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. Drain the tomatoes well before measuring them into the sausage mixture; excess can liquid makes the balls difficult to shape. The breakfast sausage goes into this mixture raw, so cheese melting is not a doneness test. Make similar one-inch portions and leave space between them. Check the center of several pieces: pork or beef sausage needs 160°F, while poultry sausage needs 165°F. If the outside darkens too quickly, check oven placement and use a lower rack next time rather than serving undercooked centers. Keep uncooked portions refrigerated while the first tray bakes.

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# 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.
04 - 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.

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