Rotel Sausage Cheese Balls (Print Version)

Cheesy sausage balls with Rotel tomatoes make irresistible party bites or breakfast treats.

# What You'll Need:

→ 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 other baking mix
05 - ½ tsp garlic powder

# How to Make It:

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 with your hands or a sturdy spoon until fully combined and cohesive.
04 - Shape mixture into 1-inch balls using a cookie scoop or your 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.

# Additional Tips::

01 -
  • The spicy tang from Rotel makes these anything but ordinary sausage balls
  • They freeze beautifully so you can bake fresh batches whenever friends drop by
02 -
  • Really squeeze the liquid from those Rotel tomatoes or your balls will be dense and soggy
  • Keep the sausage cold until you mix it so the fat stays solid and creates a better texture
03 -
  • Use a cookie scoop for uniform balls that cook evenly
  • For crispy bottoms, skip parchment and bake directly on a greased baking sheet
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