Rotel Sausage Balls (Print Version)

Tender, flavorful sausage balls with diced tomatoes and cheddar—ideal for gatherings or morning meals.

# Components:

→ 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 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. Mix thoroughly using hands or a sturdy spoon until fully combined and cohesive.
04 - Shape mixture into 1-inch balls using a cookie scoop or hands. Place balls evenly spaced on prepared baking sheet.
05 - Bake for 20–25 minutes until golden brown and cooked through.
06 - Remove from oven, let cool slightly, and serve warm.

# Expert Advice:

01 -
  • They come together in under 15 minutes of prep time
  • The Rotel adds this incredible zesty kick that regular sausage balls just dont have
02 -
  • Draining the Rotel thoroughly is non negotiable or you'll end up with soggy centers
  • Keep your sausage cold until mixing or the fat starts to melt and makes everything greasy
03 -
  • Use a cookie scoop for evenly sized balls that cook at the same rate
  • For crispier bottoms, skip the parchment and bake directly on a greased tray
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