Name: Cream Cheese Sausage Balls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound hot pork sausage; 8 ounce block cream cheese, softened; 2 cups Bisquick baking mix; 1 cup shredded cheddar cheese

There’s something incredibly comforting about the combo of flaky, cheesy, and savory bites, which is exactly what you get with this Cream Cheese Sausage Balls Recipe. These little gems are perfect for gatherings or anytime you want an easy, crowd-pleasing snack that feels homemade but requires minimal fuss.

The image shows a close-up of several round meatballs arranged closely together. Each meatball is golden brown and speckled with melted orange cheese that drips slightly along the edges. Small bits of crispy reddish bacon are visible, peeking out from the sides of some meatballs. Green parsley flakes are sprinkled on top, adding a touch of color contrast. The meatballs have a slightly rough texture with a shiny, melted cheese layer covering parts of the surface. The background is a white marbled texture, making the meatballs stand out clearly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cream Cheese Sausage Balls Recipe
Top Tip
How to Serve Cream Cheese Sausage Balls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cream Cheese Sausage Balls Recipe

Why You'll Love This Recipe

I remember serving these sausage balls at a holiday party years ago, and they vanished so fast—everyone kept asking for the recipe! What makes this version stand out is the cream cheese, which adds a rich, creamy texture you don’t get with typical sausage balls.

Rich and Creamy Texture: The cream cheese keeps each bite moist and tender, stopping them from getting dry.
Simple Ingredients: You likely have everything in your pantry, making it a quick fix snack or appetizer.
Customizable Flavor: You can easily swap cheeses or adjust sausage spice levels to suit your taste.
Perfect Party Food: These bite-sized morsels are easy to serve and always crowd-pleasers!

Ingredients & Why They Work

Each ingredient in this Cream Cheese Sausage Balls Recipe plays a key role for the best texture and flavor. Using quality sausage and fresh cream cheese makes a big difference, and the Bisquick gives the balls their perfect lightness without heaviness.

Flat lay of a fresh, uncooked hot pork sausage link coiled neatly, a small block of creamy white cream cheese with smooth surface, a simple white ceramic bowl filled with light tan Bisquick baking mix powder, and a small white ceramic bowl holding bright orange shredded cheddar cheese, all arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Hot pork sausage: Choose your favorite; spicy sausage adds a lovely kick, but you can also go mild if you prefer.
Cream cheese: Softened to room temperature for easy mixing—this is the secret ingredient making them creamy inside.
Bisquick baking mix: Provides structure without drying them out—remember to lightly spoon it into your measuring cup rather than packing it down.
Shredded cheddar cheese: I like sharp cheddar for a punch of flavor, and feel free to be generous here for cheesier bites.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing this up depending on the occasion. Sometimes I swap in smoked gouda for a unique smoky flavor, or mellow it with mild sausage when kids are around. You can totally personalize it — this recipe is a terrific little canvas.

Add herbs: Mix in a teaspoon of chopped fresh parsley or chives for a fresh pop of color and flavor. I find it brightens things up nicely.
Go spicy or mild: Use hot Italian sausage, spicy breakfast sausage, or keep it mild — the base cream cheese balances out the heat perfectly.
Cheese swap: Try pepper jack for a zesty twist or mozzarella if you want something milder but melty and gooey.
Gluten-free option: Substitute Bisquick with gluten-free baking mix and you’re good to go for those avoiding gluten.

Step-by-Step: How I Make Cream Cheese Sausage Balls Recipe

A top view of a silver mixing bowl on a white marbled surface with a wooden board beneath. Inside the bowl, there is a mixed light brown and pinkish dough-like mixture with visible texture and bits. On top of this mixture, a layer of bright orange shredded cheese is spread evenly across the bowl's surface. A blue cloth is seen in the top right corner, and no woman's hand is visible in the image. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Mix the creamy goodness

First, soften your cream cheese—room temperature is key here, so it blends smoothly. In my stand mixer, I combine the hot pork sausage with the cream cheese. If you don’t have one, no worries! Mixing by hand or with a hand mixer works just fine. The goal is a uniform, creamy mixture free of chunks.

