Rotel Sausage Balls with Cheddar
These sausage balls feature bold flavors and a cheesy appeal, making them a hearty, crowd-pleasing appetizer.
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
For the Sausage Balls
- 1 pound Ground sausage Hot or mild
- 1 can (10 oz) Rotel tomatoes and green chilies Drained
- 2 cups Bisquick baking mix
- 2 cups Sharp cheddar cheese Shredded
For the Filling (Deviled Egg Style)
- 6 Hard-boiled eggs
- 1/4 cup Mayonnaise
- 1 tsp Mustard
- 1/4 tsp Salt
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground sausage, drained Rotel, Bisquick, and shredded cheddar cheese. Mix until just combined. Do not overmix.
- Form the sausage mixture into small balls, about 1 inch in diameter. Place them on the prepared baking sheet.
- Bake for 18 to 20 minutes, or until the sausage balls are cooked through and the edges are golden brown.
- While the sausage balls bake, prepare the filling. Mash the yolks from the hard-boiled eggs in a small bowl.
- Mix the mashed yolks with the mayonnaise, mustard, and salt until smooth.
- Once the sausage balls are cool enough to handle, slice them in half horizontally. Use a piping bag or a small spoon to fill the center of each sausage ball half with the yolk mixture. Pipe the filling into the egg white halves if you are making deviled eggs, or place the filling mixture into the center of the split sausage ball.
- Serve warm or at room temperature.
Notes
These sausage balls disappear fast; the golden edges and cheddar aroma draw everyone in. You can prepare the sausage mixture ahead of time and store it in the refrigerator for up to 24 hours before baking.