Rotel Cream Cheese Sausage Balls (Print Format)

Cheesy, spicy sausage balls with Rotel and cream cheese—perfect for parties, brunch, and snacking anytime.

# Ingredients:

01 - 1 lb breakfast sausage, mild or hot, uncooked
02 - 1 (8 oz) block cream cheese, softened
03 - 1 (10 oz) can Rotel diced tomatoes with green chilies, very well drained
04 - 1½ cups shredded cheddar cheese
05 - 1½ cups Bisquick or baking mix
06 - ½ tsp garlic powder, optional
07 - ½ tsp onion powder, optional
08 - Black pepper to taste

# Steps:

01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
02 - Drain the Rotel thoroughly using a strainer and paper towels to remove excess moisture.
03 - In a large bowl, combine sausage, cream cheese, Rotel, cheddar cheese, Bisquick, and seasonings.
04 - Mix until a thick, slightly sticky dough forms. You can use clean hands or a stand mixer.
05 - Scoop about 1–1½ tablespoons and roll into balls. Place on the prepared baking sheet.
06 - Bake for 20–25 minutes, until golden brown and cooked through.
07 - Let cool for 5 minutes before serving.

# Tips:

01 - Drain Rotel extremely well to avoid excess moisture.
02 - Softened cream cheese ensures better mixing and texture.
03 - Refrigerate the dough if it becomes too sticky.
04 - Use parchment paper to prevent sticking during baking.
05 - For best results, use freshly shredded cheese for better melting.

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