Rotel Sausage Cheese Balls (Printable version)

Cheesy, tender bites packed with sausage, cheddar, and zesty Rotel tomatoes for any gathering.

# What You'll Need:

→ Meats

01 - 1 lb breakfast sausage (pork or turkey, spicy or mild), cold

→ Cheeses

02 - 2 cups shredded cheddar cheese

→ Vegetables

03 - 1 can (10 oz) Rotel diced tomatoes with green chilies, well drained

→ Baking & Seasonings

04 - 1½ cups Bisquick or other baking mix
05 - ½ tsp garlic powder

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Using a mesh strainer or paper towels, drain Rotel tomatoes thoroughly to prevent excess moisture.
03 - In a large mixing bowl, combine sausage, shredded cheddar, drained Rotel, Bisquick, and garlic powder.
04 - Mix thoroughly using your hands or a sturdy spoon until the mixture is fully combined and cohesive.
05 - Shape the mixture into 1-inch balls using a cookie scoop or your hands. Place balls evenly spaced on the prepared baking sheet.
06 - Bake for 20–25 minutes, or until golden brown and cooked through.
07 - Remove from oven, let cool slightly, and serve warm.

# Expert Advice:

01 -
  • The Rotel tomatoes add just enough kick without overwhelming people who say they dont like spicy food
  • They freeze beautifully so you can bake a fresh batch in 25 minutes when unexpected guests show up
  • People will assume you spent way more effort on these than you actually did
02 -
  • Overly wet Rotel tomatoes are the number one reason these turn out dense instead of light and tender
  • Cold sausage mixes better and prevents the fat from rendering too soon in the oven
  • If your balls are spreading or flattening too much, the mixture is too wet—add another tablespoon of baking mix
03 -
  • A cookie scoop ensures uniform sizing, which means they all finish cooking at the same time
  • For extra crispy exteriors, brush the tops with a little melted butter halfway through baking
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