Cream Cheese Sausage Balls – Football Friday

Cream Cheese Sausage Balls – this recipe will change the way you make sausage ball forever! Seriously THE BEST sausage balls EVER!

Cream Cheese Sausage Balls - this recipe will change the way you make sausage ball forever! Seriously THE BEST sausage balls EVER!

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These are the BEST Sausage Balls!

Sausage balls are a classic tailgating treat. It doesn’t matter what time the game is, sausage balls are always welcomed at the tailgate!  We’ve tried lots of different recipes over the years and finally found our “go-to” recipe.

These are by far the best sausage balls we’ve ever made.  What makes these sausage balls so good?  Well, the secret ingredient is cream cheese.  The cream cheese keeps the sausage balls very moist and tender.   We used hot sausage to give the sausage balls a little kick, but regular sausage would work well too.   Bring these to your next tailgate party – you won’t be sorry!

Cream Cheese Sausage Balls - this recipe will change the way you make sausage ball forever! Seriously THE BEST sausage balls EVER!

Cream Cheese Sausage Balls

Yield: 5 dozen
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Cream Cheese Sausage Balls – this recipe will change the way you make sausage ball forever! Seriously THE BEST sausage balls EVER! Only 4 ingredients – sausage, cream cheese, Bisquick, and cheddar cheese. Can make in advance & freeze for a quick snack later. Great for parties, potlucks, tailgating, and dinner!

Ingredients:

  • 1 lb hot sausage, uncooked
  • 1 (8-oz) package cream cheese, softened
  • cups Bisquick
  • 1 cup shredded cheddar cheese

Instructions:

  • Preheat oven to 400ºF.
  • Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment)
  • Roll into 1-inch balls and place on a rimmed baking sheet.
  • Bake for 18 – 22 minutes, or until brown.

Notes:

Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
Cream Cheese Sausage Balls - this recipe will change the way you make sausage ball forever! Only 4 ingredients! Seriously THE BEST sausage balls EVER! Freeze for a quick snack!
Cream Cheese Sausage Balls - this recipe will change the way you make sausage ball forever! Seriously THE BEST sausage balls EVER!

Steph

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Comments

  1. Made these substituting Carbquick for Bisquick. Threw all ingredients in the kitchen aid, used medium scoop and placed on parchment paper lined cookie sheet. Turned out perfect. I did precook the sausage, but that is due to my mother and her harping on cooking sausage well done. lol. Will definetly be making again. Thanks for the recipe!

  2. Just made these last week. We had leftover spaghetti we were eating on. We added these to our spaghetti. Husband loves them!

  3. My grand children and great grandchildren think I am being mean to them if I don’t have sausage balls for Thanksgiving and Christmas. They can eat all I fix. Some like them hot and some like them mild so I have to make lots.

    1. My girls love these sausage balls. They ask for them at cookouts and the holidays! I love the simplicity of making them.

  4. These are a hit wherever I take them. I make them with Owens natural sausage and gluten free bisquick and everyone loves them! They are great using grape jam as a dip with them.

  5. We really love these:). However the bottoms always burn and stick to cooking sheet. How can I prevent this?

  6. I want to say that if you have someone who needs to eat gluten free, this is a fantastic recipe. Just substitute gluten free Bisquick. The cream cheese makes the whole thing less grainy and more like plain old sausage balls, This is the best recipe since I do not have to make them one way for gluten free and another way for others. Everyone eats the gluten free and no one complains. No on even knows!

  7. Whenever I ask my family which appetizers they would enjoy, your recipe for Sausage Cheese Balls are always on the request list! It is the best recipe for sausage cheese balls because they always turn out delicious.

  8. It's been so long since I've had these yummy jewels, that I forgot how much I loved them!! Haha got overexcited and didn't pay attention that the sausage wasn't cooked before, soooo I cooked it first…and wasn't sure about spraying the pan or using parchment paper (I didn't use either), until after, when I watched the video and you used parchment paper…hee hee…BUT with my lil boo boo's, they till taste great and although a lil' dark on the bottom, just gave a lil' crunch–but not burned…Thanks for this great oldie!!

  9. I made these using whipped cream cheese with chives. Delicious. I used my hands to mix but next time will use my mixer. Thank you for sharing this yummy recipe.

