Cream Cheese Sausage Balls
These Cream Cheese Sausage Balls are irresistibly cheesy, baked to golden perfection, and perfect for parties, snacks, or game day gatherings.
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
For extra crispiness, roll sausage balls in panko breadcrumbs prior to baking; store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 120kcal
Love this recipe?Follow us at @thenandnowspace for more