I love how this recipe combines creamy cheese, spicy sausage, and zesty Rotel tomatoes for an irresistibly savory bite. These sausage balls are soft on the inside, slightly crisp on the outside, and full of flavor — perfect for parties, breakfasts, or even a quick snack.
Why You’ll Love This Recipe
I keep coming back to this recipe because it’s easy, flavorful, and always a crowd-pleaser. I like that I can mix everything in one bowl and have a batch ready to bake in minutes. The cream cheese makes the texture rich and smooth, while the Rotel tomatoes add a little kick and tang. They’re also great to freeze and reheat later, which makes them perfect for meal prep or entertaining.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb ground sausage (mild, hot, or breakfast style)
1 can (10 oz) Rotel diced tomatoes and green chilies, drained
8 oz cream cheese, softened
1 ½ cups shredded cheddar cheese (or your favorite cheese blend)
1 ½ cups baking mix (such as Bisquick)
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the ground sausage, softened cream cheese, and drained Rotel until everything is evenly combined.
Add the baking mix and shredded cheddar cheese. Stir until well mixed, but don’t overwork the dough.
Roll the mixture into 1-inch balls and place them about an inch apart on the prepared baking sheet.
Bake for 18–20 minutes, or until the sausage balls are golden brown and fully cooked.
Let them cool for a few minutes before serving warm.
Servings and Timing
This recipe makes about 48–60 sausage balls, depending on size. Preparation takes about 15 minutes, and baking takes 18–20 minutes, for a total time of roughly 35 minutes.
Variations
I sometimes like to switch things up by using different cheeses such as pepper jack, Monterey Jack, or sharp cheddar. For a little more spice, I’ll use hot sausage or the “Hot” variety of Rotel. To make them lighter, I can use turkey sausage or a reduced-fat cream cheese. If I want extra texture, I’ll add chopped green onions or diced bell peppers.
Storage/Reheating
I always let the sausage balls cool completely before storing them. They keep well in an airtight container in the refrigerator for up to 5 days. To freeze them, I place the unbaked balls on a tray until firm, then transfer them to a freezer bag. They’ll keep frozen for up to 3 months. When ready to bake, I pop them in the oven straight from the freezer and add a few extra minutes of baking time. To reheat baked ones, I warm them in a 350°F oven for about 10 minutes or microwave them for 2–3 minutes.
FAQs
Can I use a different type of cheese?
Yes, I often swap cheddar for a Mexican blend, pepper jack, or Monterey Jack. Each gives the sausage balls a slightly different flavor.
Do I need to cook the sausage first?
No, I mix it in raw with the other ingredients. The baking process fully cooks the sausage.
Can I make the mixture ahead of time?
Absolutely. I often prepare the mixture a day in advance, shape it into balls, and keep it covered in the refrigerator until I’m ready to bake.
What if the mixture feels too sticky?
If it’s too sticky to roll, I lightly oil my hands or use a small cookie scoop. I avoid adding too much baking mix, as it can make the sausage balls dry.
How do I know when they’re done baking?
I bake them until they’re golden brown and firm to the touch. The internal temperature should reach 160°F (71°C) to ensure the sausage is fully cooked.
Conclusion
I love how simple and satisfying these Rotel Cream Cheese Sausage Balls are. They’re creamy, cheesy, and perfectly seasoned with just the right amount of heat. Whether I’m serving them at a party or making them ahead for a quick breakfast, they always disappear fast. This recipe is one I keep in my rotation all year long.
These Rotel Cream Cheese Sausage Balls are soft‑on‑the‑inside, slightly crisp‑on‑the‑outside savory bites made from sausage, cream cheese and zesty Rotel tomatoes with green chiles—perfect for parties, breakfasts, or a quick snack.
Ingredients
1 lb ground sausage (mild, hot, or breakfast style)
1 can (10 oz) RO*TEL diced tomatoes & green chiles, **drained**
8 oz cream cheese, softened
1 ½ cups shredded cheddar cheese (or your favorite cheese blend)
1 ½ cups baking mix (such as Bisquick baking mix)
Instructions
Pre‑heat the oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
In a large bowl, combine the ground sausage, softened cream cheese, and well‑drained Rotel tomatoes and green chiles until evenly mixed. :contentReference[oaicite:2]{index=2}
Add the baking mix and shredded cheddar cheese, stirring until just combined—avoid over‑mixing. :contentReference[oaicite:3]{index=3}
Roll the mixture into approximately 1‑inch balls and place them about 1 inch apart on the prepared baking sheet. :contentReference[oaicite:4]{index=4}
Bake for 18–20 minutes, or until golden brown and fully cooked through (internal temperature should reach about 160 °F / 71 °C). :contentReference[oaicite:5]{index=5}
Let them cool slightly before serving warm. They’re great with a dipping sauce (e.g., ranch, honey mustard, salsa). :contentReference[oaicite:6]{index=6}
Notes
For a spicier version, use hot sausage or the “hot” variety of RO*TEL. :contentReference[oaicite:7]{index=7}
You can use turkey or chicken sausage for a lighter version.
Cheese alternatives: use pepper jack or Monterey jack instead of cheddar.
If mixture is too sticky to roll, lightly oil your hands or use a cookie scoop—resist adding extra baking mix which can make the balls dry. :contentReference[oaicite:8]{index=8}
To make gluten‑free, swap the baking mix with a gluten‑free biscuit/ baking mix. :contentReference[oaicite:9]{index=9}
These freeze well: flash‑freeze shaped balls, then store in a freezer bag for up to 2–3 months; bake from frozen, adding a few minutes to cooking time. :contentReference[oaicite:10]{index=10}
