If you’ve never treated yourself to the warm, irresistible goodness of the Cream Cheese Sausage Balls Recipe, you’re in for an absolute delight. These little golden bites combine the rich creaminess of softened cream cheese with the hearty, savory punch of breakfast sausage, all brought together by the subtle tenderness of baking mix and sharp cheddar cheese. They’re perfect appetizers for any gathering, snacks to satisfy cravings, or even a quick party bite that steals the show every time. Trust me, once you try this recipe, these sausage balls will become your go-to comfort food that’s both simple and seriously scrumptious.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering your ingredients for these sausage balls is a breeze, and each one plays a starring role in creating that perfect balance of flavor, texture, and moistness. From the creamy tang of cream cheese to the savory punch of sharp cheddar, here’s what you’ll need:
- 1 pound bulk breakfast sausage: Use uncooked sausage for the freshest, juiciest flavor that forms the hearty base.
- 8 oz cream cheese, softened: This adds a luscious creaminess that keeps each bite tender and moist.
- 1 1/4 cups all-purpose baking mix (like Bisquick): Provides the ideal structure and slight fluffiness that holds everything together.
- 1 cup shredded sharp cheddar cheese: Brings a zesty, cheesy punch with every melt-in-your-mouth bite.
How to Make Cream Cheese Sausage Balls Recipe
Step 1: Preheat and Prepare Your Oven
Before you dive into mixing, set your oven to 375°F. Preheating is key because it ensures your sausage balls cook evenly and develop that beautiful golden crust on the outside while staying tender inside.
Step 2: Combine Sausage and Cream Cheese
In a large bowl, mix the uncooked breakfast sausage with the softened cream cheese. You can use a stand mixer with a paddle attachment or simply your hands to get everything well blended. This step creates the rich, creamy foundation for your sausage balls.
Step 3: Add Baking Mix and Cheddar Cheese
Once your sausage and cream cheese are fully combined, sprinkle in the baking mix and shredded cheddar cheese. Continue mixing until the ingredients are fully incorporated, making sure the cheese gets evenly distributed for bursts of flavor in every bite.
Step 4: Shape the Sausage Balls
Roll the mixture into 1-inch balls; this size is perfect for even baking and finger-friendly snacking. Place them on a parchment-lined baking sheet about 1 inch apart to ensure they cook uniformly without sticking together.
Step 5: Bake to Perfection
Pop your tray into the preheated oven and bake for 20 to 25 minutes until your sausage balls turn golden brown and are cooked through. Let them cool just a bit before serving so they’re warm but not too hot to enjoy.
How to Serve Cream Cheese Sausage Balls Recipe
Garnishes
While these sausage balls are delicious on their own, a sprinkle of freshly chopped parsley or a dash of smoked paprika can add an appealing pop of color and aroma. For a creamy touch, serve with a drizzle of honey mustard or a side of tangy ranch dip to elevate those savory flavors.
Side Dishes
These sausage balls are wonderfully versatile and pair well with a leafy green salad for a fresh contrast or even some roasted veggies for a heartier option. For party snacks, place alongside pickles or olives to give your guests a delightful variety of tastes and textures.
Creative Ways to Present
Want to impress? Skewer a few sausage balls with cherry tomatoes and basil leaves for a charming appetizer. Or serve them warm in a festive basket lined with colorful napkins for casual entertaining. These ideas make the Cream Cheese Sausage Balls Recipe even more inviting and fun to share.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is tough!), store them in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 4 days, perfect for grabbing as quick snacks or reheating for an easy meal.
Freezing
Want to prep ahead for a busy week or an upcoming party? Freeze the formed but unbaked sausage balls on a baking sheet, then transfer them to a resealable bag once frozen solid. They’ll keep wonderfully for up to 3 months, making the Cream Cheese Sausage Balls Recipe a fantastic make-ahead treat.
Reheating
Reheat leftovers in the oven at 350°F for about 10 minutes to restore their crispy exterior and lovely warmth. Microwaving works too if you’re in a rush, but the oven brings back that freshly baked appeal best.
FAQs
Can I make Cream Cheese Sausage Balls Recipe with spicy sausage?
Absolutely! Using spicy sausage adds a delightful kick that complements the cream cheese and cheddar perfectly. If you love some heat, this is a great way to personalize the recipe.
Is there a gluten-free option for the baking mix?
Yes, you can substitute the all-purpose baking mix with a gluten-free baking mix to accommodate gluten sensitivities. Just make sure the mix you choose is suitable for savory baking to maintain the texture.
Can I use pre-shredded cheese?
Of course, pre-shredded sharp cheddar works just fine, but freshly shredded cheese tends to melt a bit better and provides a fresher flavor. It’s a small step that can make a tasty difference.
How do I know when the sausage balls are fully cooked?
They’re done when they’re golden brown on the outside and no longer pink in the center. Using a meat thermometer, the internal temperature should reach 160°F for safety and perfect doneness.
Can I add herbs or other spices to the recipe?
Definitely! Feel free to mix in herbs like thyme, rosemary, or a pinch of garlic powder. Even chopped jalapeños can add a fun flavor twist. These sausage balls are very adaptable to your tastes.
Final Thoughts
There’s something incredibly comforting about warm, cheesy bites packed with savory sausage, and the Cream Cheese Sausage Balls Recipe nails this in the simplest and most delicious way. Whether you’re planning a big party, looking for that perfect snack, or just craving a bite of pure joy, this recipe delivers every single time. Go ahead, give it a try—I promise it will quickly become a cherished favorite in your kitchen and your heart.
Print
Cream Cheese Sausage Balls Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 30 sausage balls
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
These Cream Cheese Sausage Balls are a perfect savory appetizer combining seasoned breakfast sausage, creamy cheese, and a flaky baking mix. Baked to golden perfection, they make an ideal party snack or keto-friendly finger food, ready in under 40 minutes.
Ingredients
Main Ingredients
- 1 pound bulk breakfast sausage (uncooked)
- 8 oz cream cheese, softened
- 1 1/4 cups all-purpose baking mix (such as Bisquick)
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the sausage balls.
- Mix Sausage and Cream Cheese: In a large mixing bowl, combine the uncooked bulk breakfast sausage with the softened cream cheese. Mix thoroughly until the mixture is fully blended, using your hands or a stand mixer with a paddle attachment.
- Add Dry Ingredients and Cheese: Incorporate the baking mix and shredded sharp cheddar cheese into the sausage and cream cheese mixture. Continue mixing until all ingredients are uniformly combined.
- Form Balls: Roll the mixture into approximately 1-inch diameter balls. Arrange them evenly about 1 inch apart on a parchment-lined baking sheet to ensure even cooking.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the sausage balls turn golden brown and are cooked through.
- Cool and Serve: Allow the sausage balls to cool slightly on the baking sheet before transferring to a serving dish. Enjoy warm as a delicious appetizer or snack.
Notes
- Prepare ahead by forming sausage balls and refrigerating or freezing before baking.
- Use spicy sausage to add a flavorful kick.
- Add chopped jalapeños into the mixture for extra heat.
- These sausage balls freeze well and can be baked directly from frozen, adjusting baking time accordingly.
