Mexican Sausage Balls
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The best Mexican Sausage Balls are easy to make with only 4 ingredients, in under 30 minutes, for an easy recipe that makes a delicious party appetizer or game day snack!
Table of contents
What goes better with football than sausage balls? That’s why I’ve created enough sausage ball recipes to make a sausage ball bar at my house on game day!
Yes, a sausage ball bar is an actual thing at my house and yes, it’s amazing!
For the lineup:
- Buffalo Cheesy Sausage Balls
- Gluten Free Sweet Potato Sausage Balls
- Sausage Stuffing Balls
- Cheesy Taco Sausage Balls
- Classic Bisquick Sausage Balls
The best thing about all of these recipes in the sausage ball lineup is that you can make them ahead of time. That way, when it’s game time, you’re on the couch with a plate of sausage balls, instead of in the kitchen!
To make these Mexican chorizo sausage balls, you only need 4 ingredients. They’re so easy to mix up, the flavor is delicious and they’re always a crowd favorite!
- Mix the ingredients. Add bisquick mix, chorizo sausage, shredded cheddar cheese, and green chilies to a large bowl. Stir to combine.
- Form the balls. Shape the chorizo mixture into 30-35 golf-ball-sized balls (about 1-inch round balls).
- Bake. Line a baking sheet with parchment paper or foil for easy cleanup, then place the sausage balls on the baking sheet. Bake in a 375°F preheated oven for 15-18 minutes.
- Dig in! If serving immediately, place the sausage balls on a large plate and serve. Optionally garnish with chopped fresh cilantro. To keep them warm throughout a party, place them in a slow cooker set to warm.
Frequently asked questions
- Can you make this recipe gluten free? Yes, either use gluten-free Bisquick, purchased at the grocery store, or make gluten free bisquick at home. To make it at home, combine 3 cups gluten free flour with 4 ½ teaspoons baking powder, ¾ teaspoon salt and 3 tablespoons olive oil. Always make sure the chorizo used is also gluten free.
- What is Mexican chorizo? Mexican chorizo is a raw pork sausage made with lots of delicious spices and can be cooked into recipes like Grilled Chorizo Stuffed Bell Peppers, Slow Cooker Chorizo Corn Chili and Chorizo Tostadas. I love making chorizo tacos, burritos and quesadillas because you don’t have to add any extra spices, the chorizo is already so flavorful and brings a slight spice to any dish.
- What’s the difference between Spanish and Mexican chorizo? Spanish chorizo is smoked and cured, which means it’s already cooked and can be served straight from the package on a charcuterie board or in a recipe. Mexican chorizo is raw, which means it needs to be cooked before adding it to the recipe or in the recipe-making process.
- Can you use something besides chorizo to make this recipe? Yes, you can use hot sausage, instead of chorizo. If using pork sausage, instead of chorizo, I recommend adding 1 tablespoon taco seasoning to the mix, to make up for the spices that would normally be found in the chorizo.
What to serve with them
Serve these sausage balls on their own, or with a dipping sauce. For an easy dip, mix sour cream with your favorite hot sauce. Or serve the chorizo sausage balls with any of these delicious dip recipes.
- Creamy Avocado Salsa
- Cilantro Pesto
- Roasted Tomato Salsa
- Honey Lime Dressing
- Creamy Chipotle Sauce
If you’re hosting a get-together, and want to offer more than a smorgasbord of sausage balls, serve these Mexican sausage balls with any combination of the following appetizers.
How to store and reheat
Store leftover Mexican sausage balls in an airtight container in the fridge for up to 5 days.
Reheat the sausage balls in the oven or air fryer, for the best texture. In the oven, reheat the sausage balls on a foil-lined baking sheet at 400°F for 6-8 minutes.
In the air fryer, reheat the sausage balls at 400°F for 4-5 minutes.
You can also reheat them in the microwave on a plate for 60 seconds, but the texture won’t quite be the same.
Mexican Sausage Balls
- 3 cups bisquick mix
- 2 cups sharp cheddar cheese, shredded
- 2 pounds Mexican chorizo sausage
- 7 ounce can diced green chilies
- Preheat the oven to 375°F.
- In a large bowl, combine all of the ingredients, form into 30-35 golf-ball-sized balls.
- Line a baking sheet with parchment paper or foil for easy cleanup, then place the sausage balls on the baking sheet.
- Bake in the oven for 15-18 minutes.
- To make these sausage balls gluten free, create gluten free bisquick by combining 3 cups gluten free flour with 4 ½ teaspoons baking powder, ¾ teaspoon salt and 3 tablespoons olive oil. Always make sure the chorizo used is also gluten free.
- You can replace the chorizo with hot sausage, if chorizo can’t be found. If using pork sausage, instead of chorizo, I recommend adding 1 tablespoon taco seasoning to the mix, to make up for the spices that would normally be found in the chorizo.
- Store leftover Mexican sausage balls in an airtight container in the fridge for up to 5 days. Reheat the sausage balls in the oven or air fryer, for the best texture.
- In the oven, reheat the sausage balls on a foil-lined baking sheet at 400°F for 6-8 minutes.
- In the air fryer, reheat the sausage balls at 400°F for 4-5 minutes.
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