This post may contain affiliate links. Please read our disclosure policy.
Cream Cheese Sausage Balls are little savory bites of heaven that pack a real flavor punch. Made with pork sausage, Bisquick, cheese, and seasonings, these classic Bisquick Sausage Balls are a classic appetizer that everyone will love!
Sausage Balls with Cream Cheese are a delicious and easy appetizer to make for parties. They’re a perfect finger food for entertaining and fit in with other favorites like Greek Salad Pinwheels and Spinach Artichoke Dip!
Table of Contents
Why I Love This Recipe
Trisha Yearwood calls these “sausage hors d’oeuvres,” and we have known them as Bisquick Sausage Balls or Sausage Cheese Balls. I’ve been making them for at least 10 years and these savory little bites are always a crowd pleaser.
Not only are these Cream Cheese Sausage Balls super tasty, but they are incredibly easy to make. To help keep them moist and tender, I added cream cheese and for flavor, a few extra seasonings.
Ingredients for Cream Cheese Sausage Balls
- Ground pork country sausage – this is my favorite because it’s savory and not spicy. Feel free to use other flavors of ground sausage.
- Cream cheese – Full fat, block-style cream cheese. This keeps the sausage balls from getting dry.
- Cheddar cheese – Freshly shredded off the block melts the best so I recommend it every time a recipe calls for shredded cheese. You can experiment with other types of cheese, like colby jack or mozzarella.
- Bisquick – If you don’t have any in your pantry, try this homemade bisquick mix.
- Seasonings – Garlic powder, onion powder, dried sage, dried parsley.
- Milk – Just a splash to moisten everything and help the balls stay together. Any kind of milk will do, except sweetened.
How to Make Cream Cheese Sausage Balls
- Combine the ingredients in a large bowl. I recommend using a stand mixer or a hand mixer to combine the ingredients as the mixture is quite thick and sticky.
- Line a rimmed baking sheet with a silicone baking mat, non-stick foil, or parchment paper and form the sausage balls either with your hands or using a cookie scoop for uniform sized sausage balls.
- Arrange them on the baking sheet close together but not touching. Because they don’t flatten out as they bake you can fit a lot more on the baking sheet than if you were making cookies.
- They take about half an hour to bake and you can eat them pretty much right away. Be sure to have some Barbecue Sauce or Honey Mustard Sauce on hand for dipping!
Absolutely! I highly recommend flash freezing before storing. Once they are fully cooled, arrange them on a baking sheet and pop it into the freezer. Freeze for an hour, then transfer to a freezer bag. They will keep in the freezer for about 6 months. Make sure to fully thaw before reheating.
You can prep a few hours ahead of time and then bake just before serving. Make the sausage mixture and scoop the balls out onto the baking sheet. Cover with plastic wrap and keep refrigerated for up to 8 hours. Let the sheet tray sit out while you preheat the oven and then bake as directed.
If you don’t have any Bisquick on hand but are really craving these delicious sausage balls, you can mix up a few dry ingredients to substitute the package mix. For a batch of homemade Bisquick, you will need 6 cups of flour, 3 tablespoons of baking powder, 1 teaspoon of salt, and a cup of butter OR vegetable shortening. Mix the dry ingredients in a food processor until blended, then pulse in the fat (butter or shortening) until it resembles a cornmeal texture. Store mix in an airtight container in the refrigerator for up to 3 months.
We love to dip! I serve these Sausage Cheese Balls with barbecue sauce (Sweet Baby Ray’s Spicy BBQ Sauce is our favorite bottled). These would also be delicious with ranch dressing or a honey mustard dip. We usually serve them with fancy toothpicks, but these little bamboo picks are adorable too
Storage and Reheating
Storing leftovers: Allow to cool completely before storing in an airtight container or Ziploc freezer bag. They can be stored in the refrigerator for up to 4 days
Freezing: Cool completely and stash in a freezer bag for up to 6 months. Thaw fully before reheating.
Reheating: Bake at 375°F until heated all the way through; 8-10 minutes. Or, wrap in a damp towel and microwave for 30-60 seconds. The damp towel will keep them from drying out.
- Spicy version – Use a hot sausage or add some red pepper flakes or cayenne pepper to the mixture for a punch of heat.
- Line your pan – It’s important to remember to line your baking sheet with foil or parchment paper, or they will stick to the pan.
- Use your hands or an electric mixer – The sausage mixture is thick and can be difficult to mix with a spoon. I recommend using an electric mixer, or just dig in and use your hands.
Give Me More Appetizers!
- Grape Jelly Meatballs
- Crab Dip
- Fried Pickles
- Jalapeno Popper Dip
- Cheddar Bacon Ranch Bean Dip
- Bacon Wrapped Chicken Bites
Cream Cheese Sausage Balls
- 16 ounce package ground pork country sausage
- 8 ounces cream cheese
- 2 cups shredded cheddar cheese
- 2 1/4 cups Bisquick
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1/4 teaspoon dried sage
- 2 teaspoons dried parsley
- 3 tablespoons milk
- Fresh chopped parsley for garnish if desired
- Optional: Barbecue sauce, Ranch or Honey Mustard sauce for dipping
- Preheat oven to 375 degrees F. Line a rimmed baking sheet with non-stick foil, silicone mat or parchment paper and set aside.
- Combine ingredients in a large mixing bowl. If you have a stand mixer, use it, or use your hands for mixing.
- Shape pork mixture into one-inch balls and place onto the foil lined baking sheet.
- Bake in the preheated 375 degree oven for about 20-25 minutes or until golden brown.
- Serve warm, garnished with fresh minced parsley if desired and your favorite dipping sauce, like BBQ sauce, ranch or honey mustard.