Save The first time I brought these to a tailgate, my friend Sarah stood guard by the platter because they disappeared so fast. Something about that combo of spicy tomatoes and melty cheese makes people absolutely weak in the knees. I've learned to make a double batch whenever there's a crowd, and honestly? They're just as good for breakfast the next day.
Last Christmas morning, my niece helped me roll these while we waited for the rest of the family to wake up. Her hands were covered in dough, and she kept sneaking bits of cheese when she thought I wasn't looking. That's the thing about this recipe—it's messy, simple, and brings people into the kitchen.
Ingredients
- 1 lb breakfast sausage: Use whatever spice level you like, but keep it cold for easier handling
- 2 cups shredded cheddar cheese: Freshly shredded melts better than the pre-packaged stuff
- 1 can (10 oz) Rotel diced tomatoes with green chilies: Drain these really well or your balls will be soggy
- 1½ cups Bisquick or baking mix: This is the binder that holds everything together
- ½ tsp garlic powder: Optional but adds a nice savory depth
Instructions
- Get your oven ready:
- Preheat to 375°F and line a baking sheet with parchment paper for easy cleanup
- Drain those tomatoes:
- Press the Rotel through a mesh strainer or squeeze in paper towels until basically dry
- Mix everything together:
- Combine sausage, cheddar, drained Rotel, Bisquick, and garlic powder in a large bowl
- Get your hands in there:
- Mix thoroughly with your hands until everything is fully combined and holds together
- Shape into balls:
- Roll into 1-inch balls using a cookie scoop or your hands, placing them evenly spaced on the sheet
- Bake until golden:
- Bake for 20 to 25 minutes until they're beautifully browned and cooked through
- Let them rest:
- Cool slightly before serving, but they're best enjoyed warm
Save These became my go-to after a disaster attempt where I forgot to drain the tomatoes. The balls came out dense and wet, and my husband pretended to love them anyway. Now I'm religious about squeezing every drop of liquid out of that can.
Make It Your Own
I've experimented with pepper jack cheese for extra heat, and honestly it's become a favorite variation. Sometimes I throw in finely chopped jalapeños when I'm feeling brave, or swap in ground turkey for a lighter version. The recipe is incredibly forgiving.
Freezing Instructions
Freeze them baked or unbaked for up to 3 months. If freezing unbaked, just add a couple extra minutes to the baking time. I always keep a stash in the freezer for emergency appetizers.
Serving Suggestions
Ranch dressing is classic, but chipotle mayo will change your life. Honey mustard cuts through the richness beautifully. These also pair perfectly with a cold beer or mimosa, depending on the time of day.
- Set out multiple dipping sauces to let people choose their favorite
- Keep them warm in a slow cooker on low if serving a crowd
- Double the recipe because you will absolutely need them
Save Whether it's game day, Christmas morning, or just a Tuesday night craving, these sausage balls never let me down. Hope they become a staple in your kitchen too.
Recipe FAQ
- → Can I use fresh tomatoes instead of canned Rotel?
Fresh tomatoes don't work well as they release too much moisture during baking. Stick with canned diced tomatoes with green chilies, drained thoroughly.
- → How do I prevent soggy sausage balls?
Drain the Rotel tomatoes very well using a mesh strainer or paper towels, pressing out excess liquid before mixing into the dough.
- → Can I make these ahead of time?
Yes! Form the balls and freeze unbaked for up to 3 months. Bake from frozen, adding 5–10 minutes. Or bake, cool completely, and freeze for easy reheating.
- → What dipping sauces pair well?
Ranch, chipotle mayo, honey mustard, or spicy barbecue sauce complement the flavors beautifully.
- → Can I substitute the baking mix?
Use self-rising flour or make your own mix with all-purpose flour, baking powder, and salt. Avoid regular flour alone.