Rotel Cream Cheese Sausage Balls

Instructions:

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the sausage, cheddar cheese, cream cheese, well-drained Rotel, Bisquick, garlic powder, smoked paprika, and black pepper.
3. Mix thoroughly until everything is fully combined; using your hands makes the process easier.
4. Roll the mixture into 1- to 1 1/2-inch balls.
5. Arrange the sausage balls on the prepared baking sheet, spacing them about 1 inch apart.
6. Bake for 18 to 22 minutes, or until golden brown and bubbling.
7. Serve warm to enjoy the full gooey, cheesy effect.

Variations

• Place a small cube of mozzarella inside each ball before rolling for a molten cheese center.
• Use pepper jack cheese for extra heat and flavor.
• Add finely chopped jalapeños for a spicier version.
• Replace Bisquick with almond flour and a pinch of baking powder for a lower-carb variation.
• Mix in a tablespoon of chopped cilantro for a fresh twist.

Tips

• Drain the Rotel extremely well to keep the mixture from becoming too wet.
• Soften the cream cheese fully—this makes mixing much easier.
• If the mixture feels sticky, add a tablespoon of Bisquick at a time until it rolls easily.
• Use a cookie scoop for evenly sized sausage balls.
• Freeze unbaked sausage balls on a sheet tray, then store in bags for easy, bake-from-frozen snacks.