Chorizo Balls That Will Ruin Your Willpower: 3-Ingredients!
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If you’re looking for a party appetizer that disappears fast, these Chorizo Sausage Balls are it. Super simple, mix it together, scoop and bake no eggs, no milk, and no extra steps. It’s great because the chorizo adds a small kick of heat, while the Cheddar Bay biscuit mix (yes, the Red Lobster one) adds even more flavor because of the seasoning.
These Chorizo Sausage Balls are bold and also fit perfectly into a simple appetizer spread. If you love classic comfort flavors, you’ll definitely want to check out this Regular Sausage Balls, they’re milder and perfect for anyone who prefers a more traditional option.
And honestly? These don’t even have to be “just” an appetizer. Add a fresh salad, roasted vegetables, or a quick coleslaw, and you’ve got a satisfying, no-fuss meal that works for busy weeknights just as well as casual entertaining.
🛒 Ingredient Notes
✅ 1 lb fresh chorizo (casings removed)
✅ 2 cups grated cheddar cheese (not bagged shredded — grated binds better and melts smoother)
✅2 cups Cheddar Bay biscuit mix (measured from the bag, not the whole thing)
✅2 teaspoons of the Cheddar Bay seasoning packet
(No egg, no extra liquid — chorizo fat does the work)
👩🍳 How to Make Chorizo Sausage Balls
- Preheat the oven to 375°F.
- Mix chorizo + biscuit mix until it looks crumbly.
- Add the grated cheddar — the finer texture helps it act like binder and melt into everything.
- Sprinkle in 2 tsp of the seasoning packet (more will make it salty AF).
- Scoop or roll into 1–1½ tbsp balls.
- Bake for 18–22 minutes until lightly puffed and golden.
- Cool 5 minutes to set.
📢 Unique Things to Know Before Making This Chorizo Cheddar Biscuit Balls
- Using grated cheddar (not pre-shredded bag cheese) is why this recipe doesn’t need an egg.
Freshly grated cheese melts smoother and binds tighter — it literally acts like glue as the chorizo fat warms up.
- Bagged shredded cheese?
It has anti-caking starch that prevents melting and binding.
This one swap changes the entire texture.
👩🍳Make-ahead & Storage
- To Make Ahead:
Roll the sausage balls and refrigerate (covered) for up to 24 hours before baking.
- To Freeze:
Freeze unbaked sausage balls on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 2–3 extra minutes.
- Leftovers:
Store baked sausage balls in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer for best results.
Recipe FAQ’s
Yes, but it’s important to use fresh chorizo, not cured or dried chorizo. Fresh chorizo is raw and crumbly, similar to breakfast sausage, and it releases enough fat to bind the sausage balls without eggs or added liquid. Spanish chorizo or hard chorizo won’t work the same and can make the mixture dry.
Chorizo varies in fat content, which can affect texture. If the mixture feels too soft to roll, simply refrigerate it for 10–15 minutes to firm up. Avoid adding extra biscuit mix unless absolutely necessary, as that can dry them out.
These Chorizo Sausage Balls are proof that simple ingredients can create BIG flavor. Cheesy, savory, and incredibly easy to make, the kind of recipe you’ll come back to again and again especially when you need something quick that’s a bit different than you see at every other party.
If you try this recipe, don’t forget to save it for your next party… because one batch is never enough.
Chorizo Sausage Balls
These Chorizo Sausage Balls are bold, cheesy, and packed with smoky spice in every bite. Made with flavorful chorizo, melty cheese, and simple pantry ingredients, they bake up golden on the outside and tender on the inside. Perfect for parties, game day, or easy snacking
Ingredients
- 1 lb fresh chorizo (casings removed)
- 2 cups grated cheddar cheese (not bagged shredded — grated binds better and melts smoother)
- 2 cups Cheddar Bay biscuit mix (measured from the bag, not the whole thing)
- 2 teaspoons of the Cheddar Bay seasoning packet
Instructions
- Preheat the oven to 375°F.
- Mix chorizo + biscuit mix until it looks crumbly.
- Add the grated cheddar — the finer texture helps it act like binder and melt into everything.
- Sprinkle in 2 tsp of the seasoning packet (more will make it salty AF).
- Scoop or roll into 1–1½ tbsp balls.
- Bake for 18–22 minutes until lightly puffed and golden.
- Cool 5 minutes to set.
Notes
(No egg, no extra liquid — chorizo fat does the work)
Using grated cheddar (not pre-shredded bag cheese) is why this recipe doesn’t need an egg.
Freshly grated cheese melts smoother and binds tighter — it literally acts like glue as the chorizo fat warms up.
Bagged shredded cheese? It has anti-caking starch that prevents melting and binding.
This one swap changes the entire texture.