Pinch off about 1 tablespoon of the mixture at a time and roll it between your palms to form small, firm balls about 1 to 1 1/4 inches in diameter. For even cooking, try to keep them all roughly the same size.
Arrange the sausage balls on the prepared baking sheet, leaving about 1 inch of space between each one to allow for even browning.
Bake on the center rack for 18–22 minutes, or until the sausage balls are lightly to deeply golden brown on the outside, cooked through in the center, and the cheese is melted and bubbling slightly.
Remove the baking sheet from the oven and let the sausage balls cool on the counter for about 5 minutes; this helps them firm up slightly and makes them easier to pick up.
Transfer to a serving platter or leave them right on the baking sheet set on the kitchen counter for a casual presentation. Serve warm, and expect the tray to empty quickly.
Variations & Tips
For a spicier version, use hot breakfast sausage and extra-sharp cheddar, and add a pinch of cayenne or crushed red pepper flakes (this would technically add a fourth ingredient but can be skipped if you want to stay strict). If you prefer a milder bite, choose mild sausage and a medium cheddar, or even a blend of cheddar and Monterey Jack. You can also adjust the texture: if the mixture feels too dry to form balls, let it sit at room temperature for 5–10 minutes so the sausage softens, then knead again; if it feels overly sticky, lightly dust your hands with a bit more baking mix as you roll. To make ahead, roll the sausage balls and freeze them on a baking sheet until firm, then transfer to a freezer bag; bake from frozen, adding a few extra minutes to the baking time. Leftovers reheat well in a low oven (about 300°F / 150°C) until warmed through and re-crisped on the outside.
