Enjoy a deliciously cheesy gluten-free sausage balls recipe without having to buy speciality ingredients! These easy sausage cheese balls require 5 simple ingredients without requiring gluten-free premade mixes, like Bisquick or pancake mix. They bake up golden and fluffy, with no greasiness, are make-ahead, freezer-friendly and include a bonus spicy sweet hot honey mustard dipping sauce!
Add the sausage and milk. You can use a wooden spoon to mix it together, but I find it easier to just use my hands, like you would mix a meatloaf. Break up the meat and make sure all the ingredients are evenly incorporated.
1 pound ground pork breakfast sausage, ½ cup milk
Either use a small cookie scoop to evenly portion out the dough or grab slightly heaping 1 tablespoon of sausage mixture and evenly roll into a ball. Place on the prepared baking sheet.
Bake for 20 minutes, or until golden and the internal temperature reaches 160℉. (See recipe notes for make-ahead or freezer directions) Meanwhile, make the dipping sauce.
For the sauce, combine all the ingredients in a small bowl. If you are only serving half the sausage balls, make a half recipe of the sauce. Cover and refrigerate any leftovers. It may be used for a sandwich spread, veggie, chip or pretzel dip.
½ cup mayonnaise, ¼ cup dijon or stone ground mustard, 3 tablespoons honey, ½ teaspoon cayenne pepper
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Notes
Make-Ahead and Freezing
To refrigerate, shape the balls and then place on a baking sheet. Cover securely with plastic wrap and refrigerate up to 6 hours. I don't recommend longer than that because they will dry out.For longer storage, use the freezing option. Place the balls on a parchment-lined baking sheet and freeze until solid. Transfer the balls to a ziplock freezer bag and freeze up to 3 months.When ready to bake, place back on a lined baking sheet and bake from frozen. When recipe testing, I experimented with baking frozen balls, and I did not have to add any additional time. You may have to add 1-3 minutes more depending on your oven.