Cream Cheese Sausage Balls

1 lb. hot sausage, uncooked
1 (8 oz.) block cream cheese, softened
2 cups Bisquick baking mix
1 cup shredded cheddar cheese 2016 not enough                                                                                                 Preheat oven to 350F degrees. Line baking sheets with parchment paper. In the bowl of a stand mixer, mix together sausage and cream cheese. Note: 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.  Add in baking mix and stir until combined. Then add in cheese. Feel free to be generous with your cheese measurements if you love cheese like I do. Stir until combined. Scoop up meat mixture and form into 1-inch balls. I like to use my small spring-release cookie scooper. But you can eyeball these as you make them. The cookie scooper just helps keep them a more uniform size. But use whatever works for you here. Once you have them all on the baking sheet, just go back and roll them around in your hands to make them a bit more smooth on the outside. Then pop your baking sheet in the fridge for 10 minutes. Once they are chilled, bake for about 25 minutes. They should be firm to the touch and golden brown on the outside