Rotel Sausage Cheese Balls

The first time I brought these to a tailgate, my friend Sarah stood by the platter for twenty minutes, refusing to believe there was actual vegetables hidden inside. She'd always sworn she hated anything with tomatoes, but something about that cheesy, spicy combo won her over completely. Now she texts me every football season asking if I'm making them again.

I learned the hard way that draining the Rotel is absolutely non-negotiable. The first batch I made ended up soggy in the middle, and I had to improvise by pressing them into a baking dish and calling it a casserole. My husband still ate them, but I could tell they were missing that perfect poppable texture. Now I take my time with the strainer, sometimes even pressing the tomatoes with paper towels for extra insurance.

Ingredients

• Breakfast sausage: Using cold sausage makes the mixture so much easier to handle and prevents the cheese from getting too soft while mixing
• Shredded cheddar cheese: Freshly shredded cheese melts better than the pre-shredded stuff, which has anti-caking agents
• Rotel diced tomatoes with green chilies: This little can is the secret weapon that sets these apart from regular sausage balls
• Bisquick or baking mix: Do not substitute with flour—the baking mix has leavening that makes them puff up beautifully
• Garlic powder: Even though the Rotel and sausage bring plenty of flavor, this adds a nice aromatic depth

Instructions

Get your oven ready:

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

Drain those tomatoes:

Squeeze every bit of liquid out through a mesh strainer or press with paper towels

Mix it all together:

Combine sausage, cheddar, drained Rotel, Bisquick, and garlic powder in a large bowl, using your hands to really work everything together

Shape your balls:

Form into 1-inch balls with a cookie scoop or your hands, placing them evenly on the baking sheet

Bake until golden:

Cook for 20 to 25 minutes until they're beautifully browned and cooked through

Let them rest:

Cool for just a few minutes before serving—they're amazing warm but still delicious at room temperature

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My daughter started requesting these for her birthday breakfast instead of cake when she turned twelve. Something about that combination of flavors became her absolute favorite comfort food, and now I make a double batch every November just to freeze some for special moments throughout the year.

Make-Ahead Magic

You can shape these balls and freeze them raw on a baking sheet, then transfer to a bag once frozen solid. Bake straight from frozen, adding just 3 to 5 extra minutes to the cooking time. It's like having a party appetizer emergency kit in your freezer.

Sauce Pairings

I've served these with everything from ranch dressing to chipotle mayo, but honestly, they're perfect on their own too. If you're feeling fancy, whisk together some honey mustard or heat up some spicy barbecue sauce for dipping.

Serving & Storage

These are best served warm, but they hold up surprisingly well at room temperature during a party. I've learned to make a double batch whenever we have people over because the first tray always disappears within minutes.

• Store leftovers in the refrigerator for up to 4 days and reheat in a 350°F oven for 10 minutes
• Freeze baked or unbaked balls for up to 3 months in freezer-safe bags
• For the crispest bottoms, skip the parchment and bake directly on a greased baking sheet

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There's something so satisfying about popping a warm, cheesy sausage ball into your mouth and getting that little burst of tomato flavor. It's the kind of snack that makes people gather around the kitchen island, talking and laughing while reaching for just one more.

Recipe FAQ

→ Can I make these sausage balls ahead of time?

Yes, you can freeze unbaked balls for up to 3 months. Thaw in refrigerator overnight, then bake as directed. Already baked balls also freeze well—just reheat at 350°F for 10 minutes until warmed through.

→ What type of sausage works best?

Breakfast sausage in either pork or turkey works excellently. Choose spicy sausage for extra heat or mild for a more subtle flavor. Ground chicken or plant-based sausage make lighter alternatives.

→ Why is draining the Rotel important?

Thoroughly draining the Rotel prevents excess moisture in the mixture, which could make the balls dense or soggy. Use a mesh strainer or press firmly with paper towels to remove as much liquid as possible.

→ Can I substitute the Bisquick?

You can use any baking mix, or make your own with 1 cup all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon shortening or butter cut into the flour.

→ What dipping sauces pair well?

Ranch dressing, chipotle mayo, honey mustard, or spicy barbecue sauce all complement these savory bites beautifully. The cool creaminess balances the spiced sausage and chilies.

→ How do I know when they're done baking?

The balls are ready when they're golden brown on the outside and cooked through—about 20–25 minutes at 375°F. Cut one open to verify the sausage is fully cooked with no pink remaining.