Rotel Sausage Balls (Printable version)

Tender sausage and cheddar bites with zesty Rotel tomatoes make the ultimate party snack or breakfast treat.

# 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 Make It:

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.
03 - In a large mixing bowl, combine sausage, shredded cheddar, drained Rotel, Bisquick, and garlic powder (if using).
04 - Mix thoroughly 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. For make-ahead option, let cool completely before storing.

# Expert Advice:

01 -
  • They disappear faster than you can say 'please pass the platter' at any gathering
  • The secret ingredient that makes everyone ask 'what did you put in these'
  • Freeze beautifully so you can always have emergency party food ready
02 -
  • Soggy centers happen when you do not drain the Rotel thoroughly enough—seriously, squeeze those tomatoes
  • Overmixing can make them tough, so once everything is combined, stop touching the dough
  • They firm up as they cool, so do not panic if they feel slightly soft right out of the oven
03 -
  • A cookie scoop makes uniform balls and keeps your hands cleaner than rolling by hand
  • Line your baking sheet with parchment for easy cleanup, or skip it for crispy bottoms
  • Double the batch because one tray is never enough
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