Camembert-Stuffed Sausage Balls


We’re taking this beloved, retro recipe up a notch with Italian sausage, gooey Camembert cheese and fresh herbs. Meet your new favorite appetizer, or a mighty fine addition to family movie night!

This post is written in partnership with Cheeses of Europe. 

Let’s bring a little retro back this season, shall we? Maybe you’ve heard of them or maybe they’re new to you – regardless, we’re willing to bet these cheesy sausage balls will be a hit at your next family gathering!

Often made with sausage, boxed biscuit mix, and Parmesan, we’re celebrating a new version today that elevates this appetizer with French cheese, panko breadcrumbs and fresh herbs.

What is Camembert?

Camembert is a soft, creamy cow’s milk cheese that originated in Normandy in Northern France. Inside its white edible rind you’ll find a smooth, soft cheese that becomes stronger and gooier with age.

How Do You Make Sausage Balls?

Skip the biscuit mix and take the tried-and-true meatball route: use Panko breadcrumbs soaked in milk and egg to lighten the texture of the sausage and help the balls hold together.

Once you’ve mixed the sausage with the breadcrumbs, the next step is to form them into balls and slip in a piece of cheese. Then it’s under the broiler they go, taking a mere 10 to 12 minutes to brown and cook through.

What Kind of Sausage Should I Use?

Buy loose sausage if you can find it, but perhaps the easiest is to look for large Italian sausage links that are on the mild side—too spicy and the flavor of the Camembert treasure inside gets lost.

Can I Make These in Advance?

Once you form your sausage balls and roll them in the herb coating, you can refrigerate them for up to 24 hours before cooking.

How Should I Serve Sausage Balls?

These little appetizers would be great for watching the game or serving along with a few finger foods on a special occasion. But hey, they’re easy enough to throw together on movie night or any day of the week.

Camembert-Stuffed Sausage Balls Recipe


For the Herb Coating:

  • 3/4 cup Panko breadcrumbs
  • 3 tablespoons finely chopped parsley, plus more for garnish

For the Sausage Balls:

  • Vegetable oil spray, or about 3 tablespoons olive oil, for pan
  • 1 large egg
  • 1/4 cup milk
  • 3/4 cup Panko bread crumbs
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound loose Italian sausage meat, or from links with casings removed
  • 3 ounces Camembert, cut into 1/2-inch pieces
  • Toothpicks, to serve


1 Preheat the oven. Set a rack about 6 inches from the broiler element and preheat the oven to broil.

Line a rimmed baking sheet with aluminum foil or parchment paper and spray or brush with vegetable oil.

2 Mix together the herb coating. Pulse the Panko crumbs for the coating in a food processor until they’re broken down into very fine crumbs; alternatively, place the Panko in a zip-top bag and roll over them with a rolling pin.

In a shallow bowl, mix the parsley and breadcrumbs.

3 Make the meatball mixture: In a large bowl, whisk together the egg, milk, Panko breadcrumbs, salt, and pepper together.

Let stand for 5 minutes, or until the breadcrumbs are soaked with the liquid. Mash with a fork.

Add the sausage meat and combine until well mixed.

4 Form the meatballs: Portion the meatballs into 16 pieces that are each about 1 1/2-inches in diameter.

Hold a meatball in one hand and press a piece of cheese into the center. Wrap the meat around the cheese and seal.

5 Roll in coating: Roll the balls in the herb coating mixture, and set on the baking sheet. Spray lightly with vegetable oil spray, or dab lightly with a brush dipped in oil. (The balls can be assembled and refrigerated at this point for up to 24 hours.)

5 Broil the meatballs: Broil for 10 to 12 minutes, or until browned and the meat is cooked all the way through.

6 To serve: Transfer the meatballs to a serving platter and insert a toothpick into each. Sprinkle with more chopped parsley. Serve warm.

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