If you’re searching for the perfect Cream Cheese Sausage Balls Recipe that’s both easy and crowd-pleasing, you’ve come to the right place. These bite-sized treats combine creamy cheese, savory sausage, and a hint of seasoning to create a homemade party snack everyone will adore.
Why You’ll Love This Recipe
- No-fuss prep makes this baked appetizer a cinch for busy hosts.
- Ready in about 1 hour from start to finish—ideal for last-minute gatherings.
- Only 5 core ingredients plus pantry staples yield irresistible cheese and sausage flavor.
- Perfect for parties, game day, holidays, or as a grab-and-go snack.
- Freezer-friendly: make in advance, then bake straight from frozen whenever you need homemade party food.
- Kids and adults alike rave over these cheesy sausage balls—sneaky protein in every bite.
- Easily customizable with spicy sausage or extra cheese for big flavor impact.
- Gluten-free swap using Bisquick GF or almond flour keeps everyone happy.
- Fun DIY snack project you can prep with kids for a family-friendly cooking day.
Ingredients
- 1 pound bulk breakfast sausage (mild or spicy; turkey sausage works for a leaner option)
- 8 ounces cream cheese, softened at room temperature (Philadelphia brand recommended)
- 2 cups sharp cheddar cheese, shredded (or Colby Jack for a milder touch)
- 1½ cups baking mix (such as Bisquick; gluten-free mix or almond flour for low-carb swap)
- 1 teaspoon garlic powder (optional for extra savory depth)
- 1 teaspoon onion powder (optional)
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons milk, only if mixture feels too dry
- Optional: 2 tablespoons chopped jalapeños or a dash of hot sauce for a spicy kick
- Cooking spray or parchment paper to line the baking sheet
Directions
- Preheat oven and prep pan.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly coat with cooking spray to prevent sticking. - Soften cream cheese.
In a small bowl, microwave the cream cheese on low power for 20–30 seconds until slightly softened—this helps it blend smoothly with raw sausage, ensuring perfectly moist sausage balls. - Combine sausage and cream cheese.
In a large mixing bowl, add the raw breakfast sausage and softened cream cheese. Use a sturdy silicone spatula or clean hands to mix until well combined and no large clumps remain. - Incorporate shredded cheese.
Sprinkle the sharp cheddar into the sausage mixture, gently folding it in. The strings of cheese create gooey pockets when baked, infusing every bite with cheesy goodness. - Add dry seasonings and baking mix.
Sprinkle the garlic powder, onion powder, black pepper, and baking mix over the sausage mixture. If the dough feels crumbly, add milk one tablespoon at a time until it holds together but isn’t sticky. - Chill for easy shaping.
Cover the bowl and refrigerate for 30 minutes—this step firms up the fats in the raw sausage and cream cheese, making it much easier to roll into uniform balls. - Shape into balls.
Use a 1-inch cookie scoop or tablespoon to portion the dough, then roll into balls with lightly greased hands. Aim for 24–26 evenly sized portions and place them about 1 inch apart on the prepared baking sheet. - Bake until golden.
Transfer to the oven’s middle rack and bake for 18–22 minutes. Sausage balls are done when they’re puffed, lightly golden on the edges, and the cheese peeks through in bubbly spots. - Optional broil for crispiness.
For extra-crispy exteriors, switch to broil for 1–2 minutes—watch closely so they don’t burn! Look for a bronzed top and edges for a delightful crunch. - Cool, serve, and enjoy.
Let the sausage balls rest on the pan for 5 minutes to firm up, then transfer to a serving plate. Pair with ranch dip, honey mustard, or spicy marinara for an irresistible appetizer or snack.
Servings & Timing
Yield: Makes 24–26 sausage balls (roughly 6–8 appetizer servings)
Prep Time: 15 minutes active mixing, plus 30 minutes chilling
Cook Time: 18–22 minutes baking
Total Time: Approximately 1 hour and 5 minutes (including chilling and baking)
Variations
- Swap cheddar for pepper jack or smoked gouda to introduce a smoky, tangy twist.
