Preheat & Prep: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper for easy cleanup.

Mix Meat & Cream Cheese: In the bowl of a stand mixer, mix together the 1 pound hot pork sausage and the 8 ounce block of softened cream cheese. (Note: this can also be done in a large bowl with a hand mixer or thoroughly by hand).

Add Baking Mix: Add in the 2 cups of Bisquick baking mix. Stir the mixture on low speed until the dry mix is completely incorporated into the meat.

Fold in Cheese: Add in the 1 cup of shredded cheddar cheese. Feel free to be generous with your cheese measurements; add more if you like them extra cheesy! Stir until evenly combined.

Form the Balls: Scoop up the meat mixture and form it into 1-inch balls, placing them evenly on the prepared baking sheets. I find this easiest with a spring-loaded cookie scoop. If they don’t come out round enough, you can just roll them around in your clean hands a bit to smooth the edges.

Chill: Pop the baking sheets in the refrigerator for exactly 10 minutes to chill. This crucial step will help keep the balls from spreading out and flattening while baking.

Bake & Serve: Once they are chilled, place the baking sheets in the preheated oven and bake for about 25 minutes, or until golden brown and cooked through. Let them cool slightly, then serve warm!