Here’s a perfect, soft, extra-creamy version of Cream Cheese Sausage Balls—they bake up tender (not dry!) with tons of flavor. Great for parties, breakfasts, and holidays.
🧀✨ Cream Cheese Sausage Balls
Makes ~30–36 sausage balls
Ingredients
- 1 lb breakfast sausage (hot or mild)
- 8 oz cream cheese, softened
- 1 ½ cups Bisquick (or other baking mix)
- 1 ½ cups shredded cheddar cheese
- ½ tsp garlic powder (optional but delicious)
- ½ tsp onion powder (optional)
- ¼ tsp black pepper
🥣 Instructions
1. Preheat Oven
- Preheat to 375°F (190°C).
- Line a baking sheet with parchment paper.
2. Mix the Dough
- In a large bowl, combine sausage and softened cream cheese.
- Add Bisquick, cheddar, and seasonings.
- Mix well with your hands or a stand mixer (paddle attachment) until everything is evenly combined.
- If the mixture feels too dry, let it sit 5 minutes—the baking mix will hydrate.
3. Form the Balls
- Roll into 1 to 1 ½ inch balls.
- Place on prepared baking sheet, spacing slightly apart.
4. Bake
- Bake 18–22 minutes, until golden and cooked through.
- Internal temp should reach 160°F (71°C).
🌟 Tips & Variations
- Super cheesy: Add ½ cup extra cheddar.
- Spicy upgrade: Use hot sausage + pepper jack cheese.
- Herb version: Add 1 tsp dried parsley or chives.
- Air fryer: Bake at 375°F for 10–12 minutes in batches.
- Make-ahead:
- Refrigerate raw balls for 24 hours, or
- Freeze raw on a baking sheet, then store frozen in a bag—bake straight from frozen + 3 extra minutes.
If you’d like, I can also give you:
- a keto / low-carb version,
- a Ranch sausage ball variation, or
- a spicy jalapeño cream cheese sausage ball recipe!
