Sausage Balls: the Ultimate Three-Ingredient Classic

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat.

In the large mixing bowl, combine the baking mix, freshly grated cheese, garlic powder (if using), and black pepper. Stir gently to distribute the seasonings.

Add the full pound of raw pork sausage to the dry mixture.

Using clean hands, work the mixture together until a uniform, sticky dough forms. Knead gently until no dry streaks of powder remain. Do not overmix.

Check consistency: If the mixture is too crumbly to hold a shape, add the milk or water one tablespoon at a time, mixing until the dough just comes together into a cohesive ball.

Roll the dough into small, uniform balls, approximately 1 to 1.5 inches (2.5–4 cm) in diameter. Place the balls onto the prepared baking sheet, ensuring there is about 1 inch of space between each one.

Bake for 20–25 minutes, rotating the tray halfway through. The sausage balls are done when they are golden brown and the internal temperature reaches 165°F (74°C).

Transfer the finished sausage balls to a wire rack immediately. Let them rest for 5 minutes before serving warm.