Rotel Sausage Balls (Print Version)

Delicious tender bites with sausage, cheddar, and zesty tomatoes for a flavorful snack or breakfast.

# What You'll Need:

→ Meats

01 - 1 lb breakfast sausage, 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

# 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 remove excess moisture.
03 - In a large mixing bowl, combine sausage, shredded cheddar, drained Rotel, Bisquick, and garlic powder.
04 - Mix thoroughly using your hands or a sturdy spoon until 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 to 25 minutes, or until golden brown and cooked through.
07 - Remove from oven, let cool slightly, and serve warm.

# Additional Tips::

01 -
  • They're genuinely addictive without being complicated—your hands do most of the work, and the oven does the rest.
  • One batch disappears faster than you'd expect, and everyone asks if you made them from scratch (which you did, so enjoy the credit).
02 -
  • Draining the Rotel is non-negotiable—I learned this the hard way when my first batch turned out soggy and sad, and it completely changed everything once I started treating that step with the respect it deserves.
  • Cold sausage is your friend; if it's warm or at room temperature, it becomes harder to incorporate evenly and the texture suffers.
03 -
  • Use a cookie scoop with a trigger release for completely consistent sizing and even baking; it also makes the whole process feel less tedious.
  • If you're working with a warm kitchen or if your sausage is warmer than you'd like, chill the mixture in the fridge for 15 minutes before shaping—it makes a noticeable difference in how cleanly the balls form.
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