Rotel Cream Cheese Sausage Balls

The Ultimate Rotel Cream Cheese Sausage Balls: A Cheesy, Spicy Delight

There are certain recipes that feel like a celebration, and these Rotel Cream Cheese Sausage Balls are exactly that. I first made them for a game day get-together, unsure if the classic Southern sausage ball could be improved. The aroma of savory sausage and baking cheese filled my kitchen, creating a warm, irresistible invitation. When I pulled the first batch from the oven, they were golden-brown, glistening, and beautifully imperfect. That first bite was a revelation—a tender, creamy center with a spicy kick from the sausage and Rotel, all wrapped in a cheesy, buttery hug. They disappeared from the platter in minutes, and I knew I had a winning recipe on my hands.

Why You’ll Love This

• Effortless to Make: With just five simple ingredients and minimal prep, you can whip these up for any occasion.
• A Flavor Explosion: Each bite is a perfect harmony of spicy, savory, and cheesy goodness.
• The Ultimate Crowd-Pleaser: These are dangerously addictive and always the first appetizer to vanish at parties.
• Perfectly Moist and Tender: The secret ingredient, cream cheese, ensures these sausage balls are never dry.

The Unexpected Fan

I once brought a batch of these Rotel Cream Cheese Sausage Balls to a family gathering where my notoriously picky nephew was in attendance. He eyed them with suspicion, as he does with most new foods. After some gentle coaxing, he finally tried one. His eyes widened, and a slow smile spread across his face. He didn’t just have one; he parked himself next to the platter and claimed it as his own. Seeing him, a boy who usually sticks to plain noodles, devour these flavorful bites was all the proof I needed of their universal appeal.

What Makes It Special

• Breakfast Sausage: The heart of the dish. You can use hot for a spicy kick, mild for a classic flavor, or even turkey sausage for a lighter option.
• Cream Cheese: This is the game-changer. It adds a tangy, creamy richness that makes these sausage balls incredibly moist and tender.
• Rotel Diced Tomatoes & Green Chiles: A can of Rotel brings a zesty, Tex-Mex-inspired twist and a gentle heat that cuts through the richness.
• Baking Mix (like Bisquick): This provides the structure, giving the sausage balls their classic, slightly biscuit-like texture.
• Mexican Blend Shredded Cheese: A blend of cheeses adds a wonderful, melty, and savory dimension.

Making It Happen

First, you’ll want to preheat your oven to a nice 400 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Now, for the fun part. In a large bowl, you’ll combine all your ingredients: the breakfast sausage, softened cream cheese, well-drained Rotel, baking mix, and shredded cheese. I find it’s easiest to get everything mixed by hand if you let the sausage and cream cheese sit out for a little bit to come closer to room temperature. You can also use a stand mixer with a dough hook if you prefer. Mix everything together until it’s just combined—be careful not to overmix! The mixture will be a bit sticky, but trust the process and don’t add more baking mix. Using a small cookie scoop or your hands, form the mixture into 1-inch balls and arrange them on your prepared baking sheet. Pop them in the oven and bake for 18-20 minutes, until they are beautifully browned and cooked through.

You Must Know

• Let the sausage and cream cheese soften a bit at room temperature for easier mixing.
• Drain the Rotel tomatoes very well to prevent the mixture from becoming too wet.
• Use a cookie scoop for uniformly sized sausage balls that will cook evenly.
• The mixture will be sticky; resist the temptation to add more baking mix, as it can make the balls dry.
• For easy cleanup, always use parchment paper on your baking sheet.

Serving Ideas

These sausage balls are fantastic on their own, but they also love a good dip. Try serving them with salsa, queso, or a creamy jalapeño dip. For a simple and delicious drink pairing, a cold beer or a crisp white wine works wonders.

Make It Different

• Spice it Up: Use hot breakfast sausage and a can of hot Rotel for an extra kick of heat.
• Cheese Variations: Swap the Mexican blend for sharp cheddar, pepper jack, or any of your favorite shredded cheeses.
• Go Lighter: Substitute turkey sausage for a lower-fat option.

Storage and Reheating Recipe Tips

You can prepare the sausage balls ahead of time and store the unbaked balls in the refrigerator for up to 24 hours. They also freeze beautifully. To freeze, place the unbaked balls on a baking sheet in the freezer until solid, then transfer them to a freezer bag. You can bake them straight from frozen, just add a few extra minutes to the cooking time. Cooked sausage balls can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Success Tips

For the best flavor and texture, grate your own cheese from a block. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting as smoothly. Let the baked sausage balls rest on a paper towel-lined plate for a few minutes to absorb any excess grease before serving.

Frequently Asked Questions (FAQ)

Can I make these sausage balls ahead of time?
Yes, you can assemble the sausage balls and refrigerate them for up to 24 hours before baking, or freeze them unbaked for up to 3 months.

What can I use instead of Bisquick?
If you don’t have a baking mix, you can make your own by combining 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1 tablespoon of cold butter or shortening.

How do I know when the sausage balls are cooked through?
They should be golden brown and firm to the touch. The internal temperature should reach 160°F.

Can I use a different kind of sausage?
Absolutely! Italian sausage, sage sausage, or even chorizo would be delicious variations.

My mixture is too sticky. What should I do?
The mixture is supposed to be sticky. Don’t add more flour or baking mix. If it’s too difficult to handle, you can chill the mixture for about 15-20 minutes to help it firm up.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 36 sausage balls
Category: Appetizer
Difficulty: Easy
Cuisine: American/Southern
Yield: 36 sausage balls

Equipment:

• Large bowl
• Baking sheet
• Parchment paper
• Cookie scoop (optional)

Ingredients:

• 1 lb breakfast sausage (hot or mild)
• 8 oz softened block of cream cheese
• 1 can Rotel diced tomatoes and green chiles, drained well
• 1.5 cup baking mix (like Bisquick)
• 2 cups Mexican blend shredded cheese

Instructions:

1. Preheat oven to 400 degrees.
2. Place all ingredients in a large bowl and combine well. This is easiest to do by hand if the sausage and cream cheese have sat out for a bit. You can also use an electric mixer with a dough hook.
3. Scoop the mixture into 1-inch balls and place them on a parchment paper-lined baking sheet.
4. Bake for 18–20 minutes, or until golden brown. If baking from frozen, add an additional 2-3 minutes to the cook time.

Note:
The sausage mixture is sticky. Resist the urge to add more biscuit mix.

Nutrition:
Please note that nutritional information is an estimate and will vary depending on the specific ingredients used.