Sausage Balls with Cream Cheese

4.50 from 8 votes

Sausage Balls with Cream Cheese

Ground Italian sausage, pepper jack, cream cheese, flour, a little sugar, and baking powder mixed in one bowl, rolled into 24 balls, and baked at 425°F until they reach 160°F inside. About 30 minutes start to finish. Makes 24 sausage balls.

Prep Time10

Cook Time17

Total Time30

Course: Appetizer

Cuisine: American

Keyword: cream cheese sausage balls, sausage balls, sausage balls with cream cheese

Servings: sausage balls

Calories: 134kcal

Author: Sara Nelson

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.

Video

Notes

Making In Advance: 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.

Refrigerator Storage: Store them in an airtight container in the refrigerator for up to 3 days.

Freezer Storage: 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.

Nutrition