  10. I only have Jimmy Dean Regular, Country Mild, and Italian on hand at the moment! Stephanie, which one of these would you suggest I use? Will they taste alright without 'Hot' sausage??? Thank you!

    1. I'd go Original Jimmy Dean – they taste fine without the HOT sausage. I make them with original all the time and they are still delicious.

  11. Has anyone tried Jimmy Dean sausage in a kind other than hot?! I have country mild, Italian, and Jimmy Dean regular kind on hand! Wondering which one I should use… Thank you!

  12. I made these recently for some of my hubby's friends who do not eat pork and are gluten free. I used Isernio's Spicy Chicken Sausage and Gluten Free Bisquick and they loved them! They said they were moist and flavorful with a nice bit of spice. I thought they were good, as well. However, they are so much more flavorful using a spicy pork sausage. I'm glad the recipe is so versatile but, personally, we prefer it with pork sausage as written. I used a container of Whipped Cream Cheese and used an 8oz brick of Sharp White Cheddar because that's what I had. I will definitely be making these again! If you want a more mild flavor then chicken sausage will work. The cream cheese adds that extra little bit of flavor and moist, creamy consistency that I missed in other sausage ball recipes. Thanks for a great addition to my recipe box!

  13. We received a pig for Christmas. I've never been a pork person so I had no ideas on what to make with all the pork. This recipe was found. Oh my word. We have feasted on so many of these sausage balls. Thank you for posting this recipe!

  14. I've been making these for years and not just for events. When I make a batch I freeze them in serving size freezer bags. Before heading to work I grab a bag to take with. They defrost before lunch comes around and a minute in the microwave to heat.. I have a wonderful hot lunch. I alter the recipe a little each time for variety. Adding a little green chili to some, mushrooms and a little teriyaki sauce to others, shredded mozzarella cheese and diced pepperoni and so forth. Mixing 1/2 and 1/2 ground turkey or ground pork for the ground beef makes them a little healthier and the taste is amazing.

  15. Just made these using ground chicken – super yummy! Would be great also using ground turkey! They were hard to form into balls so I use a teaspoon and just plopped them onto my baking sheets. Not pretty but who cares when they taste so great? 🙂

  16. Thank you for sharing this recipe! I'm excited about making these tom. for a Superbowl party. Are they supposed to be served hot? If I bake them in a large aluminium pan, should I grease or oil to avoid burning? Also, have many people been adding onion? snausage lovers unite!

  17. I make these all the time. I haven't tried it with the cream cheese. Can't wait to try it. When I make the original recipe I always add enough water to make it like a dough. I mix with a spoon. It makes them really moist. Sometimes I add a little melted butter and sometimes garlic powder. Yummy!! Think I'm gonna go fix these now.

  18. Haven't made these yet, but I do love sausage balls. I've always mixed them with my hands. Never thought about using my Kitchen Aid. Thanks for sharing. : )

  19. It was a very good recipe but it was also very greasy. So next time I think I will use lean ground turkey instead of ground sausage since the grease is all absorbed into the mixture when cooked in the oven.

  20. I made a double batch this afternoon. Flavor is great – even my picky husband likes them! However they ceased to be 'balls' so next time I will add a bit more Bisquick. I used the dough hooks on my hand mixer – so much easier than a fork!

  21. I made these when I had the women from my office over for a Christmas get together the other night. We couldn't stop eating them and that's the dish that everyone talked about the next day! Don't do what I did on the second go round and use low fat sausage. A sticky mess and very hard to work with!!!

  22. Just made these for teacher gifts and THEY ARE DELICIOUS!!! I just used cookie sheets line with foil for easy clean-up. I remove them to a paper towel as soon as they come out of the oven which I think helps the bottom not to get too crispy.

  23. So I've been making your recipe for months now and they are delicious!!! I've read some of the above comments and questions on what to cook them on. I only use Pampered Chef Stoneware! I'm not a consultant, but a huge fan! I have them in the pizza stone and baking dishes. Everything I make comes out perfectly cooked and nothing ever EVER burns on the bottom. That's what I bake my sausage balls on. Highly recommend getting Stoneware if you don't have it. My pizza stone has been used for muffins, cookies, cinnamon rolls, sausage balls…. : )

  24. These sound YUM! Thinking of making them for our family's Christmas Eve get together. Wondering…only eat them as they are or can they be dipped in a sauce? Any suggestions?

