Red Lobster Sausage Ball Recipe with Cheddar Bay Flavor

These Red Lobster-style sausage balls are savory, bite-size appetizers made with pork sausage, cheddar cheese, and Cheddar Bay biscuit mix. They bake until browned and tender, then get a buttery garlic-herb finish that makes them easy to serve warm at a party or alongside a casual meal.

Ingredients

1 lb (454 g) ground pork breakfast sausage, mild or hot, cold from the refrigerator
2 cups (about 250 g) dry Cheddar Bay biscuit mix, measured before adding liquid
2 cups (226 g) finely shredded sharp cheddar cheese
2–4 tbsp (30–60 ml) milk, as needed to bring the mixture together
1 seasoning packet (about 15 g) from the biscuit mix, if supplied; use half in the mixture and half for the butter finish. If your box has no packet, use ½ tsp garlic powder (1.5 g), 1 tsp dried parsley (1 g), and a pinch of salt in the dough, then season the butter to taste.
2 tbsp (28 g) unsalted butter
1 tsp (1 g) dried parsley, for the butter finish

Instructions

Heat the oven and prepare the pans. Set the oven to 375°F (190°C). Line two large baking sheets with parchment paper, or lightly grease them. Set the sausage and cheese out only while you prepare the dough; keeping the sausage cool makes it easier to handle and helps the fat stay evenly distributed.
Combine the sausage, mix, cheese, and seasoning. Put the sausage, biscuit mix, shredded cheddar, and half of the seasoning packet in a large bowl. Use clean hands or a sturdy spoon to work everything together until the dry mix is mostly incorporated and the sausage is distributed throughout. Avoid squeezing or kneading the mixture for a long time, which can make the baked centers dense. If using the no-packet seasoning option, add those seasonings now.
Adjust the texture with milk. Start with 2 tablespoons (30 ml) milk and mix again. The dough should hold together when pressed without being wet or sticky. If there are still dry crumbs at the bottom of the bowl, add more milk 1 tablespoon (15 ml) at a time, using no more than 4 tablespoons (60 ml) total. Biscuit mixes and sausage can vary in moisture, so the dough may need a little more or less.
Shape the balls. Roll the mixture into balls about 1 inch (2.5 cm) across, roughly the size of a walnut. Aim for consistent sizes so they finish cooking together. Arrange them on the prepared sheets with about 1 inch (2.5 cm) between each ball; they spread slightly as the cheese and sausage fat melt. You should get approximately 30 to 34 balls, depending on how generously you portion them.
Bake until browned and safely cooked. Bake for 18 to 22 minutes, rotating the sheets between oven racks partway through if they are on two levels. The outside should be lightly golden and the centers should no longer look doughy. Check a ball from the middle of the tray with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground pork. If it has not reached that temperature, return the tray to the oven and check again after a few minutes.
Make the garlic-herb finish. While the balls bake, melt the butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in the remaining half of the seasoning packet and the dried parsley. If there is no packet, add a small pinch of garlic powder and salt to taste. Brush the butter lightly over the sausage balls as soon as they come out of the oven. Let them stand on the baking sheet for about 3 minutes so the cheese settles, then serve warm.

Tips

Shred the cheese finely. Finely shredded cheese blends into the dough more evenly than large shreds, helping the balls hold together. If using pre-shredded cheddar, break up any clumps before mixing. It works well, though freshly grated cheese may give a slightly smoother texture.
Do not add all the milk at once. The sausage and cheese already contribute moisture, and different biscuit mixes absorb liquid differently. Add the milk gradually and stop as soon as the dough holds together. A slightly craggy dough is preferable to a loose mixture that spreads in the oven.
Use the seasoning packet thoughtfully. Packet size and saltiness vary between products, so split it between the dough and butter as directed rather than adding extra salt automatically. Taste the melted butter before brushing; you can leave out some of the packet if it tastes salty.
Choose the right sausage. Mild pork breakfast sausage gives a balanced, savory bite, while hot sausage adds noticeable heat. Avoid very lean sausage if possible: a little fat helps keep the centers moist. If the mixture feels greasy or soft while shaping, chill the bowl for 10 minutes before rolling.

Serving Suggestions

Serve the sausage balls warm on a platter as a party appetizer, brunch snack, or game-day bite. They are rich and savory, so pair them with something crisp or tangy: celery and carrot sticks, sliced bell pepper, pickles, or a simple green salad all provide contrast. For dipping, offer ranch dressing, honey mustard, barbecue sauce, or a mild cheese dip in small bowls. A squeeze of lemon is also a bright counterpoint to the buttery finish, though it is best offered at the table rather than brushed on in advance.

