Save I threw these together on a Sunday afternoon when I had leftover rotisserie chicken and a half-used tube of sausage in the fridge. My kitchen smelled like a county fair within minutes. The batch disappeared before halftime, and I've been making them ever since whenever I need something that actually gets eaten.
I brought these to a potluck once and watched three people go back for fourths. One guy asked if I catered. I didn't tell him I made them in sweatpants while listening to a podcast. Sometimes the best recipes are the ones that look harder than they are.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves you from boiling and shredding, just pull it apart with your hands.
- Breakfast sausage: This is what makes them rich and keeps them from tasting like dry meatballs, don't skip it or swap it for something lean.
- Sharp cheddar cheese, shredded: Shred it yourself if you can, the pre-shredded stuff has coatings that make the texture weird when baked.
- Bisquick or baking mix: This binds everything without needing flour, eggs, and baking powder separately, it's the MVP here.
- Whole milk: Brings the dough together and adds a little richness, I tried it with almond milk once and regretted it.
- Garlic powder, onion powder, black pepper, smoked paprika: These give the balls actual flavor instead of tasting like blank dough, the paprika adds a subtle smokiness that people notice but can't name.
Instructions
- Preheat and prep:
- Set your oven to 350°F and line a baking sheet with parchment. If you skip the parchment, they'll stick and you'll lose half the bottoms.
- Mix the base:
- Toss the chicken, sausage, cheese, Bisquick, and all the seasonings into a big bowl. It'll look like a strange pile at first, but trust it.
- Add the milk:
- Pour in the milk and start mixing with a spoon, then switch to your hands when it gets thick. Everything should stick together without being wet or crumbly.
- Shape the balls:
- Use a tablespoon or small scoop to grab portions and roll them between your palms into rounds about an inch wide. Keep them roughly the same size so they bake evenly.
- Bake until golden:
- Space them out on the sheet and bake for 22 to 25 minutes until they're browned and firm. The cheese might bubble out a little, that's normal and delicious.
- Cool briefly:
- Let them sit for five minutes before you serve them. They're molten inside straight out of the oven.
Save The first time I made these for my neighbor's kid's birthday, I watched a seven-year-old eat six of them and then ask if I could teach his mom how to make them. His mom laughed, but she also wrote down the recipe. That's when I knew I had something good.
Make Ahead and Storage
You can roll these and freeze them unbaked on a tray, then toss them in a freezer bag once they're solid. Bake straight from frozen and add five extra minutes. Leftovers keep in the fridge for three days and reheat well in a 300°F oven for ten minutes, don't microwave them or they'll get rubbery.
Flavor Swaps
I've done these with pepper jack and jalapeño sausage for a spicy version that people either love or avoid completely. Gouda and Italian sausage works if you want something milder and a little fancier. You can also throw in a handful of chopped green onions or cooked crumbled bacon if you're feeling extra.
Serving Suggestions
These are best with something creamy or tangy to dip into. Ranch is the obvious choice, but honey mustard cuts through the richness really well. I've also served them with a spicy aioli and barbecue sauce, both disappeared fast.
- Set out two or three sauces so people can pick their favorite.
- Serve them on a platter with toothpicks stuck in each one for easy grabbing.
- Keep a batch warm in a slow cooker on low if you're hosting a longer party.
Save These aren't fancy, but they show up when you need them to. Make a batch, watch them vanish, and feel smug about how little effort it actually took.
Recipe FAQs
- → Can I use turkey sausage instead of pork?
Yes, turkey sausage works well and provides a leaner alternative without compromising flavor.
- → How do I ensure the balls hold together during baking?
Mix ingredients thoroughly and use your hands to combine evenly. The milk and baking mix help bind the mixture firmly.
- → Can I prepare these in advance?
Absolutely, the balls can be made ahead and reheated in the oven prior to serving for convenience.
- → What are good dipping sauce options?
Ranch, honey mustard, or barbecue sauce complement the savory flavors beautifully.
- → Is it possible to add a spicy kick?
Yes, add crushed red pepper flakes or use spicy sausage to increase the heat level.