These cream cheese sausage balls are jam-packed with flavor. They're incredibly tender, juicy, cheesy, and just so, so addictive. Best of all though is that they're effortless to make. In fact, just 4 simple ingredients are all you need to make 'em. Honestly, these sausage balls are so good they might just be the best appetizer recipe you ever make!
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The Best Sausage Balls With Cream Cheese
If you need a party appetizer that's a little different from your average dip recipes but still guaranteed to be a crowd-pleaser, you've got to try these cream cheese sausage balls.
Each bite is loaded with juicy, meaty deliciousness and a rich cheesy flavor from the combination of sharp cheddar cheese, cream cheese, and pork sausage. Then, when you add in the secret ingredient - Bisquick baking mix - it adds an addictive texture to the sausage balls that will make everyone fight for them down to the last one!
What's even better than how easy they are to eat is how easy they are to make. I mean, all you have to do is follow 3 simple steps that basically consist of mixing the ingredients, forming the cream cheese sausage balls, and baking 'em.
By the way, since most of the time spent making these sausage cheese balls is just letting them cook in the oven, you'll have plenty of time to whip up another delicious appetizer to serve with them - like this cream cheese dip recipe.
Ingredients
- 1lb. pork sausage- Italian sausage, hot sausage, or even chicken/turkey sausage.
- 8oz. cream cheese
- 2 cups Bisquick baking mix
- 1 ¼ cup shredded cheddar cheese
Pretty simple stuff, right?
By the way, if you have all of these ingredients, then you're well on your way to making this million dollar spaghetti casserole recipe. It's a really delicious way to use up some of your extra sausage from this recipe. So I highly recommend giving it a shot if you end up with some extra.
How To Make Cream Cheese Sausage Balls
Step 1: Mix The Ingredients
First things first, you'll want to begin by preheating your oven to 350°F (180°C), and then you'll want to line a baking sheet with parchment paper.
Then, after you've got that sorted out, you can take out a large bowl, remove the sausage from its casing, and add it to a large bowl.
Next, you'll want to break the sausage apart to make it into more of a ground pork sausage. Now, once you've got that looking good, you can add the cream cheese to the bowl, and then you can mix the cream cheese and sausage together until they combine.
When the cream cheese and sausage have combined, you can add the Bisquick baking mix and shredded cheese to the bowl. Then, give all of those ingredients a good mix until they fully combine.
Step 2: Form The Sausage Balls
Once you have your sausage mixture prepared, you can shape it into 1-inch balls.
Then, when you've got the balls shaped, you can place them on a baking sheet and refrigerate them for 10 minutes. Just so you know, refrigerating your sausage balls will help to firm them up and activate the Bisquick ingredients - this will help them turn out tender and fluffy, so make sure you don't skip this step.
Step 3: Bake The Sausage Balls
Now, after the 10 minutes is up, you can take the baking sheet out of the fridge and put it straight into the oven. Then, you'll want to bake the sausage balls for about 25 minutes or until they're slightly golden and cooked through.
Finally, you can serve your sausage balls with your favorite dipping sauce and enjoy!
Variations To Try
- Add spices- some extra spices, you totally can. I recommend adding a little garlic powder, onion powder, Italian seasoning, or even some ground cayenne if you like your sausage balls on the spicy side.
- Add cheese- A little grated parmesan cheese to boost the overall flavor of the balls and complement the shredded cheddar cheese.
- Change up the sausage- hot, mild, Italian, or even breakfast sausage works great.
- Make your own Bisquick mix- Combine 2 cups of flour, 1 tablespoon of baking powder, and ½ teaspoon of salt. Then, add this mixture to a food processor along with ½ cup of unsalted butter and pulse until you have a cornmeal texture. Use this just like you would with Bisquick, and you're good to go!
Storage and Reheating Instructions
This recipe for cream cheese sausage balls makes about 6 servings, so it should be just enough for a small get-together or as a snack before dinner. That said, if you plan on having a lot of people over, I recommend making a double - or triple-batch - of these sausage balls, because they'll be gone in seconds.
If you end up with leftover sausage balls, consider yourself lucky because they store super well! So, to store your leftover sausage balls, just let them cool down completely, then transfer them to an airtight container and keep them in the fridge for up to 3-4 days.
That said, if you want them to last even longer, you can freeze 'em in an airtight container - or freezer-safe - bag for up to 2-3 months. Just remember to let them thaw in the fridge overnight before reheating.
When you're ready to enjoy these cream cheese sausage balls again, you'll definitely want to reheat them first. To reheat them, I recommend using the oven. Transfer the cooked sausage balls to a baking sheet and heat them at 300°F for about 10 minutes or until they're fully warmed.
Alternatively, you can also reheat them in an air fryer. Transfer the sausage balls to your air fryer basket and heat them at 325°F for about 3-4 minutes or until they're fully reheated.
Frequently Asked Questions
Why are my sausage balls so dry?
Your sausage balls are so dry because they either do not have enough cream cheese in the sausage mix or they were cooked at too high of a temperature in the oven.
What do you eat with sausage balls?
You can eat a variety of things with sausage balls! With that said, if you're looking for what to eat with sausage balls, my favorite sides are these crockpot cheesy potatoes and these grit cakes. If you're looking for a dipping sauce to eat with sausage balls, this Chick Fil A sauce is pretty great.
How do you thicken cream cheese balls?
You thicken cream cheese balls by adding Bisquick mix to the cream cheese, sausage, and cheddar cheese mixture. The addition of the baking mix will thicken up the cream cheese balls and give them an incredible texture.
Do you have to refrigerate sausage balls before cooking?
Yes, you have to refrigerate sausage balls before cooking. About 10 minutes in the refrigerator is all that's needed to ensure that the sausage balls will hold their shape when they bake.
More Appetizer Recipes
If you're looking for more easy appetizer recipes, we've got you covered!
Here are some reader favorites:
- Rotel dip
- Cheese ball
- Pigs in a blanket
- Shrimp egg rolls
- Cream cheese rangoon
- Cream cheese sausage crescent rolls
- Cream cheese stuffed peppers
Oh, and be sure to check us out on Instagram, YouTube, and TikTok! We post new recipes on them every day.
Cream Cheese Sausage Balls (Made With 4 Ingredients)
These cream cheese sausage balls are jam-packed with flavor. They're incredibly tender, juicy, cheesy, and just so, so addictive. Best of all though is that they're effortless to make. In fact, just 4 simple ingredients are all you need to make 'em. Honestly, these sausage balls are so good they might just be the best appetizer recipe you ever make!
Ingredients
- 1lb. pork sausage, mild or hot
- 8oz. cream cheese
- 2 cups Bisquick baking mix
- 1 ¼ cup shredded cheddar cheese
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Remove the sausage from the casing.
- In a bowl, break the sausage apart and combine pork sausage with cream cheese.
- Stir in Bisquick baking mix and shredded cheddar cheese.
- Stir until you have a well-combined mixture.
- Shape the mixture into 1-inch balls. Place the balls on a baking sheet and refrigerate for 10 minutes.
- Once chilled, bake the sausage balls for 25 minutes.
- Serve warm with your favorite dipping sauce.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 649Total Fat: 47gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 31gFiber: 0gSugar: 0gProtein: 26g
Jimmy
These were bangin!
George
Tasted wonderful.