Rotel Cream Cheese Sausage Balls
🛒 What You’ll Need
- 1 lb Ground pork sausage (hot or mild!) 🐷
- 8 oz Cream cheese, softened ☁️
- 10 oz can Rotel (diced tomatoes and green chilies), well-drained 🍅🌶️
- 2 cups Sharp cheddar cheese, shredded 🧀
- 2 cups Biscuit baking mix (like Bisquick) 🌾
- Optional: 1/2 tsp Garlic powder for extra flavor! 🧄
👩🍳 Instructions
- Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup! 📝🔥
- Mix the Base: In a large bowl, combine the ground sausage and softened cream cheese until smooth and well blended. 🐷☁️
- The Rotel Kick: Add the well-drained Rotel. Pro Tip: Squeeze the Rotel in a paper towel to remove as much liquid as possible so your balls aren’t mushy! 🍅🚫💧
- Add the Rest: Stir in the shredded cheddar cheese and the biscuit mix. Use your hands to mix everything until a firm dough forms. 🧀👐
- Roll ‘Em Up: Scoop about a tablespoon of the mixture at a time and roll into 1-inch balls. Place them on your prepared baking sheet. ⚽✨
- Bake: Bake for 20–25 minutes or until they are golden brown on the outside and cooked through. ⏲️🎯
- Serve: Let them rest for 5 minutes before serving. They are amazing warm or at room temperature! 🍽️🤤
🔥 Pro Tips:
- Drain is Key: The most common mistake is leaving too much juice in the Rotel. Drain it well to keep that perfect “ball” shape! 🎯🍅
- Dipping Sauce: Serve these with a side of cool ranch dressing or a spicy honey mustard for the perfect pairing. 🥣🍯
