Weight Watchers Recipes

Cream Cheese Sausage Balls

Cream Cheese Sausage Balls are little savory bites of heaven that pack a real flavor punch. Made with pork sausage, Bisquick, cheese, and seasonings, these classic Bisquick Sausage Balls are a classic appetizer that everyone will love!


  • 16 ounce package ground pork country sausage
  • 8 ounces cream cheese
  • 2 cups shredded cheddar cheese
  • 2 1/4 cups Bisquick
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1/4 teaspoon dried sage
  • 2 teaspoons dried parsley
  • 3 tablespoons milk
  • Fresh chopped parsley for garnish if desired
  • Optional: Barbecue sauce, Ranch or Honey Mustard sauce for dipping


  • Preheat oven to 375 degrees F. Line a rimmed baking sheet with non-stick foil, silicone mat or parchment paper and set aside.
  • Combine ingredients in a large mixing bowl. If you have a stand mixer, use it, or use your hands for mixing.
  • Shape pork mixture into one-inch balls and place onto the foil lined baking sheet.
  • Bake in the preheated 375 degree oven for about 20-25 minutes or until golden brown.
  • Serve warm, garnished with fresh minced parsley if desired and your favorite dipping sauce, like BBQ sauce, ranch or honey mustard.


This recipe make about 3 dozen sausage balls. As an appetizer, plan on 2-3 pieces per person.

Storing leftovers: Allow to cool completely before storing in an airtight container or ziploc freezer bag. They can be stored in the refrigerator for up to 4 days

Freezing: Cool completely and stash in a freezer bag for up to 6 months. Thaw fully before reheating.

Reheating: Bake at 375℉ until heated all the way through; 8-10 minutes. Or, wrap in a damp towel and microwave or 30-60 seconds. The damp towel will keep them from drying out.


Serving: 3piecesCalories: 358kcalCarbohydrates: 16gProtein: 13gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 66mgSodium: 712mgPotassium: 180mgFiber: 1gSugar: 4gVitamin A: 478IUVitamin C: 1mgCalcium: 201mgIron: 1mg

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button