Pin The first time I brought these to a Super Bowl party, my friend Sarah literally chased me around the kitchen demanding the recipe. She couldn't believe something so simple could taste that addictive, and honestly, neither could I.
My grandmother never wrote down recipes, but she taught me that the secret to great sausage balls was getting your hands right in there. I still think about her laugh every time I mix these up.
Ingredients
- Breakfast sausage: Keep it cold until you mix it. I learned this the hard way when room temperature sausage made my balls too greasy and they spread all over the baking sheet.
- Shredded cheddar cheese: Freshly shredded cheese melts better than the pre-shredded stuff with that weird anti-caking coating. Trust me on this.
- Rotel diced tomatoes with green chilies: Drain these really, really well. Like, press them with paper towels well. Otherwise your sausage balls will be soggy in the middle.
- Bisquick or baking mix: This is what holds everything together. Don't try to substitute flour alone, it won't work the same way.
- Garlic powder: Optional, but honestly why wouldn't you want more flavor?
Instructions
- Get your oven ready:
- Preheat to 375°F and line that baking sheet with parchment. I used to skip this step and spent way too much time scrubbing baked-on cheese off my pans.
- Drain your tomatoes like your life depends on it:
- Squeeze that Rotel in a mesh strainer or wrap it in paper towels and really press. You want them barely damp, not dripping.
- Mix everything together:
- Throw the sausage, cheddar, drained Rotel, Bisquick, and garlic powder in a big bowl. Use your hands. It's messy but it's the only way to get it fully combined.
- Shape them into balls:
- I use a cookie scoop for uniform size, about 1 inch each. Space them out evenly on your prepared sheet.
- Bake until golden:
- 20 to 25 minutes usually does it. You want them nicely browned and cooked through.
- Let them cool slightly:
- Give them a few minutes on the pan so they set up a bit. Serve warm and watch them vanish.
Pin My kids started requesting these for weekend breakfasts, and now I make a double batch just to keep up. They're even better reheated the next day, if they last that long.
Make Them Your Own
Sometimes I swap in pepper jack cheese when I'm feeling adventurous, or add finely diced jalapeños for extra heat. The recipe is forgiving enough that you can play around without messing it up.
Freezing Instructions
I always keep a bag of these in my freezer for emergencies. Bake them first, let them cool completely, then freeze in a zipper bag for up to three months.
Serving Suggestions
Ranch dressing is the classic dip, but chipotle mayo might be even better. I've also served them with honey mustard for a sweet and spicy combo that people go crazy for.
- Set out a few different dipping sauces and let people choose
- These reheat beautifully at 350°F for about 10 minutes
- Make them mini-sized for cocktail parties, regular size for game day
Pin Every time I make these, someone asks for the recipe, and that's probably the best recommendation I can give.
Recipe Questions
- → Can I make these ahead of time?
Yes, you can freeze baked or unbaked balls for up to 3 months. Thaw and reheat baked ones at 350°F for 10 minutes, or bake frozen unbaked ones adding 5-10 minutes to the cooking time.
- → How do I prevent soggy sausage balls?
Drain the Rotel tomatoes thoroughly using a mesh strainer or paper towels. Removing excess moisture is key to achieving crispy, golden results rather than dense or soggy bites.
- → Can I substitute the Bisquick?
You can use any baking mix, including gluten-free varieties. Alternatively, combine 1 cup all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt for a homemade version.
- → What dipping sauces work best?
Ranch dressing, chipotle mayo, honey mustard, or spicy barbecue sauce complement the flavors beautifully. The cool creaminess balances the zesty tomatoes and savory sausage.
- → Can I make these vegetarian?
Yes, substitute the breakfast sausage with plant-based sausage crumbles or your favorite vegetarian alternative. The texture and flavor will still be delicious with the cheesy Rotel mixture.