Cheese Sausage Balls

Cheese Sausage Balls are the ultimate bite-sized appetizer—warm, cheesy, perfectly seasoned, and made with simple ingredients you probably already have on hand. This crowd-pleasing favorite comes together fast, mixing spicy beef sausage, soft cream cheese, and fluffy Bisquick into little golden nuggets that practically melt in your mouth. Whether you’re prepping for game day, a holiday brunch, or a last-minute party snack, these Cheese Sausage Balls deliver maximum flavor with minimum effort. One batch and you’ll understand why they disappear almost instantly!

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick to Make: Minimal prep and no special equipment required—great for busy days or spontaneous gatherings.
• Simple, Accessible Ingredients: Everyday staples come together to create something unbelievably satisfying.
• Customize to Taste: Turn up the heat, switch the cheese, or keep it classic.
• Perfect Party Snack: Ideal for brunch spreads, potlucks, holiday parties, and game-day trays.
• Extra Tender Texture: The cream cheese keeps the interior moist and soft—superior to traditional dry sausage balls.

These Cheese Sausage Balls stand out because the cream cheese not only binds everything together, but keeps them pillowy and rich. They strike the perfect balance between savory sausage, creamy texture, and sharp cheddar—comforting enough for family nights yet impressive enough for entertaining.

Ingredients Needed

For the Sausage Ball Mixture

• Ground Beef sausage – A hot or spicy sausage is recommended. The heat is mild, so add ½–1 teaspoon red pepper flakes if you want more kick.
• Cream cheese, softened – Room temperature makes mixing far easier and prevents lumps.
• Bisquick baking mix – Store-bought or homemade works.
• Shredded cheddar cheese – Use sharp cheddar for the boldest flavor, or switch things up with Colby Jack, Monterey Jack, or Pepper Jack for extra spice.

How to Make Cheese Sausage Balls

Step 1 – Preheat & Prepare

1. Preheat your oven to 350°F (175°C).
2. Line one or two baking sheets with parchment paper so the sausage balls don’t stick and cleanup stays easy.

Step 2 – Mix the Base

3. In a large mixing bowl or stand mixer, combine the sausage and softened cream cheese.
   • Tip: An electric mixer saves time, but clean hands work extremely well and help break down the sausage evenly.

Step 3 – Add the Dry Ingredients

4. Sprinkle in the Bisquick baking mix and blend until fully incorporated.
   • The mixture will be thick—keep going until no dry spots remain.

Step 4 – Fold in the Cheese

5. Add the shredded cheddar and mix again.
   • If you’re a cheese lover, don’t hesitate to add a little extra—the dough can handle it!

Step 5 – Shape the Balls

6. Scoop the mixture into 1-inch portions using a small cookie scoop or a spoon.
7. Roll each portion between your palms to create smooth, round balls (optional but helps with even baking).

Step 6 – Chill the Dough

8. Arrange the sausage balls on the prepared trays, then chill for 10 minutes.
   • Chilling helps them hold their shape and prevents spreading.

Step 7 – Bake

9. Bake for 20–25 minutes, or until the sausage balls are golden brown and firm to the touch.
10. Let cool slightly before serving—they’re best warm!

Serving and Storage Tips

Serving Ideas:

• Serve with ranch dressing, honey mustard, spicy mayo, or barbecue sauce for dipping.
• For brunch, pair with scrambled eggs, fresh fruit, or a savory breakfast casserole.
• Arrange them on a wooden board with toothpicks for easy party serving.

Storage:

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze baked or unbaked sausage balls for up to 3 months.
• Reheat: Warm in a 325°F oven for 8–10 minutes or microwave briefly until heated through.

Helpful Notes

• If the mixture feels dry, add an extra spoonful of cream cheese or a splash of milk.
• Want more heat? Use hot sausage, Pepper Jack cheese, and red pepper flakes.
• For extra crisp edges, bake on the top oven rack for the final 5 minutes.
• Use freshly grated cheese for better melting—pre-shredded mixes contain anti-caking agents.

Conclusion

These Cheese Sausage Balls are the ultimate appetizer—rich, tender, cheesy, and impossible to resist. They’re incredibly simple to make yet impressive enough for holidays, potlucks, or any occasion that calls for delicious finger food. With endless variations and a guaranteed crowd-pleasing flavor, this recipe is one you’ll come back to again and again.

If you try these Cheese Sausage Balls, please leave a comment and a star rating!
Share your version on Pinterest or Facebook, and let us know:
What cheese or spice combo did you experiment with?

Frequently Asked Questions (FAQ)

Can I make these ahead of time?

Yes! Shape the balls and refrigerate for up to 24 hours before baking, or freeze them for later.

Can I use a different type of sausage?

Absolutely. Mild, Italian, maple, or chicken sausage all work—just adjust seasoning as needed.

How do I make these gluten-free?

Use a gluten-free baking mix in place of Bisquick. The texture remains very similar.

Why are my sausage balls dry?

Dryness usually happens when the dough contains too much baking mix. Add a little more cream cheese or reduce the Bisquick slightly.

Can I freeze Cheese Sausage Balls?

Yes—freeze before or after baking. For best texture, freeze unbaked balls and bake directly from frozen, adding 3–5 minutes to the cook time.