Introduction
Rotel Cream Cheese Sausage Balls are a flavorful twist on the classic sausage ball recipe. They combine the savory richness of breakfast sausage with the creaminess of cheese, the zest of Rotel tomatoes with green chilies, and a touch of spice. Perfect for parties, game day, potlucks, or as a hearty appetizer, these bite-sized delights are cheesy, slightly spicy, and irresistibly addictive.
Ingredients
1 lb ground pork sausage (mild, hot, or breakfast style)
1 (8 oz) block cream cheese, softened
1 (10 oz) can Rotel tomatoes with green chilies, well drained
2 cups shredded cheddar cheese (sharp or mild)
1 ½ cups Bisquick baking mix (or all-purpose baking mix)
½ tsp garlic powder (optional)
½ tsp onion powder (optional)
Pinch of salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine sausage, softened cream cheese, drained Rotel, shredded cheddar, Bisquick, and seasonings.
Mix thoroughly with your hands or a sturdy spoon until all ingredients are evenly incorporated. The mixture should be thick and slightly sticky.
Roll into 1-inch balls and place on the prepared baking sheet, leaving a little space between each.
Bake for 20–25 minutes, or until golden brown and cooked through (internal temp should reach 160°F / 71°C).
Let cool slightly before serving.
Description
These sausage balls are tender, cheesy, and packed with flavor from the Rotel and cream cheese. Unlike traditional sausage balls that can sometimes be dry, the cream cheese keeps them moist and soft inside, while the cheddar adds a sharp, melty richness. The little pops of tomato and chili from the Rotel bring a zesty contrast that makes them stand out.
Tips
Drain the Rotel thoroughly to avoid excess moisture in the mixture.
If the mixture feels too wet, add a little extra Bisquick until it holds together.
Use freshly shredded cheese for better melting and flavor.
For easier mixing, let the sausage sit at room temperature for 10–15 minutes.
Make-ahead friendly: Roll into balls, freeze on a baking sheet, then transfer to a bag. Bake straight from frozen (adding a few extra minutes).
Variations
Spicy: Use hot sausage and spicy Rotel for extra heat.
Different cheese: Swap cheddar for pepper jack, Monterey Jack, or a cheese blend.
Low-carb: Replace Bisquick with almond flour and a little baking powder.
Breakfast version: Add crumbled cooked bacon or chopped green onions.
Dipping sauces: Serve with ranch, chipotle mayo, or queso dip.
Correction
A common mistake is not draining the Rotel well, which makes the mixture too wet and prevents the balls from holding shape. Another issue is baking at too low a temperature—stick with 375°F to ensure the sausage cooks fully without drying out the outside.
Enjoy
Serve your Rotel Cream Cheese Sausage Balls warm as an appetizer, snack, or even a party centerpiece. They’re flavorful enough on their own but pair perfectly with dipping sauces, making them a crowd-pleasing recipe every time.