Ingredients:

  • 1 lb ground pork breakfast sausage
  • 8 oz full-fat cream cheese, softened to room temperature
  • 2 cups sharp cheddar cheese, freshly shredded from a block
  • 10 oz can Rotel diced tomatoes & green chiles, very well-drained
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • 2 cups Bisquick baking mix

Instructions:

  1. Place the can of Rotel into a fine-mesh strainer and let it sit for at least 10 minutes. Use the back of a spoon to press out every possible drop of excess liquid to prevent soggy sausage balls.
  2. In a large standing mixer fitted with a paddle attachment, combine the ground pork sausage and the softened cream cheese. Mix until fully emulsified.
  3. Add the freshly shredded sharp cheddar cheese, garlic powder, and dried oregano to the pork mixture. Mix until evenly distributed.
  4. Gradually add the Bisquick baking mix and the drained Rotel. Mix on low speed until a cohesive dough forms, ensuring the Rotel is evenly incorporated throughout the protein and dairy base.
  5. Preheat your oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  6. Using a 1-tablespoon cookie scoop, form the mixture into small spheres. Place them on the prepared baking sheet, spaced about 1 inch apart.
  7. Bake for 20 minutes or until the exteriors achieve a mahogany-colored, shattering crust and the sausage is fully cooked through.