Rotel Sausage Balls (Print)

Savory, cheesy bites bursting with Rotel tomatoes and spices—perfectly tender and ready in 40 minutes.

# Ingredients:

→ Meats

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

# Expert Tips:

01 -
  • These disappear faster than any other appetizer I've ever made
  • The Rotel adds just the right amount of kick without overwhelming the cheese
  • You can make them ahead and freeze them for unexpected guests
02 -
  • Don't overmix or your sausage balls will be tough instead of tender
  • If the mixture feels too sticky, chill it for 15 minutes before shaping
03 -
  • For extra crispy bottoms, skip the parchment and grease your baking sheet directly
  • If you're using spicy sausage, you might want to reduce the garlic powder so it doesn't overpower everything
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