Savory Rotel Cream Cheese Sausage Balls for Any Gathering (Print version)
Golden sausage balls with Rotel, cream cheese, and melty cheese, baked into an easy make-ahead party bite.
# Ingredients:
For the sausage balls
01 -
1 lb (450 g) hot pork breakfast sausage, uncooked
02 -
1 (8 oz / 225 g) block cream cheese, softened
03 -
1 (10 oz / 283 g) can Rotel diced tomatoes and green chiles, well drained
04 -
1 1/2 cups (180 g) baking mix, such as Bisquick
05 -
2 cups (225 g) shredded Mexican cheese blend
06 -
1 teaspoon garlic powder
07 -
1/2 teaspoon smoked paprika
For serving
08 -
2 tablespoons chopped fresh parsley, optional
09 -
Ranch, salsa, queso, or honey mustard, optional for dipping
# Instructions:
01 -
Heat the oven to 400°F. Line two rimmed baking sheets with parchment paper.
02 -
Drain the Rotel in a fine mesh strainer, press out the liquid, then blot the tomatoes and chiles with paper towels.
03 -
In a large bowl or stand mixer, combine the uncooked sausage, softened cream cheese, and drained Rotel until mostly even.
04 -
Add the baking mix, shredded cheese, garlic powder, and smoked paprika. Mix just until combined and no dry streaks remain.
05 -
Scoop into 1-inch balls and arrange them about 1 inch apart on the prepared baking sheets. Chill for 10 minutes if the mixture feels too sticky to shape.
06 -
Bake for 18-20 minutes, rotating the pans halfway through, until browned and the centers reach 160°F. Rest for 5 minutes, garnish with parsley if using, and serve warm with dips.
# Good to know:
01 -
Makes about 55-60 small sausage balls.
02 -
Best served warm, but they can sit on a party tray for up to 2 hours.
03 -
Freeze unbaked sausage balls for an easy make-ahead appetizer.