Rotel Cream Cheese Sausage Balls (Print Version)
# Ingredients:
→ Main Components
01 -
450 g breakfast sausage (mild or spicy, as desired)
02 -
225 g cream cheese, softened
03 -
1 can (285 g) diced tomatoes with green chilies, drained
04 -
200 g sharp cheddar cheese, shredded
05 -
190 g self-rising flour
→ Seasonings
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
0.5 teaspoon salt, or to taste
09 -
0.25 teaspoon black pepper
# Instructions:
01 -
Preheat the oven to 175°C. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
02 -
In a large mixing bowl, blend softened cream cheese with breakfast sausage until thoroughly combined and smooth.
03 -
Incorporate the drained diced tomatoes with green chilies, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until ingredients are evenly distributed.
04 -
Gradually add self-rising flour, stirring gently until a cohesive dough forms. The mixture will be slightly tacky but should hold its shape.
05 -
With hands or a small scoop, form dough into balls approximately 2.5–4 cm in diameter. Arrange evenly on the prepared baking sheet.
06 -
Bake in the preheated oven for 20–25 minutes, or until golden brown and cooked through. Ensure an internal temperature of 74°C is reached.
07 -
For a crispier exterior, broil the sausage balls for the final 1–2 minutes, monitoring closely to avoid over-browning.
08 -
Remove from oven and allow to cool slightly. Serve warm, optionally accompanied by ranch dressing, hot sauce, or sour cream.
# Notes:
01 -
For milder flavor, select mild sausage or a mild variety of diced tomatoes with chilies.
02 -
Formed sausage balls can be refrigerated up to 24 hours prior to baking for make-ahead convenience.
03 -
Baked sausage balls freeze and reheat well; store in an airtight container and reheat at 175°C for 10–15 minutes.