Rotel Cream Cheese Sausage Balls

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the sausage, cream cheese, shredded cheddar, Bisquick, garlic powder, and black pepper. Mix until fully combined.
3. Roll the mixture into 1-inch balls and place them evenly on the prepared baking sheet.
4. Bake for 20 to 25 minutes, until golden brown and cooked through.
5. While the sausage balls bake, prepare the sauce. In a saucepan over low heat, melt the Velveeta and cream cheese, stirring frequently.
6. Stir in the drained Rotel until the sauce is smooth and creamy.
7. Serve the sausage balls warm, either smothered in the Rotel cheese sauce or with the sauce on the side for dipping.

Variations

• Use spicy sausage for extra heat.
• Substitute pepper jack cheese for cheddar for a bolder flavor.
• Add a pinch of cayenne or smoked paprika to the sausage mixture.
• Make them bite-sized mini balls for easy party serving.

Tips

• Make sure the cream cheese is fully softened for easy mixing.
• Drain the Rotel well to prevent a watery sauce.
• These sausage balls can be made ahead and reheated gently before serving.
• Keep warm in a slow cooker on low or warm for parties and gatherings.