Rotel Cream Cheese Sausage Balls

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Rotel Cream Cheese Sausage Balls

A delectable and simple appetizer, Rotel Cream Cheese Sausage Balls are great for gatherings, game day or even just as a savory snack. In this recipe, the savory goodness of sausage, the creamy richness of cream cheese and the fiery flavour of Rotel tomatoes are all combined. This is a comprehensive recipe for making these delicious sausage balls.

Components:

  1. One pound (450 grams) of ground pork sausage (you can choose mild or spicy)
  2. Eight ounces (225 grams) of room-temperature softened cream cheese
  3. One can (10 oz/283 g) of Rotel tomatoes (drained and chopped tomatoes with green chilies)
  4. Shredded sharp cheddar cheese, two cups (200 g)
  5. 1/½ cup (180 g) self-raising flour, such as Bisques
  6. One teaspoon of garlic powder
  7. One teaspoon of onion powder
  8. One-half teaspoon black pepper (optional, for added spiciness)
  9. Parsley, chopped (optional; as a garnish)

Guidelines:

Warm up the oven:

  • Turn the oven on to 375°F, or 190°C. To avoid sticking, line a baking sheet with parchment paper or give it a little oil.

Get the Sausage Mixture Ready:

  • Combine the softened cream cheese and the ground sausage in a sizable mixing bowl. Stir until well blended. Make sure that the sausage has a uniform distribution of cream cheese.

Add the cheese and Rotel:

  • Thoroughly drain the Rotel tomatoes to eliminate surplus moisture. To the sausage mixture, add the shredded cheddar cheese and the drained Rotel tomatoes. Mix everything up evenly by stirring.

Add the dry ingredients and stir.

  • Combine the Bisques (or self-raising flour) with the onion, garlic, and black pepper (if using) powders in the mixture. Mix thoroughly to make a cohesive, thick dough. When formed into balls, the dough should be sufficiently firm to maintain its shape.

Shape the meatballs:

  • Form the dough into 1-1.5 inch (2.5–4 cm) balls using your hands or a small cookie scoop. Arrange the sausage balls approximately one inch apart on the baking sheet that has been prepared.

Cook:

  • The sausage balls should be baked for 20 to 25 minutes, or until they are cooked through and golden brown. With a meat thermometer, the internal temperature should be 160°F (71°C).

Chill and Present:

  • When the sausage balls are done, take them out of the oven and allow them to cool gently on the baking sheet. If preferred, garnish with finely chopped parsley and serve warm.

Serving Ideas:

  • Serve these sausage balls with your preferred dipping sauce, like spicy aioli, ranch or honey mustard.
  • They make a lively and celebratory appetizer, especially when paired with a cold beer or your favorite drink.

Tips for Storing:

  • Refrigeration: For up to three days, keep any leftovers refrigerated in an airtight container. Before serving, reheat them in the microwave or oven.
  • Freezing: You can also freeze the unbaked sausage balls on a baking sheet, then transfer them to a freezer bag. Bake them straight from the freezer, adding a few extra minutes to the cooking time.

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