These Red Lobster sausage balls are made with Cheddar Bay biscuit mix, giving them that signature buttery, garlicky flavor you love - just in an easy, bite-sized appetizer that only has 4 ingredients (including cream cheese & cheddar cheese) and is ready in no time!
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Why You'll Love These Sausage Balls
If you have been following along for a while, you know that my Bisquick Cream Cheese Sausage Balls have been a long-standing fan favorite on the blog. (I even made a Rotel sausage balls version not long ago!) There's just something about that creamy, savory combination that makes them a go-to for any party. I didn't think it could get better than that classic recipe - but I was wrong!
By swapping in the flavor punch of Red Lobster Cheddar Bay biscuit mix, I've created a version that might take the top spot in my rotation. These Red Lobster Sausage Balls deliver that buttery, cheesy crunch we love, with an extra burst of flavor that keeps everyone coming back for more.
I've tested a lot of different sausage ball recipes over the years - this is the one that has the most flavor, by a long shot. I hope you love these little nuggets of heaven as much as we did!
Ingredient Notes
(See recipe card at the bottom of this post for exact ingredient measurements.)
- Pork sausage: I'm a fan of using hot breakfast sausage to give these Red Lobster sausage balls a little kick. If you prefer less heat or are serving these to a crowd, feel free to swap in mild breakfast sausage instead. Just be sure you're using ground sausage, not links!
- Red Lobster Cheddar Bay biscuit mix: You can find this right in your grocery store's baking aisle. Don't pay any attention to the extra ingredients the box calls for - we're only using the dry mix here! That seasoning packet tucked inside is the real secret to getting that bold, garlic-herb flavor we're after, so don't throw it away.
- Sharp cheddar cheese: For the best results, I highly recommend shredding your own cheese from a block. Pre-shredded bags are coated in starch to keep the shreds from sticking together, but that also stops the sausage balls from getting that perfectly smooth, melty texture.
- Cream cheese: Make sure to use room-temperature cream cheese. If it's too cold, it won't mix into the dough evenly, and nobody wants a bite with a big chunk of plain cream cheese. Leaving it on the counter for about 30 minutes before you start makes all the difference!
Additions & Substitutions
- Change up the flavor a little bit by using Italian sausage or spicy cajun sausage for your sausage balls. You'll just need to make sure to use ground sausage instead of links.
- You can use any kind of cheese you'd like! A few great substitutions are Colby Jack, pepperjack, queso, or Italian-style cheeses.
- Use flavored cream cheese for an even bolder flavor.
For more snack-tastic recipes, check out my Rotel Phyllo Cups and this Ranch Crack Dip, too!
How to Make Red Lobster Sausage Balls
- Combine the ingredients. Grab a large mixing bowl and add your pork sausage, Red Lobster biscuit mix (don't forget the seasoning packet!), shredded cheese, and cream cheese. Using your hands is the best way to get everything incorporated - you'll want to knead the mixture until it forms a uniform, slightly tacky dough.
- Shape your sausage balls. Roll the mixture into 1-inch balls and place them on a lined baking sheet. A half-sheet pan is the perfect size for this recipe. Make sure to leave about ½ to 1 inch of space between each ball so they bake evenly.
- Pro-Tip: Want to prep ahead? You can cover your baking pan with paper towels and store these in the refrigerator for up to 24 hours before baking.
- Bake until golden and sizzling. Preheat your oven to 375 degrees and bake your sausage balls for 35-40 minutes. You'll know they are ready when they are perfectly golden brown and sizzling with flavor. Serve them warm and enjoy!
Leftovers & Storage
I recommend storing your sausage balls in an airtight container in the refrigerator. We like to put a couple of paper towels at the bottom of our storage container to absorb any extra grease. They can be stored for up to 4 days after baking.
To reheat, just pop them in the microwave for 15-20 seconds. You can also reheat in the air fryer (on reheat mode) for 3-5 minutes if you want them extra crispy.
Can I freeze Red Lobster Sausage Balls?
Yes, these sausage balls freeze wonderfully! Just bake as directed and place in a gallon-sized freezer bag. Store in the freezer for up to 6 months after baking.
When you're ready to enjoy them again, thaw in the refrigerator. They can be served warm or cold.
Leslie's Helpful Tips & Tricks
- If you're not a fan of kneading the dough with your hands, you can blend the ingredients using a dough hook on a stand mixer. However, you're going to get your hands dirty when you roll the sausage balls anyway - might as well blend the ingredients by hand, too!
- This is a great prep-ahead recipe. Just roll the sausage balls and place them on a baking sheet, cover them loosely with paper towels, and store them in the refrigerator overnight. When you're ready to cook them in the morning, pop them in the oven!
- Make sure your baking pan is lined before adding the uncooked sausage balls. They will stick! I prefer to use silicone baking mats, but you can also use parchment paper or even aluminum foil.
- Avoid "dry" sausage balls. If the mixture feels a little too crumbly while you're mixing, don't panic...just add a tablespoon of water or milk at a time until the dough comes together. The biscuit mix can sometimes be thirsty, and this keeps them moist.
- Use a cookie scoop for uniformity. If you want your sausage balls to be identical in size (which helps them bake evenly!), use a medium-sized cookie scoop to portion them out before rolling them into balls with your hands.
- Don't skip the sizzle. If you like an extra crispy exterior, keep them in for that full 40-minute mark. The fat from the sausage and the cheese will caramelize on the bottom of the pan, giving you that perfect golden-brown bite.
FAQs & Troubleshooting
I can't wait to see what you guys think of this absolute flavor party of a recipe! 💃 If you try it out, make sure to rate ⭐️ and comment 💬 on the recipe in the comment section below. And, before you go, follow along for the latest from Lamberts Lately.
Red Lobster Sausage Balls
Ingredients
- 1 lb hot breakfast sausage uncooked
- 11.36 oz Red Lobster cheddar bay biscuit mix
- 8 oz sharp cheddar cheese shredded
- 8 oz cream cheese room temperature
Instructions
- Add all 4 ingredients (including the biscuit seasoning pack) to a large mixing bowl. With your hands, knead this mixture into a dough.
- Using your hands, roll the sausage ball dough mixture into 1" balls. Place .5-1" apart on a lined baking sheet.
- Bake sausage balls at 375 degrees for 35-40 minutes, until sausage balls are golden brown on the outside and sizzling.
Notes
- Prep-Ahead: You can roll these up 24 hours in advance! Cover your baking sheet with paper towels and store in the refrigerator until you are ready to bake.
- Fixing Crumbly Dough: If your mixture feels too dry or crumbly while kneading, add 1 tablespoon of milk or water at a time until the dough holds together easily.
- Uniform Sizing: Use a medium-sized cookie scoop to portion out the dough. Consistent sizing is key to ensuring all your sausage balls bake at the same rate.
- The Cheese Rule: For the best melt and smoothest texture, grate your sharp cheddar from a block. Pre-shredded bags contain anti-caking agents that prevent the cheese from melting into that signature gooey center.
- Freezing: Once baked and cooled, these store in a freezer-safe bag for up to 6 months. Thaw in the fridge overnight or reheat directly from frozen in the oven at 350°F until heated through.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
