Save to Pins The first time I encountered these at a neighborhood potluck, I honestly thought they were just another party appetizer that would sit half-eaten on a paper plate. Then I watched the host's teenage son accidentally eat six before anyone even sat down for dinner. Something about that spicy, cheesy, somehow-light texture makes them disappear like magic. I've since learned that the secret is getting the moisture balance right—too wet and they're dense, too dry and they're sawdust. Now they're my go-to for everything from Christmas morning to football Sundays, and I always double the recipe because a single batch never survives the first hour.
Last Christmas morning, my sister-in-law walked into the kitchen while I was mixing these up, looked at the bright red tomatoes flecked through the meat, and said, 'That looks suspicious.' Two hours later, she was standing by the platter pretending to help clean up but actually eating her third. Now she texts me every December asking if I'm making 'those red sausage things' for Christmas breakfast. There's something about warm, savory comfort food on a holiday morning that just works, especially when it's something you can eat with one hand while holding coffee in the other.
Ingredients
- Breakfast sausage: Cold sausage mixes better with the cheese and prevents the fat from melting too early—I've learned this the messy way after room-temperature sausage turned my hands into a grease disaster
- Shredded cheddar cheese: Freshly shredded melts better than pre-shredded, which has anti-caking agents that can make the balls slightly grainy
- Rotel diced tomatoes with green chilies: Drain these thoroughly or you'll end up with soggy centers—I press them through a mesh strainer and even pat them with paper towels
- Bisquick or baking mix: This is the binding agent that gives them their tender biscuit-like texture instead of becoming dense meatballs
- Garlic powder: Optional, but honestly it adds that background savory note that makes people ask what's in them
Instructions
- Preheat and prep your baking surface:
- Set your oven to 375°F and line a baking sheet with parchment paper, though if you want extra crispy bottoms, skip the paper and grease the pan directly—I've done both and it's really about texture preference
- Drain the Rotel tomatoes completely:
- Pour those tomatoes into a mesh strainer and press out all the liquid, then give them a squeeze with paper towels because every drop of excess moisture will make your balls dense instead of tender
- Combine everything in a large bowl:
- Dump in your cold sausage, shredded cheddar, drained Rotel, Bisquick, and garlic powder, then dive in with your hands—it's the only way to get everything evenly distributed
- Mix until cohesive:
- Keep working the mixture until it holds together when you squeeze it, but don't overmix or the cheese will start to melt from the heat of your hands
- Shape into uniform balls:
- Use a cookie scoop for consistent sizing or roll them by hand into about 1-inch balls, placing them evenly spaced on your prepared baking sheet so they have room to brown
- Bake until golden:
- Slide them into the oven for 20 to 25 minutes, rotating the pan halfway through, until they're golden brown and cooked through—press one gently to make sure it's firm, not squishy
- Cool slightly before serving:
- Let them rest for just a few minutes so they set up, because biting into a piping hot sausage ball is a mistake I've made exactly once
Save to Pins My dad, who's generally suspicious of anything that deviates from traditional recipes, finally tried these after watching me make them for years. He took one bite, looked at me with genuine surprise, and said, 'Okay, I get it.' Now he requests them for every family gathering, and I've caught him sneaking them for breakfast the next morning. Food has this way of bringing people together, even the ones who claim they don't like 'fancy' versions of comfort classics.
Freezing For Later
I learned by accident that these freeze exceptionally well when I made a triple batch for a party that got canceled. Now I always keep a bag in the freezer for emergency appetizers or lazy weekend breakfasts. Bake them first, let them cool completely, then freeze in a single layer before transferring to a freezer bag. They reheat in about 10 minutes at 350°F and taste just as good as fresh.
Cheese Variations That Work
While sharp cheddar is classic, I've discovered that pepper jack creates this incredible slow burn that spice lovers go crazy for. Colby jack melts beautifully if you want something milder, and I once used smoked goudo when I was feeling fancy—that was a hit, honestly. Just stick to cheeses that shred easily and avoid fresh mozzarella, which releases too much water during baking.
Serving Suggestions
These disappear fastest when served with something cool and creamy to balance the heat. Ranch is the crowd-pleaser choice, but chipotle mayo adds this smoky depth that takes them to restaurant quality. For brunch, I like honey mustard on the side—the sweet and spicy combo is addictive.
- Set out small bowls of dipping sauces and let people choose their own adventure
- Keep them warm in a slow cooker on low if you're serving a crowd over several hours
- Pair with a simple fruit salad to balance the richness
Save to Pins Whether you're feeding a crowd or just treating yourself to something savory on a weekend morning, these sausage balls have this way of making any occasion feel like a celebration. Simple, satisfying, and always the first thing to disappear from the table.
Frequently Asked Questions
- → Can I make these ahead of time?
Yes! Freeze baked or unbaked balls for up to 3 months. Thaw and bake or reheat as needed for easy party prep.
- → How do I prevent soggy sausage balls?
Drain the Rotel tomatoes thoroughly using a mesh strainer or paper towels before mixing. This removes excess moisture that could make the centers soggy.
- → What cheese works best?
Shredded cheddar is traditional, but pepper jack or Colby add extra flavor. For a milder taste, try Mexican cheese blend or Monterey Jack.
- → Can I use different sausage?
Absolutely! Ground chicken or turkey sausage work great. For vegetarian options, use plant-based sausage crumbles. Spicy or mild varieties both work well.
- → What dipping sauces pair well?
Ranch dressing, chipotle mayo, honey mustard, or spicy barbecue sauce complement the cheesy, savory flavors beautifully.
- → How many does this recipe serve?
This yields about 30 sausage balls, serving 6–8 people as an appetizer. For larger gatherings, consider doubling the batch.