Pioneer Woman Sausage Balls Recipe

Pioneer Woman These sausage balls are hot, cheesy, and salty in all the best ways — perfect for lazy weekends, last-minute guests, or honestly just standing over the counter with one in each hand.
They’re quick. Kinda trashy. Weirdly cozy. Also, the honey mustard dip? Don’t skip it. Just don’t.

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Ingredients Needed:

• 1¾ cups all-purpose flour – standard stuff. It holds everything together.
• 1 Tbsp. baking powder – makes ’em puff a bit, barely.
• 1 Tbsp. Creole seasoning – adds heat, salt, and a little personality.
• 1 lb. ground pork sausage – uncooked, not pre-cooked, don’t get the wrong kind.
• 1 (8-oz.) block cream cheese – softened. Otherwise it’ll fight you in the mixing bowl.
• 2 cups shredded sharp cheddar cheese – pre-shredded works, but block is better.
• 2 green onions, finely chopped – gives a fresh-ish bite. You can skip, but they help.
• For the dipping sauce:
• ½ cup mayonnaise – yeah it’s mayo-based. Don’t overthink it.
• 2 Tbsp. honey – for sweetness, obviously.
• 2 Tbsp. yellow mustard – basic squeeze bottle stuff.
• 1 Tbsp. whole grain mustard – texture. Looks fancy.
• 2 tsp. white vinegar – little sharp zip at the end.

How To Make Pioneer Woman Sausage Balls:

Prep your pans & preheat the oven:
350°F. Two sheet pans. Line ’em with parchment. I always forget this step and end up scraping crusty cheese off bare metal.

Mix the dry stuff:
Whisk flour, baking powder, Creole seasoning in a bowl. Easy.

Mash everything together:
In a big bowl, toss in sausage, cream cheese, cheddar, green onions, then dump in the dry mix. Use your hands. It’s gross and sticky. Embrace it.

Roll ‘em up:
Scoop tablespoon-sized blobs, roll into balls, place on the baking sheets. You’ll get messy. Don’t wear black.

Bake:
20–25 minutes. They’ll go golden and smell ridiculous.

Make the dip while you wait:
Mix mayo, honey, yellow mustard, grainy mustard, and vinegar in a little bowl. Taste it. Add more honey if you’re a sweet tooth.

Serve:
Warm is best. But room temp? Still good. They disappear fast either way.

Recipe Tips:

• Let the cream cheese sit out for a bit or it’s impossible to mix. Trust me.
• Don’t use pre-cooked sausage. It won’t bind properly.
• You can freeze them before baking — great party stash.
• The dip is crucial. If you don’t have whole grain mustard, just double the yellow.

How to Store & Reheat:

Room Temperature:
A couple of hours max. Then refrigerate.

Fridge:
Store in a sealed container up to 4 days. Reheat in oven or air fryer.

Freezer:
Freeze raw balls on a tray, then store in a bag. Bake straight from frozen + add a few mins.

Nutrition Facts (Approx. per serving, 3–4 balls):

Calories: ~270
Sodium: high-ish (Creole + cheese + sausage)
Protein: 10g
Fat: 21g
Carbs: 6g
Fibre: <1g
Sugar: ~3g (from dip mostly)

FAQs:

Can I use spicy sausage?
Yep. It’s honestly better. Adds more flavor.

Can I make these gluten-free?
Use a GF flour blend that includes baking powder, or just sub and cross your fingers. Texture might be softer.

What cheese works best?
Sharp cheddar holds its own. Monterey Jack or pepper jack is good too. Don’t use mozzarella — too stringy.

Can I prep these ahead?
Yes. Shape the balls and refrigerate overnight. Bake fresh for best results.

What if I don’t have Creole seasoning?
Mix paprika, garlic powder, salt, cayenne. Not exact, but close enough.