Continue to shape the mixture into small balls, about the size of a golf ball. Gently place them on a baking sheet lined with parchment paper, giving them a little space to expand while they bake. I usually fit around 12-15 balls per sheet, and trust me, they will puff up slightly. Pop them into the preheated oven and bake for 20-25 minutes or until they’re golden brown and cooked through. The smell will drive you wild during the last few minutes—just be ready to have them disappear as soon as they’re out!
Once they’re out of the oven, let them cool for a few minutes on the baking sheet. These little bites are best served warm, and you’ll want to enjoy them right away. If you must wait, that’s okay too—just be prepared for a crowd when you serve them up!
Pro Tips for Best Results
I’ve tested this recipe a few ways to see what adds that extra special touch. First, I’ve found that using a combination of hot and mild sausage creates a perfect balance of flavor without overwhelming the taste buds. If you’re serving a mixed crowd, don’t hesitate to use a mild sausage.
Second, don’t skip on draining the RoTel! It can be tempting to throw everything in without a second thought, but excess moisture can make your balls mushy instead of perfectly formed. Trust me, learning this the hard way was a great tip for my future bakes.
Finally, give some thought to your cheese. While cheddar is the classic choice, I’ve experimented with pepper jack when I’m feeling adventurous. The added heat really complements the sausage and the Tangy RoTel vibes. You can’t go wrong!
Common Mistakes to Avoid
While making Rotel Cream Cheese Sausage Balls is straightforward, there are a few common pitfalls I want to help you avoid. First off, don’t rush the mixing stage. I once ended up with clumps of cream cheese in my mixture because I didn’t take the time to break it down thoroughly. Patience is key here, as you want an even blend for consistency and taste. (See the next page below to continue…)