These sausage balls are ground Italian sausage, shredded pepper jack, softened cream cheese, flour, a spoonful of sugar, and a little baking powder, all mixed in one bowl and rolled into 24 small balls. I bake them at 425°F for 12 to 17 minutes, until they reach 160°F inside. The cream cheese keeps them tender and the pepper jack gives them a little heat. They take about 30 minutes start to finish, which makes them an easy appetizer for game day or a holiday party.
You’ll love serving these as a party appetizer along with Sausage Stuffed Mushrooms, Chicken Bacon Ranch Poppers, and Halloumi Fries.
Cleanup is one bowl, the mixer beaters, and the parchment paper on the baking sheet.
You can roll them a day ahead and keep them covered in the fridge until it is time to bake. Baked sausage balls keep for 3 days in the fridge or 2 months in the freezer.
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Why you’ll enjoy this recipe
- Made in just 30 minutes.
- Great for serving an appetizer at parties.
- Can be made ahead, refrigerated or frozen, then reheated.
- Just six ingredients, plus parsley if you want a garnish.
➡️ Ingredients
⏲ How to make sausage balls with cream cheese
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Preheat Oven: Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Mix Ingredients: To a large mixing bowl, add the sausage, flour, shredded cheese, softened cream cheese, sugar, and baking powder. Using an electric mixer, mix together until well combined and no streaks of cream cheese remain.
Recipe Tip: An electric mixer is the quickest way to work the cream cheese evenly into the sausage. A stand mixer works too, or you can mix it with your hands.
- Shape Sausage Balls: Roll the mixture into 24 equal-sized balls (a cookie scoop helps) and place them on the prepared baking sheet.
- Bake: Transfer the baking sheet to the oven and bake until the internal temperature of the sausage balls reaches 160°F, about 12 to 17 minutes, flipping each over about halfway through bake time.
- Serve: Remove the baking sheet from the oven and allow the sausage balls to cool for a few minutes. Then, transfer them to a serving plate and, optionally, garnish them with fresh parsley, and serve.
👉 Ingredient substitution suggestions
- Italian Sausage: Ground pork, ground pork sausage, ground turkey, or ground chicken will work here. Cooking times may vary slightly, so use an instant-read thermometer. Ground turkey or chicken needs to reach 165°F inside.
- All-Purpose Flour: Biscuit mix will work here; if you use that, you can omit the added baking powder.
- Shredded Cheese: I use pepper jack cheese, which adds a nice kick, but you can also use cheddar, Monterey Jack, mozzarella, or any cheese variety you prefer.
- Cream Cheese: Sour cream or Greek yogurt can be used.
- Sugar: If you want to reduce sugar or prefer a different sweetener, you can use honey, maple syrup, or a sugar substitute like erythritol. You can also leave the sugar out.
- Baking Powder: The recipe works without it, so you can leave it out. I like using it because it makes the sausage balls lighter and fluffier.
✨ Variations
- Consider adding other seasonings, like garlic powder or onion powder.
- Add finely chopped jalapeño for a spicy kick.
- Use a mix of different shredded cheeses, like cheddar cheese, Monterey Jack, or mozzarella.
- Sprinkle some red pepper flakes on top before or after baking for added heat.
〰️ How to serve
- Dipping Sauces: Pair with a dipping sauce, like mustard, marinara sauce, ranch dressing, honey mustard, or barbecue sauce.
- Coleslaw: Pair with a side of coleslaw, either creamy or vinegar-based.
- Vegetables: Serve with roasted or grilled vegetables, like baked sliced zucchini, bell peppers, or asparagus.
💬 FAQs
Can I make these in advance to serve at a party later?
Form the sausage mixture into balls and arrange on the prepared baking sheet. Cover the baking sheet tightly with plastic wrap, then refrigerate for up to 1 day. When you’re ready, bake as directed until they reach 160°F inside.
How should the cream cheese sausage balls be stored?
Store them in an airtight container in the refrigerator for up to 3 days.
How should sausage balls with cream cheese be frozen and reheated?
Flash-freeze the sausage balls first by arranging them in a single layer on a baking sheet, then place them in the freezer until they’re firm (this is to ensure they don’t freeze all together in a clump). Once frozen, transfer them to an airtight container or a resealable storage bag, separating each layer with parchment paper to prevent sticking. Store in the freezer for up to 2 months. When ready to enjoy, reheat them straight from frozen in the oven at 350°F until heated through, about 15 to 20 minutes.
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Sausage Balls with Cream Cheese
Ingredients
- 1 pound ground Italian sausage
- 1 ¼ cups all-purpose flour
- 1 cup shredded cheese (I use pepper jack)
- 6 ounces cream cheese, softened
- 1 Tablespoon sugar
- ¾ teaspoon baking powder
Optional Garnish:
- Finely chopped fresh parsley
Instructions
- Preheat Oven: Preheat oven to 425°F and line a baking sheet with parchment paper.
- Mix Ingredients: To a mixing bowl, add the sausage, flour, shredded cheese, softened cream cheese, sugar, and baking powder. Using an electric mixer, mix together until well combined and no streaks of cream cheese remain.
- Shape Sausage Balls: Roll the mixture into 24 equal-sized balls (a cookie scoop helps) and place them on the prepared baking sheet.
- Bake: Transfer baking sheet to oven and bake until internal temperature of sausage balls reaches 160°F, about 12 to 17 minutes, flipping each over about halfway through bake time.
- Serve: Remove baking sheet from oven and allow sausage balls to cool for a few minutes. Then, transfer them to a serving plate and, optionally, garnish with fresh parsley, and serve.
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