Sausage Balls with Cream Cheese and Diced Tomatoes (Print-Friendly Version)
Raw breakfast sausage, baking mix, cheese and well-drained tomatoes form these oven-baked sausage balls. Drain the tomato-chili mixture before measuring it into the bowl and keep the portions small and even. Check the meat temperature rather than assuming a browned cheese surface means the centers are ready.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 -
1 pound uncooked breakfast sausage (mild or hot)
02 -
8 oz cream cheese, softened
03 -
1 (10 oz) can Rotel diced tomatoes and green chilies, well drained
04 -
1½ cups Bisquick (or other baking mix)
05 -
2 cups shredded Mexican cheese blend (or cheddar/pepper jack)
# How to Make It:
01 -
Heat the oven to 400°F and line a rimmed baking sheet.
02 -
Drain the diced tomatoes and chilies thoroughly. Blend softened cream cheese into the raw breakfast sausage.
03 -
Work in the drained tomatoes, baking mix and shredded cheese until evenly distributed.
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Shape into roughly one-inch balls and arrange with space between them. Bake about eighteen to twenty minutes as a first estimate.
05 -
Check several thick centers reach 160°F for pork sausage or 165°F for poultry sausage, continuing as needed. Rest briefly on the tray, then lift carefully and serve hot.