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Cream Cheese Sausage Balls

Juicy, cheesy sausage balls made extra tender with cream cheese. Just four ingredients, rolled into bite-size balls and baked until golden. A holiday and game-day favourite.
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Course: Appetizer
Keyword: bisquick sausage balls, cream cheese sausage balls, sausage balls
Cook Time: 25 minutes
Chill Time: 10 minutes
Servings: 64 sausage balls
Calories: 56kcal

Equipment

  • 2 large baking sheets
  • Parchment paper
  • Stand mixer or hand mixer (optional)
  • Cookie scoop (optional)

Ingredients

  • 1 lb hot pork sausage uncooked
  • 8 oz block cream cheese softened
  • 2 cups Bisquick baking mix
  • 1 cup shredded cheddar cheese plus more if you like

Instructions

  • Heat the oven to 350°F and line two large baking sheets with parchment paper.
  • Mix the sausage and softened cream cheese until well blended, using a stand mixer, a hand mixer or clean hands.
  • Add the Bisquick and mix until fully combined.
  • Mix in the cheddar, adding a little extra if you like them extra cheesy.
  • Scoop and roll the mixture into 1-inch balls and arrange them on the lined sheets.
  • Chill the trays in the fridge for 10 minutes so the balls hold their shape and don't spread.
  • Bake for about 25 minutes, until firm to the touch and golden brown.

Notes

  1. Freezing: Freeze the unbaked balls about an inch apart on a tray lined with wax paper for a couple of hours, then move them to a freezer bag. Bake from frozen as directed, adding a few extra minutes.
  2. Sausage swaps: Breakfast, sage or Italian ground sausage all work.
  3. Mix swap: Cheddar Bay biscuit mix can replace the Bisquick.
  4. Cheese swap: Pimento cheese spread can replace the shredded cheddar.
  5. Nutrition: Estimated per sausage ball from the ingredients.

Nutrition

Serving: 15g | Calories: 56kcal | Carbohydrates: 2.6g | Protein: 1.9g | Fat: 4.2g | Saturated Fat: 1.8g | Cholesterol: 10.7mg | Sodium: 119mg | Potassium: 23mg | Sugar: 0.3g
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