Sausage Balls

Get ready for the appetizer that disappears faster than you can say “seconds, please!” These cream cheese sausage balls are the ultimate crowd-pleaser that combines savory sausage, creamy cheese, and a golden-brown exterior that’s irresistibly poppable. Whether you’re hosting game day or need a guaranteed hit for your next potluck, this recipe delivers serious flavor with minimal effort.

What makes these sausage balls special is the addition of cream cheese, which transforms the traditional recipe into something extraordinarily moist and tender. The cream cheese creates a velvety interior that contrasts beautifully with the crisp exterior, while the sharp cheddar and spicy sausage bring bold flavors that’ll have everyone asking for your recipe. Trust me—make a double batch because these little bites of heaven vanish quickly!

Ingredients

• 1 pound hot pork sausage
• 8 ounce block cream cheese, softened
• 2 cups Bisquick baking mix
• 1 cup shredded cheddar cheese (feel free to be generous!)

Steps

1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper for easy cleanup and to prevent sticking.
2. In the bowl of a stand mixer, combine 1 pound hot pork sausage and 8 ounce block softened cream cheese. Mix until well incorporated with no streaks of cream cheese visible. The mixture should look uniform in color. (If you don’t have a stand mixer, a hand mixer works well, or you can mix by hand—it’ll give you a workout but ensures everything combines properly!)
3. Add 2 cups Bisquick baking mix to the sausage mixture and stir until thoroughly combined. The mixture will become stiffer as the Bisquick incorporates. Make sure there are no dry pockets of Bisquick hiding in the mixture.
4. Fold in 1 cup shredded cheddar cheese until evenly distributed throughout the mixture. Don’t be afraid to add extra cheese if you’re a cheese lover—the recipe is forgiving and more cheese just means more flavor!
5. Using a spring-loaded cookie scoop (about 1-inch diameter), portion the meat mixture onto the prepared baking sheets, spacing them about 1.5 inches apart. If the balls aren’t perfectly round, gently roll them between your palms to shape them. You should get approximately 64 balls from this recipe.
6. Place the baking sheets in the refrigerator for 10 minutes to chill. This crucial step prevents the balls from spreading while baking and helps them maintain their shape.
7. Bake in the preheated oven for 25 minutes, or until the sausage balls are golden brown on the outside and firm to the touch. The internal temperature should reach 165°F (74°C) to ensure the sausage is fully cooked.
8. Remove from the oven and let cool for 3-5 minutes before serving. This brief rest allows them to set up slightly while still serving them warm and delicious.

Smart Swaps

• Try using Italian sausage instead of hot pork sausage for a different flavor profile
• Substitute gluten-free baking mix (same amount) for a gluten-free version
• Use pepper jack cheese instead of cheddar for an extra kick of spice
• Try Red Lobster Cheddar Bay Biscuit mix instead of Bisquick for a flavor twist

Make It Diabetes-Friendly

• Use 1¾ cups almond flour + ¼ cup coconut flour instead of Bisquick to reduce carbs by approximately 75%
• Choose sugar-free breakfast sausage (check labels carefully) to avoid hidden carbs
• Reduce portion size to 2-3 balls per serving and pair with non-starchy vegetables
• Add 1 tablespoon ground flaxseed to the mixture to increase fiber and slow glucose absorption

Pro Tips

• Make sure your cream cheese is truly softened (at least 30 minutes at room temperature) for easier mixing
• For extra flavor, add 1 teaspoon garlic powder and ½ teaspoon dried herbs like thyme or rosemary
• To freeze: arrange uncooked balls on a parchment-lined tray, freeze until solid (2-3 hours), then transfer to freezer bags for storage up to 3 months
• When baking from frozen, add 5-7 minutes to the baking time, checking that they reach 165°F (74°C) internal temperature