Jalapeño Pimento Cheese Sausage Balls
Whip up a batch of irresistible Jalapeño Pimento Cheese Sausage Balls with just 3 ingredients in under 30 minutes! This recipe makes about 40 snackable-size bold, cheesy bites perfect for game days, dinner parties, or when a snack craving hits! Gluten-free friendly, too!
When life hands you pimento cheese—or better yet, when you make my AWESOME Southern Style Jalapeño Pimento Cheese—take it one step further and whip up these cheesy, spicy, downright DELICIOUS sausage pimento cheese balls. They’re the ultimate snack when you’re craving comfort food with a kick!
If you’re not familiar, pimento cheese is a creamy, tangy Southern classic made with shredded cheddar, mayonnaise, and pimentos, sometimes with a bit of heat. I love using it in recipes like these Mini Spicy Pimento Cheese Balls and my Grilled Pimento Cheese Burger with Peppered Bacon.
And of course, these sausage balls, which are SO EASY to make with just three ingredients! Whether you’re hosting a game day party, Sunday brunch, holiday dinner, or just craving something cheesy and spicy in bite-sized snackable form, these sausage balls are the move. They freeze beautifully, reheat like a dream, and are ready to satisfy!
Why you’ll love it
- Ready in 30 minutes. Perfect for last-minute get-togethers when you want an impressive, shareable snack without the fuss.
- Only 3 ingredients. Just pork sausage, pimento cheese, and all-purpose baking mix, all gluten-free options included for everyone to enjoy.
- Flavor-packed upgrade. The creamy, spicy pimento cheese adds rich layers of flavor that elevate classic sausage balls with cream cheese to the next level.
Ingredients you’ll need
- Pork sausage. You can go with mild or hot pork sausage, depending on how spicy you want your sausage balls. Both pair perfectly with the jalapeño pimento cheese. Either way, choose a fresh, quality sausage with good seasoning because it’s the backbone of flavor in this recipe.
- Jalapeño pimento cheese. Again, I highly recommend making my Southern Style Jalapeño Pimento Cheese to use in this recipe. The creamy texture blends beautifully into the sausage mixture, adding that perfect cheesy, tangy, and subtly spicy punch.
- All-purpose baking mix. This ingredient acts as the binding agent, giving your sausage balls that cohesive, biscuit-like texture inside. I used King Arthur’s Gluten-Free All-Purpose Biscuit & Baking Mix with great results, but you can use regular all-purpose baking mix if gluten isn’t a concern.
How to make sausage balls with pimento cheese
Step 1: Mix. In a large bowl, combine the pork sausage, pimento cheese, and baking mix. I like to use food-safe gloves here because there’s nothing better than getting your hands in there to mix everything good.
Step 2: Shape. Use a tablespoon-sized cookie scoop (or just eyeball it) to scoop out the mixture, then roll it into balls. Place the balls on a parchment-lined baking sheet, leaving a little space between each one.
Step 3: Bake. Pop the tray in the 375°F preheated oven and bake for 18-22 minutes. Oven temps can vary, so keep an eye out for a light golden color and firm texture.
Step 4: Serve: Let the sausage balls cool slightly, then serve them warm or at room temperature with your favorite dipping sauce!
Recipe tips and FAQs
- Store-bought shortcut. If you’re in a hurry, store-bought pimento cheese works fine –but choose a thick, high-quality option that isn’t overly processed to avoid sad, soggy sausage balls. My favorites are Three Sons Gourmet Pimento Cheese and Pawley’s Island Specialty Foods Palmetto Pimento Cheese.
- Mixing methods. Mixing by hand with food-safe gloves lets you really get in there and get a feel for the texture, but if you prefer less mess, your stand mixer with the paddle attachment will get the job done. Mix just until everything is well-incorporated.
- Don’t overcrowd the baking sheet. Give the sausage balls enough space on the baking sheet for hot air to circulate evenly. Crowding can lead to steaming and mushy bottoms.
- Check for doneness. Oven temperatures vary, so start checking your sausage balls around the 18-minute mark. To ensure they’re safely cooked through while still juicy and tender, use a meat thermometer to check that the internal temperature reaches at least 160°F.
Variations
- Adjust the heat level – If you prefer milder sausage cheese balls, use mild pork sausage and reduce or omit the jalapeño in your pimento cheese. For more heat, try spicy or hot pork sausage, or add diced fresh jalapeños or a pinch of cayenne pepper to the mix.
