Amazing 5-Ingredient Cream Cheese Sausage Balls

You know those parties where everyone crowds around one little plate because the food is just *that* good? That’s what happens every single time I bring out my Cream Cheese Sausage Balls. Seriously, I almost have to guard the platter!

I stumbled upon this recipe years ago when I needed something savory that didn’t require a degree in culinary arts for a neighborhood potluck. I was trying to combine the best textures—tender meat and that lovely tang from the block of cream cheese—and boom. Success! These are hands-down the easiest, most flavorful Cream Cheese Sausage Balls you will ever make. They are perfectly soft on the inside, slightly golden on the outside, and they honestly disappear before anything else on the table.

If you’re looking for the ultimate, no-fuss appetizer that tastes like you slaved over it for hours, you’ve found the spot. Trust me on this one; you’ll want to double the batch immediately.

Why You Will Love Making Cream Cheese Sausage Balls

There’s nothing better than an appetizer that impresses everyone but barely asks for your time. These little bites are the definition of a weeknight hero or a weekend party saver. I keep coming back to them because they just work, every single time. They are almost foolproof!

• They practically assemble themselves! With minimal chopping and zero fancy techniques, these take just about 15 minutes of prep time, which is insane for how gourmet they taste.
• The magic ingredient, cream cheese, makes them incredibly tender. They stay moist and soft, unlike some dry, crumbly versions you might have tried elsewhere.
• You only need five core pantry items! Fewer ingredients mean less searching, less measuring, and frankly, less to mess up.
• They bake up perfectly golden in under 20 minutes. That means they are in and out of the oven fast, which is a lifesaver when company is about to walk through the door.
• They are wonderfully savory. That buttery, salty sausage blended with the tang of the cream cheese? It’s totally addictive comfort food, wrapped up in a tiny ball.

Gathering Ingredients for Perfect Cream Cheese Sausage Balls

When I tell you this recipe is stripped down to absolute perfection, I mean it! You don’t need a massive shopping list for these Cream Cheese Sausage Balls. In fact, you probably have most of this stuff sitting in your fridge and pantry already. That’s the beauty of it, isn’t it?

Here’s what you need to make about 30 of these little gems. My biggest tip here, even before you start, is to make absolutely certain your cream cheese isn’t rock hard! It needs to be truly softened up so it mixes smoothly with the meat.

• One pound of good quality, bulk pork sausage. I stick to regular pork because it provides the best fat content for flavor, but you can look at reducing the fat if that’s your goal.
• Eight ounces of cream cheese. I stress this: it must be fully softened to room temperature.
• Two cups of standard all-purpose flour. Nothing fancy, just regular white flour will do the trick here.
• One little teaspoon of baking powder. This just gives them the tiniest lift so they aren’t completely rock-solid.
• Half a teaspoon of salt. The sausage is usually salty enough, but this just evens everything out nicely!

Expert Tips for Preparing Your Cream Cheese Sausage Balls

Okay, looking at the five ingredients might make you think this is too simple to nail perfectly, right? Wrong! The real magic in these Cream Cheese Sausage Balls happens in the technique. A little care during mixing and rolling makes the difference between a decent bite and something truly legendary that people ask for every year. You can check out these other easy appetizers, but trust me, this method is gold.

It all boils down to temperature and restraint—two things I struggle with personally, but I manage for these sausage balls!

Achieving the Right Consistency for Cream Cheese Sausage Balls

The number one mistake people make when they bring cream cheese into a savory dough is overworking it. If you beat those ingredients like you’re making a fluffy pound cake, the gluten in the flour starts to develop with the fat and meat. What does that mean for you? Tough, dense, almost rubbery little balls.

We want tender, slightly yielding bites, remember? So, mix slowly. Once you add the dry flour mixture, stop mixing the second you no longer see streaks of white flour. It will look a little shaggy, and that’s okay! That’s exactly where you want to be before rolling.

The Importance of Uniform Size in Cream Cheese Sausage Balls

This seems picky, but it’s crucial for timing. If you have some balls the size of marbles and others the size of golf balls, guess what happens? The little ones burn while you’re waiting for the big ones to cook through. We want a beautiful, light brown color across the board!