For a more substantial meal, serve several balls with scrambled eggs and fruit at brunch, or add them to a casual supper with roasted vegetables and slaw. If serving a crowd, keep a fresh batch warm in a low oven for a short time rather than leaving the platter at room temperature for an extended period. Put out smaller portions and refill the plate as needed so the remaining food can be stored safely.

Variations

Make them spicier: Use hot breakfast sausage, or mix in ¼ teaspoon (about 0.5 g) cayenne pepper. Start with a small amount because the sausage and seasoning packet may already bring heat. A few finely chopped pickled jalapeños can add both spice and tang; drain and pat them dry first, and use about 2 tablespoons (20 g) so their moisture does not loosen the dough.

Change the cheese: Replace up to half of the cheddar with Monterey Jack for a milder, softer flavor, or use pepper jack for extra heat. Keep the total cheese quantity at 2 cups (226 g). Very moist cheeses can make the dough softer, so add the milk cautiously and check the texture before adding more.

Use plain biscuit mix: If Cheddar Bay mix is unavailable, use 2 cups (about 250 g) plain biscuit baking mix and season it with ½ teaspoon garlic powder (1.5 g), 1 teaspoon dried parsley (1 g), and a pinch of salt. The result will have the same tender biscuit-style base, but it may taste less like the familiar garlic-herb flavor. Add the parsley-butter finish for a closer match.

Make smaller or larger portions: For cocktail-size bites, roll the dough into ¾-inch (2 cm) balls and begin checking them around 15 minutes; smaller pieces can dry out if baked too long. For larger balls, allow extra time and verify the center reaches 160°F (71°C) with a thermometer. Do not rely on color alone, since the browned outside does not confirm that the pork is cooked through.

Storage and Reheating

Serve the sausage balls promptly, and refrigerate leftovers within 2 hours of baking. Once they have cooled enough to handle, transfer them to a shallow airtight container and refrigerate for 3 to 4 days. Keep the butter finish with the balls; it may firm up when cold, but it will soften again during reheating. Do not leave cooked sausage balls at room temperature overnight.

To reheat a few, place them on a microwave-safe plate, cover loosely, and heat in short 20- to 30-second bursts until hot throughout. For a larger amount or a crisper exterior, arrange them on a baking sheet and warm in a 325°F (165°C) oven for about 8 to 12 minutes, checking the center with a food thermometer. USDA FSIS recommends reheating leftovers to 165°F (74°C). Heating time depends on the size and how cold the balls are, so use the temperature rather than the clock as the final check.

For longer storage, freeze the baked, cooled balls in a single layer until firm, then transfer them to a freezer-safe container or bag. They keep best for about 2 to 3 months for quality. Reheat from frozen in a 325°F (165°C) oven until hot through and at least 165°F (74°C) internally; allow extra time and check more than one ball. You can also freeze unbaked shaped balls on a tray, then bag them once solid. Bake from frozen, adding several minutes and checking the center with a thermometer before serving.

Frequently Asked Questions

Are these an official Red Lobster recipe?
This is a home-style, Red Lobster-inspired recipe that uses Cheddar Bay biscuit mix for its garlic-herb character. It is not presented as an official restaurant recipe, and different boxed mixes or family versions may produce slightly different seasoning and texture.

Why are my sausage balls dry or crumbly?
The dough may need a little more milk, or it may have been overbaked. Add milk gradually until a squeezed handful holds together, and start checking the balls at 18 minutes. Also verify the thermometer is inserted into the center of a ball; bake only as long as needed to reach the safe temperature of 160°F (71°C).

Can I make the mixture ahead?
Yes. Mix and shape the balls, cover the tray, and refrigerate them for up to 24 hours before baking. Keep the raw pork refrigerated, and do not leave it at room temperature while preparing other food. Chilled balls may need a few extra minutes in the oven, so check the center temperature rather than relying only on the listed range.

Can I bake them in an air fryer?
Yes, if your air fryer has room for a single layer with space around each ball. Start at 350°F (175°C) and check after about 8 minutes, turning the balls if your model browns unevenly. Cook in batches rather than crowding the basket, and confirm that the center reaches 160°F (71°C). Air fryers vary, so the time is a guide rather than a safety check.

Can I use turkey sausage instead of pork?
Ground turkey sausage can be substituted in the same amount, but it is often leaner and may make a slightly drier ball. Add milk cautiously until the mixture holds together, and cook poultry sausage to 165°F (74°C), the USDA FSIS safe minimum for poultry. Check the label because some turkey sausage is already seasoned and can be saltier than expected.

Can I serve these at room temperature?
They can be set out briefly for a gathering, but they should not remain unrefrigerated for more than 2 hours. For a longer event, serve small batches and keep the rest refrigerated or hot-held. Refrigerate leftovers promptly, then reheat them to 165°F (74°C) before serving again.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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