Of course! Cream Cheese Sausage Balls are a fantastic and easy appetizer (or snack) that are incredibly moist, flavorful, and always a crowd-pleaser. They are a step up from the classic Bisquick version, with the cream cheese adding a wonderful tangy richness.
Here’s a simple, reliable recipe that will become a go-to.
Cream Cheese Sausage Balls
This recipe yields about 3-4 dozen bite-sized pieces, perfect for a party or for meal prep.
Ingredients
· 1 lb breakfast sausage (hot or mild, based on your preference)
· 8 oz cream cheese, softened to room temperature
· 1 ¼ cups Bisquick or similar baking mix
· 1 ½ cups shredded sharp cheddar cheese
· 2 tbsp finely chopped fresh chives or parsley (optional, for color and flavor)
· ½ tsp garlic powder (optional)
· ¼ tsp black pepper (optional)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup.
- Combine Ingredients: In a large mixing bowl, combine the softened cream cheese and the uncooked breakfast sausage. Using your hands (it’s the easiest way!) or a stand mixer with a paddle attachment, mix until the cream cheese is fully incorporated into the sausage.
- Add Dry Ingredients: Add the Bisquick, shredded cheddar cheese, and any optional ingredients (chives, garlic powder, pepper). Mix again until just combined. Don’t overmix.
- Form the Balls: Using your hands or a small cookie scoop, form the mixture into 1-inch balls. Roll them gently to smooth them out. If the mixture is too sticky, you can lightly wet your hands with water.
- Bake: Place the sausage balls on the prepared baking sheet, about an inch apart.
· Bake for 18-22 minutes, or until the sausage is cooked through and the outsides are golden brown. - Serve: Let them cool for a few minutes on the pan before serving, as they will be very hot inside. They are delicious warm or at room temperature!
Pro-Tips for Perfect Sausage Balls:
· Room Temp Cream Cheese is Key: This is the #1 secret to a smooth, non-lumpy mixture. Take the cream cheese out of the fridge at least an hour before you start.
· Don’t Overbake: They are done when they are firm to the touch and golden. Overbaking can make them dry.
· Cheese Choice: Sharp cheddar gives the best flavor, but you can use any good melting cheese like Monterey Jack, Pepper Jack (for a kick), or even a Colby-Jack blend.
· Make-Ahead & Freezer Friendly:
· To Make Ahead: You can form the balls, place them on a baking sheet, and freeze them solid. Then transfer them to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.
· To Freeze After Baking: Let them cool completely, then freeze in a single layer before bagging. Reheat in a 350°F oven until warm.
· No Bisquick? You can make your own substitute by mixing 1 ¼ cups all-purpose flour with 1 ½ tsp baking powder and ½ tsp salt. Use this in place of the Bisquick.
Enjoy these incredibly addictive little bites! They are perfect for game day, holiday parties, or a quick and satisfying snack.