Rotel Sausage Balls (Printable version)

Savory cheesy bites with sausage, cheddar, and zesty Rotel tomatoes. Perfect for parties or breakfast.

# Needed ingredients:

→ Meats

01 - 1 lb breakfast sausage (pork or turkey, spicy or mild), cold

→ Cheeses

02 - 2 cups shredded cheddar cheese

→ Vegetables

03 - 1 can (10 oz) Rotel diced tomatoes with green chilies, well drained

→ Baking & Seasonings

04 - 1½ cups Bisquick or other baking mix
05 - ½ tsp garlic powder (optional)

# How to make it:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Using a mesh strainer or paper towels, drain Rotel tomatoes thoroughly to prevent excess moisture.
03 - In a large mixing bowl, combine sausage, shredded cheddar, drained Rotel, Bisquick, and garlic powder if using.
04 - Mix using your hands or a sturdy spoon until the mixture is fully combined and cohesive.
05 - Shape the mixture into 1-inch balls using a cookie scoop or your hands. Place balls evenly spaced on the prepared baking sheet.
06 - Bake for 20–25 minutes, or until golden brown and cooked through.
07 - Remove from oven, let cool slightly, and serve warm.

# Expert advice:

01 -
  • The combination of Rotel tomatoes gives them a kick that regular sausage balls lack entirely
  • They freeze beautifully, so you can always have a batch ready for unexpected guests
  • The texture is perfectly tender on the inside with a golden, slightly crisp exterior
02 -
  • Draining the Rotel thoroughly is the single most important step for perfect texture
  • Keep your ingredients cold until mixing to prevent the cheese from melting too soon
03 -
  • A small cookie scoop ensures uniform sizing so all balls bake evenly
  • For extra crispy bottoms, skip the parchment and bake directly on a greased baking tray
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