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Cream Cheese Sausage Balls pinterest

Cream Cheese Sausage Balls

The ultimate party favorite that takes the classic sausage ball to extraordinary heights by introducing cream cheese—creating a texture so moist and flavor so rich that guests will be asking for your recipe before they've finished their first bite.
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Course: Appetizer
Cuisine: American
Keyword: Sausage Balls, Cream Cheese, Party Food, Appetizers, Game Day Food
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 36 balls
Calories: 95kcal

Equipment

  • Baking sheets
  • Parchment Paper
  • Stand Mixer or Mixing Bowl
  • Cookie Scoop

Ingredients

Ingredients

  • 1 pound breakfast sausage uncooked (regular or hot)
  • 8 oz cream cheese softened to room temperature
  • 1 1/4 cups Bisquick baking mix
  • 2 cups sharp cheddar cheese freshly shredded
  • 1/4 tsp garlic powder
  • 2 tbsp fresh parsley finely chopped (optional for garnish)

Instructions

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Allow cream cheese to soften completely at room temperature for at least 30 minutes.
  • In a large bowl, blend the softened cream cheese and raw sausage using a stand mixer with a paddle attachment or your hands (wearing food-safe gloves). Mix until well incorporated but avoid overworking the meat.
  • Gradually add the Bisquick and garlic powder to the sausage mixture, incorporating thoroughly. If the mixture seems too dry, add 1-2 tablespoons of water.
  • Add the freshly shredded cheese and fold it into the mixture until evenly distributed.
  • Using a small cookie scoop or tablespoon, portion the mixture and roll between your palms to form 1-inch balls. Place them about 1 inch apart on the prepared baking sheets.
  • Bake for 20-25 minutes until golden brown and cooked through (internal temperature should reach 160°F). For even browning, rotate the pans halfway through baking time.
  • Allow to cool for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

For best results, shred your own cheese instead of using pre-shredded, as it melts better and doesn't contain anti-caking agents.
Slightly damp hands prevent sticking and create smoother balls when forming.
You can prepare the mixture up to 24 hours in advance and refrigerate it, or form the balls and freeze them uncooked for up to 3 months.

Nutrition

Calories: 95kcal | Carbohydrates: 4g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 175mg
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