These Jalapeno Popper Sausage Balls bring all the best flavors into one bite sized slice of heaven in a ball shape.  There’s a little heat, there’s a little sweet, and there’s a TON of flavor.  They are perfect for any gathering including the holidays or the big game.

You can make them on the smoker for my preferred flavor, but the oven will work also if you don’t have a smoker.  They’re easy to make, and will be a staple in your home in no time!

Let's Prep:

First things first, let’s gather our ingredients for these Jalapeno Popper Sausage Balls. You’ll need one pound of breakfast sausage, shredded cheddar cheese, pickled jalapenos (I like to use the pickled ones for extra tang, but fresh works too), biscuit mix, cream cheese, and some seasoning. For this recipe, I’m using Blazing Star All in One Seasoning and Blazing Star Reaper Rub (discount link) to bring a little extra kick to the mix.

I like to start by prepping the cream cheese. I score it with a crosshatch pattern, which helps the seasoning absorb nicely. I give it a generous coat of the Blazing Star Reaper Rub and get it ready for the smoker. The cream cheese is a game changer here—it adds that creamy texture that pairs perfectly with the spicy sausage balls.

Let's Cook:

Delicious Sausage Balls!

To get started, I preheat my smoker to 225°F. While it’s heating up, I pop that seasoned cream cheese onto the smoker for about 20 minutes. I want it to be slightly jiggly but not fully melted. Once the cream cheese is just right, I bump the smoker’s temperature up to 375°F.

While the smoker’s heating up again, I combine all the ingredients in a big mixing bowl: biscuit mix, chopped jalapenos, shredded cheese, breakfast sausage, that smoked cream cheese, and Blazing Star All in One Seasoning (discount link). I mix it up until everything is well combined, and trust me, the smell at this point is already mouthwatering!

Now it’s time to shape these bad boys. You can either use an ice cream scoop or roll them by hand to make the sausage balls. I place them onto a baking sheet, making sure they’re spaced out so they can cook evenly. Into the smoker they go at 375°F for about 20-25 minutes.

I use a meat thermometer to check that they reach an internal temperature of 165°F—this ensures they’re cooked through perfectly.

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Let's Eat:

Once the sausage balls are done cooking, I let them rest for about 5-10 minutes before diving in. This allows them to cool slightly, but they’re still piping hot and packed with flavor. For an extra touch, I like to drizzle them with hot honey. The sweet heat from the honey combined with the spicy sausage balls is a flavor explosion you don’t want to miss.

These Jalapeno Popper Sausage Balls are crispy on the outside, tender and cheesy on the inside, and bursting with flavor in every bite. Whether you’re serving these at a party or just enjoying them at home, they’re sure to be a hit. Plus, the smoked cream cheese adds a unique touch that sets these apart from your usual sausage balls.

They’re easy to make, but the taste is anything but ordinary. The combo of sausage, cheese, jalapenos, and cream cheese is already a winner, but that hit of smoky flavor from the smoker really takes them to the next level. Try these out next time you’re craving something savory and spicy—I promise you won’t be disappointed!

Storing for later:

These sausage balls are great to make in a double or triple batch to have some now, and some for later. The excess can be easily stored in a vacuum seal bag and frozen until you're ready to use them. The best way to defrost is a day before you're wanting to cook them, remove from freezer and place in fridge.

When defrosted, cook according to the recipe below.!

Seasonings used for this cook: Blazing Star Reaper and All in One (discount link)