Cream Cheese Sausage Balls
These sausage balls are the ultimate upgrade to the classic bisquick version. The addition of cream cheese makes them incredibly moist, tender, and flavorful, with a slight tang that balances the savory sausage perfectly. They’re a guaranteed hit for breakfast, brunch, or parties.
Prep Time: 15 mins | Cook Time: 20-25 mins | Makes: About 30-36 balls
Ingredients
· 1 lb bulk breakfast sausage (regular, spicy, or sage – your choice)
· 1 (8 oz) block cream cheese, softened to room temperature
· 1 ¼ cups baking mix (like Bisquick or a homemade version*)
· 1 ½ cups (6 oz) sharp cheddar cheese, freshly shredded
· 2 green onions, finely sliced (optional)
· ½ tsp garlic powder (optional)
· ½ tsp onion powder (optional)
· Black pepper to taste
Homemade Baking Mix Substitute: 1 ¼ cups all-purpose flour + 1 ½ tsp baking powder + ¼ tsp salt.
Instructions
- Prep
· Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
· Ensure cream cheese is very soft. Shred the cheddar cheese from a block (pre-shredded contains anti-caking agents that can affect texture).
- Mix the Dough
· In a large bowl, combine the softened cream cheese and baking mix. Use a hand mixer, fork, or your hands to blend until crumbly and well combined.
· Add the sausage, shredded cheddar, green onions (if using), garlic powder, onion powder, and pepper.
· Mix thoroughly with your hands until everything is evenly incorporated. The dough will be sticky but should hold together.
- Shape the Balls
· Scoop about 1 tablespoon of dough and roll into a 1-inch ball. For even sizing, a small cookie scoop works perfectly.
· Place balls on the prepared baking sheet about 1 inch apart.
- Bake
· Bake for 20-25 minutes, or until the sausage is cooked through and the tops are golden brown.
· Let cool on the baking sheet for 5 minutes before serving. They will firm up slightly as they cool.
- Serve
· Serve warm with dipping sauces like ranch, honey mustard, or marinara.
Key Success Tips
· Room Temperature Cream Cheese: This is essential for easy mixing. Microwave for 10-15 seconds if needed.
· Hands are Best: Mixing with your hands is the easiest way to ensure everything is evenly distributed.
· Don’t Overbake: Check at 20 minutes. Overbaking can dry them out.
· Uniform Size: Keep balls similar in size for even cooking.
Make-Ahead & Storage
· Refrigerate Uncooked: Shape balls, place on a tray, cover, and refrigerate for up to 24 hours before baking.
· Freeze Uncooked: Flash-freeze shaped balls on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 3-5 minutes.
· Freeze Baked: Cool completely, freeze, then reheat in oven or air fryer to re-crisp.
· Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat in oven, toaster oven, or air fryer.
Delicious Variations
· Spicy: Use hot sausage and pepper jack cheese. Add diced jalapeños.
· Everything Bagel: Roll balls in Everything Bagel seasoning before baking.
· Pizza Style: Add ¼ cup grated Parmesan, 1 tsp Italian seasoning, and serve with marinara.
· Bacon Cheddar: Add ½ cup cooked, crumbled bacon.
· Low-Carb/Keto: Use 1 ¼ cups almond flour + 1 tsp baking powder + ¼ tsp salt instead of baking mix.
Dipping Sauce Ideas
· Maple Mustard: Mix equal parts maple syrup and Dijon mustard.
· Sriracha Mayo: Sriracha mixed with mayonnaise.
· Sweet & Spicy Jam: Pepper jelly or apricot preserves.
· Classic Ranch: Always a crowd-pleaser.
Perfect for holiday mornings, game day, or a protein-packed snack—these disappear fast!