Red Lobster Cheddar Bay Sausage Balls (Easy 4-Ingredient Recipe)
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If you love the flavor of Red Lobster’s famous Cheddar Bay biscuits, you’re going to love these Red Lobster Cheddar Bay Sausage Balls. Made with just 4 simple ingredients, they have that classic cheesy biscuit flavor in every bite.
I make these for holiday parties, game day gatherings, and even weekend brunch, and they’re always one of the first things to disappear.
Using the Cheddar Bay biscuit mix keeps them extra flavorful while still being incredibly easy to throw together.
If you love my Crock Pot Breakfast Casserole or Velveeta Mac and Cheese, you’ll definitely want to try these too!
Table of contents
- Why I Love This Red Lobster Cheddar Bay Sausage Balls Recipe
- Ingredients (The Key Is Red Lobster Cheddar Bay Biscuit Mix!)
- How to Make Red Lobster Cheddar Bay Sausage Balls
- Pro Tips for Perfect Sausage Balls
- How to Keep Sausage Balls from Drying Out
- What to Serve with Red Lobster Cheddar Bay Sausage Balls
- Recipe Variations
- Frequently Asked Questions
- More Easy Party Appetizers
Why I Love This Red Lobster Cheddar Bay Sausage Balls Recipe
- Quick and Easy – Just mix, roll, and bake! No complicated steps.
- Full of Flavor – The Cheddar Bay mix adds a buttery, garlicky twist to classic sausage balls.
- Great for Meal Prep – These freeze beautifully, making them perfect for grab-and-go snacks.
- Perfect for Any Occasion – From breakfast to party platters, they fit right in!
Ingredients (The Key Is Red Lobster Cheddar Bay Biscuit Mix!)
Each ingredient in this recipe plays an important role in making these sausage balls incredibly delicious.
- Red Lobster Cheddar Bay Biscuit Mix – This is the secret ingredient that gives the sausage balls that signature cheesy, garlicky, and buttery flavor.
- Cream Cheese – Makes the sausage balls extra moist and tender instead of dry and crumbly. Let it soften for easier mixing.
- Sharp Cheddar Cheese – Adds an extra boost of cheesy goodness. Feel free to experiment with different cheese blends like Colby Jack or Pepper Jack for a little spice!
- Pork Sausage – I like using breakfast sausage, but you can swap it for spicy sausage if you want more heat or even turkey sausage for a lighter option.
How to Make Red Lobster Cheddar Bay Sausage Balls
This recipe comes together quickly with just a few simple steps!
Pro Tips for Perfect Sausage Balls
- Use freshly shredded cheese – Pre-shredded cheese has anti-caking agents that can make the mixture drier.
- Mix thoroughly – Ensuring the sausage is evenly mixed prevents dry spots in the baked sausage balls.
- Chill before baking – If you have time, refrigerate the rolled sausage balls for 15-20 minutes before baking. This helps them hold their shape better.
- Test for doneness – Make sure the center is fully cooked by cutting one open or using a meat thermometer (they should reach 160°F inside).
How to Keep Sausage Balls from Drying Out
No one wants dry sausage balls, especially when they’re supposed to be soft, cheesy, and full of flavor. The good news is that this recipe naturally stays moist thanks to the cream cheese and sausage — but there are a few simple things that make a big difference.
- Don’t overbake. Start checking them at 20 minutes. Once they’re golden brown and cooked through, take them out. Overbaking is the quickest way to dry them out.
- Use regular pork sausage. Full-fat sausage gives the best flavor and moisture. Lean sausage can make them drier.
- Don’t skip the cream cheese. The cream cheese adds richness and helps keep the texture soft.
- Mix just until combined. Overmixing can make the sausage balls dense instead of tender.
- Store them properly. Keep leftovers in an airtight container so they don’t dry out in the refrigerator.
Following these simple tips will help you get perfectly tender, cheesy Red Lobster Cheddar Bay Sausage Balls every time.
What to Serve with Red Lobster Cheddar Bay Sausage Balls
- Serve these with honey mustard, ranch dressing, or spicy mayo for dipping.
- Pair them with scrambled eggs and fresh fruit for a complete breakfast.
- Add them to a charcuterie board with crackers, cheese, and pickles for a fun appetizer spread.
- Make them into sliders by serving in small biscuits with a dollop of gravy.
Recipe Variations
- Spicy Sausage Balls – Use hot pork sausage and add a pinch of cayenne pepper.
- Gluten-Free Version – Swap the Cheddar Bay mix for a gluten-free biscuit mix and add extra seasoning.
- Bacon Cheddar Sausage Balls – Mix in some crumbled cooked bacon for extra smoky flavor.
- Herb & Garlic Twist – Add a teaspoon of Italian seasoning or fresh chopped parsley.
Frequently Asked Questions
Yes, use the seasoning packet included in the Cheddar Bay biscuit mix. It adds the signature garlic and herb flavor that makes these sausage balls taste like the restaurant version.
Cream cheese helps keep the sausage balls moist and tender. You can omit it, but the texture will be firmer and slightly drier.
Yes, but the flavor will change. If you use a regular biscuit mix, consider adding some garlic powder and shredded cheese to mimic the Cheddar Bay flavor.
Sausage balls can turn out dry if they’re overbaked or made with lean sausage. Using regular pork sausage and not overmixing the dough helps keep them tender.
The cream cheese in this recipe also adds moisture, so don’t skip it. If your mixture seems too dry, you can add a small amount of additional cream cheese.
Yes! You can prepare them ahead and store them in the refrigerator for up to 3 days before baking. You can also freeze them for up to 3 months and bake straight from frozen, adding a few extra minutes to the baking time.
Absolutely! Air fry at 375°F for about 10-12 minutes, shaking the basket halfway through to ensure even cooking.
Store leftover sausage balls in an airtight container in the fridge for up to 4 days. Reheat in the oven at 300°F for about 10 minutes or in the microwave for 30 seconds.
Yes, baked sausage balls freeze well for up to 2 months. Let them cool completely, store in an airtight container, and reheat in the oven until warmed through.
Sausage balls are done when they are golden brown and the internal temperature reaches 160°F. Use a meat thermometer for the most accurate results.
The Red Lobster biscuit mix contains wheat. To make gluten-free sausage balls, use a gluten-free biscuit mix and adjust seasoning as needed.
These Red Lobster Cheddar Bay Sausage Balls are always a favorite in my house, and I know they’ll be in yours too!
Whether you’re serving them at a party, meal-prepping for the week, or just craving a cheesy snack, this recipe is sure to satisfy.
Give them a try and let me know what you think!
Red Lobster Cheddar Bay Sausage Balls
Ingredients
- 11 oz box Red Lobster Cheddar Bay biscuit mix
- 8 oz cream cheese
- 1 ½ cups sharp cheddar cheese
- 1 lb pork sausage
Directions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine the Red Lobster Cheddar Bay biscuit mix, cream cheese, and sharp cheddar cheese. Use a hand mixer or your hands to blend until the mixture is smooth and well-combined.
- Add the pork sausage to the mixture and mix until fully incorporated. You can use your hands for this to ensure everything is evenly mixed.
- Roll the sausage mixture into 1-inch balls and place them on the prepared baking sheet. Make sure to leave some space between each ball.
- Bake for 20-25 minutes, or until the sausage balls are golden brown and cooked through.
- Remove from the oven and allow them to cool slightly before serving.
Nutrition Facts
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I made these Cheddar Bay Sausage Balls for a gathering, and they were a hit! So easy to whip up, and the flavor is amazing. Thanks for sharing this recipe; I’ll definitely be making them again!