Need a snack that’ll steal the show at your next party?
These cream cheese sausage balls are cheesy, spicy, and so good I nearly ate the tray before guests arrived. They’re my holiday favorite that always disappears fast, and you’ll want them in your lineup too.
One chilly December night, I was scrambling in the kitchen after a day of wrapping gifts and dodging mall chaos. My stomach was rumbling, and I needed a quick win for the family gathering. So I grabbed some sausage and cream cheese, desperate for a sausage balls recipe that wouldn’t flop.
Now these cream cheese sausage balls are my clutch move. Not just any appetizer. This oven recipe comes together in about 30 minutes, perfect when you’re short on time and starving.
That evening was a mess. The tree tipped over, my sweater snagged, and I was one burnt bulb from calling it quits. Then I remembered my aunt’s old trick. She’d bake sausage balls when we’d pile in for the holidays, loud and hungry. So I cranked the oven, ready to outdo her dry bites.
The kitchen soon smelled like cheesy heaven, snapping me out of my funk. My cousin poked his head in and said, “You’re holding out on us!” That’s when I knew I’d nailed it. You’ll feel that win too.
Why You’ll Love These Cream Cheese Sausage Balls
So these cream cheese sausage balls grab you quick. Here’s why they’re a total hit:
- Cheesy melt: Cream cheese and cheddar blend perfectly. Love that.
- Spicy kick: Hot sausage brings the heat.
- Quick fix: Ready in no time.
- Party star: Everyone grabs more.
- Moist bite: Never dry. So good.
Best Cream Cheese Sausage Balls Recipe You Need
Now what makes these cream cheese sausage balls the best? It’s my holiday-stress spin on Aunt’s classic, but creamier and bolder. That crazy night, I was over stale crackers and whining kids. So I took her sausage cheese ball idea and pumped it with cream cheese for that love.
This beats any crumbly, bland balls I’ve choked down at potlucks. You’ll see why it’s my best sausage balls champ. I’ve had flops—greasy blobs that wouldn’t hold, dry lumps that bored me stiff. But this? It’s gold. My cousin’s still talking about it. You’ll hoard them too.
Ingredients For Cream Cheese Sausage Balls
Here’s what you need for these cream cheese sausage balls. Simple stuff. Let’s roll.
Meat & Dairy
- 1 to 1¼ lb hot pork sausage, uncooked: Spicy heart. That’s the way.
- 8 oz cream cheese, softened: Creamy soul. Makes it lush.
- 7 to 8 oz sharp cheddar cheese, freshly shredded: Cheesy punch. Shred it yourself.
Dry Ingredients
- 1 cup Bisquick baking mix (or 1 cup all-purpose flour + 1 teaspoon baking powder): Holds it tight. Bisquick’s clutch.
Got it all? You’re set for cheese sausage ball magic. Let’s jump in.
Equipment You’ll Need
So here’s the gear to nail these cream cheese sausage balls. Basic tools, big wins. Grab these:
- Mixing bowl: A wide mixing bowl blends it smooth. Roomy is best. No mess.
- Baking sheet: A sturdy baking sheet cooks them even. Non-stick rocks. Must-have.
- Spatula: A trusty spatula scrapes it all. Flexibility wins. Gets every bit.
- Oven mitts: Solid oven mitts keep you safe. Thick is key. No burns.
These make it a snap. You’ll want them ready.
How to Make Cream Cheese Sausage Balls (Step-by-Step)
So let’s whip up these cream cheese sausage balls. It’s easy. Here’s how we go.
Step 1: Preheat and prep
First, crank your oven to 375°F. Line a baking sheet with parchment or foil. I skipped lining once, half-dead from shopping, and scrubbed forever. Total pain. So prep it right. That night, I needed a smooth start. Ready to mix?
Prepping’s the base. Sets up your easy sausage balls recipes cleanly.
Pro Tip: Grease the foil. Then no stick.
Step 2: Mix the goods
Next, grab a mixing bowl. Toss in 1 to 1¼ lb sausage, 8 oz cream cheese, 7 to 8 oz cheddar, and 1 cup Bisquick. Mix until it’s all buddies. I overworked it once, stressed out, and it got dense. Tough chew. So keep it light. That blend was my sanity saver. Time to roll?
Mixing is the heart. Makes the cream cheese sausage tasty.
Pro Tip: Use your hands. Then it’s even.
Step 3: Shape the balls
Then, scoop out 1-inch portions and roll them into balls. Aim for about 30-35. I made them huge once, rushing, and they wouldn’t cook through. Raw middle. So size them right. That night, I rolled like a champ. Oven next?
Shaping’s the fun. Turns it into finger foods—easy gold.
Pro Tip: Wet your hands. Then no mess.
