This easy four ingredient recipe for the best Crock Pot Buffalo Cheesy Sausage Balls with cream cheese are the perfect party appetizer for Super Bowl, holidays, tailgate food or anytime! They’re also gluten free and low carb!
Combine the sausage, cream cheese and cheddar cheese in a large bowl.
Form into 18-20 balls.
Place a large pot or dutch oven on the stove over medium heat.
Add the sausage balls and sear on each side for 1-2 minutes or until lightly browned.
Once all of the balls are cooked through, transfer them to a slow cooker, then pour the buffalo sauce over the sausage balls.
Slow cook on low 3-4 hours, or on high 1-2 hours.
Instead of searing the balls in a pot on the stove, you can also sear them in the oven. Preheat oven to 375°F, place the sausage balls on a foil lined baking sheet and into the oven for 15 minutes before adding them to the slow cooker.
These sausage balls can be frozen for up to 4 months. Follow steps 1-4, then place the sausage balls in a freezer-safe plastic bag or container and into the freezer.
Leftover sausage balls will stay good in the refrigerator for 3-5 days.
To reheat leftover sausage balls, either place them back in the slow cooker on low for 1 hour, reheat them in the microwave on high for 1 minute or reheat them in a 350°F oven for 10-15 minutes.