In the bowl of a stand mixer, mix together sausage and cream cheese.
Add in baking mix and stir until combined.
Then add in cheese. Feel free to be generous with your cheese measurements.
Stir until combined.
Scoop up meat mixture and form into 1-inch balls and place on baking sheet.
Then pop the baking sheets in the refrigerator for 10 minutes to chill.
Once they are chilled, bake for about 25 minutes. Then serve!
This is easiest combined with an electric mixer. If you don't have one, you can always get in there with your hands because you want this combined well. Your hands may get messy but they will do a good job.
Once cooked, they should be firm to the touch and golden brown on the outside.
I was able to get about 64 sausage balls from this recipe.
TO FREEZE: Stick them about an inch apart on a wax-paper lined baking tray and flash-freeze them for a couple of hours before packing them up. That way they don't stick together in the bag. Then remove from tray and place them in a freezer-safe ziploc bag. Then, when ready to eat, follow baking directions above (adding on a few minutes since you are cooking from frozen.)