Ingredients:
1 pound (454g) bulk pork sausage (regular, mild, or hot – your preference)
8 ounces (227g) cream cheese, softened
1 can (10 ounces/283g) Rotel diced tomatoes and green chilies, undrained
1 1/2 cups (170g) shredded cheddar cheese
1 cup (120g) Bisquick baking mix
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Directions:
Preheat oven to 350°F (175°C). Lightly grease a baking sheet or line with parchment paper.
In a large bowl, combine the pork sausage, softened cream cheese, and undrained Rotel tomatoes and green chilies. Mix well until thoroughly combined. A stand mixer with the paddle attachment works well, or you can use a sturdy spoon.
Add the shredded cheddar cheese, Bisquick baking mix, garlic powder, and black pepper to the sausage mixture.
Continue mixing until all ingredients are fully incorporated and a fairly uniform dough forms. Do not overmix.
Roll the mixture into 1-inch (2.5 cm) balls. You can use a small cookie scoop for even sizing, or simply use your hands.
Place the sausage balls onto the prepared baking sheet, leaving a little space between each one.
Bake for 20-25 minutes, or until golden brown and cooked through. The internal temperature should reach 160°F (71°C).
Let cool slightly before serving. These are best served warm!
The preparation instructions can be found on page 2.
