Save The kitchen counter was covered in flour dust when my sister announced she was bringing these to her annual holiday open house. I was skeptical at first—another sausage ball recipe, really? But then I took a bite. The subtle heat from the Rotel mingling with sharp cheddar changed everything, and suddenly I understood why people kept asking for the recipe. Now they are a staple at every gathering we host.
I once made these for a Super Bowl party without draining the Rotel thoroughly. The result was soggy balls that fell apart. After some trial and error, I learned that pressing the tomatoes through a mesh strainer and pressing down firmly makes all the difference. Now they hold their shape perfectly and bake up beautifully every single time.
Ingredients
- 1 lb breakfast sausage: Cold sausage mixes better with the other ingredients and prevents the cheese from melting prematurely
- 2 cups shredded cheddar cheese: The sharpness balances the heat from the Rotel perfectly, creating that addictive flavor profile
- 1 can Rotel diced tomatoes with green chilies: Well drained is crucial here—excess moisture will ruin the texture
- 1½ cups Bisquick or baking mix: This provides structure while keeping the balls tender and not overly dense
- ½ tsp garlic powder: An optional addition but one that adds depth without overpowering the other flavors
Instructions
- Preheat your oven:
- Set to 375°F and line a baking sheet with parchment paper for easy cleanup
- Drain the Rotel thoroughly:
- Press through a mesh strainer or squeeze in paper towels until no liquid remains
- Combine all ingredients:
- Mix sausage, cheese, drained Rotel, baking mix, and garlic powder in a large bowl until fully cohesive
- Shape into balls:
- Form 1-inch balls using a cookie scoop or your hands and place evenly on the prepared baking sheet
- Bake until golden:
- Cook for 20 to 25 minutes until browned and cooked through, then let cool slightly before serving
Save These became my go-to when my friend texted at the last minute about her baby shower. I threw frozen ones on a sheet pan, and they tasted freshly made. The mom to be ate six before realizing anyone else was watching.
Make Them Your Own
Pepper jack cheese kicks up the heat while Colby offers a milder alternative for sensitive palates. I once added diced green onion and smoked paprika, creating a version that disappeared before the main dish even hit the table.
Perfect Pairings
A cool ranch dip balances the spice beautifully, while chipotle mayo adds another layer of smoky heat. My personal favorite is honey mustard—its sweetness cuts through the richness and creates something truly magical.
Storage And Freezing Tips
Freeze unbaked balls on a cookie sheet first so they do not stick together, then transfer to a freezer bag for up to three months. Baked balls reheat beautifully at 350°F for about 10 minutes, making them perfect for prep ahead entertaining.
- Let baked balls cool completely before freezing to prevent ice crystals
- Reheat frozen unbaked balls directly without thawing for best results
- Store baked balls in the refrigerator for up to 5 days in an airtight container
Save Whether for holiday mornings or game day spreads, these always disappear first. Make a double batch.
Recipe FAQs
- → Can I make these ahead of time?
Absolutely. Bake and cool completely, then store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze baked or unbaked balls for up to 3 months. Reheat frozen balls at 350°F for 10-15 minutes until warmed through.
- → What can I substitute for Bisquick?
Use any baking mix blend, or create your own by combining 1 cup all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon salt, and 1 tablespoon shortening or butter. Self-rising flour also works in a pinch, though texture may vary slightly.
- → Why must I drain the Rotel tomatoes?
Removing excess moisture from the diced tomatoes prevents the sausage balls from becoming soggy during baking. Well-drained tomatoes ensure proper texture and help the balls hold their shape while developing crispy exteriors.
- → Can I use fresh tomatoes instead of canned?
Fresh diced tomatoes can work, but you'll need to seed, dice, and drain them thoroughly to replicate the texture of drained canned Rotel. Consider adding diced jalapeños or green chiles separately to maintain the signature flavor balance.
- → What dipping sauces pair well?
These versatile bites complement creamy ranch dressing, smoky chipotle mayo, tangy honey mustard, or spicy barbecue sauce. For a Southern twist, try pimento cheese dip or a grainy mustard cream sauce.