Save to Pinterest The smell of these baking always takes me back to my aunt's kitchen, where she'd pull a steaming tray from the oven just as guests arrived. Someone inevitably asked for the recipe, and she'd shrug like it was nothing special. I've since learned the secret is really in how well you drain those Rotel tomatoes.
Last Christmas, my teenage cousin wandered into the kitchen looking skeptical about the "orange balls" on the counter. Three hours later, he'd eaten at least fifteen and kept hovering by the cooling rack. Now he requests them for every family gathering.
Ingredients
- Breakfast sausage: Cold sausage mixes better with the cheese and baking mix, creating that perfect texture
- Shredded cheddar cheese: The binder that holds everything together while adding sharp, rich flavor
- Rotel diced tomatoes with green chilies: Drain these really well or your balls will be soggy inside
- Bisquick or baking mix: The classic shortcut that makes these tender and light
- Garlic powder: Optional but adds a nice background note that people notice but can't quite place
Instructions
- Preheat and prepare:
- Set your oven to 375°F and line a baking sheet with parchment paper while the sausage stays cold in the fridge.
- Drain the tomatoes:
- Press those Rotel tomatoes through a mesh strainer or squeeze them in paper towels until almost no liquid comes out.
- Combine everything:
- Dump the sausage, cheddar, drained tomatoes, Bisquick, and garlic powder into a large bowl and dig in with your hands.
- Mix until cohesive:
- Keep mixing until the ingredients are evenly distributed and the mixture holds together when squeezed.
- Shape into balls:
- Scoop or roll into 1-inch balls and space them evenly on your prepared baking sheet.
- Bake until golden:
- Bake for 20 to 25 minutes until they're golden brown and cooked through, then let them cool just slightly.
Save to Pinterest My neighbor started making these after smelling them through our shared kitchen wall. Now we coordinate baking schedules so we both have fresh batches ready for Sunday football.
Making Them Your Own
I've found pepper jack creates a completely different experience while still being delicious. Ground turkey works beautifully if you want something lighter, though pork really gives that classic taste everyone expects.
The Dipping Sauce Situation
Ranch is perfectly fine, but chipotle mayo takes these to another level. Honey mustard balances the heat nicely, and spicy barbecue sauce pairs surprisingly well with the tomato flavor.
Make Ahead and Storage
These freeze beautifully either baked or unbaked, which means you're always 25 minutes away from hot appetizers. I keep a bag in the freezer for unexpected guests or those nights when comfort food is non-negotiable.
- Freeze on a baking sheet first so they don't stick together
- Reheat frozen baked balls at 350°F for about 10 minutes
- Unbaked frozen balls may need a few extra minutes in the oven
Save to Pinterest Warm sausage balls and good company make any gathering feel like a celebration.
Answers to Recipe Questions
- → Can I make Rotel sausage balls ahead of time?
Yes, you can make these ahead of time. Let baked balls cool completely, then store in the refrigerator for up to 5 days or freeze for up to 3 months. You can also freeze unbaked balls and bake them straight from the freezer, adding a few extra minutes to the cooking time.
- → How do I prevent soggy sausage balls?
Thoroughly drain the Rotel diced tomatoes using a mesh strainer or paper towels to remove excess moisture. This step is crucial for achieving crispy, golden results rather than soggy centers.
- → What can I serve with sausage balls?
These pair wonderfully with ranch dressing, chipotle mayo, honey mustard, or spicy barbecue sauce. They're also delicious served alongside scrambled eggs for breakfast or as part of a brunch spread with fresh fruit.
- → Can I use different cheese varieties?
Absolutely. While sharp cheddar provides classic flavor, you can substitute pepper jack for extra heat, Colby for milder taste, or a Mexican cheese blend for varied flavor profiles. Each cheese brings its unique character to the final result.
- → What's the best way to shape uniform sausage balls?
A cookie scoop creates the most consistent 1-inch balls, ensuring even cooking. If using your hands, lightly grease them with oil or cooking spray to prevent sticking. Roll firmly but gently to maintain tenderness.
- → Can I make these vegetarian?
Yes, substitute the breakfast sausage with plant-based sausage crumbles or your favorite vegetarian alternative. The flavor and texture will remain delicious, and the cheesy, spicy Rotel mixture provides plenty of savory satisfaction.