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Sausage Balls with Cream Cheese

All hail these Sausage Balls with Cream Cheese! Seriously, y’all. When I say these are the BEST sausage balls, I’m not joking.

If you’ve been to a football tailgating party – EVER – you’ve had these meaty bites of goodness, right? And you know that it’s really hard to quit popping these sausage balls in your mouth.

Well, I have a secret I’m sharing today…they’re one of the most amazing Thanksgiving appetizers, too!

Sausage Balls with Cream Cheese - This Farm Girl Cooks

Why I love this sausage balls recipe

I love these sausage balls because they have a blend of amazing seasonings that are already in your pantry.

And we’re combining spices along with tender, juicy ground pork sausage and cream cheese, which basically makes everything in life that much better. 

Unlike some recipes, these cream cheese sausage balls don’t use Bisquick. Chances are you have everything in your pantry already as these are sausage balls with flour instead of a baking mix.

I love when I can put our basic pantry ingredients to use!

Ingredients in sausage balls with cream cheese

Sausage ball ingredients

ground pork sausage: regular or spicy, your choice. I used an unseasoned blend because we have the spices going on, But if you want to use spicy or another variety, give it a try. You’ll see Jimmy Dean and his friends hanging out in the refrigerator aisle

cream cheese: adding cream cheese makes sure that everything holds these delectable sausage bites together. Make sure the cream cheese is at room temperature so it blends easily. If you forget to set it out ahead of time, there’s a cream cheese shortcut here.

all-purpose flour: for binding. I used unbleached all purpose, but to make these gluten free, you can use a gluten-free all purpose flour.

baking powder: to keep these sausage balls lighter

Spices including smoked paprika, dried thyme, ground black pepper, onion powder, sea salt: the spices that give the whole recipe extra flavor

unsalted butter

sharp white cheddar cheese: All I need to hear is cheese and I’m drooling. If you can’t find white cheddar cheese, any sharp cheddar cheese or any cup shredded cheddar cheese can work. 

About the cheese: I will say the results are best when you shred your own cheese, because the cheese is in its purest form.

Call me a purist, but sometimes shredded cheese has additives to keep it from sticking together and it can add a texture to recipes.

Just my two cents!

Sausage Balls with Cream Cheese - This Farm Girl Cooks

How to make sausage balls with cream cheese

Step 1: Get your supplies ready. This means you preheat your oven, get out your ingredients, and line a baking sheet with parchment paper. Remember, we want the cream cheese to be softened, so take it out of the package and give it a start now.

Also, be sure to use a rimmed baking pan for this recipe. We need sides to contain any drippings of goodness.

Step 2: Grab your favorite large mixing bowl. We all have our favorite, don’t we?

Use a spoon or your very clean hands to combine the pork sausage and cream cheese. 

In a separate mixing bow, combine your dry ingredients like the flour, baking powder and spices. You’ll cut in the butter, which basically means using a pastry blender or fork, you’ll work the butter into the dry ingredients. 

You don’t need to use a food processor or stand mixer for this. Not only would that be overkill, but you’d also have more dishes to wash. Not good, amiright?

Step 3: Add your flour mixture and your cheddar cheese to the sausage mixture. You know the drill by now – mix well!

Step 4: Grab your favorite cookie scoop (mine is the medium OXO cookie scoop and it makes about 1 ½ inch balls). Today we’re putting it to work for sausage balls! Scoop the balls, and place them on the baking sheet. If you want perfectly shaped sausage balls, you can use your hands to gently roll them before placing them on the baking sheet.

Side note: I don’t mean to be juvenile but I’ve never giggled so much as I have writing this recipe out. It’s a lot of ball talk if you know what I mean. 

Sorry, I can’t help myself. Ahem 😉

Step 5: Bake, baby! You’ll pop these into the oven for 18-20 minutes until the sausage balls are browned. Check to make sure they’re done all the way through by using a meat thermometer. They should be at a temp of 160°F. 

Serve them warm and it you’re using them in a party setting, you can even pop them into a preheated slow cooker set to the warm function.

Eat and enjoy.

Repeat. 

Sausage Balls with Cream Cheese

FAQ’s

Can I make these sausage balls ahead of time?

Yes! One of my favorite entertaining secrets is the make ahead appetizer! You can cook them ahead of time and reheat when you’re ready to serve.

Or, following the sausage ball recipe (in the recipe card below) through step 5. Then, store the unbaked sausage balls in the refrigerator for up to 2 days before baking and serving.

Can I freeze sausage balls?

Yes, you can do that too!

Simply place the unbaked sausage balls on a parchment lined baking sheet and place them in the freezer for about an hour, or until they’re frozen solid.

Place the frozen sausage balls in a freezer safe container (like a ziplock bag or other container) and store in he freezer until you are ready to bake and serve them. 

I’ve made sausage balls from frozen, too!  Just add a few minutes to the bake time to allow them to cook all the way through. 

The frozen sausage balls will last up to 6 months in the freezer.

How easy is that?

I hope you’ll give my recipe for sausage balls a try!

Other Warm Appetizer Recipes

Yield: 42 sausage balls

Sausage Balls with Cream Cheese

Sausage Balls with Cream Cheese

All hail these Sausage Balls with Cream Cheese! Seriously, y’all. When I say these are the BEST sausage balls, I’m not joking.

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

  • 16 ounces ground pork sausage
  • 8 ounces cream cheese, room temperature
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon fine sea salt
  • 1 Tablespoon unsalted butter
  • 1 cup sharp white cheddar cheese, shredded

Instructions

    1. Preheat the oven to 400° F and line a rimmed baking sheet with parchment paper.
    2. In a large mixing bowl, combine the pork sausage and cream cheese until well-combined. You can use a spoon or impeccably clean hands - your choice! Sausage Balls with Cream Cheese - This Farm Girl Cooks
    3. In another mixing bowl, whisk together the flour, baking powder, smoked paprika, thyme, black pepper, onion powder, and salt.  Cut in the butter using a fork or a pastry blender. Sausage Balls with Cream Cheese - This Farm Girl Cooks
    4. Add the flour mixture and the shredded cheddar cheese to the sausage mixture and mix well.
    5. Use a cookie scoop to form evenly sized balls and place them on your baking sheet. Sausage Balls with Cream Cheese - This Farm Girl Cooks
    6. Bake for 18-20 minutes, or until the sausage balls are browned and cooked through to 160° F° when measured with a meat thermometer.

Serve warm. 



Notes

How to Store Leftovers

Leftovers will keep in an airtight container, refrigerated, for up to four days. Reheat in the oven at 350° F for 15 minutes or until warmed through.

How to Freeze:

Simply place the unbaked sausage balls on a parchment lined baking sheet and place them in the freezer for about an hour, or until they’re frozen solid.

Place the frozen sausage balls in a freezer safe container (like a ziplock bag or other container) and store in he freezer until you are ready to bake and serve them. 

I’ve made sausage balls from frozen, too!  Just add a few minutes to the bake time to allow them to cook all the way through. 

The frozen sausage balls will last up to 6 months in the freezer.

Nutrition Information:

Yield:

42

Serving Size:

1

Amount Per Serving: Calories: 79Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 165mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 3g

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