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Smoked Sausage Balls Recipe

Smoked Sausage Balls Recipe

A family recipe that became a holiday classic - something you're bound to look forward to every holiday season! These smoked sausage balls are a quick and easy appetizer that packs a ton of flavor - thanks to Mark Ashby of Grill Mark Co for sharing!

You Will Need

The Prep

As we've said before, any recipe starts with picking the right ingredients. And taking the extra 5 minutes to choose the right ones can go a long way!

In this case, look at the breakfast sausage you're getting. What's the fat content? What spices are already in it? These are questions that you know the right answers to - pick what you know you will enjoy.

Once that's sorted out - let's get cooking! In a large bowl, break down the sausage and add the other ingredients. Mix until completely incomporated.

Free tip: Adding the rub after having mixed in the Bisquick and cheese. It mixes easier that way. 

You should now have a big "meat dough ball" - with this, you can proceed to the next part of the recipe. 

The Cook

Time fire up the grill! For this one, you want to be cooking at a high temperature - around 400ºF (204ºC).

With either your hands or a scoop, form the balls in your hands. Arrange them on a pan - depending on the size you make these, this recipe can yield around 30 balls. 

Place the pan with the meatballs on the grill, close the lid, and let them cook for 7 minutes. Then flip the balls and leave them on for an additional 3-5 minutes.

The Payoff

The smoked sausage balls are ready when they hit an internal temperature of 165ºF (74ºC). At that point, pull them off the heat. Allow 3-5 minutes of rest at room temperature, after which you can serve them right away!

A big "thank you" to Mark Ashby of Grill Mark Co., for sharing this delicious recipe from his childhood. We hope everyone enjoys it as much as we did!

Catch you on the next recipe!


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