Cream Cheese Sausage Balls

Ready in 30 minutes! Cream cheese sausage balls are an update on the traditional southern appetizer made with Bisquick. Crispy on the outside, moist and tender on the inside - these little bites disappear fast! Freeze well, too!

Course Appetizer

Cuisine American - Southern

Prep Time 5

Cook Time 15

Chill 15

Total Time 35

Servings

Calories 67kcal

Author Marye Audet-White

Equipment

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.

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