Rotel Sausage Balls: The Ultimate Recipe for a Flavorful Snack
Discover the irresistible appeal of Rotel Sausage Balls, a quintessential snack that promises a burst of savory flavor in every bite. This dish combines seasoned breakfast sausage with sharp cheddar, the zesty kick of Rotel diced tomatoes with green chilies, and the convenience of Bisquick for a truly addictive treat. Perfect for game days, parties, or simply as a satisfying snack, these savory bites are quick to prepare and always a crowd-pleaser.
Prep Time
15 minutes
Cook Time
20-25 minutes
Total Time
35-40 minutes
Servings
Approximately 40-50 small balls (8-10 servings)
Keywords
Why This Recipe Delivers
- Effortlessly delicious with minimal ingredients and prep time.
- A perfect balance of savory sausage, sharp cheddar, and a hint of spice from Rotel.
- Highly versatile, ideal for any occasion from casual gatherings to elegant brunches.
- Can be prepared ahead of time and reheated, making entertaining a breeze.
- Consistently a crowd-pleaser, guaranteed to disappear quickly.
Ingredients
- 454 grams (1 pound) breakfast sausage, mild or spicy
- 226 grams (2 cups) shredded sharp cheddar cheese
- 1 can (283 grams or 10 ounces) Rotel diced tomatoes with green chilies, well drained
- 180 grams (1½ cups) Bisquick baking mix
- 2.5 milliliters (½ teaspoon) garlic powder (optional)
Instructions
- Preheat your oven to 190°C (375°F). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a generously sized mixing bowl, combine the breakfast sausage, shredded sharp cheddar cheese, the thoroughly drained Rotel diced tomatoes with green chilies, Bisquick baking mix, and the optional garlic powder. Ensuring the Rotel is very well drained is crucial to prevent the balls from becoming soggy.
- Using your clean hands, mix all the ingredients thoroughly until they are uniformly combined. It's important to knead and combine until no dry spots of Bisquick remain and the mixture is cohesive, as this ensures the sausage balls hold their shape during baking.
- Roll the mixture into approximately 2.5-centimeter (1-inch) balls. Place them on the prepared baking sheet, leaving a small space between each ball to allow for even cooking.
- Bake the sausage balls for 20 to 25 minutes, or until they are golden brown and cooked through. The internal temperature should reach 71°C (160°F). Baking until golden ensures a crispy exterior and fully cooked interior.
- Once baked, remove the sausage balls from the oven and let them cool slightly on the baking sheet for a few minutes before serving. This brief cooling period helps them set and makes them easier to handle. Serve warm with your preferred dipping sauce.
Tools You’ll Need
- Large mixing bowl
- Baking sheet
- Parchment paper
- Oven
Essential Success Tips
- Ensure the Rotel is exceptionally well-drained. Squeeze out as much liquid as possible using a fine-mesh sieve or paper towels to prevent soggy sausage balls.
- Mix the ingredients thoroughly by hand. This ensures even distribution and proper binding of the Bisquick, preventing crumbling.
- For uniform size, use a small cookie scoop (about 2.5 cm or 1 inch) to portion out the mixture before rolling.
- Do not overcrowd the baking sheet. Bake in batches if necessary to allow for proper air circulation and even browning.
- Adjust the spice level by choosing mild or spicy breakfast sausage, or by adding a pinch of cayenne pepper if you desire extra heat.
Professional Cooking Secrets
- For an extra layer of flavor and moisture, consider adding a tablespoon of softened cream cheese to the mixture. It adds richness without overpowering the Rotel.
- Freeze raw sausage balls on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 5-10 minutes to the cook time, for a convenient make-ahead option.
- Experiment with different cheeses like pepper jack for more kick or smoked gouda for a deeper, complex flavor profile.
Notes
- Storage: Leftover sausage balls can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
- Freezing: Cooked sausage balls also freeze well. Arrange cooled balls on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Reheat in the oven at 150°C (300°F) until warmed through.
- Serving Suggestions: These are excellent on their own, but also pair wonderfully with dipping sauces like honey mustard, ranch dressing, or a spicy jalapeño jelly.
Frequently Asked Questions
Can I use ground beef or turkey instead of breakfast sausage?
While breakfast sausage provides unique seasoning and fat content ideal for this recipe, you can substitute ground beef or turkey. However, you'll want to add extra seasoning like sage, black pepper, and a pinch of red pepper flakes to mimic the flavor profile of breakfast sausage, and ensure the meat is not too lean to avoid dry balls.
What if my sausage balls are falling apart?
If your sausage balls are crumbling, it's likely due to either insufficient mixing or the Rotel not being drained well enough. Ensure all ingredients are thoroughly combined by hand, kneading until cohesive. Also, double-check that the Rotel has been completely drained of excess liquid before adding it to the mixture.
Can I make these gluten-free?
Yes, you can absolutely make this recipe gluten-free! Simply substitute the standard Bisquick baking mix with a gluten-free all-purpose baking mix (such as a gluten-free Bisquick equivalent). The other ingredients are naturally gluten-free.
Nutrition Facts (Per Serving)
Approximate per serving (5 balls): Calories: 380, Protein: 22g, Fat: 28g, Carbs: 10g.
Allergy Information
Contains dairy and gluten. For a gluten-free version, use a gluten-free baking mix. Always check ingredient labels for specific dietary restrictions.
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