Rotel Sausage Cheese Balls (Print Version)

Cheesy sausage bites with Rotel tomatoes and spices, ready in 40 minutes for any occasion.

# What You 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 baking mix
05 - ½ tsp garlic powder

# How To Make:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Thoroughly drain Rotel tomatoes using a mesh strainer or paper towels to prevent excess moisture in the mixture.
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 the mixture into 1-inch balls using a cookie scoop or hands. Place balls evenly spaced on the prepared baking sheet.
05 - Bake for 20–25 minutes, or until golden brown and cooked through.
06 - Remove from oven, let cool slightly, and serve warm. For make-ahead preparation, let cool completely before storing.

# Expert Advice:

01 -
  • The Rotel tomatoes add just enough heat and brightness to cut through all that rich cheese and sausage
  • They come together in about 10 minutes of hands on time but taste like you put in way more effort
02 -
  • Don't skip draining the Rotel thoroughly, I learned this the hard way when my first batch came out like wet sponge
  • The mixture will feel sticky and slightly wet, that's completely normal and actually how it should be
03 -
  • If your mixture feels too wet to shape, let it chill in the fridge for 15 minutes and it'll firm up nicely
  • Use the smallest cookie scoop you have for cocktail party sized bites that people can eat in one bite
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