Rotel Cream Cheese Sausage Balls
Equipment
- 2 large mixing bowls
- 1 Wooden spoon or spatula
- 1 Baking sheet
- 1 sheet of parchment paper or silicone baking mat
- 1 box grater if shredding cheese from a block
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 pound pork sausage mild or hot
- 8 ounce cream cheese softened
- 10 ounce Rotel tomatoes and green chiles drained well
- 2 cup baking mix such as Bisquick
- 1 1/2 cup cheddar cheese shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper ground
- 1/4 teaspoon salt to taste; optional
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the sausage and softened cream cheese until thoroughly blended.
- Add the drained Rotel tomatoes and green chiles to the sausage mixture and stir until evenly distributed.
- In a separate bowl, mix the baking mix, shredded cheddar cheese, garlic powder, onion powder, black pepper, and salt.
- Gradually add the dry mixture to the sausage mixture, stirring or kneading with clean hands until a thick, uniform dough forms.
- Using your hands or a small scoop, form the mixture into 1 to 1 1/2-inch balls and place them on the prepared baking sheet about 1 inch apart.
- Bake the sausage balls for 18 to 22 minutes, or until golden brown on the outside and cooked through in the center.
- Remove the baking sheet from the oven and let the sausage balls rest for 5 minutes before serving.
Notes
For best results, make sure the cream cheese is fully softened so it blends smoothly with the sausage, and drain the Rotel very well to avoid a wet dough that won’t hold its shape. If the mixture feels too sticky to roll, chill it for 20 to 30 minutes or add a tablespoon or two more baking mix until it firms up. Using freshly shredded cheese helps the balls hold together better than pre-shredded cheese, and a small cookie scoop makes portioning quick and even so they bake uniformly. These sausage balls can be assembled ahead, chilled or frozen on a tray, then baked from chilled (adding a few minutes to the cook time), making them great for parties, game days, or quick breakfasts on the go.
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