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A plate of meatballs and sausage balls garnished with fresh herbs, accompanied by a side of brown sauce in a bowl.

Sausage Balls with Tangy Lemon Sauce

Sausage balls are the kind of recipe that fits just about any occasion, whether you're hosting a party, prepping a holiday spread, or putting together an easy breakfast. They’re made with just a handful of ingredients, come together quickly, and deliver that perfect balance of cheesy, savory goodness. You can make them ahead, store leftovers in the fridge, or even freeze them for those busy days when you need something quick and satisfying. Plus, the lemon sauce adds a unique and delicious twist that takes these bite-sized snacks to the next level!
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Appetizer, Breakfast
Cuisine: American
Keyword: Sausage balls
Servings: 6
Calories: 495kcal
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

  • 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

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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

Calories: 495kcal | Carbohydrates: 20g | Protein: 23g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 115mg | Sodium: 1449mg | Potassium: 337mg | Fiber: 1g | Sugar: 7g | Vitamin A: 517IU | Vitamin C: 7mg | Calcium: 360mg | Iron: 1mg
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