Preparation

Step 1:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or spray it with non-stick spray to prevent sticking.

Step 2:
In a large mixing bowl, combine the breakfast sausage and softened cream cheese. Use a rubber spatula or your hands to mix until thoroughly combined. The mixture should be smooth and evenly blended.

Step 3:
Drain the Rotel tomatoes well to remove excess liquid. Add the drained Rotel, shredded cheddar cheese, Bisquick, garlic powder, onion powder, and smoked paprika (if using) to the sausage and cream cheese mixture. Mix until everything is evenly distributed. The dough will be slightly sticky.

Step 4:
Using an ice cream scoop or a tablespoon, portion the mixture into evenly sized balls, about 1 to 1 ½ inches in diameter. Roll each portion between your palms to form smooth balls.

Step 5:
Place the sausage balls onto the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 20–25 minutes, or until golden brown and cooked through.

Step 6:
Remove from the oven and let the sausage balls cool on a wire rack for 5 minutes. Garnish with fresh parsley or chives before serving, if desired.