Description
Are you looking for an easy appetizer recipe that’s cheesy, flavorful, and absolutely delicious? These Rotel Cream Cheese Sausage Balls are a crowd favorite! Whether you need a quick snack for a party, a game day appetizer, or a keto-friendly breakfast, this sausage ball recipe is a must-try.
These cheesy sausage balls are made with savory sausage, cream cheese, Rotel tomatoes, and Bisquick, making them a low-carb appetizer that’s both easy to prepare and incredibly tasty.
Ingredients
To make this quick and easy appetizer, you’ll need:
- 1 pound ground sausage (hot, mild, or turkey sausage)
- 8 ounces cream cheese, softened
- 1 can (10 ounces) Rotel diced tomatoes and green chilies, well drained
- 2 cups shredded cheddar cheese (or pepper jack for spice)
- 1 ½ cups Bisquick (or almond flour for low-carb sausage balls)
Ingredient Substitutions for Different Diets
Gluten-Free? Use gluten-free baking mix instead of Bisquick.
Keto? Swap Bisquick for 1 cup almond flour + 1 teaspoon baking powder.
Dairy-Free? Use vegan cream cheese and dairy-free shredded cheese.
Instructions
Set your oven at 350degF (190degC) and line the baking tray with parchment.
In an enormous mixing bowl, mix the following ingredients: Ground sausage (uncooked) Softened cream cheese Drain Rotel tomato and chilies. Shredded cheddar Bisquick baking mix
Mix everything together until it is an sticky dough-like substance.
Make use of an cookie scoop, or use your fingers use your hands to form the mix to 1 inch balls. Put them on the baking sheet approximately 1 inch from each other.
Bake at 350 degrees for between 20 and 25 minutes and until sausages are crispy golden and cooked.
Take advantage of this Rotel Cream Cheese Sausage Balls warm and accompanied by your preferred sauces for dipping such as Buffalo sauce, ranch dressing and spiced mayo!
Notes
Then drain the Rotel Well. Too much liquid can make the mix hard to work with. Use room temperature cream Cheese to help mix the ingredients well. Do not overbake – bake to golden brown but try to avoid drying the cookies out. Create a double batch – These are great to freeze for snacks that you can eat quickly later.