pan for about 5 minutes to firm up slightly. Transfer to a serving plate and serve warm.
If making ahead, let the baked sausage balls cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet at 325°F (165°C) for 8–10 minutes, or until warmed through and edges are crisp again.
Variations & Tips
Use hot breakfast sausage instead of mild if your crowd likes a little kick, or do half mild and half hot for a balanced heat. For extra cheesy sausage balls, bump the cheddar up to 2 1/2 cups and pack it in firmly when measuring.
If your mixture feels too dry and crumbly to roll, work in 1–2 tablespoons of milk, a little at a time, until it holds together; if it feels too soft,
