Rotel Sausage Balls (Printer-Friendly)

Cheesy, tender sausage balls with Rotel tomatoes and spices for snacking

# What You Need:

→ Meats

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

→ 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 (optional)

# How to Cook:

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 in the mixture.
03 - In a large mixing bowl, combine sausage, shredded cheddar, drained Rotel, Bisquick, and garlic powder if using.
04 - Mix 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 -
  • They come together in about fifteen minutes flat, which means you're not stuck in the kitchen while everyone else is having fun
  • The combination of Rotel tomatoes creates these little pockets of spicy brightness that cut through all that rich cheese and sausage
02 -
  • Overworking the mixture makes the texture tough—mix just until combined and resist the urge to keep kneading it
  • The drained Rotel still releases some moisture in the oven, so don't worry if you see a little liquid on the baking sheet
03 -
  • Substitute pepper jack cheese for half the cheddar if you want to dial up the heat without adding extra prep work
  • For extra-crispy bottoms, skip the parchment paper and bake directly on a greased baking sheet—the fat renders out and fries the bottom slightly
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