Rotel Sausage Balls

December 11, 2018 by Nicole Collins

It's Day 11...the eve of the final day of our 12 Days of Appies challenge!

I'm rethinking the above exclamation point. I'm actually kind of sad that our challenge is almost over.

Have you guys had fun this challenge? Are you ready to be the star of your holiday parties this year?!? The treats I've shared over the past week and a half are sure to be memorable. And, that's the sign of a good bite!

I went to a New Years party a couple of years ago, and I still think about a dip I had at that party. It's that creamy sausage Rotel dip. Have you guys ever had it? It's pretty much just sausage, Rotel, and cream cheese that you throw in a crock pot and serve with tortilla chips. It's actually kind of strange if you think about it, but it's oddly delicious!

Like I said, I still think about that dip. And recently, I've been really craving it.

When I was putting together the menu of this appie challenge, I hit a little bit of a wall. I was one recipe short and at a total loss for what else to make. When I have recipe block, I usually reach out to the bestie for some inspiration. And, she suggested sausage balls.

I'd never had or made sausage balls; but I did a little research, remembered that dip I've been craving, and came up with what we're making today.

Today, we're making Rotel Sausage Balls!

So, if you've never had them before (like me), sausage balls are pretty much like little sausage biscuit drops. They're usually associated as a southern appetizer because of the biscuit/pork base. They're typically a mix of sausage, bisquick, and shredded cheese. Mix everything together, roll them in to balls, bake them, and serve! They're a little messy to assemble, but overall pretty easy.

In my research, I saw a few recipes that called for cream cheese. And, that really got me thinking about that dip. Though these sausage balls taste nothing like that incredible dip, the addition of the Rotel adds a nice pop of freshness in a pretty rich appetizer, and the cream cheese helps these little bites stay nice a moist.

Though we're using hot sausage and Rotel (which is diced tomatoes with chiles), these are really not spicy at all. The cream cheese helps to tame things down, and the biscuit mix really evens all of the flavors out. And, these aren't just the perfect grab and go party bite. They're also perfect for Sunday brunch!

Here's a reminder of what else we've made this week:

Day 1: Holiday Charcuterie Boxes

Day 2: Honey Goat Cheese Tartlettes

Day 3: Chicken and Donut Bites

Day 4: Sweet Chili Meatballs

Day 5: Sweet and Spicy Bacon Wrapped Shrimp

Day 6: Baked Brie with Strawberry Jalapeno Sauce and Candied Pretzels

Day 7: White Cheddar, Cranberry, Jalapeno Cheese Ball Wreath

Day 8: Hawaiian Pizza Sliders

Day 9: Old Bay Popcorn

Day 10: French Onion Dip

We've got one day left of our challenge, and I promise it's going to be a good one!

See you tomorrow, and let's eat!

Rotel Sausage Balls

Serves: about 25 Print

Ingredients:

  • 1 lb hot sausage

  • 8 oz cream cheese, softened

  • 1 can (14.5 oz) Rotel, drained

  • 1 ½ cups Bisquick

  • 4 oz sharp cheddar cheese, shredded

Directions:

  1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.

  2. Add all ingredients to the bowl of a stand mixer fitted with the paddle attachment. Process on medium speed until well combined, scraping the sides mid way through, if necessary.

  3. Roll meat mixture to approximately 1 ½ inch balls, and place on prepared baking sheet. Bake for 18-20 mins until golden brown on top. Serve immediately!

Recipe notes:

*Even though we're using hot sausage and Rotel, these are really not too spicy. The cream cheese and biscuit mix really help to tame the heat down.

*Try to drain as much of the liquid out of the Rotel as you can. Let the Rotel sit in a colander for 10-15 mins, and press down with a spoon to get the excess juices out. We don't want our sausage balls to be soggy!

*I recommend shredding your own cheese for this. It melts much better without all the extra “anti clump” preservatives you find in a pre-bagged mix.

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