Spicy Rotel Sausage Balls
These sausage balls are a bold, energetic, and indulgent appetizer, highlighting heat and texture for spice lovers and game-day snack fans.
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
Sausage Balls Base
- 1 lb Ground sausage Spicy variety recommended
- 1 can (10 oz) Rotel diced tomatoes and green chilies Drained well
- 2 cups Bisquick baking mix
- 2 Eggs Beaten
- 2 cups Cheddar cheese Shredded
- 1 cup Turkey bacon Cooked and crumbled
Optional Spice Boost
- 1 tsp Cayenne pepper For extra heat
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a baking sheet.
- In a large mixing bowl, combine the ground sausage, drained Rotel, Bisquick, beaten eggs, shredded cheddar, crumbled turkey bacon, and cayenne pepper if you are using it.
- Mix all ingredients together until they are just combined. Do not overmix.
- Form the mixture into small balls, about 1 inch in diameter. I like styling these with visible flecks of pepper—it signals the spice before the first bite.
- Place the balls on the prepared baking sheet, leaving a little space between them.
- Bake for 18 to 20 minutes, or until the sausage balls are cooked through and lightly browned.
- Remove from the oven and let them cool slightly on the pan before serving warm.
Notes
These are best served warm as a party snack. If you need to make them ahead, you can refrigerate the unbaked balls for up to 24 hours, adding a few extra minutes to the baking time if baking directly from the refrigerator.