Name: Cream Cheese Sausage Balls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound sausage; 8 ounces cream cheese, softened; 2 cups shredded cheddar cheese; 1 1/2 cups biscuits baking mix

Cream Cheese Sausage Balls Recipe gives you tender, cheesy bites with a crisp edge and a juicy, savory center. It suits busy hosts, tailgaters, and holiday brunch crews, and it takes about 35 minutes from start to finish. I started bringing these to my kid’s soccer games, and the tray always came back empty.

Why You Should Try This Cream Cheese Sausage Balls Recipe

This Cream Cheese Sausage Balls Recipe stays moist and rich because the cream cheese locks in tenderness. Sharp cheddar adds punch, while a simple baking mix keeps things fluffy. You can pick mild or hot sausage and dial the spices to your crowd.

You can mix everything in one bowl, scoop, and bake. The bites reheat well and travel like champs for parties, game day, or office potlucks. I keep a bag in the freezer for last-minute guests.

Ingredients You’ll Need

1 pound bulk pork sausage, hot or mild works well
- Brand notes: Jimmy Dean or your favorite local sausage
- Swap: use turkey sausage or plant-based sausage for a lighter option
8 ounces cream cheese, softened
- Brand note: Philadelphia softens smoothly
- Swap: lactose-free cream cheese also works
1.5 cups baking mix such as Bisquick
- Pantry shortcut: use gluten-free baking mix for a gluten-free version
- No baking mix on hand: use 1.25 cups self-rising flour plus 2 tablespoons softened butter
1.5 cups shredded sharp cheddar cheese
- Pantry shortcut: pre-shredded works, but hand-shredded melts a bit better
- Swap: pepper jack or Colby jack for a different flavor
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne, optional for heat
2 tablespoons chopped chives or green onions, optional

Equipment

Large mixing bowl or stand mixer with paddle
Baking sheet, parchment paper, and a small cookie scoop
Cooling rack and an instant-read thermometer

How to Make Cream Cheese Sausage Balls

Prep Time: 15 minutes
Cook Time: 18 to 22 minutes
Total Time: 33 to 37 minutes
Yield: about 36 sausage balls

Heat oven to 375°F. Line two baking sheets with parchment and set a cooling rack nearby.
In a large bowl or stand mixer, beat the softened cream cheese and sausage until the mixture looks evenly combined. Scrape the bowl so no pockets hide at the bottom.
Add cheddar, garlic powder, onion powder, smoked paprika, cayenne, and chives. Mix until the cheese distributes evenly.
Sprinkle in the baking mix and mix just until the dough comes together. The dough should feel tacky but not wet. If it feels too sticky, add 1 to 2 tablespoons more baking mix. If it feels dry or crumbly, add 1 tablespoon milk and mix again.
Scoop 1 to 1.5 tablespoon portions with a small cookie scoop. Roll each into a ball and place them 1 inch apart on the prepared sheets.
Bake 18 to 22 minutes, rotating the sheets once, until the tops look golden and the centers reach 160°F. The bottoms should show light browning.
Let the sausage balls rest 5 minutes on a rack. Serve warm with honey mustard, maple Dijon, or spicy ranch.

Tips & Tricks

Soften the cream cheese fully so it blends fast and smooth.
Chill the dough for 15 to 20 minutes if it feels sticky, then scoop and roll.
Use a small cookie scoop for even sizes and even baking.
Mix just until combined, or you risk tough sausage balls.
Bake on parchment for better browning and easy cleanup.
Test-bake two balls first to check seasoning and adjust heat or salt.
Convection runs hotter, so start checking at 15 minutes.
Freeze pre-scooped dough balls, then bake from frozen and add 2 to 4 minutes.

What to Serve with Cream Cheese Sausage Balls

Set out a trio of sauces like honey mustard, chipotle ranch, and pepper jelly for sweet, creamy, and spicy options. Pair the sausage balls with fruit salad, scrambled eggs, and a biscuit basket for brunch. For game day, add them to a snack board with pickles, olives, and crunchy veggies. Light beer, cider, or sparkling water with citrus plays nicely with the cheesy richness.

Make-Ahead

Unbaked: Scoop onto a sheet, freeze until firm, then bag for up to 2 months. Bake from frozen at 375°F for 20 to 24 minutes.
Baked: Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.
Reheat: Oven at 350°F for 8 to 10 minutes from the fridge or 12 to 15 minutes from frozen. Air fryer at 320°F for 6 to 8 minutes from the fridge. Microwave works in a pinch, but the coating softens, so use short bursts.

Ally Sanders