Hatch Chile Cream Cheese Sausage Balls
- 10 Feb, 2025
- Posted by: Julia Heffelfinger
Hatch Chile Cream Cheese Sausage Balls
Rated 5.0 stars by 1 users
Category
Appetizers
Servings
45-50 Balls
We love a quick, 5-ingredient finger food! These classic southern sausage balls are like a cross between a meatball and a drop biscuit. Our Hatch Chile Cream Cheese Dip delivers so much flavor with just one jar and makes these little bites super light and fluffy. The Hatch chiles and hot sausage add a nice kick, but if you’re looking for even more heat then feel free to swap the shredded cheddar for pepper Jack cheese. Pro-tip: for ease and consistency, we like to use a #60 cookie scoop to portion out our sausage balls.
Author:Julia Heffelfinger
Ingredients
1 pound loose hot pork sausage
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One 10.2-ounce jar Terrapin Ridge Farms Hatch Chile Cream Cheese Dip, plus more for dipping (optional)
1 cup (4 ounces) shredded sharp cheddar cheese
2 scallions, thinly sliced, plus more for garnish
2 cups all-purpose baking mix, such as Bisquick or Bob’s Red Mill brand
Directions
Preheat the oven to 350°F and line two large rimmed baking sheets with parchment paper. (Alternatively, you can bake in two batches.)
In the bowl of a stand mixer fitted with the paddle or in a large bowl and using a hand-held mixer, beat the sausage with the Hatch Chile Cream Cheese Dip on high speed, scraping down the sides as needed, until well combined, about 2 minutes. With the mixer on medium speed, stir in the shredded cheese and scallions until combined, about 30 seconds. With the mixer on low speed, gradually add the baking mix and beat until just combined, about 1 minute more.
Roll the sausage mixture into 1-inch balls and arrange 1-inch apart on the prepared baking sheets. Refrigerate for 15 minutes.
Bake the sausage balls, rotating the baking sheets halfway through cooking, for about 20 minutes, or until golden brown and cooked through.
Transfer the sausage balls to a serving plate and garnish with more scallions. Serve with skewers and more Hatch Chile Cream Cheese Dip on the side, if desired.
Recipe Video
Recipe Note
MAKE AHEAD The sausage balls can be cooled and stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat gently before serving.
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