Step 4: Bake to golden
Now, place the balls on the baking sheet, spaced a bit apart. Bake at 375°F for 20-25 minutes until golden and cooked. I pulled them early once, starving, and bit into pink. Gross surprise. So let them go the distance. That crispy top was my reward. Are you eating yet?
Baking’s the finish. Makes it sausage balls bisquick pop.
Pro Tip: Flip halfway. Then they brown even.
Tips for Success
So you want these cream cheese sausage balls to shine? Here’s what I’ve learned from my flops:
- Don’t overmix. Did it once. Brick balls. Keep it loose.
- Use soft cream cheese. Forgot once. Lumpy mess. Love the smooth.
- Shred fresh cheddar. Used pre-shredded once. Dry bite. Fresh wins.
- Space them out. Crowded once. Soggy sides. Give them room.
- Bake full-time. Rushed once. Raw center. 25 minutes rules.
I’ve botched this enough. These keep it killer.
What to Serve With Cream Cheese Sausage Balls
Then, these appetizers, easy finger food, pair up great. Here’s what I love, with real tales:
- Ranch dip: Cool side. Overdid it once. Too thick. Cuts the heat.
- Cranberry sauce: Sweet twist. Spilled once. Damn table. Holiday vibe.
- Veggies: Fresh crunch. Skipped once. Missed it. Lightens it up.
- Crackers: Easy base. Crumbled once. Still ate it. Adds snap.
- Honey mustard: Tangy dip. Forgot once. Bummer. Balances rich.
What’s your pick? Anyway, it’s better with a buddy.
Nutrition Information & Calories
Next, here’s the scoop on these cream cheese sausage balls (per ball, about 30):
- Calories: Around 100-120. Depends on size. I ate six that night.
- Fat: About 8g. Cheese and sausage kick in. Love that.
- Carbs: Around 3g. Bisquick is light. Easy load.
- Protein: About 4g. Sausage delivers. Fills you up.
- Sugar: Around 0g. All savory. Perfect bite.
It’s a rich sausage cheese ball treat. I grab them when I’m wiped.
Variations & Substitutes
Then, tweak these cream cheese sausage balls your way. Here’s what I’ve tried:
- Mild: Swap for 1 lb of mild sausage. Less heat. Did it once. Still good.
- Gluten-free: Use 1 cup gluten-free flour + 1 teaspoon baking powder. Sausage balls, no Bisquick style. Worked solidly.
- Spicy: Add ½ teaspoon red pepper flakes. Fire kick. Loved it.
- Herby: Mix in 1 teaspoon of dried parsley. Fresh lift. Did it once. Nice twist.
- Cheese swap: Use 7 oz of pepper jack. Spicy melt. Wow.
Ever jazzed up Bisquick sausage balls with cream cheese? Keeps it fun, no doubt.
Serving & Storage Tips
Leftovers
So you got extra cream cheese sausage balls? Stash them in an airtight container in the fridge. Good for 4 days. My cousin swiped half that night. I hid some once. Held up awesome.
Reheating Tips
Then, reheat at 350°F in the oven for 10-15 minutes. Keeps them crisp. I microwaved them once, lazily, and they turned soggy. Total bust. Oven’s the way for that best moist sausage ball snap.
What Others Are Saying
Next, here’s what folks say about these finger food party bites. Real takes from my crew:
- Trey: “Party’s alive. Gone fast!” He yelled it mid-bite, buzzing.
- Kara: “Ate too many. Worth it!” She texted me, stuffed and happy.
- Finn: “Cheese hit my soul. Damn!” He made them for his gang, grinning.
- Elle: “Best snack ever. More now!” She cornered me at drinks, hooked.
What’s your story going to be? Bet it’ll top these, hands down.
Cream Cheese Sausage Balls FAQs
Can I skip the Bisquick?
Yeah, but it’s crumbly. Use 1 cup of flour + 1 teaspoon of baking powder for sausage balls without Bisquick. I tried it. Still works.
No cream cheese?
No biggie. Double cheddar to 14 oz for sausage cheese balls. Did it once. Less creamy, still good.
Freeze them?
Oh, totally. Freeze-baked for 2 months. Reheat at 375°F for 15 minutes. I stock them. Lifesaver.
Why did they get greasy?
Ugh, I hate that. Too much sausage fat. Drain a bit next time for cream cheese sausage balls. Fixed mine after.
In Conclusion
So these cream cheese sausage balls are my holiday chaos savior. They’re cheesy, spicy, and full of stuff that pulls me through the madness. Sometimes they flop if I slack. I’ve cursed a greasy tray once. Loud as hell. But that’s why I love them. A cream cheese sausage ball treat that’s real and hits deep. Perfect for any day you’re dodging stress.
Try it. Snap a pic. Spill your guts in the comments, pin it on Pinterest, or shout it to your crew! I’m dying to hear how it lands. Don’t ghost me!
