In a large mixing bowl, combine the ground pork or breakfast sausage, cream cheese, shredded colby jack, grated parmesan, and cajun or BBQ spice blend. Use your hands or a mix and chop tool to thoroughly incorporate all the ingredients until the mixture is uniform.

With your hands, roll the meat mixture (from Step 1) into golf ball-sized meatballs. Arrange the shaped meatballs evenly on a parchment paper-lined jelly roll pan. I find that slightly wetting your hands makes rolling the mixture into balls less sticky.

Preheat your oven to 400°F. Place the pan with the formed meatballs (from Step 2) into the oven and bake for 20-25 minutes, or until the meatballs are cooked through and golden brown. For juicier meatballs, I like to check them at the 20-minute mark and avoid overbaking.