bag. Refrigerate for up to 4 days or freeze for up to 2 months, and air-fry straight from frozen.

Nutrition

Calories: 743kcal | Carbohydrates: 30g | Protein: 35g | Fat: 53g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 173mg | Sodium: 2173mg | Potassium: 506mg | Fiber: 1g | Sugar: 10g | Vitamin A: 775IU | Vitamin C: 10mg | Calcium: 540mg | Iron: 2mg
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