đź›’ Ingredients (Simple & Bold)
1 lb ground pork sausage (spicy or mild—your call!)
1 (10 oz) can Rotel tomatoes (diced with green chilies), well-drained
8 oz cream cheese, softened
2 cups shredded sharp cheddar cheese (freshly grated = creamier melt!)
2 cups Bisquick baking mix (or homemade substitute*)
Optional:
½ tsp garlic powder
½ tsp onion powder
ÂĽ tsp smoked paprika
💡 Drain Rotel well! Press in a colander or pat dry with paper towels—excess liquid = soggy balls.
👩‍🍳 Step-by-Step Instructions
1. Prep & Preheat
Preheat oven to 350°F (175°C).
Line a baking sheet with parchnet or lightly grease.
2. Mix the Filling
In a large bowl, combine:
→ Sausage (raw—don’t pre-cook!)
→ Drained Rotel
→ Softened cream cheese
→ Shredded cheddar
→ Bisquick
→ Optional spices
Use your hands or a sturdy spoon to mix until fully combined. It’ll be thick and slightly sticky.
3. Form the Balls
Scoop 1–1.5 tablespoons of mixture per ball (a small cookie scoop works great!).
Roll gently into balls—no need to overwork.
Place 1 inch apart on the baking sheet.
4. Bake to Golden Perfection
Bake 20–25 minutes, until:
→ Tops are golden brown
→ Edges are slightly crisp
→ Centers are set but still soft
⏳ Don’t overbake! They firm up as they cool.
5. Serve Warm
Let rest 2–3 minutes (filling is molten hot!).
Serve with:
