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!
❤️ Why you'll love this recipe
The cream cheese sausage balls 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!
🧾 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 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 mixture into balls and place on a parchment covered baking sheet.
- Bake at 400 for 12 minutes, or until the interior reads 165 on an insta-read thermometer.
Air fryer instructions
Follow the instructions above for mixing and shaping.
- 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.
💭 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 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.
👩🏻🍳 Frequently asked questions
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
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.
🥫 Storage
- Refrigerate unbaked mixture for up to 2 days.
- Refrigerated baked cream cheese sausage balls for up to 4 days.
- Freeze baked or unbaked for up to 3 months. Let thaw for 10 minutes before baking according to directions.
📚 Related recipes
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 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Cream Cheese Sausage Balls
Print Add to CollectionEquipment Needed
Ingredients
- 1 pound bulk sausage, regular or hot.
- 1 ⅓ cups biscuit baking mix
- 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.
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
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We'll never share your email or send you spam. Pinkie swear.First published Nov 16, 2017. Last updated December 5, 2020 with better images, improved recipe, and better readability.
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/