Rotel Sausage Balls with Cream Cheese
Equipment
- 1 large mixing bowl
- 1 Baking sheet
- 1 medium scoop or spoon
- 1 Cooling rack
Ingredients
- 1 pound ground sausage
- 8 ounces cream cheese softened
- 10 ounces Rotel diced tomatoes and green chilies drained
- 2 cups shredded cheddar cheese
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the ground sausage, softened cream cheese, and drained Rotel.
- Add the shredded cheddar cheese to the mixture and mix well.
- In a separate bowl, combine the all-purpose flour, baking powder, salt, and black pepper.
- Gradually add the dry ingredients to the sausage mixture and mix until well combined.
- Using a medium scoop or spoon, form the mixture into 24 equal-sized balls.
- Place the sausage balls on a baking sheet, leaving space between each one.
- Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through.
- Remove from the oven and let the sausage balls rest on a cooling rack for 5 minutes before serving.
Notes
Ensure the cream cheese is softened to room temperature for easier mixing. If the mixture is too sticky to form into balls, slightly wet your hands or chill the mixture for a few minutes. These sausage balls can be made ahead of time and frozen; just thaw and bake when ready to serve. Adjust the spice level by selecting mild or hot Rotel to suit your taste.
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