- Add seasonings – Boost flavor by folding in fresh herbs like chives, parsley, or thyme. A sprinkle of smoked paprika or garlic powder can also add a subtle but delicious depth to this dish.
- Lean protein swap – Turkey sausage is a fantastic substitute if you’re looking for a leaner option. It’s lower in fat but still delivers great flavor. Note that it won’t be quite as rich or juicy as pork sausage, so you might want to add a little extra cheese or a touch of olive oil for a bit more moisture.
- Bacon lovers’ upgrade – For an indulgent twist, fold cooked and crumbled bacon into the sausage-pimento cheese mixture. It adds smokiness and an extra layer of savory goodness that’s hard to resist.
That depends on the type of sausage and pimento cheese you use. If you use hot sausage or jalapeño-infused pimento cheese (like my Southern-Style Jalapeño Pimento Cheese), your sausage balls will have a nice, mild to moderately spicy kick. For a milder version, use mild sausage and regular pimento cheese, or reduce the amount of jalapeños.
Yes! In fact, I tested this recipe with King Arthur’s Gluten-Free All-Purpose Biscuit and Baking Mix (not the 1:1 flour mix) with fantastic results. Just make sure all your other ingredients are gluten-free, and you’re good to go.
Definitely! You can keep the shaped balls refrigerated in an airtight container overnight and bake them as usual the next day. For longer storage, space the shaped balls on a parchment-lined baking sheet and freeze them individually, then transfer the frozen balls to a freezer-safe bag or container. When you’re ready to bake, just add 5 to 7 extra minutes to the baking time and bake until they’re cooked through and golden –no need to thaw first!
Serving suggestions
A platter of sausage and pimento cheese balls isn’t complete without a delicious sauce! Classic options like tangy ranch dressing, zesty barbecue sauce, or a creamy horseradish add that perfect extra layer of yum, while a spicy sriracha mayo or a smoky chipotle aioli pair beautifully with the jalapeño heat.
To round out the spread, I like to add fresh veggie sticks and hummus, a vibrant charcuterie with cured meats and cheeses, and stuffed mushrooms. Other family favorites like baked jalapeño artichoke dip, stuffed jalapeños, and spinach and artichoke pinwheels.
Storing and freezing
Storing: Store leftover pimento cheese sausage balls in an airtight container in the fridge for up to 4 days. Reheat them in a 350°F oven for about 10 minutes to regain that fresh-baked texture –microwaving tends to make them a bit rubbery.
Freezing: Leftover sausage balls freeze well. Just let them cool completely, then store them in an airtight freezer-safe container or bag. When you want to enjoy them again, you can reheat them from frozen in the oven at 350°F until warmed through and crispy on the outside.
More appetizers and party snacks
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Jalapeño Pimento Cheese Sausage Balls
Equipment
- Large Baking sheet
- Parchment paper
Ingredients
- 1 lb pork sausage mild or hot, or turkey sausage
- 1¼ cups prepared jalapeño pimento cheese
- 1½ cups all-purpose baking mix *regular or GF (I used King Arthur GF all-purpose biscuit & baking mix)
Instructions
- Preheat the oven to 375 degrees F. and line the baking sheet with parchment paper.
- In a large bowl, mix the pork sausage, pimento cheese, and baking mix until combined. I use food-safe gloves for this and dig in with my hands to thoroughly incorporate everything. You can also use a stand mixer with a paddle attachment for mixing.
- Scoop out the mixture (I use a tablespoon-sized cookie scoop) and roll into balls. Place the balls on the parchment-lined baking sheet.
- Bake for 18-22 minutes (oven temps can vary) until lightly golden and firm. The internal temp should reach at least 160 degrees F.
- Serve warm or room temperature.
Notes
- Store-bought shortcut. If you’re in a hurry, store-bought pimento cheese works fine –but choose a thick, high-quality option that isn’t overly processed to avoid sad, soggy sausage balls. My favorites are Three Sons Gourmet Pimento Cheese and Pawley’s Island Specialty Foods Palmetto Pimento Cheese.
- Don’t overcrowd the baking sheet. Give the sausage balls enough space on the baking sheet for hot air to circulate evenly. Crowding can lead to steaming and mushy bottoms.
- Check for doneness. Oven temperatures vary, so start checking your sausage balls around the 18-minute mark. To ensure they’re safely cooked through while still juicy and tender, use a meat thermometer to check that the internal temperature reaches at least 160°F.
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