Step 2: Add the dry ingredients without overpacking

Next, fold in the Bisquick carefully. Measuring it correctly makes all the difference—don’t pack your cup! Just spoon it lightly until full. Overpacking will dry out your sausage balls, and nobody wants crumbly bites. Once that looks combined, toss in the shredded cheddar cheese. I like to be generous here because extra cheese equals extra yum.

Step 3: Shape, chill, and bake

Use a cookie scoop or spoon to portion out 1-inch balls, then roll them gently if they need a neater shape. Place them spaced on parchment-lined baking sheets, then chill in the fridge for about 10 minutes. This step helps stop spreading while baking so they keep that perfect bite-sized form. Then bake at 350°F for around 25 minutes until golden and cooked through.

Top Tip

From my kitchen to yours, here are a few tips I've learned over the years that really make this Cream Cheese Sausage Balls Recipe shine every single time.

Don’t overmix the meat: Mix just until combined to keep the sausage balls tender, not tough.
Chill before baking: Skipping the chilling step makes them spread and look less appealing—trust me on this one!
Use parchment paper: It prevents sticking and makes cleanup a breeze, especially when you’re making batches.
Adjust baking time as needed: Ovens vary—look for golden edges and cooked through, but don’t overbake or they’ll dry out.

How to Serve Cream Cheese Sausage Balls Recipe

Garnishes

When I serve these, I usually keep garnishes simple. A light sprinkle of freshly chopped parsley or green onions adds just enough fresh contrast to the rich, cheesy bites without overwhelming them. Sometimes I even add a dash of smoked paprika on top before baking for a subtle smoky flavor and a pretty finish.

Side Dishes

These sausage balls pair wonderfully with a crisp side salad or a creamy dip like ranch or a spicy mustard sauce. For brunch, try them alongside scrambled eggs or fresh fruit for a well-rounded plate. They also make a great snack with a cold beer or sparkling water with lemon.

Creative Ways to Present

For parties, I like to arrange the sausage balls on a festive platter garnished with fresh herbs and small bowls of dipping sauces like honey mustard or a tangy BBQ sauce. Serving them warm in mini muffin tins keeps them cozy and easy to grab. And during the holidays, a sprinkle of pomegranate seeds adds a surprising pop of color and texture.

Make Ahead and Storage

Storing Leftovers

Leftover sausage balls store beautifully in an airtight container in the fridge for up to 4 days. When I make extras, I like to label the container and keep them at hand for a quick snack or last-minute guests. They taste just as great cold or reheated.

Freezing

I often double the recipe and freeze half before baking. I place the rolled balls on a baking sheet lined with parchment, freeze until firm, then transfer them to a freezer-safe bag. When you're ready, bake them straight from the freezer, just add a few more minutes to the baking time. It’s a lifesaver for busy days.

Reheating

To reheat, I pop them in a 350°F oven for about 10-12 minutes until warmed through and slightly crisp on the outside. Microwaving works too but you lose some crispiness. Oven reheating keeps them tasting freshly baked.

Frequently Asked Questions:

Can I use mild sausage instead of hot?

Absolutely! Mild sausage works just as well and makes the sausage balls less spicy, perfect if you’re serving kids or prefer a gentler flavor.

What can I substitute for Bisquick?

You can substitute Bisquick with your favorite baking mix or make a homemade mixture of flour, baking powder, and salt. Just ensure it’s a baking mix to get the right texture.

Can I make these ahead and freeze them?

Yes! These sausage balls freeze wonderfully before baking. Freeze them on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes to baking time for best results.

How do I prevent sausage balls from drying out?

The key is measuring the Bisquick correctly—not packing it down—and including the cream cheese, which adds moisture. Also, keeping an eye on baking time to avoid overbaking helps keep them tender.

Final Thoughts

This Cream Cheese Sausage Balls Recipe has become a staple in my recipe box because it’s simply delicious and fuss-free. Whether for game day, a potluck, or just a cozy night in, making these little bites feels like sharing a warm hug through food. I hope you enjoy making and sharing them just as much as I do!