Rotel Cream Cheese Sausage Balls: 7 Quick Ideas

I remember the first time I whipped up a batch of these Rotel Cream Cheese Sausage Balls. It was for a last-minute get-together, and I needed something quick, satisfying, and utterly delicious. The result? A platter of golden-brown bites that disappeared faster than I could say “seconds!” If you’re looking to elevate your appetizer game without spending hours in the kitchen, you’ve stumbled upon a true gem. These aren’t just any sausage balls; the addition of zesty Rotel and creamy cheese takes them to a whole new level of crowd-pleasing perfection.

Why you’ll love this dish

There’s a reason Rotel Cream Cheese Sausage Balls have become a staple at potlucks, game day parties, and impromptu gatherings: they simply hit all the right notes. First off, they are incredibly easy to make, requiring minimal effort for maximum flavor. We’re talking budget-friendly ingredients that you likely already have on hand, transforming into something truly special. They’re savory, a little spicy, and undeniably comforting – the kind of bite that makes people ask for the recipe. Plus, they’re fantastic for feeding a crowd, can be prepped ahead, and are wonderfully versatile for customization. Whether it’s a holiday brunch or a casual weeknight snack, these little flavor bombs are always a winner.

> “These Rotel Cream Cheese Sausage Balls are an absolute lifesaver for parties! So easy to make, and everyone devours them every single time. The cream cheese makes them so moist and flavorful – truly addictive!”

How this recipe comes together

Making these delightful Rotel Cream Cheese Sausage Balls is a breeze. You’ll start by combining your core ingredients – sausage, baking mix, cream cheese, and that signature Rotel kick. The magic happens when you thoroughly mix everything together, ensuring all those flavors are well distributed. Once combined, you’ll roll them into bite-sized spheres, ready for their transformation in the oven. A quick bake until golden brown and cooked through, and you’re all set to impress your guests (or just treat yourself!). It’s a straightforward process that yields incredibly delicious results every time.

Ingredient list

Gather these items to create your fantastic Rotel Cream Cheese Sausage Balls:

• 1 lb ground breakfast sausage: (I prefer a mild or hot variety depending on how much kick I want. Sage sausage also works wonderfully!)
• 8 oz cream cheese, softened: (Leave it on the counter for about 30 minutes before you start for easier mixing.)
• 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained: (The “undrained” part is key here! It adds moisture and flavor.)
• 2 cups Bisquick baking mix: (Or any equivalent all-purpose baking mix.)
• 1 cup shredded cheddar cheese: (Sharp cheddar really enhances the flavor, but a mild or Mexican blend works too.)
• Optional: A dash of garlic powder, onion powder, or a pinch of cayenne pepper for an extra flavor boost.

Directions to follow

Here’s how to assemble your irresistible Rotel Cream Cheese Sausage Balls:

1. Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Combine Wet Ingredients: In a large mixing bowl, crumble the raw breakfast sausage. Add the softened cream cheese and the entire can of undrained Rotel diced tomatoes with green chilies.
3. Mix Thoroughly: Using your hands (this is the best way to get it really combined!), mix the sausage, cream cheese, and Rotel until well incorporated. It might look a little messy at first, but keep going until it’s evenly distributed.
4. Add Dry Ingredients: Now, add the Bisquick baking mix and the shredded cheddar cheese to the bowl.
5. Knead and Blend: Continue mixing with your hands until all the ingredients are thoroughly combined and form a cohesive dough. Make sure there are no streaks of unmixed Bisquick.
6. Form the Balls: Roll the mixture into 1-inch to 1.5-inch balls. Place them about an inch apart on your prepared baking sheet. Don’t worry if they look a little rustic; they’ll bake up beautifully.
7. Bake: Bake for 20-25 minutes, or until the sausage balls are golden brown and cooked through. The internal temperature of the sausage should reach 160°F (71°C).
8. Serve: Remove from the oven and let them cool for a few minutes on the baking sheet before transferring them to a serving platter.

How to serve Rotel Cream Cheese Sausage Balls

These delightful bites are fantastic on their own, but a little presentation and pairing can make them even better. Arrange them on a nice platter, perhaps with a sprinkle of fresh chopped parsley or chives for a pop of color. They’re wonderful as a stand-alone appetizer for any gathering.

For dipping, consider:

• Ranch dressing: A classic pairing that offers a cool, creamy contrast.
• Honey mustard: For a sweet and tangy kick.
• Sriracha mayo: If you want to lean into the spicy notes of the Rotel.
• Warm marinara sauce: An unexpected but delicious pairing, almost like a mini meatball.

They also make a fantastic addition to a brunch spread alongside scrambled eggs and fruit, or as part of a game day feast with other finger foods like mini quiches and wings.

