Description
If you’re looking for the ultimate quick bite that’s cheesy, savory, and a little zesty, these Rotel Cream Cheese Sausage Balls are it. With just a handful of ingredients and minimal prep, you’ll have golden, flavorful snacks ready in under half an hour. They’re a hit at holiday parties, tailgates, or even as a grab-and-go breakfast option.
Ingredients
Scale
- 1 pound ground breakfast sausage (choose mild for a mellow flavor or spicy for extra kick)
- 2 cups sharp cheddar cheese, shredded
- 1 can (10 oz) Rotel tomatoes with green chilies, drained thoroughly
- 1 ½ cups Bisquick or another all-purpose baking mix
- ½ teaspoon garlic powder (optional, but great for extra punch)
Instructions
- Set your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, add the sausage, shredded cheddar, drained Rotel, baking mix, and garlic powder.
- Using clean hands (or a sturdy spoon), mix until everything is evenly blended into a thick dough-like mixture.
- Roll the mixture into small balls about 1 inch wide and place them evenly on the baking sheet.
- Bake for 20–25 minutes, or until the sausage balls are golden brown on the outside and fully cooked inside.
- Cool for a few minutes before serving warm with your favorite dip or sauce.
Notes
- Drain well! Press the liquid out of the Rotel to keep the mixture from becoming too wet.
- Stir in chopped jalapeños, scallions, or even a pinch of chili powder if you want an extra kick.
- Leftovers will stay fresh in the refrigerator for up to 4 days, or freeze them for as long as 3 months.
- To reheat, pop them into a preheated oven or air fryer until warmed through for that just-baked texture.