flavored with cream cheese, sausage balls!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 10 |
| Yield: | 30 sausage balls |
Ingredients
- 1 pound ground pork sausage, regular or hot
- 2 cups finely shredded Monterey Jack and Cheddar cheese blend
- 1 ¼ cups self-rising flour
- 1 (8 ounce) package cream cheese, softened
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix together ground sausage, shredded cheese, flour, and cream cheese in a large bowl until well combined. Form into walnut-sized balls, either with your hands or with a cookie scoop, and place on the prepared baking sheet.
- Bake in the preheated oven until the sausage balls are browned and no longer pink inside, about 20 minutes.
Nutrition Facts
| Calories | 333 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 0 g |
| Protein | 15 g |
| Saturated Fat | 13 g |
| Sodium | 791 mg |
| Sugars | 0 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve used cream cheese for years in my sausage balls. You will never make them again without it. So moist and not your normal dry sausage ball
These are easy to put together and yummy. My family loved them. We will make them again. That said if I had one thing to add to this it would be to turn the meatballs half way so that the bottoms aren’t so hard.
Yummy and tender! I like that I didn’t have to buy bisquick for this version. And the cream cheese keeps them from turning into hockey pucks. I doubled the recipe and used 1lb mild and 1lb spicy sausage, for a little heat. My go-to for sausage balls.