Save to Pinterest The first time I brought these to a tailgate, my friend Sarah literally hovered over the platter until I promised to save her the recipe. Something about that sneaky heat from the Rotel cutting through all that cheese and sausage makes people forget their manners in the best way possible.
Last Christmas Eve, my sister-in-law ended up doubling the batch because the first tray was gone before the ham even came out of the oven. My nephew called them 'those cheese fireballs' and now requests them for every family function.
Ingredients
- Breakfast sausage: Keep it cold until you mix—cold sausage blends better with cheese and prevents that greasy texture
- Shredded cheddar cheese: Buy it pre-shredded or shred from a block yourself, but skip those bags with anti-caking agents which can affect texture
- Rotel diced tomatoes with green chilies: Drain these really well, like squeeze them in paper towels well, otherwise your balls will be soggy in the middle
- Bisquick or baking mix: This binder is what makes them puff up into tender little bites instead of dense meatballs
- Garlic powder: Optional but honestly why would you skip another layer of flavor
Instructions
- Get everything ready:
- Preheat your oven to 375°F and line a baking sheet with parchment paper unless you want crispy bottoms, then grease that pan instead.
- Drain those tomatoes like your life depends on it:
- Pour the Rotel into a mesh strainer and press down with a spoon, or wrap in paper towels and squeeze until almost no liquid comes out.
- Mix it all together:
- Throw the sausage, cheddar, drained Rotel, Bisquick, and garlic powder into a big bowl and get in there with your hands—mix until everything is evenly distributed and holds together when squeezed.
- Shape your balls:
- Scoop or roll into 1-inch balls and place them on your prepared baking sheet, giving each one some breathing room.
- Bake until golden:
- Slide them into the oven for 20 to 25 minutes until they're golden brown all over and cooked through.
Save to Pinterest These became my go-to when my neighbor had her baby and needed food she could eat one-handed between feedings. Something about portable comfort food just hits different during life's exhausting moments.
Making Them Your Own
Pepper jack instead of cheddar brings this whole different heat level that people who love spicy food will obsess over. Sometimes I add finely chopped green onion just for that pop of color and mild onion flavor that cuts through the richness.
Dipping Sauce Game
Ranch is classic but chipotle mayo? That is the move. I whisk together mayo, a little adobo sauce from a can of chipotles, and lime juice until it tastes like something I would put on everything forever.
Freezing For Later
Bake them fully, cool completely, then freeze in a single layer before transferring to bags. When you need them, just reheat at 350°F for about 10 minutes and nobody will know these were not made fresh that day.
- Freeze unbaked balls on a tray first so they do not stick together
- Add 2 to 3 minutes to baking time if cooking from frozen
- Label your bags with the date because freezer amnesia is real
Save to Pinterest There is something deeply satisfying about watching people hover around these while they are still too hot to eat, blowing on their fingers and reaching for just one more.
Recipe FAQs
- → Can I make these sausage balls ahead of time?
Yes, you can freeze baked or unbaked sausage balls for up to 3 months. Thaw overnight in the refrigerator, then reheat baked balls at 350°F for 10 minutes or bake frozen unbaked balls for 25-30 minutes.
- → Why do I need to drain the Rotel tomatoes so well?
Draining the tomatoes thoroughly prevents excess moisture in the dough, which could make the sausage balls soggy or dense. Use a mesh strainer and press gently, or squeeze them in paper towels until dry.
- → What can I substitute for Bisquick?
You can use any baking mix, or make your own by combining 1 cup all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt, and 1 tablespoon shortening or butter cut into the dry ingredients.
- → Can I use different cheese varieties?
Absolutely! Pepper jack adds spicy heat, Colby offers mild creaminess, or try a Mexican blend for extra flavor. Just ensure the cheese is shredded for even distribution throughout the mixture.
- → What dipping sauces pair well with these sausage balls?
Ranch dressing, chipotle mayo, honey mustard, or spicy barbecue sauce all complement the savory flavors. For extra heat, try a sriracha-ranch blend or jalapeño jelly.
- → Can I make these vegetarian?
Yes, substitute the breakfast sausage with plant-based crumbles or use a combination of shredded cheese, extra Bisquick, and vegetables like corn and black beans for a meatless version.