Cream Cheese Sausage Balls (Easy Recipe)

Cream cheese sausage balls are the ultimate appetizer. Truly, these party poppers are hard to resist. 

They’re everything you want in an appetizer rolled into a delicious little ball. 

Best Cream Cheese Sausage Balls

Cream Cheese Sausage Balls- the name says it all! Savory sausage paired with tangy cream cheese with a kiss of spices. What’s not to love? 

Adding Bisquick and cheddar cheese earns this recipe the MVP of party foods. 

These cream cheese sausage balls are perfect for a party, or when you want a delicious snack.

The best part? Everything comes together in about 30 minutes. 

Ingredients 

I love a recipe with a short list of ingredients!

Here’s everything you need to make these addictive cream cheese sausage balls. 

• Pork Sausage- Any pork sausage will do in this recipe. For an added kick of spice, I like to use spicy sausage. It pairs so well with the flavor of cream cheese. 

• Cream Cheese- Here’s your secret weapon to amazing sausage balls. Traditional sausage balls are sometimes dry, but the cream cheese keeps them moist. Plus, it adds a pop of tang. 

• Shredded Sharp Cheddar Cheese- Using sharp cheddar cheese delivers bold flavors, but swap it for any of your favorites! Just make sure you use fresh-grated cheese instead of pre-shredded. 

• Bisquick Baking Mix. Bisquick helps everything stick together. Plus, it prevents the sausage balls from becoming dense. 

• Garlic and Onion Powder- This dynamic flavor duo is all you need for this recipe. These two spices add a delectable hint of richness, making these party appetizers irresistible. 

How to Make Cream Cheese Sausage Balls 

Friends and family will go nuts over these cream cheese sausage balls. They’ll be the hit of the party! And you won’t believe how easily they come together.

Here’s how to make these cream cheese sausage balls. 

1. Prepare. Line a baking sheet with parchment paper, and preheat the oven to 350 degrees Fahrenheit. 

2. Combine sausage and cream cheese. Fit a stand mixer with the paddle attachment, and blend sausage and cream cheese. Once blended, add the cheddar cheese. 

3. Mix the dry ingredients. Combine baking mix, onion powder, and garlic powder in a separate bowl. Stir until combined. 

4. Add dry ingredients to wet. On a low speed, pour the dry ingredients into the wet until combined. This step will take around 2 minutes. 

5. Roll into balls. Using your hands, roll the sausage mixture into 1-inch balls. Then, arrange on a baking sheet. 

6. Bake. Pop the balls in the oven, and bake for 20-25 minutes. Serve, and enjoy!

Tips and Tricks 

Before you fire up that oven, check out these quick tips and tricks. It’ll ensure your cream cheese sausage balls are game-day-ready. 

• No Bisquick? No problem! If you don’t have any on hand, make your own. Create 1 cup of Bisquick with 1 cup flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 2 tablespoons butter. 

• Mix by hand. Use your hands if you don’t have a stand mixer with a paddle attachment. It’ll be messy, but mixing by hand ensures everything blends evenly.  

• Bust out the cookie scoop. Eye-balling 1-inch balls can be difficult. Using a cookie scoop makes it a little easier to create uniform balls. 

• Don’t add more Bisquick. After you combine the Bisquick, the sausage mixture will be very sticky. That’s ok! Avoid adding more Bisquick because it will make your balls dry. 

• Make them spicy. I love the combo of cream cheese and spice. To make your balls spicy, you have two options. You can use spicy pork sausage or add a few red pepper flakes. 

Can You Make Sausage Balls Ahead of Time? 

Absolutely! You can save yourself a lot of time preparing everything the night before. 

When making this appetizer ahead of time, follow the recipe until you pop it in the oven. 

Place the balls on a baking tray, cover them in plastic wrap, and place them in the fridge. You can do this up to 1 day in advance. 

How to Store & Freeze 

Have some sausage balls left over? The good news is they keep well in the fridge.

If you want to keep them longer, throw them in the freezer. 

Here’s everything you need to know about storing leftover sausage balls. 

To Store. Allow leftovers to cool. Then, transfer them to a storage bag or an air-tight container. Refrigerated balls will stay fresh for up to 4 days.

To Freeze. Flash-freeze sausage balls in a single layer on a baking sheet. Freeze for about 2 hours, then transfer them to a freezer bag. Flash freezing prevents the balls from sticking together in the freezer. 

To Reheat. Place frozen sausage balls in the fridge to thaw overnight. When ready to eat, pop them in the oven, or place them in the microwave.

More Sausage Recipes To Love

Pimento Cheese Sausage Balls
25 Turkey Sausage Recipes for Healthy Meals
Bangers and Mash with Onion Gravy
17 Best Sausage Casseroles
Traditional Scotch Eggs

Cream Cheese Sausage Balls (Easy Recipe)

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Cream cheese sausage balls are impossibly moist, cheesy, and addictive. You only need a handful of ingredients and about 30 minutes for the perfect appetizer.

Ingredients

• 1 pound bulk pork sausage

• 1 (8 ounce) block cream cheese, softened

• 1 cup sharp cheddar cheese, shredded

• 2 cups Bisquick baking mix

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or lightly grease it.
• Add sausage and cream cheese in a stand mixer fitted with a paddle attachment. Beat until thoroughly combined. Beat in the cheddar cheese.
• In a separate bowl, combine baking mix, garlic powder, and onion powder. 
• Gradually add the dry ingredients to the mixer. Beat on low speed until just combined, about 2 minutes. 
• Roll the mixture into 1-inch balls and place them on the prepared baking sheet. Bake for 20 to 25 minutes or until golden brown and cooked through.
• Serve and enjoy!

Notes

• If the dough is too sticky to handle, wet your hands with water or oil before rolling the balls.
• If you don’t have a stand mixer, you can combine everything by hand. 

Tara Summerville

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