Preheat your oven to 375°F (190°C). Ensure the oven is fully preheated so that the sausage balls bake evenly and develop a crispy, golden exterior. Line a baking sheet with parchment paper to prevent the sausage balls from sticking and to make cleanup easier.
In a skillet over medium heat, add the ground breakfast sausage. Use a spatula or wooden spoon to break up the sausage as it cooks. Continue cooking until the sausage is fully browned and crumbled. Be sure to cook it thoroughly so that there are no pink spots. Once browned, drain any excess grease by tilting the skillet and using a spoon to remove the fat. Allow the sausage to cool slightly before combining it with the other ingredients, which makes mixing easier and prevents melting the cream cheese too quickly.
Step 2: Combine Ingredients
In a large mixing bowl, combine the cooked sausage, softened cream cheese, drained Rotel tomatoes and green chilies, shredded cheddar cheese, and all-purpose baking mix. The cream cheese should be soft enough to mix easily with the other ingredients. If it’s too firm, microwave it for 10-15 seconds to soften it slightly.
Mix everything thoroughly until well combined. Using your hands works best for mixing, as it ensures all the ingredients are evenly distributed. If you prefer, you can use a sturdy wooden spoon, but be sure to work the mixture well to ensure the cream cheese and sausage are evenly spread throughout the dough-like mixture.
Step 3: Shape the Sausage Balls
Roll the mixture into 1-inch balls using your hands. To make this easier, you can dampen your hands slightly with water to prevent the mixture from sticking. Arrange the sausage balls on the prepared baking sheet, making sure they are spaced about 1 inch apart. This spacing allows for even baking, preventing the balls from sticking together and ensuring they cook properly.
Step 4: Bake
Bake the sausage balls in the preheated oven for 20-25 minutes, or until they are golden brown and fully cooked through. You can check doneness by gently pressing the top of a ball; it should spring back slightly, and the internal temperature should reach 160°F (71°C). The sausage balls should have a crispy, golden exterior while remaining tender and juicy inside.
Once baked, remove the sausage balls from the oven and allow them to cool slightly on the baking sheet for a few minutes. This resting time helps the flavors settle and makes them easier to handle. Serve warm for the best texture and flavor.
