Ingredients
Scale
- 1 lb ground beef sausage (or high-quality ground beef mixed with salt and sage)
- 2 cups baking mix (such as Bisquick)
- 1 lb sharp cheddar cheese, freshly shredded
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 cup whole milk (if needed for moisture)
Instructions
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. Shred your cheddar cheese by hand rather than using pre-shredded bags; freshly grated cheese melts much better and helps bind the ingredients together more effectively.
- In a large mixing bowl, combine the ground beef sausage, shredded cheddar cheese, baking mix, rosemary, thyme, garlic powder, onion powder, and black pepper. Use your hands or a stand mixer with a paddle attachment to blend the ingredients until fully incorporated. If the mixture feels too dry or crumbly to hold its shape, add the milk one tablespoon at a time until the dough is manageable.
- Scoop about one tablespoon of the mixture and roll it between your palms to form a ball roughly 1 inch in diameter. Place the balls on the prepared baking sheets, spacing them about an inch apart. Ensure they are uniform in size so they cook evenly throughout the tray.
- Place the baking sheets in the oven and bake for 18 to 22 minutes. You want the sausage balls to be browned on the outside and cooked through to an internal temperature of 160°F. Halfway through the cooking time, rotate the pans to ensure even browning.
- Remove the pans from the oven and let the sausage balls rest for 5 minutes. This allows the juices to redistribute and the cheese to set slightly. Serve them warm with your favorite dipping sauce, such as honey mustard, spicy ranch, or a horseradish cream.
- Cook Time: 35 minutes