This classic southern appetizer recipe is perfect to take to holiday parties and potlucks. So easy with just 5 ingredients!
Try them with this Jezebel sauce dipping sauce!
Jump to:
❤️ Why you'll love this recipe
- a step up from the classic Bisquick sausage balls recipe
- delicious appetizer for holidays or snacks for tailgating, Super Bowl, & game day parties
This cream cheese sausage balls recipe stay moist and the chiles add a pop of extra flavor. It's a good thing they're SO easy to make because they're the first thing to disappear at parties!
Make it with spicy sausage or regular depending on how you like it.
🧾 Ingredients
You can use regular or hot bulk sausage - either works just fine. The chiles are optional - feel free to leave them out.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- Mix the cream cheese and sausage in a large mixing bowl with the paddle attachment on your stand mixer until well blended.
- Add in the biscuit mix and continue to blend.
- Now mix in the chiles and shredded cheese.
- Once it's smooth you can form the sausage mixture into balls and place on a parchment paper covered baking sheet.
- Bake at 400 for 12 minutes, or until the interior reads 165 on an insta-read thermometer.
Air fryer instructions
I think these are the best sausage balls ever when made the traditional way but you can also make them in the air fryer.
Follow the instructions above for mixing and shaping the sausage cheese balls.
- Line the bottom of the air fryer with aluminum foil.
- Place the sausage balls on the rack with space in between. Don't crowd them or they won't bake as well.
- Set the air fryer for 6 minutes at 375F.
- Repeat until done.
🥄 Cook along!
Follow along step by step! The pages turn with a click or automatically after 7 seconds.
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
🥫 Storage
Store unbaked sausage balls in an airtight container in the refrigerator for up to 2 days.
Once they're baked store them in an airtight container in the refrigerator up to 4 days.
You can freeze them unbaked. Shape them and flash freeze them on a cookie sheet.
When they're frozen put them in a freezer container with parchment between the layers or ziploc bag and freeze for up to 3 months.
When you're ready to eat just take them out, put them on a cookie sheet and bake as instructed below - but add about 2 minutes to the total time to ensure they are cooked through.
You can freeze them baked as well.
💭 Tips for success
Expert Tip: These mix up easier if everything is at room temperature.
- If you mix the ingredients in the order given it's a lot easier.
- Lining the baking sheet with parchment paper will keep the sausage balls from sticking.
- Be sure to use a rimmed baking sheet - sometimes there's a little grease during baking.
- Sometimes they stick a little so about halfway through the baking time it's good to turn them over or jiggle them a little bit - but hey... if you forget, no worries.
- Let them sit on paper towels for a couple of minutes when they come out of the oven. This will get rid of any extra grease.
- IF you want to make a ton of them ahead of time? Just form them and put them right next to each other on a baking sheet. Slide the baking sheet in the freezer and flash freeze them. Once they're frozen put them in a freezer bag to use as needed. When you want to serve them just put them on the greased cookie sheet right from the freezer and bake them for 25 minutes or until they're heated all the way though.
👩🏻🍳 Frequently asked questions
Here are the questions I am most frequently asked about this recipe.
Yes you can. Freeze them unbaked for up to 3 months. Let thaw for 10 minutes before baking according to directions.
Yep. I think it's the quickest and easiest way to mix the ingredients. Use the paddle attachment and low speed.
Chill these about 15 minutes before putting them in the oven. That will help.
📚 Related recipes
📞 The last word
Once fall hits it's time to pull out the sausage ball recipe!
It's perfect for tailgating, game day parties, and every family get-together right through the holiday season.
No matter what you're celebrating this finger food is the perfect appetizer!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Cream Cheese Sausage Balls
Equipment Needed
Ingredients
- 1 pound bulk sausage, regular or hot.
- 1 ⅓ cups biscuit baking mix, I use Bisquick Baking Mix but any will do
- 8 ounces cream cheese, room temperature
- 2 ½ cups extra sharp Cheddar cheese, grated
- 4 ounces chiles, drained and chopped
Instructions
- Let the sausage sit out for about 30 minutes to make it easier to work with.
- Preheat the oven to 400F for sausage balls with a crispy exterior or 350F for a tender exterior.
- Mix the sausage and biscuit mix together with the paddle attachment of your mixer until well blended. You can also mix everything in by hand.
- Add the cream cheese and blend.
- Mix in the cheese and the chiles.
- Form into walnut sized balls and place on baking sheets that are greased or lined with parchment.
- Chill for 15 minutes.
- Bake for 10 to 15 minutes at 425F or 20 to 25 minutes at 350F. Interior temperature will be 165F.
- Remove from the oven and drain on paper towels for a minute or so.
- Pile into a serving dish and serve.
- Refrigerate leftover cream cheese sausage balls promptly.
Air Fryer Instructions
- Follow the mixing and shaping instructions above.
- Line the bottom of an air fryer with aluminum foil for easier cleanup.
- Place the cream cheese sausage balls on the rack. Don't crowd.
- Air fry for 6 minutes at 375F until the interior temperature is 165F.
Notes
- If you mix the ingredients in the order given it's a lot easier.
- Lining the baking sheet with parchment will keep the sausage balls from sticking.
- Sometimes they stick a little so about halfway through the baking time it's good to turn them over or jiggle them a little bit - but hey... if you forget, no worries.
- Let them sit on paper towels for a couple of minutes when they come out of the oven. This will get rid of any extra grease.
- IF you want to make a ton of them ahead of time? Just form them and put them right next to each other on a baking sheet. Slide the baking sheet in the freezer and flash freeze them. Once they're frozen put them in a freezer bag to use as needed. When you want to serve them just put them on the greased cookie sheet right from the freezer and bake them for 25 minutes or until they're heated all the way though.
Nutrition Facts
Sign up for the emails and never miss another recipe!!
We'll never share your email or send you spam. Pinkie swear.First published Nov 16, 2017. Last updated October 13, 2021 to add the video.
VKeri
Any suggestions on a dipping sauce?
Marye
Try the Jezebel sauce here - https://www.restlesschipotle.com/jezebel-sauce/
Or the spicy Remoulade here - https://www.restlesschipotle.com/fried-chicken-poboy-recipe-homemade-remoulade/
OR the spicy avocado remoulade here - https://www.restlesschipotle.com/shrimp-po-boy/