Rotel Cream Cheese Sausage Balls

These Rotel Cream Cheese Sausage Balls are cheesy, spicy, and absolutely irresistible. Made with savory breakfast sausage, creamy cheese, and zesty Rotel tomatoes, they’re perfect for parties, game day, brunch, or easy snacking. They bake up golden on the outside and soft and creamy inside—guaranteed to disappear fast.

Ingredients

• 1 lb breakfast sausage (mild or hot, uncooked)

• 1 (8 oz) block cream cheese, softened

• 1 (10 oz) can Rotel diced tomatoes with green chilies, very well drained

• 1½ cups shredded cheddar cheese

• 1½ cups Bisquick or baking mix

• ½ tsp garlic powder (optional)

• ½ tsp onion powder (optional)

• Black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. Drain the Rotel thoroughly using a strainer and paper towels to remove excess moisture.

3. In a large bowl, combine sausage, cream cheese, Rotel, cheddar cheese, Bisquick, and seasonings.

4. Mix until a thick, slightly sticky dough forms. You can use clean hands or a stand mixer.

5. Scoop about 1–1½ tablespoons and roll into balls. Place on prepared baking sheet.

6. Bake for 20–25 minutes, until golden brown and cooked through.

7. Let cool 5 minutes before serving.

Why You’ll Love This Recipe

• Perfect for holidays, parties, and potlucks

• Freezer-friendly

• Made with simple pantry ingredients

• Can be spicy or mild

• Easy to double or triple

Flavor Variations

• Spicy Jalapeño: Add diced jalapeños

• Mexican Style: Use pepper jack cheese

• Breakfast Version: Add scrambled eggs

• Low-Carb: Use almond flour baking mix

• Ranch Style: Add 1 tbsp ranch seasoning

Serving Ideas

Serve with:

• Ranch dressing

• Honey mustard

• Spicy mayo

• Salsa

• Cheese dip

Perfect for brunch, football parties, baby showers, and holidays.

Storage & Freezing

• Refrigerate: Store cooked sausage balls in an airtight container up to 4 days

• Freeze (uncooked): Roll into balls and freeze up to 3 months

• Freeze (cooked): Let cool and freeze for easy reheating

• Reheat: Oven at 350°F for 10 minutes or microwave

20 Helpful Tips

1. Always drain Rotel extremely well.

2. Softened cream cheese mixes better.

3. Use gloves for easy mixing.

4. A cookie scoop keeps sizes even.

5. Don’t overbake or they’ll dry out.

6. Chill dough if it’s sticky.

7. Parchment prevents sticking.

8. Use freshly shredded cheese for best melting.

9. Add cayenne for heat.

10. Try half cheddar, half mozzarella.

11. Bake on the middle rack.

12. Turn pan halfway through baking.

13. Make ahead for parties.

14. Use hot sausage for spice.

15. Add green onions for freshness.

16. Let rest before serving.

17. Make mini ones for appetizers.

18. Double batch for holidays.

19. Serve warm for best flavor.

20. Keep leftovers tightly sealed.

20 Frequently Asked Questions

1. Can I use turkey sausage?
Yes, but texture will be slightly drier.

2. Can I make them ahead?
Yes! Freeze before baking.

3. Can I make these gluten-free?
Use gluten-free baking mix.

4. Can I use spicy Rotel?
Absolutely.

5. Are they keto-friendly?
Use low-carb baking mix.

6. Can I air fry them?
Yes, at 375°F for about 10–12 minutes.

7. Can I use pre-cooked sausage?
Raw works best for texture.

8. How do I know they’re done?
Internal temp should reach 160°F.

9. Do they get crispy?
Yes, golden on the outside.

10. Can I add onions?
Yes, finely diced.

11. Do they freeze well?
Very well.

12. Can I use different cheese?
Yes—pepper jack, Colby, or Monterey Jack work great.

13. Can I make them small?
Yes, adjust baking time.

14. Will they spread?
No, they keep their shape.

15. Are they good cold?
Yes, but best warm.

16. Can I use sausage links?
Remove casings first.

17. Can I double the recipe?
Yes, it doubles perfectly.

18. Can I bake them in a mini muffin tin?
Yes, bake about 15 minutes.

19. Can kids eat them?
Use mild Rotel and sausage.

20. What goes best with them?
Ranch, honey mustard, or salsa.