Rotel Cream Cheese Sausage Balls (Printer-Friendly)
Spicy pork and zesty Rotel blend with creamy cheese in these irresistible bite-sized balls for parties.
# What You’ll Need to Cook:
→ Meat and Dairy
01 -
1 pound ground hot pork sausage with cayenne, black pepper, and red pepper flakes
02 -
8 ounces cream cheese, softened
03 -
1 cup shredded Mexican cheese blend (cheddar, Monterey Jack, Asadero)
→ Vegetables and Mix-ins
04 -
10 ounces Rotel diced tomatoes and green chilies, well drained
05 -
2 green onions, chopped
→ Baking Mix
06 -
2 cups Bisquick baking mix
# Steps to Prepare:
01 -
Preheat oven to 400 degrees Fahrenheit and line two baking sheets with parchment paper.
02 -
Beat cream cheese until smooth and lump-free, scraping bowl as needed.
03 -
Mix ground sausage by hand until mostly combined. Add drained Rotel, Bisquick, shredded cheese, and green onions. Gently fold until evenly mixed.
04 -
Portion mixture into 1-inch walnut-sized balls and place on prepared baking sheets.
05 -
Bake for 18 to 20 minutes or until golden brown and cooked through.
06 -
Cool for a few minutes before serving warm with preferred dipping sauces.
# Extra Cooking Tips:
01 -
Set cream cheese out for 20 to 30 minutes before mixing to ensure softness.
02 -
Drain Rotel thoroughly to prevent excess moisture in mixture.
03 -
Shape balls uniformly using a cookie scoop or scale for even baking.
04 -
Chill mixture before shaping if too sticky or soft for easier handling.
05 -
Prepare mixture a day ahead and refrigerate or freeze for convenience.