Save The first time I brought these to a tailgate, my friend Sarah stood by the platter for twenty minutes, mumbling about how she needed to stop eating them but reaching for another every time someone walked by. That's when I knew this recipe wasn't just another appetizer—it was the kind of thing that makes people linger around the food table longer than they planned.
I started making these when my youngest daughter turned everything into a negotiation about what counted as breakfast food. Something about the word 'ball' made these infinitely more acceptable to a six year old than 'sausage and cheese casserable,' and suddenly I could get a hot, protein-heavy breakfast into everyone without the usual morning debate.
Ingredients
- Breakfast sausage: Cold sausage mixes better with the cheese and baking mix—I learned this after trying room temperature meat once and ending up with a frustratingly sticky situation
- Shredded cheddar cheese: Block cheese you shred yourself melts more evenly than the pre-shredded stuff, which has anti-caking agents that can make the balls slightly grainy
- Rotel diced tomatoes with green chilies: Draining these thoroughly is non-negotiable—any excess moisture will turn your beautiful sausage balls into dense, soggy little hockey pucks
- Bisquick or baking mix: This is what gives them that tender, biscuit-like interior that makes them feel so much lighter than they actually are
- Garlic powder: Even though the sausage and Rotel bring plenty of flavor, this adds a subtle undertone that makes people ask what your secret ingredient is
Instructions
- Prep your station:
- Preheat your oven to 375°F and line a baking sheet with parchment paper—the cleanup difference alone is worth this step.
- Drain the Rotel:
- Pour those tomatoes into a mesh strainer and press down with the back of a spoon, or wrap them in paper towels and squeeze gently until no more liquid comes out.
- Mix everything together:
- Dump the cold sausage, cheddar, drained Rotel, Bisquick, and garlic powder into a large bowl and use your hands to combine until everything is evenly distributed.
- Shape into balls:
- Scoop or roll the mixture into 1-inch balls and place them on your prepared baking sheet with some space between them.
- Bake until golden:
- Slide them into the oven for 20 to 25 minutes, until they're golden brown on the outside and cooked through completely.
- Rest and serve:
- Let them cool for just a few minutes on the pan—this helps them set up slightly—then serve them warm while the cheese is still melty.
Save Last Christmas, my brother-in-law who usually skips appetizers to save room for dinner accidentally ate twelve of these before anyone else had even arrived. He stood in the kitchen pretending to help me organize serving platters while casually popping one after another, and we both pretended not to notice.
Make-Ahead Magic
I've started keeping a batch of these in the freezer for those nights when someone calls and says they're stopping by in twenty minutes. You can freeze them either before or after baking—the unbaked ones go straight from freezer to oven with just a few extra minutes added to the cooking time.
Serving Suggestions
These disappear fastest when served with a simple dipping station—ranch for the purists, chipotle mayo for anyone who likes a little extra kick, and honey mustard for the people who can't resist sweet and savory combinations.
Storage and Reheating
Leftovers (if you somehow have them) reheat beautifully at 350°F for about 8 minutes—the cheese gets melty again and they taste almost as good as fresh. You can also reheat them in the microwave for 30 seconds if you're in a hurry.
- Baked balls keep in the refrigerator for up to 5 days
- Freeze unbaked balls on a baking sheet first, then transfer to a freezer bag to prevent sticking
- Label your freezer bags with the date so you don't find mystery sausage balls six months from now
Save These are the kind of recipe that make people think you're a much better cook than you actually are, which is honestly my favorite kind of cooking secret.
Recipe Questions & Answers
- → Can I make these sausage balls ahead of time?
Yes, these freeze beautifully for up to 3 months either before or after baking. Simply thaw frozen unbaked balls and bake as directed, or reheat baked ones at 350°F until warmed through.
- → Why do I need to drain the Rotel tomatoes so thoroughly?
Excess moisture from the tomatoes can make the dough soggy and prevent proper baking. Drain well using a mesh strainer or press firmly with paper towels to remove as much liquid as possible.
- → What dipping sauces pair well with these sausage balls?
Ranch dressing, chipotle mayo, honey mustard, or spicy barbecue sauce all complement the cheesy, savory flavors beautifully. The cool creaminess balances the gentle heat from the chilies.
- → Can I substitute the Bisquick with something else?
You can use any baking mix, or create your own by combining 1 cup all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon shortening or butter per cup needed.
- → What's the best way to shape uniform balls?
A cookie scoop ensures consistent sizing and even baking. If shaping by hand, roll portions between your palms quickly to prevent the meat from warming up, which can make the mixture sticky.