Save My sister-in-law brought these to a family gathering years ago and I literally couldn't stop eating them. Now they're my go-to whenever I need something that disappears in minutes.
Last Christmas I made triple batches because my dad kept sneaking them off the cooling rack. By the time guests arrived, I had to throw together an emergency batch.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- 1 lb breakfast sausage, cold: The temperature matters here - cold sausage mixes better with the cheese and baking mix without getting mushy
- 2 cups shredded cheddar cheese: Don't use pre-shredded if you can help it - freshly grated melts so much better into the mixture
- 1 can (10 oz) Rotel diced tomatoes with green chilies, well drained: This is the secret ingredient that sets these apart from regular sausage balls - draining thoroughly is non-negotiable
- 1½ cups Bisquick or baking mix: I've tried making my own but nothing beats the consistency of the original for this recipe
- ½ tsp garlic powder: Totally optional but I never skip it - adds that little something extra
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Get everything ready first:
- Preheat that oven to 375°F and line your baking sheet with parchment. Trust me, cleanup is worth the extra 30 seconds.
- Drain those tomatoes like your life depends on it:
- Squeeze the Rotel in a mesh strainer or paper towels until no more liquid comes out. This step makes or breaks the texture.
- Mix it all up:
- Dump everything in a big bowl and use your hands - it's the only way to get it properly combined. The mixture should feel cohesive and hold its shape when squeezed.
- Shape the balls:
- Use a cookie scoop for uniform sizes or roll them by hand into 1-inch balls. Space them evenly on the sheet so they bake evenly.
- Bake until golden:
- 20-25 minutes should do it. You want them nicely browned and cooked through but not dried out.
Save 
Save Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
These have become my contribution to every potluck now. Watching people take that first bite and immediately ask for the recipe never gets old.
Make-Ahead Magic
I always keep a bag of these in the freezer unbaked. Just pop them on a sheet and add 5 minutes to the bake time - nobody will know they weren't made fresh.
Flavor Variations
My personal favorite swap is pepper jack for the cheddar when I'm feeling spicy. Ground turkey works beautifully too if you need something lighter.
Serving Suggestions
These babies are fantastic on their own but a side of spicy barbecue sauce or chipotle mayo takes them over the top. I like to set out a few dipping options and let people go wild.
- Shape them smaller for appetizer-sized bites
- Double the batch - they vanish faster than you expect
- Reheat leftovers in a 350°F oven for 10 minutes to recrisp
Save 
Save Whether for game day, breakfast, or midnight snacking, these Rotel sausage balls have a way of making any moment feel like a celebration.
Recipe Questions & Answers
- → Can I use turkey sausage instead of pork?
Yes, turkey breakfast sausage works beautifully and creates a lighter version. The texture remains tender, though you may want to add slightly more seasoning since turkey is milder than pork.
- → Why must I drain the Rotel tomatoes?
Thoroughly draining the tomatoes prevents excess moisture from making the dough soggy. Use a mesh strainer and press firmly or squeeze between paper towels until no liquid remains.
- → Can I make these ahead and freeze them?
Absolutely! Freeze unbaked balls on a baking sheet, then transfer to freezer bags. Bake frozen balls, adding 2-3 minutes to cooking time. Or freeze cooked balls and reheat at 350°F for 10 minutes.
- → What cheese substitutions work best?
Pepper jack adds extra spice, Colby jack melts beautifully, or try Mexican blend for more flavor complexity. Avoid very soft cheeses as they may affect the dough consistency.
- → How do I know when they're done baking?
The balls should be golden brown on the outside and firm to the touch. The internal temperature should reach 160°F. Cut one open to verify the sausage is fully cooked through with no pink remaining.
- → What dipping sauces pair well?
Ranch dressing, chipotle mayo, honey mustard, or spicy barbecue sauce all complement the flavors. For extra heat, try salsa or queso. Cool creamy dips balance the spice from the Rotel and sausage.
