Jalapeno Popper Sausage Balls (Print version)

Golden baked sausage balls loaded with cream cheese, cheddar, bacon, and jalapenos for an easy party appetizer.

# Ingredients:

For the sausage balls

01 - 1 lb (450 g) pork breakfast sausage, uncooked
02 - 8 oz (225 g) cream cheese, softened
03 - 1 1/2 cups (180 g) biscuit baking mix, such as Bisquick
04 - 1 cup (115 g) shredded sharp cheddar cheese
05 - 1 cup (115 g) shredded Pepper Jack cheese
06 - 1/2 cup (55 g) cooked crumbled bacon
07 - 1/3 cup (45 g) finely diced jalapenos, fresh or pickled
08 - 1 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon black pepper

For serving

11 - Ranch dressing, sour cream dip, or barbecue sauce
12 - 2 tablespoons sliced green onions, optional

# Instructions:

01 - Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
02 - In a large bowl, combine the sausage, softened cream cheese, biscuit mix, cheddar, Pepper Jack, bacon, jalapenos, garlic powder, onion powder, and black pepper. Mix until evenly combined with no dry pockets.
03 - Scoop the mixture into 1-inch balls, about 1 rounded tablespoon each. Place them on the prepared baking sheet with a little space between each one.
04 - Bake for 18-20 minutes, until browned on the outside and cooked through in the center. Ground pork should reach 160°F.
05 - Let the sausage balls rest on the pan for 5 minutes. Serve warm with ranch, sour cream dip, barbecue sauce, and sliced green onions if using.

# Good to know:

01 - Makes about 36 small sausage balls.
02 - Fresh jalapenos are hotter and brighter. Pickled jalapenos are milder and tangy.
03 - Unbaked sausage balls can be frozen and baked from frozen with extra time.

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