Cream Cheese Sausage Balls (Easy Baked Recipe)

Cream Cheese Sausage Balls

These oven-baked sausage balls have lightly craggy, golden-brown surfaces with visible cheddar flecks. Cream cheese helps the four-ingredient dough hold together and gives the centers a softer, less crumbly texture. The mixture is thick and tacky, so soften the cream cheese before mixing and use a scoop to keep the balls close in size. Serve them warm as an appetizer or alongside eggs for breakfast.

Ingredients for Cream Cheese Sausage Balls

• 1 pound bulk pork breakfast sausage, mild or hot (450g)
• 8 ounces cream cheese, softened but not melted (225g)
• 1 cup shredded sharp cheddar cheese (about 115g)
• 1 1/2 cups all-purpose baking mix (180g)

Let the sausage and cheddar lose some refrigerator chill while the cream cheese softens; don’t leave them out for an extended period. Use prepared baking mix for this version. Plain flour is not a cup-for-cup substitute because a from-scratch binder also needs baking powder and salt.

How to Make Cream Cheese Sausage Balls

1. Prepare the oven and pan: Preheat the oven to 375°F (190°C) with a rack in the center. Line a rimmed baking sheet with parchment paper.
2. Mix the dough: Combine the sausage, cream cheese, cheddar, and baking mix in a large bowl. Mix by hand or with a sturdy mixer just until cohesive, with no large streaks of cream cheese or dry mix. The dough should be thick and tacky, not loose.
3. Shape the balls: Scoop about 1 tablespoon per portion and roll gently into roughly 1-inch balls. Set them about 1 inch apart on the sheet. Use a second sheet if needed rather than crowding the pan; bake one sheet at a time when possible. If the dough sticks, lightly grease your hands or scoop instead of adding extra baking mix. Chilling is not required.
4. Bake: Bake uncovered for 18 to 22 minutes, starting to check at 18 minutes. The surfaces should be golden brown with a few darker spots, and the centers should be set, not doughy. Check the center of a representative ball with an instant-read thermometer; ground pork should reach 160°F (70°C). Larger balls or a different oven may need more time, so don’t rely on browning alone.
5. Rest: Leave the balls on the baking sheet for about 5 minutes so they firm slightly before transferring them to a plate.

Serving Cream Cheese Sausage Balls

Serve the balls plain or with ranch, honey mustard, or barbecue sauce on the side. For a larger appetizer spread, pair them with ideas from the birthday party charcuterie board.

Make-Ahead, Storage, and Reheating

To make them a day ahead, bake, cool completely, and refrigerate in an airtight container. Refrigerated leftovers keep for up to 4 days. Reheat in a 350°F (175°C) oven until hot; microwaving is possible but may soften the exterior.

For a conservative quality window, freeze cooled, baked balls in a freezer-safe container or bag for about 2 months. You can also freeze unbaked balls in a single layer until firm, then transfer them to a freezer bag. Bake from frozen at 375°F, allowing extra time and checking that the centers reach 160°F rather than relying on a fixed added time.

Nutrition

Approximate nutrition per serving, based on 1/9 of the recipe (about 3 to 4 balls): 370 calories, 14g protein, 28g fat, and 15g carbohydrates. Per 100g: about 340 calories, 13g protein, 25g fat, and 14g carbohydrates. Values vary by ingredient brand and portion size.