Description
Tomato and Green Chile Sausage Balls are an easy and quick appetizer with savory sausage and tangy tomatoes plus mild green chiles and plenty of cheddar while this simple recipe is one of the best ideas for a weeknight dinner snack or meal prep bite and it also works for a holiday potluck or brunch party and you can serve them with a healthy side salad or fresh vegetables for a balanced plate while golden edges and tender centers make every batch cozy and satisfying.
Ingredients
- 1 pound Ground pork sausage
- 1 can 10 ounces drained very well Diced tomatoes with green chiles
- 2 cups freshly shredded Sharp cheddar cheese
- 4 ounces softened Cream cheese
- 2 cups Baking mix
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Black pepper
Instructions
- Crumble the one pound of sausage into irregular pieces and add the well drained tomatoes with green chiles so bright red and green bits sit between the pink sausage pieces. Fold just until the vegetables are scattered through the sausage because the mixture should still look loose and uneven rather than smooth.
- Add the two cups of shredded cheddar and four ounces of softened cream cheese so the mixture gains pale cheese streaks and thicker creamy patches among the sausage and vegetables. Fold until the cheeses are distributed with visible shreds and small cream cheese streaks because the mixture should look richer and more cohesive but still rustic.
- Scatter the two cups of baking mix with garlic powder and smoked paprika and black pepper over the cheesy sausage mixture so a pale dry coating appears across the surface. Work everything together until no loose flour remains and the mixture becomes a soft speckled dough with visible tomato and chile pieces and cheddar throughout.
- Divide the mixture into twenty four portions and roll them loosely so each ball is about the same general size while keeping slight cracks and irregular edges. Spread the twenty four balls across the baking tray with uneven natural spacing so they do not touch and the red tomato flecks and green chile pieces remain visible.
- Bake the twenty four sausage balls until the pink exterior turns deep golden brown in spots and the cheddar forms darker crisp patches around a few uneven edges. The balls should look slightly smaller and firmer with natural cracks and non uniform browning while tomato and green chile flecks remain visible across the cooked surfaces.
- Transfer six warm sausage balls to a white plate and arrange them casually with slight overlap so the browned sides face different directions and the homemade shapes remain obvious. Cut one sausage ball open to reveal a tender speckled center with melted cheddar and small tomato and green chile pieces while the other five remain whole.
Notes
Pro Tips:
- Drain the tomato and green chile mixture until almost dry because trapped liquid can make shaping messy and create softer sausage balls.
- Freshly shredded cheddar melts more naturally than pre shredded cheese and gives the baked sausage balls better browned cheesy edges.
- Shape the mixture with a light touch because tightly packed sausage balls can bake up dense instead of tender and pleasantly crumbly.
- For even cooking keep all twenty four balls close in size while allowing small cracks and irregular edges for a homemade appearance.
Storage: Cool the baked sausage balls before storing so trapped steam does not collect as moisture and soften the browned exterior. Place leftovers in an airtight container and refrigerate them for up to three to four days while keeping the sausage balls in a loose layer when possible. For longer storage freeze the cooled sausage balls in a single layer until firm and then move them into a sealed freezer container where they can keep for about two months. Reheat refrigerated or thawed sausage balls until hot through the center so the cheddar softens again and the browned outside regains some texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Cuisine: American Southwest Inspired
Nutrition
- Serving Size: 6 sausage balls
- Calories: 880
- Sugar: 6g
- Sodium: 2100mg
- Fat: 60g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 145mg