Rotel Cream Cheese Sausage Balls (The Party Appetizer That Never Lasts)
I whipped up a batch of these Rotel Cream Cheese Sausage Balls for a little get-together today, and I was reminded—once again—why they are the first things to disappear from the tray. If you’ve ever had the classic 3-ingredient sausage balls and found them a bit too dry or crumbly, this is the version you’ve been waiting for. They are juicy, cheesy, and have just the right amount of “zing” from the diced chilies.
The secret is the cream cheese. It acts as a binder that keeps the centers tender and custardy while the outside gets that perfect golden-brown crust. They are savory, slightly spicy, and bite-sized, making them the ultimate “handheld” comfort food for game days, holidays, or a lazy Sunday brunch.
These look like you spent all morning rolling and prepping, but they actually come together in one bowl with minimal fuss. Just be prepared: people will ask for the recipe before they’ve even finished their first one.
Simple Rotel Cream Cheese Sausage Balls
Ingredients
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1 lb ground breakfast sausage (mild or hot)
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1 block (8 oz) cream cheese, softened
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1 can (10 oz) Ro-Tel Diced Tomatoes and Green Chilies, well-drained
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2 cups shredded sharp cheddar cheese
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2 cups Bisquick (or similar baking mix)
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Optional: ½ tsp garlic powder for an extra savory kick
Instructions
1) Preheat and Prep Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat.
2) Drain the Ro-Tel This is the most important step! Drain the can of Ro-Tel and then press it with a paper towel to remove as much moisture as possible. Excess liquid will make your balls flat instead of round.
3) Mix the Dough In a large bowl, combine the raw sausage, softened cream cheese, drained Ro-Tel, shredded cheddar, and garlic powder. Mix until well combined (using your hands is often the easiest way!).
4) Add the Baking Mix Gradually add the Bisquick into the meat mixture. Knead it in until just combined. Don’t overwork the dough, or the balls will become tough.
5) Roll and Bake Scoop the mixture and roll into 1-inch balls (about the size of a walnut). Place them on the prepared baking sheet about an inch apart.
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Bake for 20–25 minutes, or until the bottoms are golden brown and the sausage is fully cooked.
6) Serve Let them rest for 5 minutes to firm up. Serve warm as is, or with a side of ranch dressing or honey mustard for dipping.
Why These Sausage Balls Are the Best
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Moisture Boost: Unlike traditional recipes, the cream cheese ensures these stay juicy even after they cool down.
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Built-in Flavor: The Ro-Tel provides the acidity and spice that cuts through the richness of the sausage.
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Make-Ahead Friendly: You can roll these out a day in advance and just pop them in the oven when guests arrive.
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Freezer-Safe: These freeze beautifully, both before and after baking.
Tips for Success
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Softened Cream Cheese: If the cheese is cold, it won’t incorporate into the meat, and you’ll end up with white lumps.
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The “Well-Drained” Rule: If your Ro-Tel is too wet, the baking mix will soak up the juice and the balls will spread out like cookies.
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Use Sharp Cheddar: A stronger cheese stands up better to the bold flavors of the sausage and chilies.
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Uniform Size: Use a small cookie scoop to make sure every ball is the same size so they cook evenly.
Easy Variations
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Extra Spicy: Use “Hot” sausage and add a pinch of cayenne pepper or diced fresh jalapeños.
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Maple Morning: Use maple-flavored sausage for a sweet-and-savory breakfast version.
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Taco Style: Add 1 tablespoon of taco seasoning to the mix and serve with salsa.
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Garden Style: Add ¼ cup of finely chopped green onions or chives for a pop of color and freshness.
FAQ – Rotel Sausage Balls
Can I make these without Bisquick?
Yes! You can use 2 cups of all-purpose flour mixed with 1 tablespoon of baking powder and ½ teaspoon of salt as a substitute.
Do I need to cook the sausage before mixing?
No. The raw sausage is mixed with the other ingredients and cooks perfectly through while the balls are baking in the oven.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 4 days. They are great cold, but you can also reheat them in the air fryer to bring back the crispiness.
Can I freeze these?
Absolutely. To freeze unbaked: flash freeze on a tray for an hour, then toss into a bag. Bake from frozen, adding an extra 5–8 minutes to the cook time.