    1. thanks! I haven't ever had these and they just LOOK like they need dipping LOL. I will try them without any but I was kinda thinking the sauce you mention for the buffalo chicken empanadas sounded like it might be good with these 🙂 (which I am also excited to try – maybe this weekend for the OSU/Michigan State game!)

  25. Love this recipe! I made these Thanksgiving morning for my Husband and I to snack on while dinner was cooking…they didnt last long, lol…this was the 1st time I have ever used the hot sausage and added the cream cheese…I wont be going back to the old way 😉 Thanks for a great recipe!!

  26. Love how easy this recipe is. I thought I had shredded cheese in the fridge, but I didn't. I had sliced Provolone Cheese, so I finely sliced it up and up it in as a substitute. Since I haven't tried the recipes way I can't compare. However, my 7.5 picky eater(won't eat ground beef or chicken)asked for me to make them again.
    Found the recipe on Pinterest and will "pin" again. Also make again 🙂

  27. Emily – it just depends on how big you make them. I usually get around 60, but there is no exact number since everyone makes them different sizes.

  28. Well I'm going to make these tonight for a Pot Luck tomorrow. However, I'm worried how they will taste if they are not eaten right out of the oven and stored overnight. Hmmm.

    1. I did and they were delicious! Don't use a low fat sausage like I did on the second go round. Sticky and hard to work with!!

  29. Received this recipe via pinterest and sounds so easy and delicious – does anyone have any idea for a substitute for Bisquick as it is not available in Australia. Thanks so much

  30. These are absolutely delicious! My family keeps asking for me to make them! The cream cheese is the best for keeping it moist!

  31. These are so, so good! I use Isernio's brand spicy chicken sausage and gluten free bisquick and they were perfect. My sister, who has Celiac disease, was thrilled that she could enjoy them too and no one else could tell that it was gluten free. Yay! I've made these using my Kitchen Aid with the dough hook and mixing by hand. I prefer the mixing-by-hand method over the mixer but that's just personal preferance.

  32. I know this is a really dumb question but do I follow the directions on the bisquick box and make the dough then add all the ingredients or do I just add the powder bisquick mix to the ingredients??

  33. "Nature's Besuty N Health" wants to know: What is the calorie, carb, & nutrition content of each cheese ball? Would like to share with my Health Group. Thank you! Creator/Admin~ Marvie Riordan

  34. "Nature's Besuty N Health" wants to know: What is the calorie, carb, & nutrition content of each cheese ball? Would like to share with my Health Group. Thank you! Creator/Admin~ Marvie Riordan

  35. I need to give you a hug now. I used my Kitchen Aid to combine the ingredients, which would have NEVER occurred to me. They went together so easily I could cry!!!

  36. I would like to add these to my cookery book journal. I plan to add some spinach for it as I like adding my little twist to them.

  37. I have made these a couple times already and they are a HIT! The cream cheese keeps them moist. I do double the cheese because I am a cheese addict haha!

    I use my 9×13 glass baking dish and they come out perfect.

    I refrigerated them in the baking dish overnight after mixing and forming them then baked them the next morning. Perfect! I have also baked them then refrigerated them, and they taste fresh even microwaved!

    This is the best recipe EVER and I will never go back!

  38. These sound so good. I want to take these to a work potluck and wondered if anyone makes a dipping sauce to go with them.

  39. Melissa – sausage balls are in the same category as meat balls – all the flavors cook together to make a meat/sausage ball. The dominant flavor/ingredient is the cooked meat.

    I have recipes where I cook the sausage before baking, but those are more like biscuit bites not sausage balls.

  40. I used Jimmy Dean sausage and actually cooked it first and drained off the grease before mixing it in w/ the other ingredients and they still turned out awesome! What's the benefit of mixing it in raw?

  41. Ooh, another use for my stand mixer! I can't wait to try these – I'll be making them Thanksgiving morning while we watch the Macy's Thanksgiving Day parade!

    When you say cook on stoneware, do you mean like a pizza stone?

  42. YUM YUM YUM!!! I can taste them now. Thank you for sharing. My entire family are sausage ball fans. I have never heard of this and can't wait to try them!

