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I found this cool spin on classic sausage balls during last year's Super Bowl, and they've become my number one snack for gatherings! When you mix in cream cheese and Rotel, you get this super tasty blend of creamy and spicy. These vanish so quickly whenever I serve them that I've learned to make twice as much.
Crowd-Pleasing Appetizer
What's really awesome? You just need 5 simple ingredients and they're pretty hard to mess up - even my kids in high school can throw them together. I'm a big fan of making these in advance and stashing them in the freezer. They work for everything from weekend morning munching to late-night hunger fixes!
Pick Up These Items
- Sausage: Jimmy Dean Hot is my pick - adds some nice heat!
- Bisquick: This is a staple in my kitchen.
- Cream Cheese: This makes them so moist and soft.
- Rotel: Keep all the liquid in there - it packs in taste.
- Shredded Cheese: I love using Mexican blend but you can't go wrong with cheddar.
Time To Make Them
- Combine Everything
- Toss all your stuff into a mixing bowl - or get your hands dirty if you're traditional like my mother. Just mix it all up until everything's blended nicely. Don't stress if it seems a bit tacky!
- Form Your Balls
- My top trick? A cookie scoop! It gives you the same size every time. Place them on your baking tray - they won't expand much while cooking.
- Into The Oven
- Make sure your oven's properly heated - 375°F works perfectly. These tasty morsels need around 20 minutes to turn golden and cook all the way through.
- Ready To Serve
- I sometimes throw some fresh parsley on top for looks. Put out some dipping options - they're amazing with queso!
Handy Tricks
Let me help you dodge the mistakes I made! Get yourself a cookie scoop - I tried hand-rolling at first and ended up with weird sizes. If the mix feels sticky, that's normal - extra Bisquick just makes them too dry. My sister can't have gluten and says GF Bisquick works great too. Here's my clever move: make tons and freeze the raw balls - they cook up just fine straight from frozen!
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Time-Saving Magic
These are so handy when you're swamped! Shape them up to two days before and stick them in the fridge. Or try my method - make a massive batch, freeze them on a tray, then dump them in a freezer bag. They'll stay good for months, though we always eat them way before that! Just cook them a little longer when they're frozen.
Gathering Gold
These things go with everything! I've put them out for morning meals with eggs, brought them to watch sports with spicy cheese dip, even taken them to holiday get-togethers. My buddy Lisa makes this killer jalapeño ranch that pairs perfectly. Just remember to cook plenty - nobody stops at just one!
Create Your Version
I sometimes swap in different cheeses - pepper jack brings extra spice. My guy loves when I toss in some crunchy bacon pieces. And I might go for mild sausage instead of spicy depending on who's eating. They turn out good no matter what, so get creative!
Totally Delicious
These tasty morsels have come to my rescue at so many surprise get-togethers! They're simple enough for regular days but fancy enough for visitors. After one taste, you'll understand why everyone asks how to make them. Just be prepared to share the details - and maybe keep some hidden for yourself!
Frequently Asked Questions
- → Can I prep these in advance?
Absolutely! Roll them into balls and freeze before baking. Add extra time to the baking when cooking straight from the freezer.
- → Can I use a less spicy sausage?
Yep! Swap in mild sausage if you prefer something less intense.
- → Will I need a stand mixer for this?
A stand mixer can make mixing faster, but you can definitely do it by hand if that's what you've got.
- → Why do I need to drain the Rotel?
Getting rid of the liquid keeps the mixture manageable and ensures the balls hold their shape well.
- → How do I keep the extras fresh?
Store leftovers in a sealed container in the fridge; they'll stay good for 3 days. For longer storage, freeze them.