Cream Cheese Sausage Balls Recipe packs juicy sausage, tangy cream cheese, and cheddar into bite-size, golden snacks with crisp edges and a tender middle. This crowd-pleaser suits game day, brunch, and last-minute appetizers, and you can finish it in about 35 minutes. I keep a stash in my freezer because my friends always show up hungry.
Why You Should Try This Cream Cheese Sausage Balls Recipe
The cream cheese keeps every bite moist and tender while cheddar brings big flavor. A simple baking mix gives a fluffy interior with a lightly crisp crust. You get a party favorite with very little effort.
The recipe welcomes tweaks without fuss. Pick mild or hot sausage, swap cheddar for pepper jack, or add jalapeño for a kick. You can mix the dough ahead and bake right before guests arrive.
“These vanished in minutes at our game-day hangout. Crisp edges, creamy centers, and just the right heat. I baked two trays and still had none left for breakfast.” Jess, happy snacker
Ingredients You’ll Need
- 1 pound bulk pork breakfast sausage (mild or hot both work)
- 8 ounces cream cheese, room temperature for easy mixing
- 2 cups shredded sharp cheddar (pre-shredded saves time; freshly shredded melts smoother)
- 1 1/2 to 1 3/4 cups baking mix such as Bisquick (gluten-free baking mix also works)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika or a pinch of cayenne for heat
- 1/4 teaspoon black pepper
- Salt to taste only if your sausage runs mild on seasoning
- Optional add-ins: 2 tablespoons minced chives or parsley
Pantry shortcuts and swaps:
- Use hot sausage for spicy sausage balls with cream cheese.
- Swap cheddar with Colby Jack or pepper jack for a different melt and flavor.
- Stir in 1 to 2 teaspoons hot sauce if you like extra zing.
Equipment:
- Large mixing bowl
- Hand mixer or stand mixer with paddle
- Rimmed baking sheet
- Parchment paper or silicone baking mat
- 1 tablespoon cookie scoop for even portions
- Instant-read thermometer
- Wire rack for cooling
How to Make Cream Cheese Sausage Balls
- Prep: 15 minutes
- Cook: 18 to 22 minutes
- Total: about 35 minutes
- Heat the oven to 375°F. Line a rimmed baking sheet with parchment.
- Beat the cream cheese in a large bowl until smooth, about 30 seconds. Add the sausage and mix until uniform.
- Add cheddar, garlic powder, onion powder, smoked paprika or cayenne, and black pepper. Mix until combined.
- Sprinkle in 1 1/2 cups baking mix. Mix until the dough holds together and feels slightly tacky, not wet. If the dough feels sticky, mix in up to 1/4 cup more baking mix.
- Scoop about 1 heaping tablespoon of dough per ball and roll between your palms. Aim for 30 to 36 balls for even baking.
- Space the sausage balls on the prepared pan with a little room between each. Chill the tray for 10 minutes if your kitchen runs warm.
- Bake for 18 to 22 minutes until the edges turn golden and an instant-read thermometer hits 160°F in the center.
- Cool for 3 minutes on the pan, then move them to a rack. Serve warm with ranch, honey mustard, pepper jelly, or your favorite dip.
Tips & Tricks
Small tweaks make these turn out tender, cheesy, and perfectly browned.
- Soften the cream cheese fully for easy mixing and a smooth texture.
- Use a mixer to blend the sausage and cream cheese quickly without overworking the dough.
- Add baking mix gradually so the dough stays soft; a slightly tacky feel leads to juicy sausage balls.
- Oil your hands or use a scoop for neat, uniform portions that bake evenly.
- Want more color and crunch? Bake on the top rack and rotate the pan at the halfway mark.
- Check doneness with a thermometer; 160°F in the center locks in juiciness.
- Stir in finely diced jalapeño or crushed red pepper if you want extra heat.
- For brunch, fold in 1/4 cup chopped chives and serve with scrambled eggs.
What to Serve with Cream Cheese Sausage Balls
Build a simple spread around these cheesy bites and watch them disappear.
- Dips: ranch, honey mustard, pepper jelly, barbecue sauce, or marinara
- Fresh sides: grape tomatoes, celery sticks, cucumber slices, or a crisp salad
- Brunch plate: soft scrambled eggs, fruit salad, and hot coffee
- Game day: kettle chips, pickles, and an icy lager or hard cider
Make-Ahead and Storage
- Make-ahead: Mix the dough and chill up to 24 hours, then scoop and bake.
- Refrigerate baked leftovers in an airtight container for up to 4 days.
- Freeze unbaked balls on a sheet until firm, then bag for up to 2 months. Freeze baked balls the same way for up to 2 months.
- Reheat baked balls at 350°F on a sheet pan until hot, about 8 to 10 minutes from the fridge or 12 to 15 minutes from frozen. An air fryer at 350°F reheats in 5 to 8 minutes.
Nutrition Information
Per 3 sausage balls: about 290 calories, 21g fat, 9g saturated fat, 9g carbohydrates, 1g sugar, 0g fiber, 11g protein, 560mg sodium.
Values vary by sausage and baking mix.
Cream Cheese Sausage Balls Recipe
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, mix together sausage and softened cream cheese until well combined.
- Add baking mix, cheddar cheese, garlic powder, and black pepper. Mix until all ingredients are fully incorporated.
- Shape mixture into 1-inch balls and place on prepared baking sheet about 1 inch apart.
- Bake for 18-20 minutes, or until golden brown and cooked through.
- Let cool slightly. Serve warm.