My 2nd time making these as my hubby is obsessed. Doubled the recipe so I have plenty in the freezer ready to go Full recipe 👇 💬

Because the exact cooking time depends on their size and the sausage used, an instant-read thermometer is the best check: the centers should reach the safe temperature appropriate for your sausage. For beef sausage, aim for at least **160°F / 71°C**; poultry sausage should reach **165°F / 74°C**.

Let them rest for about **5 minutes** before serving.

## Best Dips

These are rich enough that a slightly tangy or spicy dip works particularly well. Good options include:

* Spicy ranch
* Salsa
* Sour cream with lime and herbs
* Chipotle mayo
* Honey mustard
* Guacamole

## Make Ahead

Shape the sausage balls, cover and refrigerate for up to **24 hours** before baking. They may need an extra minute or two in the oven when baked directly from the refrigerator.

For longer storage, freeze the uncooked balls individually on a tray, then transfer them to a freezer bag or container. Freeze for up to **2–3 months**.

They can be baked from frozen; simply allow additional cooking time and verify the internal temperature.

## Leftovers

Refrigerate cooked sausage balls in an airtight container for **3–4 days**.

Reheat at **350°F / 175°C** until hot throughout. An air fryer or oven works particularly well because it restores some of the browned exterior.

## A Few Important Tips

**Drain the Rotel aggressively.** Excess tomato liquid is the most common reason the mixture becomes too wet.

**Don’t overwork the mixture.** Mix only until everything is evenly distributed so the sausage balls stay tender.

**Use freshly grated cheddar if possible.** It generally melts better and integrates more smoothly than heavily coated pre-shredded cheese.

**Keep them the same size.** Uniform balls cook much more evenly.