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Spicy Jalapeño Popper Sausage Balls

Cheesy, slightly smoky sausage balls with jalapeño heat that are perfect for game-day snacks or appetizers.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound sausage (breakfast or Italian), raw, casing removed if present Breakfast for sweeter profile; Italian for herbiness.
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese (sharp or mild) Can substitute with pepper jack or Monterey Jack.
  • 1/2 cup jalapeños, diced (seeded or not, to taste) For milder heat, remove seeds; roasting adds smokiness.
  • 1 cup bread crumbs (plain or panko; see notes below) Panko yields lighter texture; for gluten-free, substitute almond flour or GF crumbs.
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. In a large bowl, break up the sausage with a spatula. Add softened cream cheese and mix until mostly combined.
  3. Stir in shredded cheddar, diced jalapeños, bread crumbs, garlic powder, onion powder, and a pinch of salt and pepper. Mix until evenly incorporated, being careful not to overmix.
  4. Scoop and roll mixture into small balls (about 1–1½ inches in diameter) and place on the prepared baking sheet, spaced about 1/2 inch apart.
Baking
  1. Bake for 20–25 minutes until golden brown and cooked through. For pork sausage, an internal temperature of 160°F is safe; 165°F for poultry sausage.
  2. Let them rest for a couple of minutes before serving hot or warm.

Notes

To enjoy, serve with dipping sauces like spicy ranch and arrange on a platter. Refrigerate leftovers, and they can be reheated easily.