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
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
40
20 minutes
20 minutes
320
Mexican
Appetizer
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
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- 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).
