These tasty Sausage Cream Cheese Balls are a delicious appetizer loaded with pork breakfast sausage, cream cheese, cheddar cheese, and Bisquick! The easy to make snack-size cream cheese balls are golden crispy on the outside with a great cheesy flavor!
In the bowl of your stand mixer, or in a large mixing bowl (if making by hand), combine the Bisquick, breakfast sausage, cream cheese, and grated cheddar cheese. Use the low setting and allow the mixer to work for a few minutes to thoroughly combine the ingredients.
Portion out the sausage mixture and roll into balls that are roughly 1 - 1 ½ inch in size. Transfer formed balls to a parchment paper-lined baking sheet or two.
Place the baking sheet with formed sausage balls into your refrigerator for 10-15 minutes, or in the freezer for about 8 minutes, to chill before baking.
While the sausage cream cheese balls are chilling, preheat your oven to 350 degrees F (175 degrees C).
Bake at 350 degrees F (175 degrees C) for approximately 25 minutes, or until golden browned and firm to the touch. The internal temperature should be 160 degrees F (71 degrees C) when done.
Remove from the oven and serve immediately.
Storage & Freezing Your Cream Cheese Sausage Balls
Any leftover sausage balls can be stored in an airtight container and kept in the refrigerator for up to 3 - 4 days. Refrigerated sausage balls can be reheated in the oven on a parchment paper-lined baking sheet on your oven's warm setting ( or lowest temperature setting, usually around 200ºF - 250ºF or 93ºC - 120ºC ) until warmed through.If you would like to have these tasty cream cheese balls pre-made and ready to bake ( or only want to bake half a batch now and save some for later ) simply freeze the formed balls on the baking sheet. Place the frozen sausage appetizers into a plastic freezer storage bag or airtight freezer container. They will keep in the freezer for up to 4 months.When you are ready to bake up the frozen cream cheese sausage balls, allow them to thaw at room temperature for 15 - 20 minutes before baking as instructed in the recipe card.