The Best Sausage Balls with Cream Cheese (So Moist!)
These ultra-moist Sausage Balls with Cream Cheese are tender, cheesy, and never dry—thanks to the added cream cheese that keeps them soft and flavorful. A favorite holiday or party appetizer!
Equipment
- baking sheet
- parchment paper
- stand mixer or mixing bowl
- cookie scoop
Ingredients
- 1 lb ground pork breakfast sausage
- 8 oz cream cheese, softened
- 1.5 cups Bisquick baking mix
- 2 cups sharp cheddar cheese, freshly shredded
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a stand mixer or large bowl, beat softened cream cheese and sausage together until fully combined.
- Gradually add Bisquick and shredded cheddar cheese. Mix until a dough forms, avoiding overmixing.
- Use a tablespoon or scoop to form 1-inch balls. Roll smooth with your hands.
- Arrange on baking sheet and bake 15–18 minutes until golden and cooked through.
- Let rest 5 minutes before serving to help them set.
Notes
Make sure the cream cheese is fully softened so it blends evenly with the sausage. Freshly shredding your cheese from a block prevents dryness and improves binding. A stand mixer makes mixing the thick dough much easier. If the sausage balls flatten during baking, chill the shaped dough for 10 minutes before baking. Store leftovers in an airtight container for up to 4 days.