These cream cheese sausage balls disappear faster than any other appetizer! The cream cheese keeps them tender and flavorful, and they’re so easy to prep ahead (or freeze for later). Whether you’re hosting game day, serving up brunch, or bringing an appetizer to a potluck, this simple 5-ingredient recipe is always a hit.
If you love easy appetizers like our Bisquick sausage balls and Crock Pot grape jelly meatballs, you’ll want to add these to your rotation. Find even more crowd-pleasers in our Appetizers collection.
Table of Contents
Before You Get Started
- Soften the cream cheese first. This prevents lumps and makes mixing easier. To soften, leave the cream cheese at room temperature for 30-60 minutes, or microwave in short bursts at 50% power.
- Use a 1 ½–inch dough scoop for even cooking. If the balls are too large, they won’t cook through; too small and they dry out.
- Don’t overcook them. Watch for golden brown edges, not burnt. Overbaking makes them tough.
How to Make Cream Cheese Sausage Balls
Step 1: Soften and Prep the Ingredients
Make sure the cream cheese is at room temperature, and grate the cheddar cheese from a block (pre-shredded bags of cheese don’t melt as well). Line a baking sheet with parchment paper; this prevents sticking and greasy bottoms.
** Pro Tip: Softened cream cheese mixes much easier. If you’re short on time, cut it into cubes and microwave on 50% power for 10 second bursts.
Step 2: Mix the Dough
Combine the cream cheese and sausage in a large bowl, and then add the Bisquick and cheddar. You can do this by hand with a wooden spoon, or in a stand mixer fitted with the dough hook or paddle attachment.
Add milk (if necessary), one tablespoon at a time, just until everything holds together. It should be combined, but not over-mixed.
The mixture will be thick, soft, and slightly sticky, similar to a meatball mixture.
** Quick Note: Raw sausage goes straight into the mix (no need to cook it first).
Step 3: Shape Into Balls
Use a small cookie scoop or a tablespoon to portion the mixture into 1 ½-inch balls (about the size of golf balls). Roll them between your palms so they’re nice and smooth.
** Pro Tip: Consistent sizing means even cooking. A 1-tablespoon cookie scoop makes this fast and uniform.
Step 4: Arrange and Bake
Space the balls on the parchment-lined pan, and bake at 350°F for about 22-25 minutes.
** Doneness cues: Look for golden brown edges and a slightly firm texture when gently pressed.
** Troubleshooting: If they’re spreading too much, the mixture may be too warm. Chill for 15 minutes before baking.
Step 5: Cool Slightly and Serve
Let the sausage balls rest for about 5 minutes before transferring to a serving platter. Serve them warm with dipping sauces, if desired.
Air Fryer Option
You can cook cream cheese sausage balls in the air fryer; however, you’ll need to work in batches so that you don’t overcrowd the basket.
- Air fry at 350°F for about 8-12 minutes, shaking the basket halfway through for even cooking.
- This method cooks the sausage balls faster and yields a darker, crispier exterior; however, you’ll need to cook them in multiple batches so the overall hands-on time may be even longer.
Variations and Serving Ideas
- Spicy version: Use hot breakfast sausage or add a pinch of cayenne.
- Cheese options: Try pepper jack for heat, or a sharp cheddar for more flavor.
- Add-ins: Finely diced jalapeños, green onions, or a bit of garlic powder.
- Different baking mix: If you don’t have Bisquick, use a different brand of all-purpose baking mix or pancake mix.
Serving Suggestions
- Offer these versatile bites for Game Day munchies, holiday parties, potlucks, or a festive brunch.
- Pair them with dipping sauces such as ranch, honey mustard, spicy mayo, ketchup, or marinara.
- On the side, offer cut-veggies like carrot sticks or celery sticks, as well as other finger-foods like pepperoni rolls and buffalo chicken dip.
Storage, Freezing & Make Ahead
- Storage: Keep baked sausage balls in an airtight container in the fridge for 3-4 days.
- Freezing raw: Freeze the raw balls on a tray, then transfer them to a freezer bag. They’ll keep in the freezer for up to 3 months. Bake them from frozen, adding a few minutes.
- Freezing baked: Cool completely, freeze in a single layer, and reheat in oven.
- Reheating: The oven is the best method to reheat sausage balls without drying them out. Warm at 350°F for 8-10 minutes. The microwave is not ideal.
- Make-ahead strategy: Prep the mixture a day ahead, cover, and refrigerate. Then shape and bake when you’re ready to serve.
Frequently Asked Questions
Why add cream cheese to sausage balls?
It makes them extra tender and moist, prevents the dry, crumbly texture of some traditional recipes.
Can I use a different baking mix instead of Bisquick?
Bisquick is recommended for consistent results. Other similar all-purpose baking mixes will likely work; however, the taste and texture may be different.
Do I need to cook the sausage first?
No, raw sausage is mixed in and cooks during baking.
Can I make these ahead of time?
Yes, refer to the make-ahead section above for those options.
How do I keep them from being greasy?
The Bisquick in the mixture absorbs most of the oil, so these shouldn’t be too greasy at all. You can also use parchment paper to line the pan, don’t overbake, and drain on paper towels if needed.
Can I use turkey sausage or a different meat?
Use pork sausage for the best flavor and texture. Turkey sausage should work, as long as it has plenty of fat to prevent dry sausage balls.
Related Recipes
Watch How to Make It
Cream Cheese Sausage Balls
Equipment
- cookie scoop
Ingredients
- 1 lb. bulk pork sausage (hot or mild)
- 1 (8 ounce) block cream cheese, softened at room temperature
- 2 cups Bisquick baking mix
- 6 ounces (about 1 ½ cups) grated sharp cheddar cheese, at room temperature
- 1-2 tablespoons milk, as needed
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, use an electric mixer or sturdy spatula to blend the sausage and softened cream cheese until smooth and evenly combined. Stir in the Bisquick and cheddar. Gradually add milk, one tablespoon at a time, until the mixture holds together easily when shaped. It should feel soft and slightly sticky.
- Roll into 1 ½-inch balls (or use a small dough scoop).
- Place on the prepared baking sheet about 1 inch apart.
- Bake for 22-25 minutes, until golden brown and cooked through (internal temperature of 165°F). Serve warm or at room temperature with optional dipping sauces.
Notes
- Air Fryer: 350 degrees for 8-12 minutes. Work in batches of 8-10 at a time.
- Soften cream cheese to room temperature before mixing
- Use 1 1/2-inch portions for even cooking
- Line pan with parchment paper to prevent greasy bottoms
- Don’t overcook; watch for golden brown edges
- Can be made ahead and refrigerated overnight before baking
- Freeze unbaked balls up to 3 months; bake from frozen, adding 3-5 minutes
- Store baked leftovers in airtight container in fridge for 3-4 days
- Reheat in 350°F oven for 8-10 minutes (not microwave)
- Use a small cookie scoop for uniform sizing
- Serve with ranch, honey mustard, or your favorite dipping sauce
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