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Creamy Sausage Cheese Balls

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1 pound bulk Italian sausage or pork sausage
2 cups shredded Colby or Cheddar cheese
2 ounces softened cream cheese
1 egg, beaten
2-1/2 cups biscuit mix

Creamy Sausage Cheese Balls

Creamy Sausage Cheese Balls are tender, juicy, and flavorful: the perfect appetizer!

  • Serves 18
  • Easy

About This Recipe

Sausage Cheese Balls is a classic recipe that has been around for years. However, I have added a secret ingredient that makes all the difference and improves this recipe a thousand times over to make Creamy Sausage Cheese Balls. Are you ready?

It’s cream cheese!

These little balls are delicious, but they can be dry and a little bit tough because there’s really no moisture in them. They are a combination of sausage, biscuit mix, and grated cheese, along with an egg. Delicious yes, but the dough is difficult to work and you do need to dip the little nuggets in a sauce.

Cream cheese is the answer (as it usually is).

Just one-fourth of a package of cream cheese, added to the sausage mixture before you beat in the egg, biscuit mix, and cheese really adds tenderness and flavor and makes the little sausage balls so tender.

For dipping, I like to use seafood cocktail sauce. I know, I know, that sounds strange, but the tangy spiciness of that sauce is really good with the little sausage balls. You can use anything you want, of course, from French dressing to mayo or mustard or even plain old ketchup.

Enjoy this little appetizer. It’s great for a Christmas dinner, or for a Super Bowl party. Or just when you want something savory and delicious to nibble on.

How to make the best Creamy Sausage Cheese Balls:

  • It’s easiest if you let the sausage stand out of the fridge for about half an hour before you start.
  • And make sure that the cream cheese is softened too so it blends well.
  • You can vary the spiciness of this recipe by the type of sausage you choose. Choose hot or mild; Italian sausage or plain bulk pork sausage.

Why this recipe works:

  • The combination of sausage and biscuit mix is really like a biscuit: flour and fat. The fat in the sausage makes the little balls flaky since it interrupts the gluten formation in the flour.
  • The spicy little sausage balls are delicious with a tomato-based dip.

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Preheat the oven to 375°F.


In a large bowl, combine the sausage, Colby cheese, and cream cheese and mix until combined. Beat in the egg.


Add the biscuit mix and mix with your hands until the mixture combines.


Form the mixture into 1-inch balls and place on a jelly roll pan, or cookie sheet with sides. You need the sides because some fat will leak out of the little sausage balls as they bake.


Bake for 14 to 19 minutes until the sausage balls register 160°F on a food thermometer. They should be sizzling on the jelly roll pan.


Meanwhile, put seafood cocktail sauce or your sauce of choice into a bowl. Serve the little sausage balls with the sauce.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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