What You’ll Need
- Ground pork sausage. Use 1 pound of mild or spicy bulk sausage.
- Rotel tomatoes with green chiles. Drain one 10-ounce can thoroughly so the mixture holds its shape.
- Cream cheese. Soften an 8-ounce block so it blends evenly into the sausage.
- Shredded cheddar. Use 2 cups of sharp or mild cheddar.
- Biscuit baking mix. Use 1½ cups of Bisquick or a similar mix to bind the bites.
- Seasonings. A pinch of black pepper and optional garlic and onion powders round out the filling.
How to Keep the Sausage Balls from Spreading
Drain the tomatoes in a fine-mesh strainer and press gently with the back of a spoon to remove excess liquid. Mix the cream cheese into the sausage first, then add the drained tomatoes and cheddar. Work in the biscuit mix gradually, stopping when the mixture is evenly combined and thick enough to roll.
How to Bake and Serve
Roll the mixture into 1-inch balls and leave about 1 inch between them on a parchment-lined baking sheet. Bake at 375°F for 22–25 minutes, until golden and the centers reach 160°F (71°C). Let the bites rest for a few minutes, then serve warm on their own or with ranch or honey mustard for dipping.
Rotel Cream Cheese Sausage Balls
Golden sausage bites with cheddar, cream cheese, and diced tomatoes with green chiles.
- Prep time — 15 minutes
- Bake time — 22–25 minutes
- Total time — About 40 minutes
Ingredients
- 1 pound (450 g) ground pork sausage, mild or spicy
- 1 can (10 ounces or 283 g) Rotel diced tomatoes with green chiles, well drained
- 8 ounces (225 g) cream cheese, softened
- 2 cups (200 g) shredded cheddar cheese, sharp or mild
- 1½ cups (180 g) Bisquick or similar biscuit baking mix
- ½ teaspoon garlic powder, optional
- ½ teaspoon onion powder, optional
- Pinch of black pepper
Instructions
- Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a large bowl, mix the ground sausage and softened cream cheese until evenly combined.
- Add the well-drained tomatoes and shredded cheddar. Mix until evenly distributed.
- Add the biscuit baking mix gradually. Mix in the black pepper and the optional garlic and onion powders until no dry streaks remain.
- Use a tablespoon or small cookie scoop to portion the mixture. Roll into balls about 1 inch across and arrange them about 1 inch apart on the baking sheet.
- Bake for 22–25 minutes, until golden and the centers of the largest balls reach 160°F (71°C) on an instant-read thermometer.
- Let the sausage balls rest on the baking sheet for a few minutes before serving warm.