My aunt brings these to every family gathering and the plate is always empty in minutes. They come out of the oven so warm and savory with that little

 

3-Ingredient Cream Cheese Sausage Balls

Yield: About 24 sausage balls
Prep time: 10 minutes
Bake time: 18–22 minutes

Ingredients

• 1 lb (16 oz) raw pork breakfast sausage (mild or hot)

• 8 oz cream cheese, softened to room temperature

• 2 cups (about 8 oz) baking mix (e.g., Bisquick)

Directions

1. Preheat oven to 375°F (190°C). Line a large baking sheet with aluminum foil, lightly coat the foil with nonstick spray or a thin film of oil.

2. Combine sausage and cream cheese – In a large bowl, mix the softened cream cheese and raw sausage with clean hands or a sturdy spoon until mostly uniform (a few streaks are fine).

3. Add baking mix – Sprinkle the baking mix over the sausage mixture. Gently knead and fold with your hands until fully combined and no dry pockets remain. The mixture will be thick and slightly tacky but should hold together when pressed.

4. Form balls – Pinch off small portions and roll into 1 to 1¼-inch balls (about 1 heaping tablespoon each). Place on the prepared baking sheet, spacing them about 1 inch apart.

5. Bake – Bake for 18–22 minutes, until golden brown and cooked through. For food safety, the internal temperature should reach at least 160°F (71°C).

6. Serve – Serve warm. Refrigerate leftovers within 2 hours; reheat in a 350°F (175°C) oven until hot in the center to maintain a crisp exterior.

Variations & Tips (brief)

• For more heat – Use hot breakfast sausage or add a pinch of crushed red pepper.

• Lighter option – Seasoned turkey sausage works, but avoid extra-lean varieties to prevent dryness.

• Crispier texture – Bake on a wire rack set over the foil-lined pan for better air circulation.

• Freezing – Roll raw balls, freeze on a tray until firm, then store in a freezer bag. Bake from frozen at 375°F, adding a few extra minutes.