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My sausage balls with cream cheese are soft, tender, and never dry — the perfect upgrade if you’ve ever been disappointed with traditional sausage balls. These are still everything you love about the classic version — cheesy, savory, and bite-sized — but the cream cheese adds richness and moisture that keeps every bite perfectly tender.

They’re perfect for football Fridays, tailgating, holiday parties, or anytime you need an easy, crowd-pleasing appetizer.

If you grew up loving the classic version, you may also want to try my Bisquick Sausage Balls. And if you’d like to see all my favorite variations in one place, be sure to browse my full Sausage Ball Recipes.

Why Add Cream Cheese to Sausage Balls?

Cream cheese completely changes the texture of sausage balls in the best way.

Traditional sausage balls can sometimes turn out a little dry or crumbly, especially if the baking mix is over-measured or they’re baked too long.

Adding cream cheese solves that problem by:

creating a softer, more tender texture
adding richness and flavor
helping the mixture hold together better

If you’ve struggled with dry sausage balls in the past, this version is a great place to start.

What’s The Best Type Of Sausage For Cream Cheese Sausage Balls?

I like to use pork sausage for these. My favorite is country pork sausage. Breakfast sausage works well also.

Why Do I Need To Chill The Sausage Balls With Cream Cheese Before Baking?

If you chill the mixture or even rolled out balls before baking, they tend to hold their shape better and spread less. If you don’t have time for this step, you can skip it.

Why Are My Sausage Balls Dry?

If you follow this recipe and instructions below and you end up with dry sausage balls, it’s likely because they were over baked or baked a too high of a temperature, People often complain about other recipes that they come out dry.

In this version, they shouldn’t be because the cream cheese adds a lot of needed moisture.

How To Make Keto Sausage Balls With Cream Cheese

Simply reduce the cream cheese to 4 ounces. Substitute the Bisquick baking mix with 1 egg plus ¾ cup of almond flour. Combine in a large mixing bowl and follow the instructions below and you’ll have some perfect low card snacks.

Ingredients You’ll Need

Sausage: I use Jimmy Dean. You can use a mild sausage or a hot sausage per you preference.
Bisquick: I use the gold standard, “Regular Bisquick” in the bright yellow box!
Cream Cheese: This isn’t diet food, use regular cream cheese, not Neufchâtel cheese for best flavor.
Sharp Cheddar Cheese: I like the extra flavor sharp cheddar brings. It’s virtually the sam as regular cheddar only it’s been aged longer. You can swap out for whatever semi hard cheese you like.

Tips

No Bisquick: If you run out of your favorite biscuit mix, no worries. You can make these sausage balls without Bisquick. Here’s the list of Bisquick substitutes.
Pork Safety: You’ll be using raw, uncooked sausage in this recipe. Make sure to follow safe pork handling practices.
- Check the temperature (should be 160°F) of your sausage balls before you pull them from the oven- particularly if you’re making from frozen. It might fool you by browning on the outside before they’re done in the middle!
Serving tips: These sausage cheese balls are best served warm or at room temperature. If you’re putting them out on a buffet or potluck table, keep them toasty in the Crockpot.
- Just turn on the slow cooker to ‘warm’ before you start to bake and put the piping hot balls in as they come out of the oven.
- If your sausage is a bit greasy, line the Crockpot with a couple of layers of paper towels.
Easy Clean-Up: You can bake these directly on a baking sheet or make clean up easier, line baking sheets with parchment paper or aluminum foil.
Mixer: I like to use my handheld mixer when preparing these rather than my stand mixer.

Do Cream Cheese Sausage Balls Need To Be Refrigerated?

Yes, if you happen to have any leftover sausage balls with cream cheese, which is honestly is highly doubtful, refrigerate them in an airtight container!

Storing + Freezing + Make-Ahead Tips

How Long Can You Keep This In The Fridge? If you have any sausage balls with cream cheese leftovers, store them in the fridge. This can last for 3-4 days.
Can You Freeze This? Like most sausage ball recipes, this version freezes well. I prefer to form the balls and freeze them raw. Put the balls on a cookie sheet in the freezer for a couple of hours and then transfer them into a resealable freezer bag.
- Bake from frozen, and they’ll be just as fresh as if you made them that day! You of course will have to extend the cooking time. Just make sure they have an internal temperature of 160°F.
- You can also freeze them baked and reheat them. The texture isn’t quite as nice as freshly baked- but they still taste amazing! They will last in the freezer for about 3-4 months!
Make-Ahead Tips: This recipe can be made a day ahead of time and kept in the fridge until you’re ready to bake! You can cook them ahead of time as well.

Variations

More Flavor? Add garlic powder and or onion powder to the Bisquick.

Spice It Up: Add your favorite hot sauce or cayenne powder.

Serving Recommendations For This Sausage Ball Recipe

These snacks are perfect for dipping into delicious sauces. I like to serve them with either honey mustard dipping sauce, awesome sauce (this is what it’s photoed with), burger sauce, commercial bbq sauce, or of course, ranch dressing.

More Sausage Ball Recipes

Rotel Cream Cheese Sausage Balls — creamy with a little kick

Pimento Cheese Sausage Balls — a bold Southern twist

Red Lobster Sausage Balls — inspired by cheddar bay biscuits

Doritos Sausage Balls — fun, crunchy, and full of flavor

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Thanks for stopping by my kitchen today — happy cooking, friends!💗 Kathleen

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