Cream cheese sausage balls bake into golden, bite sized morsels that stay moist inside thanks to soft cream cheese. Spicy sausage, melted cheddar, and diced tomatoes with green chilies make them hard to stop eating.
The dough mixes in one bowl and bakes in about twenty five minutes, which makes these an easy choice for brunch, game day, or a quick appetizer tray.
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Why This Cream Cheese Sausage Balls Recipe Works
Cream cheese adds richness and keeps the balls tender, so they do not dry out like many versions made only with cheddar.
Draining the tomatoes and chilies prevents excess moisture, which would make the mixture too soft to roll.
Baking mix binds everything together without eggs or extra fat, so you get a light, biscuit like crumb outside.
Ingredients for Cream Cheese Sausage Balls
- Use one pound of spicy breakfast sausage, eight ounces of softened cream cheese, and two cups of shredded cheddar cheese.
- You also need one ten ounce can of diced tomatoes with green chilies, drained, and one and a half cups of baking mix.
Breakfast sausage. Use hot sausage for extra heat or mild for a gentler flavor.
Cream cheese. Soften it fully so it blends evenly.
Cheddar cheese. Sharp cheddar adds flavor, and pepper jack adds spice.
Diced tomatoes with green chilies. They add mild heat and moisture, so drain them well.
Baking mix. It acts as the binder and creates a soft, golden outer layer.
How to Make Cream Cheese Sausage Balls
1. Heat the oven. Heat the oven to 375 degrees F and line a baking sheet with parchment paper.
2. Combine. Mix the sausage, cream cheese, tomatoes with chilies, cheddar, and baking mix in a large bowl.
3. Mix well. Use clean hands or a sturdy spoon until the mixture is evenly combined with no dry spots.
4. Shape. Roll the mixture into small balls of equal size and place them on the sheet.
5. Bake. Bake for twenty to twenty five minutes until deep golden and cooked through, then rest briefly before serving.
Mixing is easier when the sausage comes to cool room temperature and the cream cheese is very soft. Work the dough with your hands until no streaks of cheese remain, since uneven mixing leads to dense spots. The mixture should hold together when pressed but not feel sticky.
Roll the balls about the size of a walnut for tender centers and even browning. Larger balls take longer to cook through and can stay pink in the middle, so use a small scoop and cut one open if you are unsure.
How to Serve Cream Cheese Sausage Balls
Serve the balls warm with ranch, honey mustard, or marinara for dipping. They fit well on a platter with golden fried cheese balls, classic cheddar cheese ball, and baked broccoli cheese balls, or alongside apple sausage sheet pan for a full brunch.
How to Store and Reheat Cream Cheese Sausage Balls
Refrigerate cooled balls in an airtight container for up to three days. Freeze them on a tray, then bag them for up to two months, and reheat at 350 F until hot and cooked through.
Tips and Variations for Cream Cheese Sausage Balls
Flag the allergens. This recipe contains milk, wheat, and pork, and some baking mixes contain soy.
Do not taste raw sausage. The dough contains raw pork, so never sample it before baking, and wash hands after rolling.
Soften the cream cheese. Cold cheese leaves lumps.
Use a scoop. A small cookie scoop keeps the balls uniform and the baking even.
Check doneness. Break one open to make sure the sausage is cooked and shows no pink, or confirm 160 F inside.
Space them out. Leave a little room so the heat can circulate.
Make a spicier version. Add chopped jalapeno or a dash of cayenne.
Check trusted guidance. See the University of Wisconsin Extension leftovers guidance for safe reheating and cooling.
These make a great addition to a brunch spread alongside fruit, eggs, and biscuits. They also work well for tailgates because they hold their shape at room temperature for a while, and a bowl of warm dipping sauce makes them even more fun to eat.
Frequently Asked Questions About Cream Cheese Sausage Balls
How do you keep cream cheese sausage balls from drying out?
The cream cheese holds moisture, so avoid overbaking. Pull them when they are deep golden and cooked through.
Can you freeze cream cheese sausage balls?
Yes. Freeze the unbaked balls on a tray, bag them, and bake from frozen with an extra five minutes.
Can you make cream cheese sausage balls ahead of time?
Mix and roll them up to one day early, cover, and refrigerate until you are ready to bake.
Can I use turkey sausage?
Yes, but add a spoonful of oil to avoid dryness.
What baking mix can I use?
Any all purpose baking mix works, or make your own with flour, baking powder, and salt.
Cream Cheese Sausage Balls
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
Ingredients
Main Ingredients
- 1 lb spicy breakfast sausage uncooked
- 8 oz cream cheese softened
- 1 can diced tomatoes with green chilies 10 ounce can, drained
- 2 cup shredded cheddar cheese
- 1 cup baking mix plus 1/2 cup more
Instructions
Cooking
- Heat. Heat the oven to 375 F and line a baking sheet with parchment paper.
- Combine. Mix the sausage, cream cheese, tomatoes with chilies, cheddar, and baking mix in a large bowl until evenly combined.
- Shape. Roll the mixture into small balls and place them on the sheet.
- Bake. Bake for 20 to 25 minutes until deep golden and cooked through, then serve warm.
