Description
Spicy, cheesy bite‑sized sausage balls made with cream cheese and Rotel for a flavorful twist on a classic appetizer.
Ingredients
- 1 lb (≈ 450 g) hot breakfast sausage, uncooked
- 8 oz (≈ 227 g) cream cheese, softened
- 1 (10 oz) can Rotel diced tomatoes & green chiles, drained well
- 1½ cups Bisquick (or biscuit baking mix)
- 2 cups shredded Mexican cheese blend (or cheddar / pepper jack mix)
Instructions
- Preheat your oven to 400 °F (≈ 205 °C). Line a baking sheet with parchment paper.
- In a large bowl (or mixer), combine the uncooked sausage, softened cream cheese, and drained Rotel. Mix until fairly uniform.
- Stir in the Bisquick mix until incorporated. Then fold in the shredded cheese.
- Using a cookie scoop or by hand, roll the mixture into ~1‑inch balls and place them spaced on the baking sheet.
- Bake for 15–20 minutes (or 18–20 minutes in many recipes) until golden brown and cooked through (internal temp ~160 °F / 71 °C). :contentReference[oaicite:0]{index=0}
- Let cool slightly before serving.
Notes
- Be sure to drain the Rotel well so excess liquid doesn’t make the mixture too wet. :contentReference[oaicite:1]{index=1}
- If the mixture is too sticky to roll, add a little more baking mix (1 Tbsp at a time). :contentReference[oaicite:2]{index=2}
- You can refrigerate the mixture for 30 minutes before rolling to make shaping easier. :contentReference[oaicite:3]{index=3}
- These can be frozen either unbaked (then bake from frozen with a few extra minutes) or baked (reheat in oven). :contentReference[oaicite:4]{index=4}
