I still remember the first time I whipped up these Cream Cheese Sausage Balls for a last-minute family gathering. I was pressed for time but wanted something warm and satisfying. They came together in under 40 minutes and disappeared almost instantly. This recipe is my go-to when I want a quick, crowd-pleasing snack that’s easy and comforting.
Table of Contents
Why Cream Cheese Sausage Balls Are a Must-Try
- Cream cheese adds just the right amount of moisture, keeping the sausage balls tender and juicy.
- It balances the spicy kick from the hot smoked beef bacon, creating a harmonious blend of flavors.
- The creamy texture pairs beautifully with the crumbly, cheesy Bisquick base.
- These sausage balls are easy to make in batches and always a crowd-pléaser at gatherings or as a snack.
Ingredients for the Best Cream Cheese Sausage Balls
- 1 pound hot smoked beef bacon
- 8 ounce block cream cheese, softened
- 2 cups Bisquick baking mix
- 1 cup shredded cheddar cheese
The star here is the hot smoked beef bacon, which brings a smoky, spicy flavor that makes these sausage balls stand out. You can try mild or breakfast sausage alternatively if you want a gentler taste, or even Italian sausage for an herby twist. The cream cheese not only adds moisture but tames the spice, making every bite smooth and tender. For cheese, classic sharp cheddar works best, but pepper jack gives a nice kick if you want more heat. Bisquick baking mix is perfect for texture, and I suggest using the original version for balanced flavor and rise.
Equipment You’ll Need
You will need a reliable oven preheated to 350°F, two large baking sheets, and parchment paper for non-stick convenience and easy cleanup. A stand mixer bowl or any large mixing bowl works well to combine the ingredients, but a hand mixer or mixing by hand are fine options too. I recommend using a spring-loaded cookie scoop to portion the balls evenly—it makes shaping quick and mess-free. For the baking sheets, something heavy-duty and rimmed helps keep the sausage balls nicely contained.
Step-by-Step Instructions for Perfect Sausage Balls
- Preheat oven to 350F degrees. Line two large baking sheets with parchment paper.
- Mix hot smoked beef bacon and cream cheese in the bowl of a stand mixer until combined. You can also do this by hand or with a hand mixer.
- Add Bisquick baking mix and stir until everything is well combined.
- Stir in shredded cheddar cheese. Feel free to add a little extra cheese if you like your sausage balls extra cheesy.
- Form mixture into 1-inch balls using a spring-loaded cookie scoop or by rolling in your hands. Place on the lined baking sheets.
- Chill in the refrigerator for 10 minutes to keep the balls from spreading while baking.
- Bake for about 25 minutes until golden and cooked through. Serve warm and enjoy!
Tips for Mixing Your Cream Cheese Sausage Balls
If mixing by hand, press the cream cheese into the bacon and stir with a sturdy spoon until combined, but avoid overmixing to keep the texture light. With a stand mixer, use the paddle attachment on low speed to gently combine ingredients. In a food processor, pulse a few times just to mix, but don’t puree. Chilling the dough before baking helps the balls keep their shape and makes them easier to handle.
Baking Your Cream Cheese Sausage Balls to Perfection
Keeping the oven at 350°F ensures an even bake without drying out the sausage balls. Parchment paper prevents sticking and promotes even cooking on the baking sheet. For convection ovens, reduce the temperature by 25°F and monitor closely since they may bake faster. Conventional ovens work perfectly at the full 350°F for about 25 minutes or until lightly golden.
How to Make Cream Cheese Sausage Balls Healthier
| Ingredient | Healthier Substitute | Flavor & Texture Impact |
|---|---|---|
| Hot smoked beef bacon | Turkey sausage | Leaner meat; milder flavor, less smoky |
| Cream cheese | Low-fat cream cheese | Less creamy; slightly tangier |
| Bisquick baking mix | Whole wheat Bisquick | More fiber; denser texture, nuttier flavor |
| Cheddar cheese | Nutritional yeast or reduced-fat cheddar | Less fat; slightly less cheesy, more savory |
Regional Variations of Sausage Balls
In some areas, sausage balls get a flavor boost with herbs like sage or thyme mixed in. Others swap cheddar for pepper jack or Gruyere for a richer, more complex cheese flavor. Some versions include green onions or diced jalapenos to add freshness or heat. Feel free to experiment to match your family’s taste or regional preferences.
Serving Suggestions for Cream Cheese Sausage Balls
These sausage balls make a perfect addition to breakfast platters alongside scrambled eggs and fresh fruit. As appetizers, try pairing them with sauces like spicy mustard, ranch dressing, or a sweet chili sauce. Store-bought barbecue sauce or honey mustard also complement their savory flavors beautifully.
Make-Ahead Instructions for Cream Cheese Sausage Balls
You can form the sausage balls and store the baking sheets covered in the refrigerator for up to 24 hours before baking. This allows for easy preparation when you need a quick snack or appetizer later.
Freezing Instructions for Cream Cheese Sausage Balls
For freezing unbaked sausage balls, place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer-safe bag or container. To bake, do not thaw; bake straight from frozen, adding a few extra minutes to the baking time. For baked sausage balls, freeze in a single layer on a baking sheet, then store in an airtight container. To reheat, thaw in the refrigerator overnight and warm in the oven at 350°F until heated through.
Troubleshooting Common Problems
Dry sausage balls often mean too much baking mix or overbaking—reduce baking time slightly and don’t overmix your dough. Greasy balls usually come from high-fat sausage; try draining excess fat before mixing or switch to leaner sausage options. If sausage balls don’t hold their shape, chilling the mixture before baking or adding a touch more Bisquick can help bind them better.
Amazing Cream Cheese Sausage Balls Recipe
Ingredients
Equipment
Method
- Preheat oven to 350F degrees. Line two large baking sheets with parchment paper.
- Mix hot smoked beef bacon and cream cheese in the bowl of a stand mixer until combined. You can also do this by hand or with a hand mixer.
- Add Bisquick baking mix and stir until everything is well combined.
- Stir in shredded cheddar cheese. Feel free to add a little extra cheese if you like your sausage balls extra cheesy.
- Form mixture into 1-inch balls using a spring-loaded cookie scoop or by rolling in your hands. Place on the lined baking sheets.
- Chill in the refrigerator for 10 minutes to keep the balls from spreading while baking.
- Bake for about 25 minutes until golden and cooked through. Serve warm and enjoy!
Notes
Frequently Asked Questions
Why does cream cheese improve sausage balls?
Cream cheese adds moisture and richness, making the sausage balls tender and balancing the spice from the bacon.
How to prevent sausage balls from being greasy?
Use leaner sausage or beef bacon and avoid overmixing to reduce fat release during baking.
How to scale the recipe up or down for different serving sizes?
Multiply or divide all ingredients proportionally. For smaller batches, halve everything; for larger gatherings, double or triple the amounts.
Can these be made in an air fryer?
Yes, you can air fry at 350°F for about 12-15 minutes, shaking halfway through. Be sure to not overcrowd the basket for even cooking.
Conclusion
These Cream Cheese Sausage Balls are my secret for an easy, tasty snack that feels like a little celebration any day of the week. They come together quickly, pack big flavor, and bring a touch of comfort to your kitchen. I’d love to hear how your batch turns out or if you’ve added your own twist. Drop a comment below and let’s keep the kitchen magic going!
