Description
These Cream Cheese Cheddar Sausage Balls are tender, savory, and packed with sharp cheddar and creamy richness in every bite. Baked until golden and served with a perfectly balanced honey mustard dip, they’re the kind of appetizer that disappears fast at potlucks, game day spreads, and holiday gatherings.
Ingredients
Sausage Balls
1-pound mild ground pork sausage
8 ounces cream cheese, softened
1 tablespoon Dijon
1 1/2 cups sharp cheddar cheese, shredded
2-3 tablespoons scallions, finely sliced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
Honey Mustard Dip
1/2 cup Dijon mustard
2 tablespoons mayonnaise
1/4 cup honey
2 teaspoons brown sugar
1 teaspoon apple cider vinegar
1 teaspoon olive oil
Pinch salt
Instructions
- In a large bowl, combine ground pork, cheddar cheese, and cream cheese until evenly blended.
- Stir in Dijon, shredded cheddar, scallions, Worcestershire, and garlic powder.
- In a separate bowl, whisk flour, baking powder, salt, and pepper.
- Add the dry mixture to the meat mixture. Mix with hands until incorporated. The mixture will look dry and crumbly at first — keep working it together. It will come together as the fat from the sausage and cream cheese distributes.
- Refrigerate mixture 20 minutes to firm up.
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- Roll into 1½-inch balls and place on a prepared baking sheet. You should get about 32–36 sausage balls.
- Place on a parchment-lined baking sheet about 1½ inches apart.
- Bake 18–20 minutes, until cooked through and lightly golden, flipping halfway through baking so both sides brown evenly.
- While the meatballs cook, whisk together Dijon, mayonnaise, hot honey, regular honey, brown sugar, olive oil, and smoked paprika until smooth. Taste and adjust the sweetness if needed.
- Let the meatballs rest 5 minutes before serving.
Notes
Mixing by hand is key for proper texture. The mixture will appear dry before it comes together — this is normal.
Expect about 30–36 sausage balls, depending on scoop size.
Bake at 350°F until browned and cooked through, about 18–22 minutes, flipping halfway for even color.
Proper spacing prevents steaming and helps achieve a lightly crisp exterior.
Honey mustard may need adjustment depending on the strength of the mustard used. Taste and tweak.
These hold heat well and are ideal for gatherings, potlucks, and game-day spreads.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American