Rotel Sausage Balls (Printable Version)

Savory, cheesy bites bursting with Rotel tomatoes and spices. Perfect party appetizer or quick breakfast, ready in 40 minutes.

# What You'll 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 teaspoon garlic powder, optional

# Steps to Follow:

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 in the mixture.
03 - In a large mixing bowl, combine cold 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 to 25 minutes, or until golden brown and cooked through.
07 - Remove from oven, let cool slightly, and serve warm.

# Additional Tips::

01 -
  • They disappear faster than you can bake them, which means your guests genuinely loved them (the ultimate compliment).
  • The drained Rotel tomatoes add that subtle kick without turning everything mushy, so you get texture and flavor working in perfect harmony.
02 -
  • Draining the Rotel is non-negotiable; I skipped this step once and ended up with a mixture that fell apart during baking because there was too much moisture competing with the Bisquick's binding power.
  • Cold sausage makes a difference in how easily you can shape these and how evenly they bake, so take it straight from the fridge and get to work.
03 -
  • If your mixture seems slightly dry or crumbly when mixing, add one tablespoon of water at a time until it becomes workable, but resist the urge to add too much because Bisquick is thirsty and will absorb any moisture over time.
  • The magic happens in the detail—cold ingredients, thoroughly drained tomatoes, and even spacing on the baking sheet are what separate mediocre sausage balls from the ones that get talked about for weeks afterward.
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