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I found this awesome spin on classic sausage balls during last year's Super Bowl, and they've become my party trick ever since! Mixing in cream cheese and Rotel creates this unbelievably rich, tangy flavor with some heat. At gatherings, they're gone in minutes, so I always whip up twice as many now.
The Ultimate Crowd Pleaser
What's so great? You'll only grab 5 things at the store and they're totally foolproof - even my kids nail them every time. I love throwing them together early and stashing them in the freezer. They work for everything from family brunches to late-night munchies!
What You'll Need
- Cream Cheese: Adds incredible softness and moisture.
- Rotel: Keep the liquid in there - it packs so much flavor.
- Bisquick: This stuff's always sitting in my cabinet.
- Shredded Cheese: I go for Mexican mix but you can't go wrong with cheddar.
- Sausage: Jimmy Dean Hot gives them real kick!
Ready To Make Magic
- Time to Combine
- Toss everything into your mixing bowl - or get your hands dirty if you're traditional like my grandma. Just blend until it's all mixed together. Don't stress if it's a bit sticky!
- Form Your Balls
- My game-changer? A cookie scoop! Creates uniform balls without any fuss. Put them on your baking sheet - they stay pretty much the same size.
- Into The Oven
- Crank your oven up to 375°F. These tasty morsels need around 20 minutes to turn beautifully golden and cook completely through.
- Serve 'Em Up
- I throw some chopped parsley on top just for looks. Put out some dipping options - queso really takes them to another level!
Insider Tricks
Let me help you dodge my rookie mistakes! Definitely get yourself a cookie scoop - I tried making them by hand first and ended up with weird sizes everywhere. Don't worry if your mixture seems sticky - extra Bisquick will just make them tough. My sister can't have gluten and says they turn out great with GF Bisquick too. And my top suggestion: make loads and freeze them uncooked - they bake perfectly right from the freezer!
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Smart Shortcuts
These save me on crazy busy days! Shape them up to two days before and keep them in the fridge. Or follow my lead - create a massive batch, freeze them on a tray, then dump them in a freezer bag. They'll stay good for months, though at my house they vanish way before that! Just cook them a bit longer when starting from frozen.
Gathering Gold
So adaptable! I've dished them up for morning meals with eggs, set them out for sports watching with spicy queso, even taken them to holiday parties. My buddy Lisa makes this killer jalapeño ranch that pairs amazingly with them. Just remember to cook plenty - nobody stops at just one!
Create Your Version
I sometimes switch up the cheeses - pepper jack brings extra fire. My guy goes crazy when I toss in some crunchy bacon pieces. And if I know kids are coming, I might grab mild sausage instead of hot. They turn out great no matter what, so get creative!
Totally Worth It
These tasty bites have gotten me through so many surprise get-togethers! They're simple enough for weeknights but fancy enough for visitors. Once you make them, you'll see why everyone wants to know how you did it. Just be prepared to share - and maybe hide some for yourself!
Frequently Asked Questions
- → Can these be prepped early?
Yes, shape them and freeze before baking. Just bake longer if cooking straight from the freezer.
- → Is mild sausage an option?
Yep, you can swap hot sausage for mild if you don’t like spicy flavors.
- → Do I have to use a mixer?
Nope, you can mix it manually. A stand mixer just makes it quicker.
- → Why remove Rotel liquid?
It stops the mixture from becoming too wet, which helps the bites stay together.
- → What about leftovers?
Store them in the fridge for up to 3 days, or freeze if you want to keep them longer.