Description
These Bold & Addictive Rotel Cream Cheese Sausage Balls are the perfect crowd-pleasing appetizer. Combining savory pork sausage, creamy cheese, zesty Rotel tomatoes with green chilies, and a hint of garlic or onion powder, these sausage balls bake to golden perfection for a deliciously cheesy, flavorful bite any time of the year.
Ingredients
Scale
Main Ingredients
- 1 lb (450g) pork sausage (mild or hot)
- 1 (8 oz) block cream cheese, softened
- 1 1/2 cups baking mix (such as Bisquick)
- 1 can (10 oz) Rotel diced tomatoes with green chilies, drained well
- 1 1/2 cups shredded cheddar cheese
Optional Ingredients
- Pinch of garlic powder or onion powder
- Chopped fresh parsley for garnish
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or spray it with nonstick cooking spray to prevent sticking.
- Mix Sausage and Cream Cheese: In a large bowl, combine the pork sausage and softened cream cheese. Mix thoroughly until the mixture is fully blended and uniform in texture.
- Add Remaining Ingredients: To the sausage and cream cheese mixture, add the well-drained Rotel diced tomatoes with green chilies, shredded cheddar cheese, and baking mix. Optionally add a pinch of garlic powder or onion powder for extra flavor. Mix everything by hand or with a spoon until all ingredients are evenly combined.
- Form Sausage Balls: Using a tablespoon or small scoop, portion out the mixture and roll each portion into a ball about one inch in diameter. Arrange the sausage balls on the prepared baking sheet, spacing them approximately 1 inch apart to allow even cooking.
- Bake: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes. The sausage balls should be golden brown and cooked through. For food safety, ensure the internal temperature reaches 160°F (71°C).
- Cool and Garnish: Once baked, let the sausage balls cool slightly before serving. Garnish with chopped fresh parsley if desired for a fresh, colorful finish.
Notes
- Make sure to drain the Rotel tomatoes well to prevent the mixture from becoming too wet.
- Softened cream cheese mixes easier with the sausage, so plan to leave it out at room temperature for about 30 minutes before mixing.
- Use a meat thermometer to ensure sausage balls reach a safe internal temperature of 160°F (71°C).
- These sausage balls can be made ahead and refrigerated or frozen. Reheat in the oven until warmed through.
- For a spicier version, use hot pork sausage or add extra chili powder.
