Cream Cheese Sausage Balls Recipe

If you’re looking for a crowd-pleasing snack that’s easy to whip up and downright addicting, you’ve got to try this Cream Cheese Sausage Balls Recipe. Trust me, these little bites are the perfect mix of cheesy, savory, and a touch spicy, and once you make them, you’ll find so many reasons to keep these in your freezer for quick snacks or party starters.

this …

Ingredients & Why They Work

This Cream Cheese Sausage Balls Recipe is all about the balance between creamy, cheesy, and meaty flavors, and the ingredients come together like best friends in the kitchen—especially when the Bisquick brings just enough structure without weighing things down.

• Hot pork sausage: The star protein with a nice spicy kick – you can swap for mild if preferred, but I love the heat.
• Cream cheese: Adds moisture and a bit of tang, keeping the sausage balls soft and irresistible.
• Bisquick baking mix: Provides the perfect binding agent and a tender crumb; just be sure not to pack it when measuring.
• Shredded cheddar cheese: Cheese lovers rejoice here – it really ups the savory factor and melts beautifully inside.

Make It Your Way

I like to play around with this Cream Cheese Sausage Balls Recipe depending on the occasion—sometimes I add a bit of garlic powder or swap in different cheeses. Feel free to experiment and make it your own; after all, homemade is meant to be personalized!

• Variation: Once, I swapped out cheddar for pepper jack and used a mild sausage— the result was a wonderfully mellow yet flavorful bite that my kids loved.
• Diet-friendly swaps: Want to go gluten-free? Try using a gluten-free baking mix instead of Bisquick—the texture changes a bit but still tasty.
• Mix-ins: Toss in finely chopped jalapeños or some Italian seasoning for an extra punch of flavor.

Step-by-Step: How I Make Cream Cheese Sausage Balls Recipe

Step 1: Combine Sausage and Cream Cheese

Start by softening your cream cheese to room temperature—that’s the secret to easy mixing. I usually pop it in the microwave for about 15 seconds but watch it carefully so it doesn’t melt! Then, mix it with the raw pork sausage in a bowl or your stand mixer. If you don’t have a mixer, no worries! I’ve done this by hand plenty of times—just use your clean hands to really incorporate the cream cheese into the sausage evenly. It gets a little messy but so worth it.

Step 2: Add Bisquick and Cheddar Cheese

Next up, gradually stir in your Bisquick baking mix. Here’s a key tip: spoon the Bisquick into your measuring cup instead of scooping it directly, and don’t pack it down. This little trick keeps the sausage balls tender and stops them from drying out. After the Bisquick is combined, fold in the shredded cheddar. Feel free to be generous with the cheese—it’s my favorite part!

Step 3: Shape into Balls and Chill

Use a small cookie scoop or a spoon to portion out 1-inch balls, then roll them gently between your palms so they’re nice and round. I find a spring-loaded cookie scoop makes this part quick and less sticky. Once shaped, place the balls evenly on a parchment-lined baking sheet, then pop them in the fridge for about 10 minutes. This chilling step is essential to help keep their shape while they bake and prevents them from spreading too much.

Step 4: Bake to Perfection

Preheat your oven to 350°F and bake the sausage balls for around 25 minutes until golden and cooked through. Keep an eye on them after about 20 minutes—the tops should be lightly browned but not burnt. Let them cool for a few minutes before serving, though I often sneak some warm from the oven!

How to Serve Cream Cheese Sausage Balls Recipe

Garnishes

I love sprinkling a little fresh chopped parsley or chives on top just before serving—adds a pop of color and a fresh, mild onion flavor that brightens these rich bites. Sometimes I offer a side of spicy mustard or a zesty ranch dip too, which guests seem to really enjoy.

Side Dishes

To make these sausage balls part of a bigger spread, I often set them out alongside fresh veggie sticks, some sliced apples or grapes for sweetness, and even some crusty bread or crackers. They pair beautifully with an easy salad or soup if you’re looking for a light meal.

Creative Ways to Present

For parties, I like to serve these on a tiered platter or in colorful mini muffin liners to make them look extra festive. Another favorite is threading a few sausage balls onto small skewers with cherry tomatoes and basil leaves—a fun finger food that gets everyone chatting.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover sausage balls in an airtight container in the fridge. They keep well for about 3 to 4 days, making them perfect for snack cravings throughout the week. Just pop ‘em in the microwave or oven to warm them back up.

Freezing

I almost always freeze half of my batch because they thaw and reheat so well. I lay the formed (but unbaked) sausage balls on a parchment-lined tray spaced about an inch apart and freeze them for a couple hours. Then, I transfer them into a freezer bag, and they last for months! When you’re ready to eat, bake them directly from frozen—just add a few minutes to the cooking time.

Reheating

To reheat leftover or frozen sausage balls, I like to pop them in a preheated oven at 350°F for about 10 minutes or until warmed through. This keeps them crispy on the outside and melty inside—microwaving works if you’re in a rush but it softens the exterior.

FAQs

Final Thoughts

This Cream Cheese Sausage Balls Recipe has been my go-to for potlucks, game days, and holiday gatherings because it’s so easy, tasty, and universally loved. I guarantee once you try them, you’ll find yourself sharing this recipe with friends and tweaking it for your own signature spin. So grab your ingredients, get that cream cheese softening, and have fun making these crowd-pleasing snacks that everyone ends up asking for seconds on!

Print