Rotel Cream Cheese Sausage Balls
Rotel Cream Cheese Sausage Balls are the kind of party appetizer that disappears before you can even set the tray down. They are savory, cheesy, and creamy in the middle, with a gentle kick from the tomatoes and green chiles. Adding softened cream cheese and a can of well-drained Rotel keeps every bite tender and gives it a little zip.
Equipment
- Large mixing bowl For combining all ingredients
- Rimmed baking sheet So the grease stays contained
- Parchment paper For easy release and cleanup
- Cookie scoop For evenly sized balls
- Instant-read thermometer To confirm the sausage is cooked through
- Fine-mesh strainer For draining the Rotel
- Can opener
- Rubber spatula
Ingredients
- 1 pound hot pork breakfast sausage 450g, raw and uncooked
- 8 ounces cream cheese 225g, softened to room temperature
- 1 can Rotel diced tomatoes and green chilies 10 ounces, very well drained
- 2 cups Bisquick original baking mix
- 2 cups shredded Mexican cheese blend 8 ounces, or sharp cheddar
- fresh parsley finely chopped, for garnish (optional)
Instructions
- Take the cream cheese out of the refrigerator about 30 minutes before you start so it softens fully. Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
- Open the can of Rotel and pour it into a fine-mesh strainer. Press down gently with the back of a spoon to squeeze out the extra liquid, then let it sit for a minute or two and press once more.
- Add the raw hot sausage and the softened cream cheese to a large mixing bowl. Use clean hands or a sturdy spoon to mash them together until the mixture looks smooth and evenly blended.
- Add the well-drained Rotel, Bisquick, and shredded cheese to the bowl. Mix with your hands until the dough comes together and no dry streaks of Bisquick remain, being careful not to overmix.
- Cover the bowl with plastic wrap or a lid and refrigerate the dough for 15 to 30 minutes so it firms up and becomes easier to roll. You can skip this step if you are short on time.
- Use a cookie scoop or a tablespoon to portion out the dough into pieces about 1 to 1 1/2 inches wide. Roll each portion between your palms into a smooth ball and place on the parchment-lined baking sheet, spacing them about 1 inch apart.
- Slide the baking sheet into the preheated oven and bake for 20 to 25 minutes, or until the tops and bottoms are golden brown. Insert an instant-read thermometer into the center of one ball; it should read 160°F (71°C) or higher.
- Remove the pan from the oven and let the sausage balls rest for 5 to 10 minutes. Sprinkle with finely chopped fresh parsley if desired and serve warm with your favorite dipping sauce.
Notes
- Drain the Rotel thoroughly: Pressing out the liquid keeps the dough from turning wet and sticky.
- Use raw sausage: Cooked crumbles will not bind, and the balls will fall apart.
- Soften the cream cheese: Cold cream cheese leaves lumps and makes mixing frustrating.
- Do not overmix: Mix just until combined for a tender, biscuit-like texture.
- Shred your own cheese: Freshly grated cheese melts more smoothly than the pre-shredded kind, which contains anti-caking starch.
- Keep the balls the same size: A scoop helps everything bake at the same rate.
- Check the temperature: Pull them at 160°F for juicy results.
- Blot extra grease: Transfer the baked balls to a paper towel-lined plate for a minute if your sausage is very fatty.
- Make-ahead: Mix the dough, cover it, and refrigerate for up to 24 hours before rolling and baking.
- Freezer instructions: Freeze baked cooled balls on a tray for 1 hour, then transfer to a freezer bag for up to 3 months. Freeze rolled raw balls the same way and bake from frozen, adding 3 to 5 minutes to the time.
Nutrition
Serving: 1Sausage BallCalories: 125kcalCarbohydrates: 5gProtein: 5gFat: 9gSaturated Fat: 4gSodium: 290mg
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