Cream Cheese Sausage Balls with Bisquick
Ready in 30 minutes! Cream cheese sausage balls are the glow-up of the classic Southern party bite. Crispy outside, tender and cheesy inside — they vanish faster than the dessert tray at Thanksgiving. Bonus: they freeze like a dream, so you can look prepared even when you’re winging it.
Servings 60
Calories 67kcal
Ingredients
- 1 pound bulk sausage regular or hot, I used Jimmy Dean
- 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.
Video
Notes
Storage:
Store unbaked sausage balls in an airtight container in the refrigerator for up to 2 days with waxed paper or parchment between the layers.
Once they're baked store in an airtight container in the refrigerator up to 4 days.
To Freeze
Freeze baked or unbaked 3- 4 months.
Tips:
- These mix up easier if everything is at room temperature.
- Form with a cookie scoop to keep them uniform in size.
- Lining the baking sheet with parchment will keep the sausage balls from sticking.
- 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.
Nutrition
Serving: 1piece | Calories: 67kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 124mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg
