Rotel Cream Cheese Sausage Balls

 Rotel Cream Cheese Sausage Balls

 Ingredients

• 1 lb (16 oz) breakfast sausage (regular or hot), uncooked
• 1 (8 oz) block cream cheese, softened
• 1 (10 oz) can Rotel (diced tomatoes with green chilies), drained very well
• 2 cups Bisquick (or any baking mix)
• 1½ cups shredded cheddar cheese (sharp is best)
• ½ teaspoon garlic powder (optional)
• ½ teaspoon onion powder (optional)
• ¼ teaspoon black pepper (optional)

 Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the raw sausage and softened cream cheese until well mixed.
3. Add the drained Rotel and mix again.
4. Stir in the Bisquick, shredded cheddar, and seasonings until fully combined.
5. Roll the mixture into 1-inch balls and place them on the baking sheet, slightly spaced apart.
6. Bake for 20–25 minutes, or until golden brown and cooked through.
7. Let cool for 5 minutes, then serve warm.

Tips

• Drain the Rotel REALLY well to avoid soggy sausage balls.
• Want extra heat? Use hot sausage or add a pinch of cayenne.
• These freeze great—bake, cool, freeze, then reheat in the oven.