Cream Cheese Sausage Balls (quick & easy)

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These cream cheese sausage balls are so easy and quick to make and are so delectably delicious! They are bite-sized, cheesy, sausage biscuit flavor bombs that are sure to please your hungry crowd!

Ideal for taking somewhere, as they don't have to stay piping hot, or they're great for game day or as an appetizer before a holiday meal. In just about an hour, you will have a delicious brunch or party favorite to serve your family or guests.

Consider also my Cheese Ball with Bacon and Chorizo Stuffed Mushrooms for your next gathering.

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💖 Why You'll Love These Sausage Balls
🥘 Ingredients
📖 Substitutions
🔪 Step-By-Step Instructions
💭 Expert Cooking Tips
🧐 Recipe FAQs
🫕 More Great Appetizer Recipes
📋 Recipe

💖 Why You'll Love These Sausage Balls

Easy - The ingredients are simple, and the process of making these delicious sausage balls is simple. If you have help rolling the balls, even better!
Delicious - The flavors are OUT OF THIS WORLD! But no complicated, weird ingredients to get to those bold flavors.
Great finger food - Great for a party or gathering and great to take somewhere, as you don't need to keep them hot. And no serving utensils needed.

🥘 Ingredients

What You'll Need for Cream Cheese Sausage Balls:

Ingredient Notes:

Sausage: Feel free to use the type of pork sausage you like, whether it's spicy, mild, or maple flavored. Just make sure to use ground pork sausage instead of link sausage.
Flour: I used all-purpose flour (which is only flour with no rising agents or salt), but you can also use self-rising flour or Bisquick baking mix. If using self-rising or Bisquick, make sure to omit the salt and baking powder called for in the recipe.
Cheese: I used sharp cheddar cheese, as I love the bold flavor, but you can use mild or medium cheddar if you wish. I don't recommend using other types of cheese, as the flavors may clash with the sausage you use.

(See recipe card below for ingredient quantities and full recipe instructions)

📖 Substitutions

Cream cheese: Sometimes I will use neufchatel instead of cream cheese. It has less fat and tastes the same, in my opinion. Use any form of cream cheese that you like, but avoid strong flavored varieties, as it may negatively alter the recipe.
Cheese: I recommend using cheddar. I like sharp, but you may also use mild or medium. I don't recommend using alternate types of cheese, as they may conflict with the flavors in the sausage you choose.
Sausage: I used a mild maple breakfast sausage, but use what you like and have on hand. Spicy or mild - it's your choice. Just make sure it's ground and not link sausage.

🔪 Step-By-Step Instructions

Step 1: Preheat oven to 400F. In a large bowl, add all-purpose flour, baking powder, salt, and oil and blend together thoroughly with a large spoon. Next add sausage, cream cheese, cheddar cheese, and green onions.

Step 2: Mix thoroughly with your hands, squeezing gently to incorporate.

Step 3: After combined thoroughly, form into 1-inch balls, rolling between your palms to make fairly smooth and even.

Step 4: Add each ball to a sheet pan or cookie sheet, spacing fairly closely together but not touching. Cook for 25-30 minutes or until golden brown. Makes 5-6 dozen.

(Scroll down for full recipe and print capabilities)

💭 Expert Cooking Tips

Don't leave out the scallions. In my opinion, the flavor is OUT OF THIS WORLD with such a small addition!
Many sausage ball recipes use Bisquick, but it's so easy to use the same ingredients from your kitchen without having the mix (flour, baking powder, salt, and oil). However, you can certainly use Bisquick if you wish. Instructions for both ways are included in the recipe card below.
Don't make the balls too big, and try to keep them all about the same size. I made mine about 1 inch in diameter. If you vary the size too much, some will get done quicker. If you make them too small, they will overcook. If you make them too big, they will under cook.
When mixing, try to get the mixture as evenly mixed as possible so all the flavors will be tasted in each ball.
You will likely need to make these cream cheese sausage balls in two batches unless you have a double oven or an extra large oven.
Can be made ahead of time and refrigerated for up to 3 days. Reheat for about 10 minutes in 350 oven if desired before serving leftovers.

🧐 Recipe FAQs

Why are my sausage balls so dry?

The main reasons would be adding too much flour or cooking too long. Your sausage balls should be somewhat dry instead of juicy or greasy, but not overly dry like a cracker.

What side goes good with sausage balls?

Many times sausage balls are served as an appetizer, and many other sides complement them, including stuffed mushrooms, cheese balls, wings, chips, crudite platters, and many more. Anything you're serving at your party or gathering will pair well with sausage balls.

How do you keep sausage balls from burning on the bottom?

Make sure to follow the cooking time and temperature to avoid overcooking. Using parchment paper can help to keep your sausage balls from sticking to the bottom of the pan and over-browning.

How long can you refrigerate sausage balls before baking?

You can refrigerate sausage balls for up to 3 days before baking.

Do you refrigerate sausage balls after making them?

You can refrigerate them before baking them or after baking them. If you want them to be fresh and hot when serving, then you can refrigerate them up to 3 days before baking them.

If you have leftovers after baking them and serving them, you can refrigerate them up to 3 days and reheat them at 350F for about 10 minutes.

You can also freeze the sausage balls for up to 3 months before or after baking.

🫕 More Great Appetizer Recipes

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