Rotel Cream Cheese Sausage Balls (Print version)
Tender, cheesy Rotel sausage balls made with cream cheese, biscuit mix, and diced tomatoes with green chiles.
# Ingredients:
For the sausage balls
01 -
1 lb (450 g) raw breakfast sausage, mild or hot
02 -
1 package (8 oz / 225 g) cream cheese, softened
03 -
1 can (10 oz / 283 g) Rotel diced tomatoes and green chiles, drained very well
04 -
1 3/4 cups (210 g) biscuit baking mix
05 -
2 cups (225 g) shredded Mexican cheese blend or cheddar
06 -
1/2 teaspoon garlic powder
07 -
1/4 teaspoon black pepper
For serving
08 -
Ranch, salsa, queso, or honey mustard, optional
# Instructions:
01 -
Preheat the oven to 400 F. Line two rimmed baking sheets with parchment paper.
02 -
Pour the Rotel into a fine-mesh strainer and press out as much liquid as possible. Blot the tomatoes and chiles with paper towels.
03 -
In a large bowl, combine the raw sausage, softened cream cheese, drained Rotel, biscuit mix, shredded cheese, garlic powder, and black pepper. Mix until evenly combined.
04 -
Scoop the mixture into 1-inch balls and roll lightly with your hands. Place them about 1 inch apart on the prepared baking sheets.
05 -
Bake for 18-20 minutes, rotating the pans once, until browned and cooked through. The center should reach 160 F on an instant-read thermometer.
06 -
Let the sausage balls rest for 5 minutes before serving warm with ranch, salsa, queso, or honey mustard.
# Good to know:
01 -
Drain the Rotel very well so the mixture holds its shape.
02 -
The unbaked balls can be frozen and baked from frozen.
03 -
Use a small cookie scoop for even baking.