Rotel Sausage Balls

The first time I brought these to a tailgate, my friend Sarah actually hovered around the platter until I promised to save her the recipe. Something about that spicy kick from the Rotel makes people absolutely lose their minds, and I've learned to always make double what I think I need.

Last Christmas Eve, my dad stood by the oven door, sneaking them hot off the baking sheet while pretending to help arrange them on the serving platter. I caught him red handed, and he just shrugged and said they were quality control testing.

Ingredients

• 1 lb breakfast sausage: Cold sausage mixes better, and I've used both spicy pork and mild turkey with great results
• 2 cups shredded cheddar cheese: Freshly shredded melts into the mixture so much better than pre shredded bags
• 1 can Rotel diced tomatoes with green chilies: Drain these really well, otherwise you'll end up with soggy centers
• 1½ cups Bisquick: This is the magic binding ingredient that holds everything together
• ½ tsp garlic powder: Totally optional but adds a lovely background note

Instructions

Get your oven ready:

Preheat to 375°F and line a baking sheet with parchment paper for easy cleanup

Drain those tomatoes thoroughly:

Press the Rotel through a mesh strainer or squeeze them in paper towels until they're practically dry

Mix everything together:

Combine sausage, cheddar, drained Rotel, Bisquick, and garlic powder in a large bowl and mix with your hands

Shape into balls:

Scoop or roll into 1 inch balls and space them evenly on your prepared baking sheet

Bake until golden:

Pop them in the oven for 20 to 25 minutes until they're beautifully browned and cooked through

Save

My aunt now demands these at every family gathering, and she's started requesting them for breakfast too. She swears they're better than any restaurant breakfast sausage she's ever had.

Make Them Your Own

Swap in pepper jack or Colby cheese for a totally different flavor profile, or add finely chopped green onions for a fresh bite. I've added diced jalapeños when feeding a crowd that loves serious heat.

Freezing Instructions

These freeze beautifully either before or after baking. I always keep a stash in my freezer for unexpected guests or those nights when I want something warm and ready in minutes.

Serving Suggestions

Ranch dressing is classic, but chipotle mayo takes these to a whole new level. For a sweet and spicy combo, try honey mustard or spicy barbecue sauce on the side.

• Skip the parchment for crispier bottoms by baking directly on a greased tray
• Make them mini sized using a teaspoon scoop for cocktail parties
• Keep them warm in a slow cooker on low for serving during long parties

Save

There's something about pulling a hot tray of these out of the oven that makes any gathering feel like a party. Even if it's just Tuesday night and it's only you and a handful of sausage balls.

Recipe Guide

→ Can I make these ahead of time?

Yes, you can freeze baked or unbaked sausage balls for up to 3 months. Thaw and reheat baked ones at 350°F for 10 minutes, or bake frozen unbaked ones for 5-10 minutes longer than the recipe states.

→ How do I prevent soggy sausage balls?

Drain the Rotel tomatoes thoroughly using a mesh strainer or paper towels. This removes excess moisture that could make the centers soggy. Press firmly to extract as much liquid as possible before mixing.

→ What dipping sauces work best?

Ranch dressing, chipotle mayo, honey mustard, or spicy barbecue sauce complement these perfectly. The cool creaminess balances the savory sausage and slight heat from the Rotel tomatoes.

→ Can I use different cheese?

Absolutely. Pepper jack adds extra kick, Colby offers a milder flavor, or try a Mexican blend for variety. Just ensure the total amount remains 2 cups shredded cheese.

→ What's the best way to shape uniform balls?

A cookie scoop ensures even sizing and consistent baking. If using your hands, roll firmly but gently—overworking can make them tough. Aim for 1-inch balls for 30 servings.

→ Can I make these vegetarian?

Yes, substitute the breakfast sausage with plant-based sausage crumbles. Look for a product with similar texture and seasoning. You may need to adjust moisture if the plant-based variety is drier.