Rotel Sausage Cheddar Balls (Printable Page)

Tender sausage and cheddar balls spiced with Rotel tomatoes for irresistible flavor

# What You'll Need:

→ Meats

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

→ 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

# Step-by-Step Guide:

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.
04 - Mix thoroughly 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 Tips:

01 -
  • The Rotel adds just the right kick without overwhelming the cheesy goodness
  • They come together in about 15 minutes flat with zero fancy techniques
02 -
  • Soggy Rotel = dense, gummy balls. Squeeze it until you think you've squeezed enough, then squeeze again.
  • Overmixing isn't really a thing here - you want everything evenly distributed
03 -
  • If bottoms aren't crispy enough, skip the parchment and grease the pan directly
  • Let them cool for about 5 minutes before serving - they set up better and won't crumble
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