Sausage Balls with Lemon

This savory sausage balls recipe has become my go-to appetizer for everything from weekend brunches to holiday gatherings. The creamy, cheesy interior paired with the tangy lemon sauce creates an irresistible combination that disappears from plates within minutes.

I first made these sausage balls for a last-minute game day gathering when I needed something quick but impressive. My guests couldn't believe they weren't from a restaurant, and now they're requested at every family function.

Ingredients

• Italian ground sausage: provides the perfect savory base and adds moisture to keep these balls juicy
• Buttermilk pancake mix: creates structure without needing separate flour and leavening agents
• Yellow onion: adds subtle sweetness and depth look for firm onions with no soft spots
• Cheddar cheese: brings sharpness and melty goodness choose aged cheddar for maximum flavor
• Garlic clove: in the sauce adds aromatic complexity use fresh rather than pre-minced for best results
• Lemon juice and zest: provide bright acidity that cuts through the richness
• Maple syrup: balances the tanginess with natural sweetness opt for pure maple syrup not pancake syrup
• Soy sauce: adds umami depth and saltiness low sodium works well if watching salt intake
• Cornstarch: thickens the sauce to the perfect dipping consistency

Step-by-Step Instructions

Prep Your Oven:

Preheat to 350°F and line a baking sheet with parchment paper. This temperature ensures the sausage balls cook evenly without drying out. The parchment prevents sticking and makes cleanup easier.

Create The Mixture:

Combine Italian sausage, pancake mix, diced onion, shredded cheese, and salt in a large bowl. Use your hands to thoroughly blend everything until uniformly mixed. The mixture should feel slightly sticky but hold together when shaped. If too dry, add a tablespoon of water. If too wet, add a bit more pancake mix.

Form The Balls:

Portion the mixture into roughly 1-ounce balls using a cookie scoop for consistency. Roll between your palms to smooth the surface, which helps them brown evenly. Place them about an inch apart on your prepared baking sheet.

Bake To Perfection:

Bake for 25-30 minutes until golden brown on the outside and cooked through inside. The internal temperature should reach 160°F. Rotate the pan halfway through cooking for even browning.

Prepare The Lemon Sauce:

While the sausage balls bake, combine minced garlic, lemon juice, lemon zest, maple syrup, soy sauce, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly with a whisk until the sauce thickens and becomes glossy. This should take about 3-5 minutes.

Serve And Enjoy:

Arrange the warm sausage balls on a serving platter with the lemon sauce either drizzled over top or in a small bowl for dipping. Garnish with additional lemon zest if desired for visual appeal.

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The lemon sauce is truly what makes this recipe special in my house. My grandmother always said that every rich dish needs something acidic to cut through it, and this sauce proves her right. The bright tang against the savory sausage creates a flavor combination that keeps everyone coming back for more.

Storage Solutions

These sausage balls maintain their quality remarkably well when stored properly. Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place them in a 325°F oven for about 10 minutes until warmed through. Avoid microwaving if possible as it can make them tough and rubbery.

For longer storage, freeze fully cooled sausage balls on a baking sheet before transferring to a freezer bag. They keep for up to 3 months. The sauce can be frozen separately in ice cube trays then transferred to freezer bags for individual portions.

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Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Ground pork or turkey can replace Italian sausage for a milder flavor. Add 1 teaspoon of Italian seasoning if using plain ground meat. Biscuit mix works perfectly in place of pancake mix with virtually identical results.

For the cheese, experiment with pepper jack for a spicy kick or smoked gouda for deeper flavor. The lemon sauce can be modified by substituting orange juice and zest for a sweeter profile or adding a teaspoon of hot sauce for heat.

Serving Suggestions

These versatile sausage balls shine in multiple settings. For breakfast, serve alongside scrambled eggs and fresh fruit. As an appetizer, present them on a wooden board with toothpicks and small bowls of both the lemon sauce and marinara for dipping options.

Create a brunch board by combining the sausage balls with fresh berries, mini muffins, and a yogurt dip. For holiday gatherings, double the recipe and keep warm in a slow cooker on the low setting for easy grazing throughout your event.

Frequently Asked Questions

→ How can I make sure the sausage balls hold together?

Ensure you mix the sausage, cheese, and pancake mix thoroughly until the mixture feels sticky. This helps bind the ingredients together.

→ Can I use a different type of cheese?

Yes, sharp cheddar offers the best flavor, but you can substitute it with Monterey Jack or mozzarella for a milder option.

→ How do I store and reheat leftovers?

Store cooked sausage balls in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for about 10 minutes.

→ Can I freeze uncooked sausage balls?

Absolutely! Arrange them on a baking sheet, freeze until firm, and then transfer to a freezer bag. Bake straight from the freezer, adding a few extra minutes to the cooking time.

→ What’s the best way to thicken the lemon sauce?

The cornstarch in the recipe helps thicken the sauce. Whisk it thoroughly with water before adding it to the saucepan to avoid lumps.

→ Can I make the sauce sweeter?

Yes, add an extra tablespoon of maple syrup for a sweeter, stickier finish.

→ What can I serve alongside these sausage balls?

These sausage balls pair well with fresh salads, roasted vegetables, or even alongside scrambled eggs for breakfast.