I swear by my little one-tablespoon cookie scoop for this job. It ensures every single ball is precisely the same size, which guarantees they all finish baking at the exact same time—15 to 20 minutes, perfectly done. If you don’t have a scoop, just use a measuring spoon as your guide!

Step-by-Step Instructions to Bake Cream Cheese Sausage Balls

Now that we have our dough mixed just right—not over-worked, I hope!—it’s time for the oven. Heat management is key here. We’re aiming for a gentle bake that cooks the sausage all the way through while keeping the interior creamy and soft. Don’t start rolling until your oven is actually ready to go!

First thing’s first: get that oven preheated to 350 degrees Fahrenheit. While it’s warming up, grab a baking sheet—any standard one works fine—and lightly grease it. This stops any little bits of fat from sticking when they start to render during the bake. If you’re worried, maybe line it with parchment paper, just like I do for my famous tiny meatballs, although it’s usually not strictly necessary here.

Next, roll out those dough portions into balls about one inch across. Remember what I said about consistency? Try to keep them uniform! Place them on the prepared sheet, leaving maybe an inch between them so they have room to breathe.

Bake them for about 15 to 20 minutes. You’re looking for them to be lightly browned on the outside. I always peek around the 17-minute mark. Once they are out, let them cool on the pan for just a minute or two before moving them to a wire rack. They are amazing hot, but still good once they warm up a bit!

Flavor Variations for Your Cream Cheese Sausage Balls

So, while the original five-ingredient recipe for Cream Cheese Sausage Balls is honestly perfect for a purist, I know some of you readers like to tinker! I totally get it. Sometimes you see a little bit of cheese left in the fridge and think, ‘Well, that needs to go in *something* savory!’ I’ve played around with these combinations over the years, especially when I’m preparing them for big holidays where I need a twist on the standard recipe for my guests.

Don’t worry, these additions won’t mess up the texture, provided you don’t go overboard. Adding a little something extra just amps up the savory factor. If you’re looking for other great ways to boost flavor in your savory snacks, you might want to check out this amazing Italian sausage pasta recipe I have—it gives you a feel for how strong flavors mix well with sausage!

Adding Cheese to Your Cream Cheese Sausage Balls

This is probably the most popular and easiest addition you can make. If you are looking for that extra sharp, savory depth, just grab some cheese!

The recipe notes mention it, and I highly recommend trying about half a cup of shredded sharp cheddar cheese. Sharp cheddar melts beautifully into the sausage and cream cheese matrix. It doesn’t change the structure at all, but it adds that lovely salty, tangy burst that makes people go, “Ooh, what is in these?” Make sure you grate it yourself, the pre-shredded stuff has too much anti-caking powder.

Spice and Herb Options for Cream Cheese Sausage Balls

If you want to take these in a direction that feels a bit more rustic or maybe closer to a traditional stuffing flavor, you can lean into the herbs. Start small with dried herbs—a teaspoon is usually plenty for this batch size.

I love adding a pinch of dried sage. It pairs so wonderfully with pork sausage and instantly gives the balls a cozy, autumnal flavor profile. For those who like a little warmth, try adding just a tiny, tiny pinch of cayenne pepper. Just a small dash will give you a little background heat without making them spicy. It’s subtle, but it really wakes up the flavor of the meat!

Serving Suggestions for Cream Cheese Sausage Balls

These Cream Cheese Sausage Balls are fantastic right out of the oven—truly, hot is best! While they are hearty enough to stand alone, why not make them the star of a great appetizer spread? They are perfect for a game day vibe, or just a cozy evening snack.

Since the flavor profile is so savory and rich from the sausage and cream cheese, they pair beautifully with something bright or tangy to cut through that richness. I always have a few dips ready if I’m making a big platter. You can find some of my absolute favorite crowd-pleasing options for pairing right here, like some amazing quick and easy dips that everyone loves.

Just make sure you have enough for seconds, because I have never seen these last long enough to even dip!

