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Pioneer Woman Rotel Cream Cheese Sausage Balls Recipe

Pioneer Woman Rotel Cream Cheese Sausage Balls Recipe

The Pioneer Woman Rotel Cream Cheese Sausage Balls Recipe is a total crowd-pleaser.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine Asian
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 pound raw pork breakfast sausage
  • 8 ounces cream cheese softened
  • 1 can 10 ounces Rotel (diced tomatoes and chilies)
  • 2 cups shredded sharp cheddar cheese
  • 1.5 cups Bisquick or pancake baking mix
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon dried parsley

Instructions
 

Drain the Rotel

  • Open the can of Rotel tomatoes and chilies. Pour them into a fine mesh strainer. Press down with a spoon to remove all liquid. This keeps the dough from being too runny.

Soften the Cream Cheese

  • Make sure your cream cheese is very soft. Leave it on the counter for one hour. This helps it mix smoothly with the meat.

Mix Meat and Cream Cheese

  • Put the raw sausage in a large bowl. Add the soft cream cheese to the meat. Use a hand mixer to blend them together. Mix until you see no big white streaks.

Add the Rotel and Cheddar

  • Stir in the drained tomatoes and shredded cheese. Use a large spoon or your clean hands. Make sure the peppers are spread out evenly.

Add the Baking Mix

  • Slowly pour in the Bisquick and the spices. Mix until a soft dough forms. Do not overmix or the balls will be tough.

Scoop the Balls

  • Line your baking sheet with parchment paper. Use a small scoop to make one-inch balls. Roll them in your palms to make them round.

Space Them Out

  • Place the balls on the tray. Leave an inch of space between each one. They will puff up slightly while they cook.

Bake Until Brown

  • Heat your oven to 375 degrees. Bake the balls for 20 to 25 minutes. They should look golden brown on the bottom.

Notes

  • Drain the tomatoes well: Extra juice makes the dough very sticky. Squeeze the Rotel with a paper towel if needed.
  • Use sharp cheddar: Mild cheese disappears in the flavor. Sharp cheddar gives that classic, bold cheesy taste.
  • Don't overbake them: Check them at the 20-minute mark. Overcooking makes the sausage taste dry and crumbly.
  • Shred your own cheese: Hand-grated cheese melts much better. It binds the sausage ball together more strongly.
  • Use a cookie scoop: This keeps every ball the same size. They will all cook at the same time.
  • Keep meat cold: Use cold sausage but warm cream cheese. This gives the best texture for rolling the balls.
Keyword Pioneer Woman Rotel Cream Cheese Sausage Balls Recipe