Here’s an easy and extra tender recipe for Cream Cheese Sausage Balls—a perfect appetizer or party snack. The cream cheese keeps them moist and soft, unlike traditional sausage balls that can get dry.
Cream Cheese Sausage Balls
Ingredients (makes about 24–30 sausage balls)
- 1 lb (450 g) breakfast sausage (mild or hot)
- 8 oz (225 g) cream cheese, softened
- 1 ½ cups (170 g) shredded cheddar cheese
- 1 ½ cups (about 1 box) Bisquick or other baking mix
- ½ tsp garlic powder (optional)
- ½ tsp onion powder (optional)
- ¼ tsp black pepper
Instructions
- Preheat oven:
- Heat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the mixture:
- In a large bowl, mix sausage and cream cheese until well combined.
- Add cheddar cheese, Bisquick, and seasonings.
- Knead with your hands or a stand mixer until everything is evenly incorporated.
- Form balls:
- Roll mixture into 1-inch balls (about the size of a walnut).
- Place on baking sheet, leaving a little space between each.
- Bake:
- Bake for 18–22 minutes, or until golden brown and cooked through.
- Serve:
- Serve warm with ranch, spicy mayo, honey mustard, or BBQ sauce.
Tips for Perfect Sausage Balls
- If the mixture feels too dry, add 1–2 tbsp milk.
- For spicier balls, use hot sausage or add a pinch of cayenne.
- These freeze before or after baking—great for meal prep.
If you want, I can also give you a Jalapeño Popper version, a Cheddar-Garlic Red Lobster–style version, or a Keto/low-carb version.
