Get ready to discover the most requested appetizer in my recipe box. These Cream Cheese Sausage Balls are addictively delicious, incredibly moist, and ridiculously easy to make. Forget the dry, crumbly sausage balls of the past; the addition of cream cheese is a game-changing secret that guarantees a tender, flavorful bite every single time. They are the perfect crowd-pleasing snack for holidays, game days, and family gatherings.
This simple recipe combines savory sausage, tangy cream cheese, sharp cheddar, and a classic baking mix for a truly irresistible result. In just a few simple steps, you’ll have a warm, golden-brown batch of sausage balls that will disappear in minutes.
Why You’ll Love This Cream Cheese Sausage Balls Recipe
Perfectly Moist: Cream cheese is the star ingredient that prevents the sausage balls from drying out, ensuring a tender texture.
Incredibly Flavorful: Each bite is packed with savory sausage and cheesy goodness.
Super Easy: With just a handful of common ingredients and minimal prep time, this recipe is perfect for cooks of all skill levels.
Make-Ahead Friendly: Ideal for party planning, you can prepare them in advance and bake them right before guests arrive.
The Key Ingredients for Perfect Sausage Balls
The magic of this recipe lies in its simplicity and the quality of its components. Here’s what you’ll need:
The Sausage
A one-pound roll of ground pork sausage is the foundation. I recommend using a breakfast sausage with a good amount of fat, as this adds significant flavor and moisture. You can choose mild, medium, or hot, depending on your spice preference.
The Cream Cheese
This is the secret weapon! An 8-ounce block of full-fat cream cheese makes these sausage balls exceptionally moist and adds a subtle tangy flavor that complements the sausage perfectly. Be sure it’s softened to room temperature for easy mixing.
The Baking Mix
I use Bisquick for convenience, but any all-purpose baking mix will work. This provides the structure and a bit of leavening, creating a soft, biscuit-like texture inside.
The Cheese
Sharp cheddar cheese adds a bold, cheesy flavor that stands up to the sausage. For the best results, grate your own cheese from a block. Pre-shredded cheese is often coated in anti-caking agents that can make the mixture greasy.
Ready for the oven! Uniformly sized for even baking.
How to Make Cream Cheese Sausage Balls Step-by-Step
Making these sausage balls is as simple as mix, roll, and bake. Follow these steps for perfect results.
Preheat and Prep: Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper for easy cleanup.
Combine Ingredients: In a large mixing bowl, combine the ground sausage, softened cream cheese, shredded cheddar cheese, and baking mix.
Mix Thoroughly: Use your hands or a stand mixer with a paddle attachment to mix the ingredients until they are just combined. Be careful not to overmix, which can make the sausage balls tough.
Portion and Roll: Scoop the mixture into 1-inch portions using a small cookie scoop for uniformity. Gently roll each portion between your hands to form a smooth ball.
Arrange on Baking Sheet: Place the sausage balls in a single layer on the prepared baking sheet, leaving a little space between each one.
Bake to Perfection: Bake for 20-25 minutes, or until they are golden brown and cooked through. The internal temperature should reach 160°F (71°C).
Look at that perfectly moist and cheesy texture!
Pro Tips for the Best Sausage Balls Ever
These simple tips will take your Cream Cheese Sausage Balls from good to absolutely unforgettable.
Use Room Temperature Ingredients: Allowing the sausage and cream cheese to soften slightly makes mixing much easier and prevents overworking the dough.
Don’t Overmix: Mix only until the ingredients are incorporated. Overmixing can result in tough, dense sausage balls.
Use a Cookie Scoop: A small cookie scoop ensures that all your sausage balls are uniform in size, which helps them bake evenly.
Grate Your Own Cheese: Freshly grated cheese melts better and provides a superior flavor and texture compared to pre-shredded varieties.
Delicious Variations to Try
While this classic recipe is a winner, it’s also a fantastic base for customization. Here are a few ideas:
Spicy Sausage Balls: Use a hot variety of pork sausage and add a pinch of cayenne pepper or finely diced jalapeños to the mixture.
Different Cheeses: Swap the cheddar for Pepper Jack, Colby, or a Monterey Jack blend for a different flavor profile.
Add Some Herbs: Mix in finely chopped fresh herbs like chives, parsley, or a bit of rosemary for an aromatic twist.
Make-Ahead & Freezing Instructions
These Cream Cheese Sausage Balls are a host’s best friend because they can be easily prepared in advance.
To Make Ahead (Uncooked): Prepare the sausage balls as directed, but instead of baking, place them on the baking sheet and flash-freeze for about an hour. Once firm, transfer them to a zip-top freezer bag. They can be stored in the freezer for up to 3 months. Bake from frozen, adding about 5-10 minutes to the baking time.
To Store and Reheat (Cooked): Store leftover cooked sausage balls in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through, to restore their crisp exterior.
What to Serve with Sausage Balls
These savory bites are fantastic on their own, but a good dip takes them to the next level. Try serving them with honey mustard, barbecue sauce, or a creamy horseradish dip. They are a perfect addition to an appetizer spread alongside some Slow Cooker Candied Pecans or as part of a brunch with a slice of Classic Pumpkin Roll.
The secret is adding a fat-based binder like cream cheese. It adds moisture and richness, preventing the sausage balls from drying out during baking and ensuring a tender texture.
A ground pork breakfast sausage with a good fat content works best, as it provides the most flavor and moisture. You can use mild, medium, or hot varieties depending on your preference.
Absolutely! You can assemble the sausage balls, flash-freeze them on a baking sheet, and then store them in a freezer bag for up to 3 months. Bake them directly from frozen, adding 5-10 minutes to the cook time.
Yes, you can make your own baking mix by combining all-purpose flour, baking powder, salt, and cold butter. However, a pre-made mix like Bisquick is the most convenient option.
Store cooked sausage balls in an airtight container in the refrigerator for up to 4 days. To reheat and restore their texture, place them in a 350°F (175°C) oven for 10-15 minutes until hot and slightly crispy.
I’m confident this is the best Cream Cheese Sausage Balls recipe you’ll ever try. They are the perfect bite for any occasion, and I know your friends and family will love them as much as mine do. If you make them, be sure to leave a comment below and share your masterpiece on Pinterest!
The only Cream Cheese Sausage Balls recipe you'll ever need!
Cream Cheese Sausage Balls Recipe
FL Recipes
Cream Cheese Sausage Balls: The Ultimate Fail-Proof Recipe
These Cream Cheese Sausage Balls are the ultimate party appetizer! Made with sausage, cream cheese, cheddar, and baking mix, they are incredibly moist, flavorful, and easy to make. The perfect fail-proof recipe for any occasion.
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large bowl, combine the ground sausage, softened cream cheese, shredded cheddar cheese, and baking mix.
Using your hands or a stand mixer, mix until just combined. Do not overmix.
Scoop and roll the mixture into 1-inch balls and place them on the prepared baking sheet.
Bake for 20-25 minutes, until golden brown and cooked through (internal temperature of 160°F or 71°C).
Nutrition
Calories: 85kcalProtein: 4gFat: 7g
Notes
Use room temperature sausage and cream cheese for easier mixing. Grate your own cheese for the best flavor and melt. A small cookie scoop ensures evenly sized and cooked sausage balls.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
