Rotel Cream Cheese Sausage Balls

Instructions:

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the sausage, cheddar cheese, drained Rotel, cream cheese, Bisquick, garlic powder, onion powder, and black pepper.
3. Mix thoroughly with your hands until the mixture is well blended and cohesive.
4. Roll the mixture into 1-inch balls and arrange them on the prepared baking sheet.
5. Bake for 18–20 minutes, or until the tops are golden brown and the sausage balls are cooked through.
6. Remove from the oven and allow them to cool slightly before serving.

Variations

• Spicy Version: Use hot sausage or add a pinch of crushed red pepper flakes for extra heat.
• Extra Cheesy: Add an additional 1/2 cup shredded cheddar for more melt and flavor.
• Herb Boost: Mix in chopped fresh parsley or chives for a bright, fresh finish.
• Southwest Style: Replace cheddar with pepper jack for a sharper, spicier profile.

Tips

• Drain the Rotel extremely well to prevent excess moisture in the mixture.
• If the mixture feels sticky, chill it for 10–15 minutes before rolling.
• Use a small cookie scoop for uniform portioning and even baking.
• For extra gooey centers, press a small cube of cream cheese inside each sausage ball before forming them.