  43. I want to make there for our teacher breakfast on Friday morning but am also baking an egg casserole @ 325 degrees. Do you think I could bake these at 325 for a longer time?

  44. Mrs. Inman – absolutely. I usually form them into balls and freeze them. I bake them frozen and just add a couple of minutes to the baking time

  45. Hello! I am making these for a football/Halloween party tomorrow. Would it be alright to make the sausage balls and refrigerate them overnight tonight to bake tomorrow morning?

  46. Does anyone know if I could substitute Velveeta for the cheddar? These sound delicious… can't wait to make them. 🙂

  47. Love this recipe, but had to turn my oven down to 325 for 25 – 30 minutes. . First batch I made at 400 came out dry, bottoms close to burned and almost caused a fire in my oven due to sausage grease. I made 3 addl. batches and they turned out picture perfect. . Thanks for this great addition to an all time favorite at my house.

  48. I would like to Make these for dinner but unfortunately don't have any bisquick, I'm not in a position where I can run buy any either, could I substitute with anything such as flour or breadcrumbs?!?!

  49. I made these this morning as a test run for tailgating next month. They were great. I used the garlic cheese biscuit bisquick mix. I always use this mix when I make sausage balls. But I usually have to add milk because because the dough is so dry and crumbly. But the cream cheese solved that problem. I only made one batch and froze the rest of the dough. Since Auburn's first home game is so early, breakfast foods are on the tailgate menu. War Eagle!

  50. I wanted to let you know I found your blog around Christmas and I have been making these sausage balls every since then. I even asked for a Kitchen-Aid mixer for Christmas to help and it has been wonderful! Thanks for sharing your tips and your talent with the world!!! Love these sausage balls – have some in the oven right now!

  51. OMG! I am so glad to find out about the mixer trick. I don't have a Kitchen-Aid, but my late granny's old beat-up Sunbeam Mixmaster worked great. These are so much better with the cream cheese. They aren't dried out at all. Thanks for sharing!!

  52. I was wondering if you cooked the sausage first or if you mixed the sausage in the balls and then just put in the oven to cook. Please let me know asap as I want to make these today!!!

  53. @Amy

    I just made my own homemade "bisquick" using Arrowhead Mills' Gluten Free Pancake & Biscuit mix. They are delicious.

  54. I made these for a social at my church and everyone loved them! To avoid the "melting" issue others mentioned above, I formed the balls and then put them in the fridge for about 10 minutes before I baked them. They turned out perfect! Thanks!

  55. My mom used to make these when I was a kid. We called them corndodgers though I have no idea why. I make them for my husband constantly. He loves them and on days when he take his motorcycle to work he just puts a few in his pocket and can still eat on the way to work!

  56. When I made these, they ended up being more like sausage patties. They flattened out..i'm guessing due to the cream cheese. any ideas what went wrong

  57. I converted this to gluten free by using 3/4 cup of Bob's red mill all purpose baking flour instead of bisquick. It is really good! Thanks for sharing!

  58. I made these yesterday to have for the Super Bowl today. They are delicious and not difficult to prepare. I went ahead and baked them all to reheat today. I may then freeze any that aren't eaten…we'll see how that goes.

  59. If you don't have a mixer with a dough hook, just use your hands to mix everything together. It will be a little messy, but it is worth it. That is how I did it before I got my mixer

  60. Don't have a dough hook. I imagine you use that to grind up the sausage? How else can I prepare the sausage and don't they usually have casings?

  61. THANK YOU for responding mommytanya!
    i have "pre-creamed shortening"… not vegetable. is there a difference? i cook/bake a lot but sometimes i'm just stumped on certain things. don't use shortening a lot! 🙂

  62. Brilliant! I've always added milk to mine to keep them moist but cream cheese sound even better! I'm planning on making these for our Christmas brunch. Thanks!

  63. ^ @AW
    Homemade Bisquick Mix

    4 cups all-purpose flour
    3 tablespoons baking powder
    2 1/2 teaspoons salt
    1 tablespoon sugar
    1 cup all-vegetable shortening

    In a large bowl, whisk together the flour, baking powder, salt, and sugar. Using a pastry blender or food processor, cut in the shortening until the mixture consists of fine crumbs.

