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These Cream Cheese Sausage Balls Recipe bites are the ultimate crowd-pleaser—creamy, savory, and easy to whip up in under an hour. Perfect for game days, holiday gatherings, or just a cozy snack session.
Why You’ll Love This Recipe
- Ready in a flash—just 15 minutes prep, 20 minutes bake.
- Only four pantry-friendly ingredients (plus spices)—no fancy shopping.
- Make-ahead magic—prep, freeze, pop in the oven later.
- Crowd-tested favorite—75% of party hosts say sausage balls top their appetizer list.
- Kid-approved comfort—soft, cheesy centers with a golden crust.
- One-bowl wonder—minimal dishes, maximum flavor.
- Customizable heat—you control mild, medium, or add a kick with jalapeños.
- Freezer-friendly—stays fresh up to 3 months when stored right.
Ingredients
- 1 pound breakfast sausage (mild or hot; Jimmy Dean recommended)
- 8 ounces full-fat cream cheese, softened (Philadelphia works great)
- 2 cups biscuit baking mix (Bisquick or gluten-free substitute)
- ½ cup shredded sharp cheddar cheese (extra tang!)
- 1 teaspoon garlic powder (or 1 clove garlic, minced)
- 1 teaspoon onion powder
- ½ teaspoon salt, plus extra to taste
- ¼ teaspoon black pepper
Directions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly grease with cooking spray. This prevents sticking and makes cleanup a breeze.
- In a large bowl, crumble the sausage into bite-sized pieces. (Tip: Slightly frozen sausage is easier to crumble evenly.)
- Add the softened cream cheese. Let it sit at room temp for 10 minutes so it blends smoothly—no lumps here!
- Sprinkle in the biscuit mix, cheddar cheese, garlic powder, onion powder, salt, and pepper. Stir with a sturdy spoon or use clean hands until everything is evenly combined. You’re looking for a tacky, not wet, dough.
- Scoop tablespoon-sized portions (a cookie scoop works like a champ) and roll into balls. If the mix sticks, dampen your fingers or chill the dough for 10 minutes.
- Place the sausage balls on your prepared sheet, about 1 inch apart. That spacing gives you those perfect golden edges.
- Bake 18–20 minutes, or until sausage balls are puffed and lightly browned. The centers should feel firm when pressed.
- Let rest for 5 minutes before serving so cheese sets just right. Enjoy warm, or cool completely for easy transport.
Servings & Timing
Makes 24 sausage balls
Prep Time: 15 minutes (plus optional 10-minute chill)
Bake Time: 18–20 minutes
Total Time: About 35 minutes from start to finish
Variations
- Jalapeño Popper Style: Fold in 2 finely chopped jalapeños and swap cheddar for pepper jack.
- Bacon & Chive: Stir in 4 strips cooked bacon (crumbled) and 2 tablespoons chopped chives.
- Herb Infusion: Add 1 tablespoon fresh chopped rosemary and thyme for a garden twist.
- Spicy Kick: Swap mild sausage for chorizo or add a dash of cayenne pepper.
- Gluten-Free: Use a 1:1 gluten-free baking mix in place of Bisquick.
- Vegan Adaptation: Try vegan sausage crumbles and dairy-free cream cheese with nutritional yeast.
Storage & Reheating
Fridge: Store in an airtight container for up to 3 days.
Freezer: Flash-freeze on a tray, then transfer to a freezer bag for 2–3 months.
Reheat: From fridge, microwave 30–45 seconds or warm in a 350°F oven for 8–10 minutes. From frozen, bake 15–18 minutes at 350°F—no thawing needed.
FAQs
Q: Can I make these sausage balls ahead of time?
A: Absolutely! Form the balls, freeze on a sheet, then bag. Bake straight from frozen with a few extra minutes.
Q: My mixture seems too dry—what now?
A: Add a tablespoon of milk or one more ounce of cream cheese until it holds together.
Q: Are sausage balls gluten-free?
A: Only if you use a certified gluten-free baking mix like Bisquick GF or a substitute blend.
Q: Can I pan-fry instead of baking?
A: Sure—fry over medium heat in a skillet with a bit of oil for about 6–8 minutes, turning often.
Q: How can I make them spicier?
A: Mix in cayenne, crushed red pepper, or swap to hot breakfast sausage.
Q: What’s the best sausage to use?
A: Classic breakfast sausage from any trusted brand (e.g., Jimmy Dean) keeps it simple, but spicy Italian works too.
Q: Can I halve this recipe?
A: Yes—just divide all ingredients by two and adjust baking time slightly.
Q: How do I prevent cheese from oozing out?
A: Keep cream cheese well blended and dough chilled; overbaking can cause extra leaks.
Conclusion
These Cream Cheese Sausage Balls Recipe bites are the perfect little pillows of savory delight—ready in a snap and tailor-made for gatherings big and small. Give them a whirl, leave a comment with your favorite variation, and be sure to explore more party-worthy bites on the blog. Happy baking!
Cream Cheese Sausage Balls
Ingredients
- 1 pound breakfast sausage (mild or hot, like Jimmy Dean)
- 8 ounces cream cheese (full-fat, softened; Philadelphia preferred)
- 2 cups biscuit baking mix (Bisquick or gluten-free option)
- 1/2 cup sharp cheddar cheese shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, crumble the sausage into small pieces; slightly frozen sausage works best.
- Add softened cream cheese to the bowl and let it stand 10 minutes for easy mixing.
- Stir in biscuit mix, cheddar cheese, garlic powder, onion powder, salt, and pepper until a tacky dough forms.
- Use a cookie scoop or tablespoon to portion dough into balls; chill hands or dough if sticky.
- Place balls 1 inch apart on the sheet and bake 18–20 minutes until golden brown and firm.
- Let sausage balls rest 5 minutes before serving warm or at room temperature.
Notes
Nutrition
