Cheddar Bay Chorizo Balls Recipe

This recipe for Cheddar Bay Chorizo Balls is a total game-changer because it combines the perfect amount of spice, cheesy goodness, and buttery richness in every bite. Plus, they’re super easy to make and impress everyone at the gathering, making any get-together feel like a fiesta!

I adore how these Cheddar Bay Chorizo Balls meld the savory chorizo sausage with the sharp cheddar cheese. Using Bisquick as a base, they play up the flavors of garlic and onion powder, with a hint of paprika and cayenne for spice.

They’re a perfectly addictive appetizer!

Ingredients

• Chorizo Sausage: Rich in flavor, provides protein and spice.
• Cheddar Cheese: Adds creaminess, high in calcium and protein.
• Bisquick Baking Mix: Provides structure; contains carbs for energy.
• Unsalted Butter: Enhances flavor; source of fat.
• Garlic Powder: Adds savory depth, low in calories.

Ingredient Quantities

• 1 lb chorizo sausage, casings removed
• 2 cups cheddar cheese, shredded
• 1 1/2 cups Bisquick baking mix
• 1/4 cup unsalted butter, melted
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for extra spice)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Set your oven to 375°F (190°C) to warm up, and get a baking sheet ready by covering it with parchment paper.

2. In a big mixing bowl, blend together chorizo sausage, sharp cheddar cheese, Bisquick baking mix, garlic powder, onion powder, paprika, and cayenne pepper. Mix well until all ingredients are fully incorporated.

3. Slowly incorporate the milk into the mixture, stirring constantly until you have a smooth, cohesive dough.

4. Either by hand or with a cookie scoop, form 1-inch balls from the dough mixture and place them on the prepared baking sheet. Space the dough balls about an inch apart.

5. After all the balls have been shaped and set on the baking sheet, brush the tops with golden, melted, unsalted butter. The result will be more flavorful and a lot prettier. You could also use ghee.

6. Preheat your oven to 400 degrees Fahrenheit.
Line a baking sheet with parchment paper.
Combine the first six ingredients in a large bowl.
In two parts, with a kitchen spatula, mix in the grated cheese.
With wet hands, form 1 1/2-inch meatballs and place them on the baking sheet.
Bake in the preheated oven for 18-20 minutes, or until the Cheddar Bay Chorizo Balls are cooked through and lightly browned on top.

7. Take the baking sheet from the oven and let the balls cool off a bit before you put them on a serving dish.

8. Add a touch of color and fresh flavor by garnishing the Cheddar Bay Chorizo Balls with freshly chopped parsley.

9. Warm and serve the chorizo balls as a delicious little appetizer or snack, just right for any almost gathering.

10. Savor these spicy, cheesy balls of goodness any way you please. Though we wouldn’t blame you if you popped these into your mouth straight from the plate, they are equally good served alongside a selection of your favorite dipping sauces.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Measuring cups and spoons
6. Cookie scoop or your hands (for forming balls)
7. Kitchen spatula
8. Pastry brush (for brushing butter)
9. Grater (for shredding cheese, if not pre-shredded)
10. Serving dish

FAQ

• Can I use a different type of sausage?Yes. You can substitute the chorizo with another spicy sausage or even chicken sausage, if preferred. Keep in mind that this might alter the flavor profile.
• Is there a gluten-free alternative for Bisquick?You can use a gluten-free baking mix as a stand-in for Bisquick in order to make the recipe gluten-free.
• Can I prepare these ahead of time?Certainly! The balls can be prepped and formed, then kept in the refrigerator for not more than a day before they go in the oven.
• Can I freeze the Cheddar Bay Chorizo Balls?Certainly! Once they have been baked, let them cool fully before placing them into a container that seals airtight for freezing. They will keep quite well and retain their original shape and taste for 3 months. After that, they can still be enjoyed, but the quality might not be what it was immediately after the first freeze.
• What’s the best way to reheat leftovers?To keep their texture, warm the balls in a preheated oven at 350°F (175°C) for about 10 minutes, or until they are warmed through.
• Can I make these without the cayenne pepper?It is certainly permissible to leave out the cayenne pepper if you would rather the dish not have the kick which it imparts.
• What can I serve with Cheddar Bay Chorizo Balls?These are ideal as starters by themselves or matched with a dipping sauce such as ranch or marinara.

Substitutions and Variations

Chorizo sausage: Swap with any spicy or mild sausage you prefer, like Italian sausage.
Colby Jack, Monterey Jack, or any combination of melty cheeses can serve as a suitable stand-in for cheddar cheese.
Bisquick baking mix: Substitute with an equivalent homemade mix of 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
Unsalted butter: Use salted butter instead, and be sure to leave out any extra salt in the recipe.
Buttermilk or any plant-based milk such as almond milk serves as a replacement for milk in a dairy-free option.

Pro Tips

1. Chill the Dough After mixing the ingredients, let the dough rest in the refrigerator for about 15-20 minutes. This makes it easier to handle and shape into balls without sticking to your hands.

2. Uniform Size Use a cookie scoop to ensure the balls are uniform in size. This ensures they cook evenly, resulting in a consistent texture and flavor throughout.

3. Cheese Quality Opt for freshly grated cheddar cheese rather than pre-shredded. It melts better and doesn’t contain added anti-caking agents, which can affect texture.

4. Enhanced Browning For an extra crispy exterior, consider placing the balls under the broiler for the last 1-2 minutes of baking. Keep a close eye to prevent burning.

5. Dipping Sauce Pairing Serve these with a creamy dipping sauce like ranch or a spicy aioli. The coolness of the dip complements the spice from the chorizo and cayenne pepper beautifully.