Step 3: Add the Cheese
Add the shredded cheddar cheese to the seasoned baking mixture.
Toss the cheese gently until it is evenly coated. Using freshly shredded cheddar can help the cheese incorporate nicely into the mixture and melt evenly while baking.
Step 4: Add the Sausage
Add the uncooked breakfast sausage to the bowl.
Using clean hands or a sturdy wooden spoon, gently work the sausage into the cheese and baking mixture. Continue mixing until the ingredients are evenly combined.
The mixture will be somewhat dense. Try not to overwork it, since excessive mixing can make the finished sausage balls less tender.
Step 5: Adjust the Texture
Add 2 tablespoons of milk and mix again.
The mixture should be moist enough to hold together when pressed but should not feel wet or runny. If it seems too dry and refuses to form a ball, add another small splash of milk and mix until the desired consistency is reached.
Step 6: Shape the Sausage Balls
Scoop out portions of the mixture and roll them gently between your palms.
Aim for balls about 1 to 1½ inches in diameter. Keeping them similar in size is important because it allows them to cook at roughly the same rate.
Arrange the sausage balls on the prepared baking sheet, leaving a little space between each one.
Step 7: Bake Until Golden
Place the baking sheet in the preheated oven and bake for approximately 18–22 minutes, or until the sausage balls are browned and the sausage is fully cooked.
Because oven temperatures and sausage sizes can vary, check the largest pieces before removing the entire batch. Ground sausage should reach a safe internal temperature of 160°F (71°C).
Step 8: Make the Garlic-Butter Topping
While the sausage balls are baking, prepare the topping.
In a small bowl, whisk together the melted butter, garlic powder, dried parsley, oregano, and a small pinch of salt.
This simple mixture adds a buttery, garlicky finish and helps give the sausage balls their signature cheddar-biscuit-inspired flavor.
Step 9: Brush the Warm Sausage Balls
When the sausage balls come out of the oven, let them rest for a couple of minutes.
Then brush the tops lightly with the garlic-butter mixture. For an extra
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