Save My cousin brought these to a Sunday football gathering last fall, and I honestly hovered near the platter the entire time. The Rotel adds this perfect little kick that keeps you reaching for just one more. I've since learned the hard way that draining those tomatoes really does matter—wet dough makes for sad, dense balls. Now they're my go-to whenever I need something that feels impressive but takes almost zero effort.
Last December I made three batches for my office holiday party and watched them disappear in twenty minutes flat. Someone actually asked if I'd consider catering their wedding. I laughed, but honestly, these little guys have that kind of crowd-pleasing power. The best part? Nobody needs to know you threw them together in under fifteen minutes.
Ingredients
- 1 lb breakfast sausage: Cold sausage is easier to work with and keeps the fat from melting too fast while mixing
- 2 cups shredded cheddar cheese: Freshly shredded melts better than the pre-shredded stuff with anti-caking agents
- 1 can Rotel diced tomatoes with green chilies: Drain these thoroughly or your dough will be too wet to form proper balls
- 1½ cups Bisquick or baking mix: This is the binder that holds everything together into tender, bite-sized morsels
- ½ tsp garlic powder: Optional but adds a lovely depth that rounds out the spicy tomatoes
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 hardly any liquid remains
- Mix everything together:
- Combine sausage, cheddar, drained Rotel, Bisquick, and garlic powder in a large bowl until fully blended
- Shape into balls:
- Form 1-inch balls using a cookie scoop or your hands, placing them evenly on the prepared baking sheet
- Bake until golden:
- Bake for 20 to 25 minutes until the tops are browned and they're cooked through
- Serve them up:
- Let cool for just a couple minutes and serve warm while the cheese is still melty
Pin it These have become my emergency party food because I can keep a batch in the freezer and bake them fresh whenever someone stops by unexpectedly. That happened last month when my brother swung by with three friends, and they acted like I'd prepared a fancy appetizer spread. Sometimes the simplest foods are the biggest hits.
Serving Suggestions
These shine alongside a cold ranch dip or spicy chipotle mayo. I've also served them with honey mustard for that sweet-heat combo that people go crazy for. Set out a few options and watch the dipping begin.
Make Ahead Magic
You can freeze these either before or after baking. I prefer freezing unbaked balls on a tray first, then transferring them to a freezer bag. That way they don't stick together and you can bake exactly as many as you need.
Flavor Variations
Swapping pepper jack for half the cheddar creates a three-cheese situation that's pretty incredible. Sometimes I add finely chopped green onions or even diced jalapeños if I'm feeling spicy. A pinch of smoked paprika in the mix adds this lovely smoky undertone that makes people wonder what your secret ingredient is.
- Try ground turkey sausage for a lighter version
- Add a tablespoon of chopped fresh herbs like parsley or cilantro
- For extra kick, use the original spicy Rotel instead of mild
Pin it There's something so satisfying about a recipe that delivers this much flavor with such little fuss. Hope these become your go-to party secret too.
Frequently Asked Questions
- → Can I make these sausage balls ahead of time?
Absolutely. You can freeze unbaked balls for up to 3 months. Bake frozen balls at 375°F for 25–30 minutes, adding 5–10 minutes to the original time. Baked balls also freeze well—reheat at 350°F for 10 minutes.
- → What dipping sauces work best?
Ranch dressing, chipotle mayo, honey mustard, or spicy barbecue sauce complement the cheesy, savory flavors perfectly. The cool, creamy contrast balances the seasoned sausage and slight heat from Rotel.
- → Why must I drain the Rotel thoroughly?
Excess moisture makes doughy, dense balls instead of light, tender ones. Use a mesh strainer or press firmly with paper towels until no liquid remains. This step's crucial for proper texture.
- → Can I substitute the baking mix?
Yes. Make your own with 1 cup all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon shortening or butter cut in. Works just as well as Bisquick.
- → What cheese variations taste good?
Pepper jack adds extra kick, Colby offers milder creaminess, or mix half cheddar with Monterey Jack. For gourmet twists, try smoked gouda or jalapeño cheese in place of some cheddar.
- → How do I know when they're done?
Look for deep golden-brown exteriors with slightly crisp edges. The centers should feel firm when pressed gently, not mushy. Internal temperature reaches 160°F when fully cooked through.