1 lb hot sausage (or mild sausage, if preferred)

8 oz cream cheese, softened

1 can (10 oz) Rotel diced tomatoes and green chilies, drained

2 cups Bisquick mix

1 1/2 cups Mexican-style shredded cheese (or cheddar, Monterey Jack, or gouda)

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Preheat oven to 400°F (204°C).
In a stand mixer or large bowl, combine sausage, softened cream cheese, drained Rotel, Bisquick, and shredded cheese. Mix until fully combined.
Form mixture into 1-inch balls and place on a parchment-lined baking sheet.
Bake for 18–20 minutes, or until golden brown and cooked through.
Let cool slightly before serving.

Use mild sausage and regular Rotel for a kid-friendly version.

Drain Rotel well to avoid soggy texture.

Shred your own cheese for better melt and texture.

Freeze unbaked or baked sausage balls for up to 3 months.

Reheat in oven or air fryer for best crispiness.