One of the things I love most about cooking is finding ways to take a family favorite and give it a fun twist. That’s exactly what happened when I first made this Red Lobster Sausage Ball Recipe.

Instead of using the standard baking mix, I went with the famous Red Lobster Cheddar Bay Biscuit Mix, and I tell you, the flavor is awesome.

These delicious cheesy balls with Red Lobster mix have that cheesy garlic flavor that we all associate with restaurant biscuits, accompanied by savory breakfast sausage and sharp cheddar. They’re bite-sized, comforting, and perfect for any occasion—from game night to holiday gatherings.

How To Make Red Lobster Sausage Ball Recipe Easy

The Red Lobster Sausage Ball Recipe takes the traditional sausage ball to another level by utilizing Red Lobster Cheddar Bay Biscuit Mix.

The seasoning packet brings in a perfect garlic and herb taste, while the cream cheese and cheddar keep things soft and cheesy in the middle.

Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes
Total Time: 35 minutes
Cuisine: American

Course: Appetizer / Snack
Yield: About 24–28 sausage balls
Calories Per Serving: ~110–120 (per ball, depending on size)

Ingredients

Here’s the ingredient list for the best sausage ball recipe you’ll ever try:

1 package Red Lobster Cheddar Bay Biscuit Mix (with seasoning packet)
1 lb uncooked breakfast sausage (mild or spicy, your choice)

1 ½ cups shredded sharp cheddar cheese
4 oz cream cheese, softened to room temperature
¼ cup milk (add only if needed for moisture)

2 tbsp unsalted butter, melted (for brushing after baking, optional)

Ingredient Notes & Variations

Manhattan Red Lobster Biscuit Mix: It is this mix that imparts all the flavor to our Red Lobster Sausage Balls. The garlic seasoning packet adds the restaurant-style flavor, while the biscuit mix supplies the structure so it remains soft.
Sausage: This cooking is customarily done with mild pork sausage. Hot sausage can be great if you like heat. For lighter options, try ground chicken or turkey sausage. Maple sausage is another way to add a sweet-savory edge.

Cheese: Best flavor from sharp cheddar, though you can try mixing cheeses just for fun. Try in some Monterey Jack, mozzarella, or even pepper jack for a bit of a kick.
Cream Cheese: Secret ingredient to make balls moist and tender. Without it, these balls will actually become dry.
Milk: Some batches don’t need it, but if your dough feels crumbly, a splash of milk brings everything together.

Step-By-Step Instructions

I like to break this down into clear steps so you can feel confident, even if you’ve never made sausage balls before.

Preheat The Oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper so nothing sticks.
Mixed The Dry Ingredients: Pour the biscuit mix into a large bowl. Remember, the seasoning packet is the secret to that classic Red Lobster flavor.

Add The Sausage, Cheddar, And Cream Cheese: Now comes the really fun messy part: crumbling in the raw sausage, shredded cheddar, and slicked cream cheese. Use your hands until the sausage-cheese mixture thickens and becomes sticky.

Tip: If the mixture feels crumbly, add a splash of milk. If it feels too sticky, pop it in the fridge for 10 minutes and then roll.

Roll Into Balls: Using a tablespoon or small ice cream scoop, measure out the batter into equally sized scoops, about one to one and a half inches. Now, you just have to roll between your palms until smooth.

Kitchen Tip: It’s best to keep sizing consistent to let the balls bake evenly without any being under-baked or dry.

Bake: Place the balls on your baking sheet, leaving a little space between them. Bake for 18–20 minutes, or until golden brown. Check with a thermometer—the internal temperature should reach 160°F to be safe.
Brush With Butter (Optional): For that signature Red Lobster finish, brush the tops with melted butter right after baking.

Serve: Transfer the hot sausage balls to a serving platter, pair with dipping sauces, and watch them disappear fast!

Why Use Red Lobster Biscuit Mix For Sausage Balls?

