Irresistible Rotel Cream Cheese Sausage Balls
Components
- One pound of mild or spicy ground sausage
One 10-oz can of drained Rotel diced tomatoes and green chilies - 8 ounces of softened cream cheese
- Two cups of cheddar cheese, shredded
- a quarter cup all-purpose flour
- One teaspoon of baking powder
- One teaspoon of garlic powder
- One-half teaspoon of onion powder
- Half a teaspoon of salt
- Half a teaspoon of black pepper
- 1/4 tsp cayenne (optional for more heat)
- One cup of shredded cheese (optional)
Guidelines
- Set the Oven’s Temperature to 350°F (175°C).
- Mixing the Ingredients: Put the cream cheese, drained Rotel, and ground sausage into a big mixing bowl. Blend until thoroughly blended.
- Add the Dry Ingredients: Whisk together the flour, baking powder, cayenne pepper, salt, black pepper, and garlic powder in a separate bowl. Stirring constantly, gradually add the dry mixture to the sausage mixture until well combined. After that, mix in the cheddar cheese shreds.
- Shape the Balls: Using your hands, roll the mixture into tiny, one-inch-diameter balls. Put them on a baking sheet that has been lined or oiled.
- Bake: Bake the sausage balls for 20 to 25 minutes, or until they are thoroughly cooked and golden brown, in a preheated oven. For the final five minutes of baking, scatter the extra shredded cheese on top, if using.
- To serve, allow them to come down a little bit. Warm up and enjoy!
Advice
- Storage: For extended storage, freeze leftovers, or keep them in the refrigerator in an airtight container for up to three days.
- Serving Suggestions: These work well as nibbles for breakfast or as appetizers or snacks. Accompany with your preferred dipping sauce or a side of ranch!
- Sausage balls are excellent; enjoy!