These Sausage Cream Cheese Balls are the kind of appetizer that disappears fast. They’re savory, cheesy, and just the right amount of indulgent. You can mix them up in one bowl, bake them in under 20 minutes, and serve them hot with your favorite dipping sauce.
They’re perfect for game day, holiday gatherings, or any time you want an effortless snack. If you’re feeding a crowd, this is one of those go-to recipes you’ll make again and again.
What Makes This Special
This recipe brings together just a few pantry-friendly ingredients and turns them into something irresistible. The combination of seasoned sausage, soft cream cheese, and sharp cheddar creates a rich, comforting bite with a crisp edge and tender middle.
It’s simple to scale up and customize with different add-ins. Even better, you can prep the mixture ahead, chill it, and bake fresh right before guests arrive. It’s practical, tasty, and always a hit.
Ingredients
- 1 pound (450 g) breakfast sausage (pork or turkey; mild or hot)
- 8 ounces (225 g) cream cheese, softened
- 1 1/2 cups shredded sharp cheddar cheese
- 1 1/4 cups baking mix (like Bisquick), or use 1 cup all-purpose flour plus 1 teaspoon baking powder and a pinch of salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional but recommended)
- 1/4 teaspoon black pepper
- 2–3 tablespoons milk (as needed for moisture)
- Chopped fresh parsley for garnish (optional)
- Cooking spray or a little oil for the baking sheet
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly spray or oil it.
This helps achieve a crisp underside and easy cleanup.
- Brown the sausage (optional but recommended). Cook the sausage in a skillet over medium heat, breaking it up with a spoon, until fully browned. Drain excess fat and let it cool slightly. Note: You can use uncooked sausage directly in the mix, but pre-cooking improves texture and flavor and reduces grease.
- Combine the base. In a large bowl, mix the softened cream cheese with the shredded cheddar until fairly smooth. A stand mixer with the paddle attachment makes this easy, but a sturdy spatula works too.
- Add dry ingredients. Sprinkle in the baking mix, onion powder, garlic powder, smoked paprika, and black pepper.
Stir to combine. The mixture will look crumbly at first.
- Fold in the sausage. Add the cooled cooked sausage and mix until evenly distributed. If the mixture feels dry or won’t hold together, add milk 1 tablespoon at a time until it forms a soft, moldable dough.
- Shape the balls. Scoop about 1 tablespoon of mixture per ball (a small cookie scoop helps).
Roll between your palms into smooth balls and place on the prepared baking sheet, spacing slightly apart.
- Bake. Bake for 16–20 minutes, until the balls are set and the bottoms are deeply golden. If you want extra browning, switch to broil for the last 1–2 minutes, watching closely.
- Rest and serve. Let them cool for 5 minutes to firm up slightly. Garnish with parsley if you like.
Serve warm with ranch, honey mustard, spicy mayo, or marinara.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to restore crisp edges.
- Freeze unbaked: Form the balls and freeze on a sheet pan until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen at 375°F (190°C) for 20–24 minutes.
- Freeze baked: Cool completely, then freeze.
Reheat at 350°F (175°C) for 12–15 minutes.
Benefits of This Recipe
- Minimal prep: Simple ingredients and one mixing bowl keep things easy.
- Make-ahead friendly: Mix and shape earlier in the day and bake when you need them.
- Flexible flavors: Works with mild or spicy sausage and welcome to add-ins like jalapeños, herbs, or different cheeses.
- Reliable crowd-pleaser: These hit that savory, cheesy comfort zone most people love.
- Good texture: Crisp on the edges, soft and creamy inside when baked properly.
Pitfalls to Watch Out For
- Dry mixture: If it won’t hold together, you likely need an extra splash of milk. Add slowly to avoid going too far.
- Greasy results: Using uncooked sausage in the batter can make them grease-heavy. Pre-cook and drain for cleaner texture.
- Dense balls: Overmixing compresses the dough. Mix just until combined and roll lightly.
- Undercooked centers: If you made them larger, extend the bake time and check the bottoms for a good golden color.
- Bland flavor: Don’t skip the seasoning.
A little onion powder, garlic powder, and smoked paprika make a big difference.
Recipe Variations
- Spicy Kick: Use hot sausage and add 1–2 tablespoons finely chopped jalapeños or a pinch of cayenne.
- Herb and Garlic: Add 1 tablespoon chopped fresh parsley and 1 teaspoon Italian seasoning; serve with marinara.
- Cheddar-Jack Blend: Swap half the cheddar for pepper jack for extra flavor and melty texture.
- Maple Breakfast: Use maple sausage and add 1 tablespoon pure maple syrup to the mix; serve with a maple-mustard dip.
- Gluten-Free: Use a gluten-free baking mix and check that your sausage is gluten-free. You may need an extra splash of milk for moisture.
- Turkey or Chicken Sausage: Leaner options reduce fat. Add an extra tablespoon of milk or a bit more cream cheese to keep them moist.
- Air Fryer Option: Air fry at 360°F (182°C) for 10–12 minutes, shaking halfway, until golden and cooked through.
FAQ
Do I have to cook the sausage first?
No, but it’s better if you do.
Pre-cooked sausage gives you less grease, more even texture, and quicker, more predictable baking.
Can I make these ahead?
Yes. Mix and shape the balls, cover, and refrigerate for up to 24 hours. Bake just before serving.
You can also freeze unbaked balls and bake from frozen.
What dips go well with sausage cream cheese balls?
Ranch, chipotle mayo, honey mustard, barbecue sauce, marinara, or a simple hot sauce all work. Choose something creamy for balance or something tangy to cut the richness.
Why are my balls crumbly?
They probably need more moisture. Add milk a little at a time until the mixture holds together when squeezed.
Also make sure the cream cheese is fully softened.
How do I keep them from sticking?
Use parchment paper and a light spray of oil. A well-seasoned baking sheet also helps create a crisp, nonstick surface.
Can I use different cheeses?
Absolutely. Cheddar is classic, but Monterey Jack, Colby, or a cheddar blend work well.
Avoid very soft cheeses that could make the mixture too loose.
How many does this recipe make?
It typically yields about 28–32 bite-size balls, depending on how large you roll them. For bigger portions, increase bake time slightly.
How do I reheat leftovers without drying them out?
Warm them in a 350°F (175°C) oven for 8–10 minutes or in an air fryer at 320°F (160°C) for 5–6 minutes. Avoid the microwave if possible, as it softens the exterior.
Final Thoughts
Sausage Cream Cheese Balls are one of those simple recipes that always come through.
They’re easy to mix, quick to bake, and welcome at any gathering. Keep a batch in the freezer, and you’re never more than 20 minutes away from a hot, crowd-pleasing snack. Tweak the spices, play with the cheese, and make them your own.
Once you try them, they’ll earn a permanent spot in your appetizer rotation.
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