A batch of these sausage balls delivers a warm, comforting mix of creamy cheese, savory sausage and a bright, slightly spicy kick — perfect for gatherings, quick breakfasts, or casual snacks.
Ingredients
- 1 lb of breakfast sausage (you may use turkey sausage if you prefer leaner meat)
- 8 oz block of cream cheese, softened to room temperature
- 1 can of diced tomatoes and green chilies (Original Rotel), drained thoroughly
- 1½ cups of biscuit‑style baking mix (e.g. Bisquick or similar)
- 2 cups shredded cheese — a Mexican‑blend or any melty cheese you like
Why this combination works
The softened cream cheese adds a luscious, creamy texture that binds the ingredients together while giving richness. The drained diced tomatoes with green chilies bring a gentle, tangy heat that livens up the savory base of the sausage. The biscuit mix helps give structure — without it the balls would be too wet to shape — and the shredded cheese melts during baking, creating pockets of melted, gooey cheese inside every bite. The result is a hand‑held, flavorful appetizer or snack that’s fun to serve and even easier to eat.
Instructions:
- Begin by preheating your oven to 400 °F (about 200 °C). While the oven heats up, line a rimmed baking sheet with parchment paper — this will prevent sticking and make cleanup easier.
- If your cream cheese isn’t already soft, let it sit at room temperature for about 20–30 minutes. This ensures it blends smoothly into the mixture instead of forming lumps.
- In a large mixing bowl, combine the breakfast sausage (uncooked), the softened cream cheese, the drained can of diced tomatoes and green chilies, the shredded cheese, and the biscuit‑style baking mix. Use an electric mixer (with a dough hook, if you have one) or a sturdy spoon (or even your hands) to mix everything thoroughly. Continue until the mixture becomes uniform in color and texture — you should no longer see streaks of cream cheese or unmixed sausage. Be careful not to overmix; once everything is combined stop mixing to avoid making the texture dense or tough.
- Once mixed, proceed to scoop out the mixture and form it into small balls about 1 inch (≈ 2.5 cm) in diameter. An ice‑cream scoop or a cookie scoop works nicely for even, consistent sizing. Place each ball on the prepared baking sheet, leaving a little space between them so they bake evenly.
- When the oven is fully preheated and the sausage balls are arranged, bake them for about 18–20 minutes. During baking, the exterior will turn a warm, golden‑brown, while the cheese inside melts and the sausage cooks through.
- After baking, carefully remove the sheet from the oven and let the balls rest for a few minutes. This resting time helps the cheese set a little so the balls hold together better when handled, but they’ll still be warm and gooey on the inside — ideal for serving.
Serving & Storage Suggestions
Serve these sausage balls warm, straight from the oven. They pair well with dipping sauces like a tangy salsa, a creamy ranch‑style dip, or a smooth cheese sauce — though they’re delicious by themselves too.
If you have leftovers, let them cool completely before storing. In the refrigerator, they keep well for up to 4–5 days in an airtight container. You can also freeze them: place the cooled (or even uncooked-formed) balls on a baking sheet until firm, then transfer to a freezer‑safe bag or container — they’ll keep for a couple of months. When ready to enjoy, simply reheat in the oven at a moderate temperature until warmed through.
Tips & Troubleshooting
- Make sure the cream cheese is softened well — if it’s too cold, the mixture will be lumpy or uneven.
- Drain the canned tomatoes and chilies thoroughly. Excess liquid can make the mixture too wet, preventing proper shaping or causing soggy sausage balls.
- If the mixture feels too sticky or loose to roll into balls, you can gradually add a bit more baking mix (a tablespoon at a time) until you reach a manageable consistency.
- Don’t overwork the mixture — once combined, shape and bake. Overmixing can lead to dense, heavy sausage balls instead of light, tender bites.