Ingredients:

  • 1 lb (454 g) Pork Sausage (Ground, Mild or Hot)
  • 8 oz (226 g) Full-fat Cream Cheese, softened to room temperature
  • 2 cups (240 g) All-Purpose Flour
  • 1 tsp (5 g) Baking Powder
  • 1 tsp (5 g) Garlic Powder
  • 1/2 tsp (3 g) Black Pepper
  • 1/2 tsp (3 g) Salt (adjust based on sausage saltiness)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line two standard baking sheets with parchment paper or silicone baking mats.
  2. Ensure the cream cheese is very soft (room temperature) to facilitate smooth mixing.
  3. In a large bowl, beat the softened cream cheese until it is smooth and creamy.
  4. In a separate, smaller bowl, whisk together the flour, baking powder, garlic powder, pepper, and salt.
  5. Add the raw sausage meat to the cream cheese mixture. Use your hands or a sturdy spoon to break the sausage apart slightly.
  6. Gradually add the dry ingredient mixture into the sausage and cream cheese base. Mix until just combined. Avoid overmixing to ensure tender balls.
  7. Use a small cookie scoop (about 1.5 tablespoons) or a teaspoon to portion the mixture. Roll firmly between your palms into uniform balls, approximately 1 inch in diameter.
  8. Place the balls on the prepared baking sheets, leaving about 1 inch of space between each one.
  9. Bake for 18–22 minutes, rotating the trays halfway through, until the sausage balls are nicely browned on the bottom and fully cooked through (internal temperature should reach 160°F/71°C).
  10. Let the sausage balls cool on the tray for 5 minutes before transferring them to a wire rack to cool slightly before serving warm.