How to store & freeze

These sausage balls are so good, you might not have many leftovers! But if you do, here’s how to keep them fresh:

• Refrigeration: Store cooked Rotel Cream Cheese Sausage Balls in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: To reheat, place them on a baking sheet and warm in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through. You can also microwave them, but the oven will help maintain their crispiness.
• Freezing (Cooked): Once cooled fully, place cooked sausage balls in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container for up to 1-2 months. Reheat from frozen in a 300°F (150°C) oven for 20-30 minutes.
• Freezing (Uncooked): You can also freeze the raw, rolled sausage balls! Place them on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer-safe bag. When ready to bake, bake from frozen at 350°F (175°C) for 30-35 minutes, or until cooked through. This is a fantastic meal prep hack!

Tips to make

Getting these sausage balls perfect every time is easy with a few insider tricks:

• Don’t Overmix (But Don’t Undermix): While you want everything thoroughly combined, particularly the Bisquick, try not to overwork the dough once the flour is added. This can sometimes lead to tougher sausage balls. Use your hands for the best feel and ensure even distribution.
• Soften Cream Cheese Properly: This is crucial! Hard cream cheese will be difficult to incorporate smoothly, leading to lumps. Make sure it’s truly at room temperature.
• Drain Rotel? No!: The recipe specifically calls for undrained Rotel. The liquid adds much-needed moisture to the mixture, preventing the balls from being dry.
• Even Sizing: Try to roll the balls into uniform sizes so they bake evenly. A small cookie scoop can be a huge help here.
• Test for Doneness: If you’re unsure, cut one of the larger sausage balls in half to check that the sausage is fully cooked through and the inside is no longer pink.

Creative twists

The beauty of these sausage balls is how easily they adapt to different flavors and preferences. Here are a few ideas to get your creative juices flowing:

• Spicy Kick: For those who love heat, use hot breakfast sausage and a can of “hot” Rotel. You could also add a pinch of cayenne pepper or a dash of your favorite hot sauce directly into the mix.
• Cheesy Swap: Experiment with different shredded cheeses. Pepper Jack would amplify the spice, while a smoked Gouda or provolone could add a sophisticated twist.
• Herbaceous Delight: Mix in a tablespoon of finely chopped fresh parsley, chives, or even dried Italian seasoning for an aromatic upgrade.
• Bacon Boost: Crumble in some cooked and drained bacon bits along with the sausage for an extra layer of savory flavor.
• Veggie Power: Finely diced and sautéed bell peppers, onions, or even spinach could be folded into the mix for added nutrients and flavor, just be sure to squeeze out any excess moisture.

Common questions

How long does it take to prepare Rotel Cream Cheese Sausage Balls?

The active prep time for these sausage balls is usually around 10-15 minutes. The baking time is an additional 20-25 minutes, making the total time from start to finish about 30-40 minutes.

Can I make these gluten-free?

Yes, you absolutely can! Simply substitute the regular Bisquick baking mix with a gluten-free all-purpose baking mix designed for biscuits or pancakes. Always double-check the labels of all your ingredients to ensure they are certified gluten-free.

Why are my sausage balls dry?

Several factors can lead to dry sausage balls. The most common reasons are: using too lean of a sausage, overcooking them, or draining the Rotel tomatoes. Ensure you use an undrained can of Rotel, don’t bake them longer than necessary, and try to use regular ground sausage (not extra lean) for the best moisture content. The cream cheese also plays a vital role in keeping them moist!

Creamy Zesty Rotel Sausage Balls

These creamy, zesty Rotel sausage balls are incredibly easy to make and perfect as an appetizer or a hearty breakfast item. The combination of savory sausage, tangy Rotel, and rich cream cheese creates a delightful flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 people

Calories 350 kcal

Equipment

• Oven
• Baking sheet
• Parchment paper or silicone mat
• Large mixing bowl

Ingredients

  

Sausage Ball Ingredients

• 1 lb ground breakfast sausage mild or hot
• 8 oz cream cheese softened
• 1 can Rotel diced tomatoes with green chilies 10 oz, undrained
• 2 cups Bisquick baking mix
• 1 cup shredded cheddar cheese sharp, mild, or Mexican blend
• garlic powder Optional: Dash
• onion powder Optional: Dash
• cayenne pepper Optional: pinch

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
• In a large bowl, combine the raw breakfast sausage, softened cream cheese, and the undrained Rotel diced tomatoes with green chilies.
• Mix thoroughly by hand until all ingredients are well incorporated and evenly distributed.
• Add the Bisquick baking mix and shredded cheddar cheese to the bowl.
• Continue mixing by hand until a cohesive dough forms, ensuring no unmixed Bisquick streaks.
• Roll the mixture into 1-inch to 1.5-inch balls and space them an inch apart on the prepared baking sheet.
• Bake for 20-25 minutes, or until golden brown and cooked through to an internal temperature of 160°F (71°C).
• Remove from the oven, let cool briefly on the baking sheet, then transfer to a serving platter.

Notes

For extra flavor, consider adding a dash of garlic powder, onion powder, or a pinch of cayenne pepper to the mixture before rolling. These sausage balls are delicious served warm and can be stored in an airtight container in the refrigerator for up to 3 days.