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Square close up shot of a platter of cream cheese sausage balls.
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Cream Cheese Sausage Balls

These Bisquick cream cheese sausage balls are an easy make ahead appetizer or brunch option with just 5 simple ingredients!
Course Appetizer, Breakfast, Brunch
Cuisine American
Keyword cream cheese sausage balls, freezing sausage balls, how to make sausage balls, make ahead sausage balls, sausage balls with cream cheese
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 31 balls
Calories 81kcal
Author Blair Lonergan

Equipment

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.
    Cream cheese sausage ball mixture in a stand mixer bowl.
  • Roll into 1 ½-inch balls (or use a small dough scoop).
    Scooping the sausage ball mixture.
  • Place on the prepared baking sheet about 1 inch apart.
    Cream cheese sausage balls on a baking sheet before they go in the oven.
  • 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.
    Horizontal side shot of Bisquick cream cheese sausage balls on a table.

Video

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

Nutrition

Serving: 1sausage ball | Calories: 81kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 158mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 0.02mg | Calcium: 60mg | Iron: 0.2mg