- Use spicy Italian sausage and a pinch of red pepper flakes for a heat lovers’ version.
- Roll smaller ½-inch balls for cocktail-style bites perfect with toothpicks.
- Replace baking mix with almond flour for a low-carb, gluten-free spin.
- Stir in chopped fresh herbs like rosemary, chives, or parsley for a bright, herbal note.
- Mix in finely grated zucchini or carrot to sneak in vegetables for picky eaters.
Storage & Reheating
- Refrigerator: Store cooled sausage balls in an airtight container for up to 4 days—great for meal-prep snack packs.
- Freezer: Freeze unbaked shaped balls on a baking sheet, then transfer to a sealable freezer bag; keep for up to 3 months.
- Reheat: Baked sausage balls can be reheated in a 350°F oven for 8–10 minutes or microwaved for 45 seconds (let stand before serving).
FAQs
Q: Can I use pre-cooked sausage instead of raw?
A: Yes—brown and drain the sausage first, then mix with the rest of ingredients; reduce baking mix by 2–3 tablespoons to account for drier meat.
Q: How can I make these sausage balls gluten-free?
A: Substitute with Bisquick Gluten-Free baking mix or use a blend of almond and coconut flour; you may need to adjust for texture.
Q: Why do my sausage balls fall apart?
A: Ensure cream cheese is fully softened and the mixture is chilled before shaping; if too dry, add a splash of milk to bind.
Q: Can I prepare them ahead of time?
A: Absolutely—shape and freeze balls, then bake directly from frozen, adding an extra 3–5 minutes to the cook time.
Q: What dipping sauces pair best with sausage balls?
A: Classic ranch dressing, honey mustard, spicy marinara, or a tangy barbecue sauce are all crowd-pleasing options.
Q: Is there a dairy-free option?
A: Use dairy-free cream cheese and plant-based shredded cheese; the flavor might be milder but still delicious.
Q: How do I know when sausage balls are fully cooked?
A: They should be puffed, golden at the edges, and reach an internal temperature of 165°F if tested with a meat thermometer.
Q: Can I add mix-ins like vegetables or hot peppers?
A: Yes—fold in finely diced peppers, onions, or grated veggies; just watch the dough’s moisture level and adjust baking mix as needed.
Conclusion
This Cream Cheese Sausage Balls Recipe delivers a warm, gooey, and savory snack that’s as versatile as it is delicious. From quick prep to freezer-friendly storage, it’s the ultimate homemade appetizer for game days, parties, or everyday snacking. Try this easy, cheesy treat and let me know your favorite flavor twist in the comments below!
Cream Cheese Sausage Balls
Ingredients
- 1 pound bulk breakfast sausage mild or spicy; turkey sausage works for leaner option
- 8 ounces cream cheese softened at room temperature
- 2 cups sharp cheddar cheese shredded
- 1 1/2 cups baking mix like Bisquick; gluten-free blend or almond flour for low-carb
- 1 teaspoon garlic powder optional
- 1 teaspoon onion powder optional
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons milk only if mixture feels dry
- 2 tablespoons chopped jalapeños optional for spice
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or spray with cooking spray.
- Microwave cream cheese for 20–30 seconds on low power until slightly softened to ensure smooth mixing with raw sausage.
- In a large bowl, mix raw breakfast sausage and softened cream cheese using a spatula or hands until fully combined.
- Fold in the shredded cheddar cheese gently to distribute cheesy strands throughout the sausage mixture.
- Sprinkle garlic powder, onion powder, black pepper, and baking mix over the meat and cheese, stirring until dough forms.
- Cover and refrigerate for 30 minutes to firm up the fats, making it easier to roll into balls.
- Portion dough with a 1-inch cookie scoop or tablespoon, then roll into balls and place on the prepared sheet.
- Bake on the middle rack for 18–22 minutes until sausage balls are puffed and lightly golden at the edges.
- If desired, broil for 1–2 minutes to achieve a crispier texture—watch closely to avoid burning.
- Let sausage balls rest for 5 minutes, then serve warm with your favorite dip or sauce.
Notes
Nutrition
