Ready to turn up the heat at your next party? These Mexican Sausage Balls are about to become your go-to crowd-pleaser!
Forget the bland appetizers—these spicy bites pack serious flavor with chorizo, jalapeños, and pepper jack cheese. They’re crispy on the outside, juicy on the inside, and dangerously addictive.
Whether you’re hosting game day, a Cinco de Mayo bash, or just craving something bold and delicious, this recipe delivers. Let’s spice things up in the kitchen!
Why You’ll Love This Recipe
Flavor Explosion: The combination of spicy chorizo and cooling cream cheese creates an addictive flavor profile. Every bite is a perfect balance of heat and richness.
Party Perfect: These are the ultimate finger food for game days or Cinco de Mayo parties. They’re easy to grab, impossible to resist, and always a conversation starter!
Moist Texture: The fat from the chorizo keeps these incredibly juicy compared to standard sausage balls. You’ll never deal with dry, crumbly bites again.
Make Ahead Magic: Roll them in advance and pop them in the oven when guests arrive. Minimal stress, maximum flavor!
Ingredients
Chorizo: Use raw Mexican chorizo (remove casings) for that signature red spice and heat. You can mix it with regular pork sausage if you want less heat but still want that amazing flavor.
Bisquick: The classic baking mix binds everything together perfectly. It creates just the right texture without overwhelming the bold chorizo flavor.
Pepper Jack Cheese: Adds a creamy melt with an extra kick of spice. The little pepper flecks throughout give you surprise bursts of flavor in every bite!
Jalapeños: Freshly diced for crunch or pickled for tanginess. Fresh gives you that bright, vegetal heat, while pickled adds a vinegary zing.
Cream Cheese: Essential for balancing the heat and keeping the balls tender. This is the secret ingredient that makes these extra moist and rich!
Step-by-Step Instructions
1. Prep: Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup—trust us, you’ll thank yourself later!
2. Mix: In a large bowl (or stand mixer), combine the raw chorizo, softened cream cheese, Bisquick, shredded Pepper Jack, and diced jalapeños. Mix until a uniform dough forms and everything is well incorporated.
3. Scoop: Use a cookie scoop to portion out the dough into 1-inch balls. Roll them smooth with your hands for even cooking and a polished look.
4. Bake: Arrange on the baking sheet about an inch apart. Bake for 20-25 minutes until browned and cooked through—you’ll see that gorgeous golden-red color from the chorizo!
5. Serve: Let them cool slightly before serving with a side of queso or salsa. The brief rest also lets them firm up a bit for easier handling.
Tips for Success
Room Temp Ingredients: Make sure your cream cheese is fully softened, or it will be impossible to mix into the meat. Leave it out for at least 30 minutes before you start.
Don’t Overwork: Mix just until combined. Overworking the dough can make the sausage balls tough and dense instead of tender and juicy.
Use a Mixer: Chorizo can be sticky and messy. Using a stand mixer with a paddle attachment saves your hands from getting covered in red oil!
Drain if Needed: If your chorizo is particularly fatty, you might want to pat the finished balls with paper towels. A little oil is good, but too much can make them greasy.
Mexican Sausage Balls Variations
Taco Sausage Balls: Use regular pork sausage and add a packet of taco seasoning if you can’t find chorizo. It’s a milder version that’s still packed with flavor!
Extra Spicy: Add a dash of cayenne pepper or hot sauce to the dough mixture. For the heat seekers, use diced serrano peppers instead of jalapeños!
Cheesy Crust: Roll the balls in extra shredded cheese before baking for a crispy, golden exterior. The cheese gets deliciously crusty and adds another layer of texture.
Southwestern Style: Mix in some corn kernels and black beans for texture and a Tex-Mex vibe.
Breakfast Twist: Serve these with scrambled eggs and salsa for a protein-packed morning treat!
Serving Suggestions
Serve with warm Queso dip for dunking. The creamy cheese sauce is the perfect companion to these spicy bites!
Pair with guacamole or fresh pico de gallo to cut the richness. The cool, fresh toppings balance the heat beautifully.
Great alongside other appetizers like taquitos or nachos. Build a full Mexican-inspired spread that’ll have everyone coming back for more!
Add some lime wedges to the platter—a squeeze of fresh lime brightens everything up. Don’t forget the cilantro for garnish if you’re a fan!
FAQs
Is chorizo greasy? Yes, it releases more oil than regular sausage. You may want to let them rest on a paper towel briefly after baking to absorb excess oil.
Can I freeze these? Absolutely! Freeze raw on a tray, then bag them up once solid. Bake from frozen (add a few minutes to cook time). They keep beautifully for up to 3 months.
Can I use beef chorizo? Yes, but pork chorizo usually has the best fat content for binding. Beef can be a bit leaner, so you might need to add a splash of oil to the mixture.
Final Thoughts
These Mexican Sausage Balls are a bold, flavorful twist on a holiday classic that’ll have everyone asking for seconds. They disappear faster than any other appetizer on the table!
The combination of spicy chorizo, melty pepper jack, and fresh jalapeños is absolutely irresistible. Get ready to share the recipe—you’ll definitely be asked for it!
Make a double batch because trust us, one batch won’t be enough. These are dangerously addictive and perfect for any celebration!
Ready to bring the heat? Pin this recipe and let’s get cooking!
Spicy Mexican Sausage Balls (Chorizo & Jalapeño)
Ingredients
Equipment
Method
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a stand mixer or large bowl, beat raw chorizo and softened cream cheese until fully combined.
- Add Bisquick, shredded pepper jack cheese, and diced jalapeños. Mix until a uniform dough forms.
- Use a cookie scoop to portion 1-inch balls. Roll smooth with hands.
- Arrange balls 1 inch apart on the baking sheet and bake for 20–25 minutes until browned and cooked through.
- Let cool slightly before serving. Serve with queso dip or salsa.