Rotel Cream Cheese Sausage Balls (Print Version)
Sausage, cream cheese, Rotel, and cheddar baked together for simple, tasty bites.
# Ingredients:
→ Main Ingredients
01 -
1 pound ground pork sausage, mild or spicy
02 -
8 ounces cream cheese, softened at room temperature
03 -
1 can (10 ounces) Rotel diced tomatoes with green chilies, well drained
04 -
2 cups shredded sharp cheddar cheese
05 -
1 and 1/2 cups Bisquick or all-purpose baking mix
→ Optional Add-Ins
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon smoked paprika
09 -
Pinch of cayenne pepper
10 -
Chopped fresh parsley, for garnish
→ Dipping Sauces (Optional)
11 -
Ranch dressing
12 -
Spicy chipotle mayo
13 -
Honey mustard
14 -
Queso dip
# Steps:
01 -
Allow cream cheese to soften at room temperature for easier mixing. Thoroughly drain Rotel diced tomatoes with green chilies to prevent excess moisture.
02 -
In a large mixing bowl, add ground pork sausage, softened cream cheese, drained Rotel, shredded sharp cheddar cheese, and Bisquick or baking mix. Use hands to gently mix until all ingredients are fully incorporated and mixture is uniform.
03 -
If mixture appears too wet, add additional Bisquick by the tablespoon. If too dry, incorporate a tablespoon of milk or heavy cream until desired texture is achieved.
04 -
Portion mixture and roll into 1-inch balls. Arrange on a parchment-lined baking sheet with at least 1 inch spacing between each ball.
05 -
Preheat oven to 375°F (190°C). Bake sausage balls for 18 to 22 minutes, or until golden brown and fully cooked through.
06 -
Let sausage balls cool on the baking sheet for 3 to 4 minutes. Garnish with chopped fresh parsley and serve warm with desired dipping sauces.
# Notes:
01 -
Chilling the formed balls for 10 minutes before baking helps them hold their shape better.
02 -
Excess moisture from undrained tomatoes may affect texture; always drain thoroughly.
03 -
Using a cookie scoop ensures even portioning and uniform baking.