Storage and Reheating Instructions for Cream Cheese Sausage Balls

Since these Cream Cheese Sausage Balls are so small, they tend to disappear fast! But if, by some miracle, you have leftovers, you definitely need to know the proper way to store them. We want to keep that tender texture we worked so hard to achieve, right?

Once they cool down completely—and I mean completely—store them in an airtight container. They are perfectly fine sitting on the counter for just a couple of hours after a party, but for longer storage, pop them into the fridge. They’ll keep well in the cold for about three to four days. Don’t bother freezing them unless you plan to bake them from raw, as reheating them from frozen gets tricky.

When you’re ready for a snack, the oven is your best friend! Pop them on a baking sheet at about 325 degrees Fahrenheit for about 5 to 8 minutes. This brings back that gentle crispness on the outside without drying out the creamy center. Please, try to avoid the microwave if you can; it softens them up too much, and they lose that lovely baked quality.

Frequently Asked Questions About Cream Cheese Sausage Balls

I get so many messages asking the same things about these delicious little bites, and I’m happy to clear up any confusion! It’s wonderful seeing so many of you trying out this recipe, especially for game days or holiday events. Here are the things I hear the most often about making and serving the best Cream Cheese Sausage Balls!

Can I use turkey or chicken sausage instead of pork?

Yes, you absolutely can! The recipe notes mention using reduced-fat sausage, which often means swapping the pork for turkey sausage. However, I have to give you a little heads-up: pork has a higher fat content, which is what contributes so much moisture and flavor to these balls. If you switch to turkey, you might find they are a little drier once baked.

If you do use turkey, I highly, highly recommend adding half a cup of shredded cheese (like that sharp cheddar we talked about!) or maybe a tablespoon of melted butter to the mix just to make sure you get that essential tenderness.

Can I prepare the dough ahead of time?

This is a great question, especially if you’re planning a big event and need to prep early. You can definitely mix up the dough for your Cream Cheese Sausage Balls ahead of time! Mix all the ingredients until they just form a dough, cover it tightly, and pop it in the fridge.

You can safely keep the raw dough chilled for up to 24 hours. When you’re ready to bake, just let it sit on the counter for about 15 minutes to warm up just slightly—this makes rolling easier. Then, roll and bake according to the regular instructions! It’s fantastic planning, just like when I make those Tennessee Onions the day before!

What is the absolute best way to freeze Cream Cheese Sausage Balls?

Freezing is amazing for these because you can have party food ready to go at a moment’s notice! The best way to freeze them is *before* you bake them, just like the make-ahead tip above. Roll them into balls, place them on a parchment-lined baking sheet, and freeze them solid—this takes about two hours.

Once they are hard little frozen nuggets, transfer them to a heavy-duty freezer bag. They’ll last for about three months! When you want to bake them, don’t thaw them first. Just space the frozen balls on your greased baking sheet and add about five to ten extra minutes to the baking time at 350°F. You’ll still get that lovely result!

Do I have to use the baking powder?

Honestly, most people skip it, and I sometimes skip it too if I’m feeling lazy! The baking powder is in there to give the dough a *slight* lift, so they aren’t quite as dense as a pure meatball. But because the cream cheese and sausage are so rich, they are probably going to be tender no matter what.

If you leave it out? Nothing bad will happen. They’ll just be a little more compact, which is totally fine for a savory, high-fat appetizer like this. It’s the least critical ingredient on the list, so don’t stress if you’re out!

Estimated Nutritional Information for Cream Cheese Sausage Balls

Now, I know some of you are curious about the numbers behind these treats, even though we all agree they are best enjoyed without counting! Since these Cream Cheese Sausage Balls are made with pork sausage, they do carry a little richness.

Here are the estimates based on one standard ball size, but remember, this is just a guideline—the actual numbers change a bit based on the brand of sausage you grab. This nutritional breakdown should be seen as a casual reference, not a strict dietary analysis.

• Serving Size: 1 ball
• Calories: 105
• Fat: 8.5g
• Protein: 4.0g
• Carbohydrates: 3.5g

As you can see, they are quite low in sugar which is a huge plus! That 8.5g of fat basically comes from the delicious pork sausage base, so they are definitely a richer appetizer option.

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