Rotel Sausage Balls: How to Make Them Extra Cheesy
Having trouble with dry or crumbly Rotel Sausage Balls? Get foolproof tips for the best texture and flavor. Try them tonight!
Ingredients
- Ingredients List
- 1 pound of ground pork sausage spicy or mild, depending on choice
- 8 oz cream cheese softened (crucial for Rotel cream cheese sausage balls)
- 1 can 10 oz of Rotel diced tomatoes with green chilies, drained
- 2 cups biscuit mix like Bisquick
- 2 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper optional for extra heat
Instructions
- Step 1: Prepare Your Ingredients● Preheat your oven to 375°F – this temperature ensures your Rotel Sausage Balls develop a golden exterior while cooking through perfectly.● Line baking trays with parchment paper to avoid sticking and simplify cleanup.● Allow cream cheese to reach room temperature (about 30 minutes on the counter) – this is crucial for achieving smooth Rotel cream cheese sausage balls without lumps.● Drain the Rotel tomatoes in a fine-mesh strainer, pressing gently with a spoon to remove excess liquid. To achieve extra-dry tomatoes, use paper towels to pat them dry after draining.Step 2: Mix the Base● In a large bowl, combine the softened cream cheese and ground sausage. The cream cheese should be soft enough that your finger leaves an impression when pressed.● Mix until well incorporated—using your hands works best for these Rotel Sausage Balls! To achieve extra-dry tomatoes, use paper towels to pat them dry after draining.● Add the drained Rotel tomatoes and mix gently, distributing them evenly throughout the mixture. You should see little flecks of green chilies and red tomatoes throughout.● The mixture will be slightly pink from the sausage with visible bits of the Rotel tomatoes – this is exactly what you want!Step 3: Add Dry Ingredients● The heat from your hands mixes the ingredients more efficiently than a spoon does. Mixing slowly prevents the dreaded “puff of flour” that can happen when adding dry ingredients too quickly.● Incorporate the shredded cheese and spices, ensuring the cheese is evenly spread throughout the blend. The cheese will create delicious pockets of flavor in your finished Rotel Sausage Balls.● Mix until all ingredients are thoroughly combined into a firm dough that holds together when pressed. The texture should be similar to a stiff cookie dough – not too wet, not too dry.● Test the consistency by forming a small ball – if it holds its shape, you’re ready to proceed. If too crumbly, add 1 tablespoon of water; if too wet, add 1 tablespoon more biscuit mix.Step 4: Form and Bake● Using a cookie scoop or tablespoon, portion the mixture into consistent amounts (about 1½ tablespoons each) – this ensures your Rotel Sausage Balls cook evenly.● Roll between your palms into smooth 1-inch balls and place on prepared baking sheets, spacing them 1 inch apart to allow for proper air circulation.● To achieve a more golden result, lightly mist the tops with cooking spray prior to baking.● Bake for 15-20 minutes until golden brown and cooked through (internal temperature should reach 160°F). They should be firm to the touch but still yield slightly when pressed.● Allow to cool on the baking sheet for 3-5 minutes before transferring to a wire rack – this brief resting period helps them set up properly.
Notes
Nutrition Facts
- Calories: 85 per sausage ball
- Protein: 4g
- Fat: 6g
- Carbohydrates: 4g
- Fiber: 0.2g
- Sodium: 210mg
- Sugar: 0.5g
- Serving size: 3 Rotel Sausage Balls