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My latest obsession in the kitchen has become these irresistible sausage balls loaded with cream cheese and Rotel tomatoes. Each bite bursts with savory sausage flavor wrapped in creamy goodness and a perfect cheesy finish. Trust me when I say these have become my go to recipe for everything from Sunday brunches to evening get togethers.
The Secret Behind These Amazing Bites
What makes these sausage balls so special is how they bring together bold flavors without any fuss. I love making a big batch on Sunday since they store beautifully and reheat in minutes. The spicy sausage mixed with cream cheese creates this incredible richness while the Rotel adds that perfect touch of zesty flavor that keeps everyone coming back for more.
What You'll Need
- Sausage: 1 lb, mild or spicy, depending on your preference.
- Cream Cheese: 8 oz, softened for smooth mixing.
- Rotel Tomatoes and Chilies: 1 can (10 oz), drained to prevent excess moisture.
- Bisquick: 2 cups, for binding and adding a fluffy texture.
- Mexican Cheese Blend: 1 cup, shredded, for a melty, cheesy dimension.
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Let's Get Cooking
- Preheat the Oven
- Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine Ingredients
- In a large bowl, mix sausage, softened cream cheese, drained Rotel, Bisquick, and shredded cheese until evenly combined.
- Shape the Balls
- Scoop and roll the mixture into 1-inch balls. Arrange them on the prepared baking sheet, leaving space between each ball.
- Bake to Perfection
- Bake for 18-20 minutes, or until the sausage balls are golden brown on the bottom and cooked through.
Keep Them Fresh
These little gems stay fresh in an airtight container in my fridge for about 5 days. Sometimes I make a double batch and pop them in the freezer they last beautifully for up to 2 months. When you're ready to enjoy them again just warm them up in the oven at 350°F or give them a quick zap in the microwave.
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Make Them Your Own
My family loves experimenting with this recipe. Sometimes we swap in turkey sausage for a lighter version or mix up the cheese varieties. Sharp cheddar gives an amazing tang and pepper jack adds an extra kick. For my gluten sensitive friends I use gluten free Bisquick and they turn out fantastic. Lately I've been adding diced onions for extra flavor and nobody can resist.
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Frequently Asked Questions
- → Can I make these sausage balls ahead of time?
You can prepare these sausage balls in advance and freeze them raw or cooked. When ready to serve, thaw overnight in the fridge and either cook as directed or reheat until warm.
- → What type of sausage works best for this recipe?
Regular breakfast sausage works great in this recipe. You can use mild or hot sausage depending on how spicy you want your sausage balls to be.
- → Why do my sausage balls fall apart?
If your sausage balls are falling apart, the mixture might be too wet. Make sure to drain the Rotel tomatoes really well and let the cream cheese come to room temperature for better binding.
- → Can I substitute the Bisquick mix?
You can replace Bisquick with a homemade mixture of flour, baking powder, salt, and cold butter. This will give you similar results though the texture might be slightly different.
- → How do I store leftover sausage balls?
Store cooked sausage balls in an airtight container in the fridge for up to 4 days. You can also freeze them for up to 3 months and reheat when needed.