Prep Time: 10 minutes
Cook Time: 18–22 minutes
Total Time: ~30 minutes
Yield: 30–35 balls
Ingredients
| Ingredient | Amount |
|---|---|
| Breakfast sausage (mild or hot, raw, not pre-cooked) | 1 lb |
| Cream cheese, softened to room temperature | 8 oz |
| Baking mix (e.g., Bisquick) | 1¼ cups |
| Sharp cheddar cheese, freshly shredded | 8 oz |
Optional add‑ins:
½ tsp garlic powder
¼ tsp onion powder
Pinch of red pepper flakes
1–2 Tbsp finely minced green onion
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Combine ingredients – In a large bowl, mix together the raw sausage, softened cream cheese, baking mix, and shredded cheddar. Use your hands or a stand mixer on low speed until just combined and no streaks remain. Do not overmix.
Shape into balls – Roll mixture into 1‑inch balls. Place on prepared baking sheet, spacing about 1 inch apart.
Bake for 18–22 minutes, until golden brown and cooked through (internal temperature reaches 160°F / 71°C).
Cool slightly – Let rest on the pan for 3–5 minutes before transferring to a serving platter. Serve warm.
Tips
Soft cream cheese is essential – Microwave cold cream cheese in 10‑second bursts if needed.
Shred your own cheese – Pre‑shredded contains anti‑caking agents that can affect texture.
Freeze unbaked balls – Place on a tray, freeze solid, then transfer to a bag. Bake from frozen, adding 3–5 minutes.
Dipping Suggestions (Optional)
Ranch dressing, honey mustard, or barbecue sauce.
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