Preheat your oven to 375°F and line a large baking sheet with a piece of parchment paper today. This prevents the cheesy sausage balls from sticking and makes your kitchen cleanup very fast and easy later.

Pour the can of Rotel into a fine mesh strainer over your kitchen sink to remove all excess liquid. Press the tomatoes gently with a spoon so they are damp but not soaking wet for the mix.

In a large mixing bowl, beat the softened cream cheese until it is very smooth and light in texture. Using a hand mixer helps ensure there are no lumps before you add the heavy meat and flour.

Add the raw pork sausage to the cream cheese and mix on a low speed until well combined. The cream cheese will help keep the meat very tender and moist while it bakes in the oven.

Fold in the drained Rotel tomatoes and green chilies using a sturdy rubber spatula or your clean hands. This adds a beautiful red color and a nice spicy kick to the savory sausage ball dough today.

Add the garlic powder, onion powder, and black pepper to the bowl to enhance the savory meat flavors. Mix well so the spices are spread evenly throughout the entire mixture for a perfect bite every time.

Gradually pour in the biscuit baking mix and the shredded cheddar cheese while stirring the thick dough constantly. Keep mixing until the flour is fully absorbed and the dough looks very uniform and slightly sticky.

Use a small cookie scoop to form the mixture into one-inch balls and place them on the sheet. Space them about an inch apart so the heat can circulate around each savory ball during the bake.

Place the baking sheet in the oven and bake for twenty to twenty-five minutes until golden brown. The sausage should be fully cooked and the cheese should be bubbling slightly on the outside of each.

Let the sausage balls rest on the pan for five minutes before moving them to a serving plate. Serve them warm with your favorite dipping sauce for a very delicious and comforting party snack today.