Using Red Lobster’s biscuit mix is a clever shortcut that transforms regular sausage balls into something extra special. The garlic seasoning and cheddar biscuit base add depth and flavor without needing extra spices.

Instead of plain biscuit-like balls, you get Red Lobster Sausage Balls that taste like little cheesy biscuits stuffed with sausage. It’s the easiest way to get restaurant-inspired results at home.

What Kind Of Sausage Is Best In Balls?

Sausage is the backbone of this recipe, so the type you choose really matters.

Mild Beef Sausage: Great if you’re serving kids or a mixed group.
Hot Beef Sausage: For those who like spicy bites.

Maple Sausage: Sweet and savory, perfect for breakfast or brunch.
Chicken or Turkey Sausage: A lighter alternative that still works well.

No matter which you choose, make sure it’s uncooked so the fat renders and keeps the mixture moist while baking.

Best Dipping Sauces For Red Lobster Sausage Balls

These party balls are good enough to eat plain, but dips make them irresistible. Some of my go-to pairings include:

Ranch dressing – classic and creamy.
Honey mustard – a balance of sweet and tangy.

Marinara sauce – makes them taste like cheesy pizza bites.
Spicy aioli – for an extra kick.
BBQ sauce – smoky and sweet with sausage is a win.

Pairing & Serving Suggestions

These sausage balls are best served warm on a big platter with dipping sauces in the center when I make them for guests. When I prepare it for a bigger spread, I have also teamed these up with:

Fresh veggies and ranch as a contrast.
Fresh green salad to offset richness.

Mac n cheese to complete the comfort food feast.

Enjoy sweet iced tea, cold beer, or sparkling lemonade. These sausage balls are a brunch, party, and game day item—or a no-fuss snack when staying in on a rainy day.

Storing And Re-Heating Leftovers

One of the best things about this recipe for sausage balls is how well they keep.

In the fridge: Store cooled sausage balls in an airtight container for up to 3 days.
In the freezer: Place baked or unbaked balls on a tray, freeze until solid, then transfer to a freezer bag. They last 2–3 months.
To reheat: Bake at 350°F for 8–10 minutes, or microwave in 30-second bursts. If reheating from frozen, add a couple extra minutes to the oven time.

Tips For The Perfect Red Lobster Sausage Balls

Don’t skip the cream cheese—it’s what keeps the inside soft.
Use an ice cream scoop for even portioning.
Keep your hands slightly damp when rolling balls to prevent sticking.

If baking for a crowd, double the recipe—these go fast!
Serve them warm for the best texture and flavor.

FAQs

Can I Make The Sausage Ball Dough The Night Before?

Yes, you can mix and shape the balls, then cover and refrigerate overnight. Bake the next day.

Can I Use Gluten-Free Biscuit Mix?

Yes, but make sure it’s a Red Lobster gluten-free mix or one that has similar texture. You may need to adjust with a little extra milk.

Why Are My Sausage Balls Dry?

They may have too much biscuit mix or not enough fat in the sausage. Adding cream cheese helps prevent dryness.

Can I Bake Them In An Air Fryer?

Yes! Air fry at 350°F for about 10–12 minutes, flipping halfway through, until golden and cooked inside.

How Do I Know The Sausage Balls Are Cooked?

Use a food thermometer. The safe temperature for sausage is 160°F. The outside should be golden, and the inside should be fully cooked but moist.

Every time I bake a batch of this Red Lobster Sausage Ball Recipe, I’m reminded why it’s such a hit. They’re easy to make, full of flavor, and bring that Red Lobster touch right into your kitchen.

Whether you’re preparing them for a party, a family gathering, or just a cozy snack night, these sausage balls are guaranteed to make people happy.

So grab that biscuit mix, roll up your sleeves, and make a tray of these cheesy, savory bites. And if you try them, I’d love to hear how they turn out for you—drop me a comment or share a photo of your batch. Happy cooking!