Next, it’s time to form those delightful little balls! I like to use my hands for this part, as it gives me the best control over size—around one inch in diameter is ideal. Be sure to place each ball on a baking sheet lined with parchment paper (this makes cleanup a breeze!). Once you’ve rolled out all of them, pop them in the preheated oven and let them bake for about 20 to 25 minutes. You’ll know they’re done when they turn golden brown, and your kitchen will smell absolutely divine!
Finally, remove the sausage balls from the oven and allow them to cool for a few minutes. They’re still deliciously warm at this point, but be careful! The cheese inside can be quite hot! If you’re feeling fancy, sprinkle some fresh herbs on top for garnish before serving. These sausage balls are best enjoyed hot, but I promise, they won’t last long, no matter how you serve them!
Pro Tips for Best Results
After making these sausage balls numerous times, I’ve discovered a few tricks to perfect them every time. First off, don’t rush the mixing process; it’s crucial to ensure the cream cheese is thoroughly blended with the sausage for that perfect texture. I’ve tried simply stirring, but honestly, getting in there with my hands yields the best results.
Another pro tip is to let your ingredients sit out at room temperature for about 20 minutes before you start. This makes them easier to blend and helps the flavors meld together better. I’ve found that patience really pays off in the flavor department! Also, don’t be afraid to switch up the types of cheese you use. I’ve tried pepper jack, and the hint of spiciness took them to a whole new level!
Lastly, if you want your sausage balls to have that perfectly crispy outer layer, consider using a convection oven if you have one. It helps with even baking and creates that golden-brown crust that we all love. Trust me; these small tips can make a world of difference!
Common Mistakes to Avoid
As with any recipe, there are a few common pitfalls I’ve learned to watch out for. The first is not letting your cream cheese soften enough before mixing. If it’s too cold, you’ll end up with lumps in your mixture instead of a smooth blend, which we definitely don’t want! (See the next page below to continue…)