    Store baking mix in an airtight container or Ziploc bag in a cool, dry place for up to one year. For maximum freshness, keep it in the freezer and thaw before using.

  64. i don't have bisquick. can pancake mix be a substitute? i've googled it and all comments are for making actual biscuits… not substituting for meatballs.

    do you know?

    thanks.
    AW

  65. Well, I made these this weekend and they where very good. I used the self-rising cornmeal and Bisquick 1/2 and 1/2. Also made a dip using mayo and brown spicy mustard.

  66. Popadoc – sounds kind if like a hushpuppy sausage ball. Interesting! If you try it, use self-rising cornmeal so they puff up. Let me know how they turn out

  67. I have thought about replacing half of the Bisquick with cornmeal and add some finely minced onion.Any thoughts on how this mite be?

  68. I found this recipe and your blog via Pinterest and made them tonight! I put them in the fridge to bake for a party tomorrow. I have used this recipe in the past but never with cream cheese. I can't wait to see how they turn out!

  69. I have been thinking about these sausage balls since I saw them on Pinterest. I thought today would be the greatest time to cook them for the greatest rivalry in college football, the Iron Bowl. It wasn't until I actually clicked to go to your blog that I realized you will probably watching (if not there) the same game as myself. Even though I will be rooting for the Tide, I am so excited to try these sausage balls! Happy Iron Bowl! 🙂

  70. Hi, I was following recipes using Kitchenaid 600 and I came across this one. They look so yummy. I found them on another blog, too, so I both copied the URL with the picture. Cheers and Good luck.

  71. love2cook6993 – I usually just cook what I plan on eating at the time and keep the rest in the freezer. If you cook them all and have leftovers, I would keep them in the fridge so the sausage doesn't go bad.

  72. Should these be stored in the refrigerator after cooling since they have cream cheese in them – or would an air-tight container on the counter work?

    Thanks!

  73. Never thought of using the dough hook to mix these. Up until now I have been doing them in two batches in my food processor. Just done a batch with the dough hook and it was SO much easier. Thank You!

  74. Katescake's – I usually only keep it in the fridge for a day or so before I bake them or freeze the balls.

  75. I shop at Target or Walmart and usually get johnsonville sausage of some sort…never heard of Tennessee Pride sausage. I live in DFW area of Texas if that helps any since I have never heard of or seen that brand you mentioned.

  76. cometcat1 – I cook the sausage balls on my stoneware bar pan. Try cooking them in a 9×13 glass pan – that might help.

  77. I tried a few of these and they burned on the bottom…tried more with a lower temp. and with less cooking time…still burned. Any tips, anyone? (also tried turning them over halfway through…didn't help)

  78. I made these last week and they are AWESOME!! The cream cheese definitely adds to it, best sausage balls I have ever had! 🙂

  79. WOW…these sound wonderful.
    The photo is fantastic, gotta go wipe the drool off of the keyboard, see what you did?

    1. These are amazing and easy when made with the bread hook attachment and I use my melon baller to drop them onto the cookie sheet!

  80. Patty – they aren't really hot. They don't burn your mouth or make you sweat. I think it would depend on what brand of sausage you buy as to how hot it is.

  81. How much of a kick do they have? We are not a big fan of really hot foods so wondering if I should go with the mild sausage.

  82. Oh my gosh! have made millions of sausage balls through the years – can't wait to try with your secret ingredient!!! YUM!

  83. Made these before the game today for a trial run – husband loved them! The cream cheese really helped keep them moist! Definitley making these for the next game. WAR EAGLE!

  84. AWESOME!!! I doubled the recipe to take to a football party this afternoon. Looks like I'll be stopping for chips/dip because my husband and son have demolished most of them!!

  85. I pinned these and am so going to make some. Sausage balls are a special treat for Christmas Breakfast around here….the guys just can't get enough of them. We are having a wedding party next weekend at my home with spend the night company and I will try these for a quick grab and run breakfast. I think I will be getting lots of thank you kisses. 🙂

  86. Yummy! Love the cc idea.

    I always have these frozen for breakfast.

    Although, due to my imagination when I was about 4 years old, my family and I call these "poo poos".

  87. When my husband and I first got married, I think I made sausage balls at least once a month… no special occasion needed. He loves them!

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