Jalapeño Popper Sausage Balls
Transform classic sausage balls into spicy, cheesy bites with our smoked jalapeño popper twist. A perfect fusion of nostalgia and bold flavors.
Jalapeño Popper Sausage Balls
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
Mexican
Author:
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
Servings
40
Prep Time
20 minutes
Cook Time
20 minutes
Calories
320
Growing up, we all munched on sausage balls at family gatherings. I’ve taken that nostalgic favorite and kicked it up with a spicy twist.
These jalapeño popper sausage ballsblend the best of two worlds — creamy, cheesy poppers and savory jalapeño sausage balls. Let me tell you how to smoke these delicious bites.
Ingredients
To assemble these mouthwatering jalapeño popper sausage balls, you’ll need:
- 1 lb. hot breakfast sausage, uncooked
- 2 cups Mexican blend shredded cheese
- 1 1/2 cups Bisquick
- 1 package bacon, cooked and chopped with your favorite kitchen knife (make sure it’s adequately sharp and properly cleaned!)
- 1 (8 oz.) package cream cheese, softened
- 4 oz. pickled jalapeño peppers, diced with juice
- 1 tsp. garlic powder
- Meat Church Texas Sugar BBQ Rub
Directions
Fire up your smoker to 400°F. I use hickory pellets for this cook, but any wood choice works beautifully at this temperature and cook time.
Mix all ingredients by hand until well combined. Don’t be afraid to get messy — your hands are the best tools here.
Form the mixture into one-inch balls. Keep them consistent in size for even cooking.
Dust them with your favorite sugary BBQ rub (I choose the Meat Church Texas Sugar BBQ Rub) and let them rest for 15 minutes. This helps the seasoning stick and flavors develop.
Line your tray with butcher paper or parchment paper.
Place your seasoned jalapeño sausage balls on the tray.
Smoke at 400°F until they hit an internal temperature of 165°F (about 18–20 minutes).
These jalapeño popper sausage balls are perfect for tailgating, holiday parties, or just because it’s Tuesday. They’re great hot off the smoker, but they also taste amazing at room temperature. I always make extra because they disappear fast.
Recipe Note
I’ve whipped up quite a few pairings for these jalapeño popper sausage balls over the years. Here are the most successful:
Dips and Sauces
- Ranch dressing (the coolness balances the heat)
- Chipotle mayo
- Honey mustard (adds a sweet contrast to the sausage)
Party Spread Companions
- Mac and cheese (the cheesy flavors complement each other)
- Smoked queso dip
- Fresh veggie platter with cucumber and celery (to cool things down)
- Cornbread (balances the spice)
Game Day Menu Ideas
- Buffalo wings
- Pulled pork sliders
- Smoked baked beans
- Potato skins
These sausage balls work great as part of a BBQ spread or as appetizers before the main course. When I serve them at cookouts, I like to pair them with lighter sides since they’re pretty rich on their own. A crisp coleslaw or a fresh green salad makes for a nice contrast.
Also, don’t forget about beverages — cold beer, margaritas, or even a crisp lemonade pair well with these spicy, cheesy bites.
