Irresistible Rotel Cream Cheese Sausage Balls

Table of Contents

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.