Pin Standing in my cousin's cramped kitchen at 2 AM before her wedding day, we weren't doing wedding prep—we were making these sausage balls. The can of Rotel tomatoes was my contribution, a last-minute grab from the 24-hour gas station down the road. She looked at me like I'd lost my mind, but those spicy little tomato pieces turned out to be exactly what her grandmother's recipe had been missing for thirty years.
I've brought these to Super Bowl parties, baby showers, and that one Thanksgiving where I forgot to thaw the turkey. People who claim they hate sausage have eaten three while still talking to me. There's something about that combination of hot breakfast sausage, sharp cheddar, and just enough kick that makes them impossible to resist.
Ingredients
- 1 lb breakfast sausage: Keep it cold until you mix it—warm sausage makes sticky, frustrating dough and nobody needs that kind of morning struggle
- 2 cups shredded cheddar cheese: Buy a block and grate it yourself because pre-shredded cheese is coated in stuff that prevents melting
- 1 can Rotel diced tomatoes with green chilies: Drain these like your life depends on it because excess moisture turns your balls into soggy golf balls
- 1½ cups Bisquick: The original baking mix works best but generic versions hold up fine in a pinch
- ½ tsp garlic powder: Optional but honestly why would you skip extra flavor
Instructions
- Preheat and prepare:
- Get your oven to 375°F and line a baking sheet with parchment paper unless you prefer crispy bottoms—in that case, grease the pan directly
- Drain the Rotel:
- Press those tomatoes through a mesh strainer or squeeze them in paper towels until they're practically dry
- Mix everything together:
- Combine sausage, cheddar, drained Rotel, Bisquick, and garlic powder in a large bowl and get your hands in there—utensils just don't cut it
- Shape into balls:
- Scoop or roll into 1-inch balls and place them evenly spaced on your prepared baking sheet
- Bake until golden:
- Pop them in the oven for 20-25 minutes until they're beautifully browned and cooked through
- Cool slightly and serve:
- Let them sit for just a few minutes because the cheese inside will be molten lava
Pin My daughter requested these for her birthday instead of cake last year. We made sixty of them and she ate probably fifteen straight from the cooling rack, burning her fingers and not caring one bit. That's when I knew this recipe had earned its permanent place in our family rotation.
Make Them Your Own
Swap the cheddar for pepper jack if you're feeling brave, or try Colby for a milder approach. Ground chicken works surprisingly well if you're trying to lighten things up, and plant-based sausage actually holds together beautifully here.
Dipping Sauces That Work
Ranch is the classic choice, but chipotle mayo adds a smoky depth that people won't stop talking about. Honey mustard cuts through the richness, and spicy barbecue sauce ties everything together with just enough sweet heat to make you reach for another ball.
Freezing and Storage
You can freeze these either baked or unbaked for up to three months, which has saved me more than once when unexpected guests show up. Baked ones reheat in about 10 minutes at 350°F.
- Freeze unbaked balls on a baking sheet first so they don't stick together
- Add 5 extra minutes to baking time when cooking from frozen
- Let baked balls cool completely before freezing or they'll get soggy
Pin These sausage balls have gotten me through more potluck anxiety attacks than I care to admit. They're reliable, forgiving, and somehow always the first thing to disappear.
Recipe Q&A
- → Can I make these sausage balls ahead of time?
Yes, you can prepare the mixture and shape into balls, then refrigerate for up to 24 hours before baking. Alternatively, bake completely and store in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat frozen balls at 350°F until warmed through.
- → Why do I need to drain the Rotel tomatoes?
Draining the Rotel tomatoes thoroughly prevents excess moisture in the mixture, which could make the sausage balls soggy or dense. Use a mesh strainer and press gently with paper towels to remove as much liquid as possible while keeping the flavorful diced tomatoes and chilies.
- → Can I substitute the Bisquick?
You can use any baking mix, or create your own by combining 1 cup all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon shortening or butter. Self-rising flour also works as a substitute, though the texture may vary slightly.
- → What dipping sauces work well with sausage balls?
Ranch dressing, chipotle mayo, honey mustard, or spicy barbecue sauce are excellent choices. For extra heat, try a jalapeño ranch or sriracha mayo. A simple honey mustard or even plain marinara sauce complements the cheesy, spicy flavors beautifully.
- → Can I use turkey sausage instead of pork?
Absolutely. Turkey sausage works well and creates a lighter version. Just note that turkey sausage may be slightly less moist than pork, so avoid overdraining the Rotel tomatoes. You can also use chicken sausage, plant-based sausage, or ground meat seasoned with sage and breakfast spices.