My aunt brings these to every family gathering and the plate is always empty in minutes.

Preheat your oven to 375°F (190°C). Line a large baking sheet with aluminum foil for easy cleanup, then lightly coat the foil with nonstick spray or a thin film of oil to help prevent sticking.

In a large mixing bowl, combine the softened cream cheese and raw pork sausage. Use clean hands or a sturdy spoon to work them together until the mixture looks mostly uniform; a few streaks are fine at this stage.

Sprinkle the baking mix over the sausage and cream cheese mixture. Use your hands to gently knead and fold the baking mix in until everything is thoroughly combined and no dry pockets of mix remain. The mixture will be thick and slightly tacky but should hold together when pressed.

Pinch off a small amount of the mixture and roll it between your palms into a ball about 1 to 1 1/4 inches in diameter (roughly 1 heaping tablespoon each). Place each sausage ball on the prepared baking sheet, spacing them about 1 inch apart to allow for even browning.

Once all the mixture is rolled, transfer the baking sheet to the preheated oven. Bake for 18 to 22 minutes, or until the sausage balls are golden brown on the outside, feel firm to the touch, and the sausage is cooked through. If you cut one open, the center should no longer be pink and should look set with melted cream cheese flecked throughout.

Remove the pan from the oven and let the sausage balls rest on the foil-lined sheet for about 3 to 5 minutes. This helps the centers finish setting while keeping the outsides crisp. Serve warm directly from the pan or transfer to a platter, and watch them disappear within minutes.

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