Rotel Cream Cheese Sausage Balls

Rotel Cream Cheese Sausage Balls have become my signature party bite for every gathering and game day spread. They bring together creamy cheese spicy sausage and a zippy kick from Rotel for an irresistible appetizer that always disappears fast from the plate.

The cream cheese keeps every bite tender and the mix of cheese and sausage packs a punch. I first whipped these up for a holiday breakfast and now friends beg for the recipe year after year.

Ingredients

• Ground sausage: either hot or mild delivers richness and flavorful depth Choose a quality fresh sausage from the butcher if possible
• Cream cheese: softened for easy mixing gives amazing moistness Make sure it is at room temperature
• Rotel diced tomatoes with green chilies: these add heat acidity and color Drain them thoroughly so your dough is not too wet
• Shredded cheddar cheese: adds sharpness and that classic savory pull Use freshly grated cheese for best texture
• Bisquick or another baking mix: binds everything together and provides a light tender crumb Opt for a trusted brand for reliable results

Instructions

Preheat the Oven:

Set your oven to 375°F or 190°C and let it heat while you line a baking sheet with parchment or a silicone mat to ensure easy release and crisp bottoms

Combine the Filling:

In a large mixing bowl add your raw sausage cream cheese drained Rotel shredded cheddar and Bisquick Work the mixture with your hands or a heavy spoon until everything looks evenly distributed and creamy No streaks of cream cheese or dry flour should remain

Shape the Balls:

Scoop out about one heaping tablespoon of the mixture Roll it gently between your palms to form a compact ball about one inch wide Arrange each ball onto the lined sheet leaving a bit of room between them for even baking

Bake:

Slide the tray onto the center rack Bake for 20 to 25 minutes until the sausage balls are deep golden brown and set on the bottom You are looking for crispy edges and a cheesy bubbling center If in doubt cut one open to check for doneness

Serve:

Transfer straight from oven to your serving dish while still warm They are unbeatable fresh from the oven but just as tasty at room temperature Pair with dipping sauces especially ranch or honey mustard to tame the spicy bite

I am obsessed with using hot sausage for the bold flavor but my mom loves the mild version with extra cheddar. Rotel gives that signature tang and heat. The first time we shared these at a tailgate we barely got any because everyone else ate them up first.

Storage Tips

Leftover sausage balls keep well for three days chilled in an airtight container. Reheat on a baking sheet in a hot oven for a few minutes to restore the crispy edges or zap in the microwave for a speedier fix. You can also freeze in a single layer and store in a zip bag for a last minute appetizer that just needs to be reheated from frozen.

Ingredient Substitutions

Swap the Bisquick with any biscuit mix you like or try making your own with flour baking powder and a little butter. If you want to lower the spice use plain diced tomatoes instead of Rotel and opt for mild sausage. For a sharper taste experiment with pepper jack cheese or add a dash of smoked paprika to the mix.

Serving Suggestions

Serve these as a brunch side at holidays or as a finger food for parties. They are also delicious tucked into a lunchbox with celery and ranch dip. Once in a while I stuff them into a slider bun with lettuce for a sausage ball sandwich twist.

Cultural and Historical Context

Sausage balls have deep roots in Southern home cooking where gatherings call for hearty bite size snacks. The cream cheese version is a newer spin that turns a beloved classic even creamier with more staying power on the party table.

Seasonal Adaptations

Use fresh herbs in spring for a lighter flavor Try a cheddar pepper blend for a fall kick Mix in a bit of finely chopped bell pepper and scallion for holiday color

Success Stories

My neighbor made a double batch for a family reunion and reported that not a single one was left after ten minutes. I once brought them to a bake sale and even the skeptical non spicy eaters came back for seconds.

Freezer Meal Conversion

Shape your sausage balls and freeze them unbaked on a tray. Once solid transfer to a bag and stash in the freezer for up to three months. Bake straight from frozen adding a few minutes to your oven time so they cook through.

These sausage balls deliver bold flavor and crowd-pleasing comfort. Make a double batch—there are never any left over!

Recipe FAQs

→ Can I use mild sausage instead of hot?

Yes, either hot or mild sausage works well. Choose based on your desired heat level.

→ Should Rotel be drained before mixing?

Absolutely. Drain Rotel thoroughly to prevent a runny mixture and help the balls hold their shape.

→ What’s the best dipping sauce to serve?

Popular choices include ranch dressing, spicy mustard, or sriracha mayo for extra flavor.

→ Can I make these ahead of time?

Yes. Form the raw balls and refrigerate up to a day ahead. Bake fresh before serving for best texture.

→ How should leftovers be stored?

Place cooled bites in an airtight container in the refrigerator for up to three days. Reheat before serving.