Rotel Cream Cheese Sausage Balls are the perfect balance of creamy, spicy, and savory—all wrapped into a bite-sized appetizer that never lasts long on the table. What makes this recipe such a standout is its simplicity paired with its bold flavor. The combination of cream cheese and sausage creates richness, while the Rotel adds a welcome kick and moisture that keeps the sausage balls tender instead of dry. I once tested this recipe with reduced-fat cream cheese just to see how it behaved, and it still turned out beautifully, especially when paired with a slightly sharper cheddar. These sausage balls are ideal for gatherings, potlucks, game days, or even a quick make-ahead breakfast option. Expect a comforting, flavorful treat that comes together with minimal effort yet tastes like you spent hours preparing it.
Why You’ll Love This Recipe
These sausage balls deliver creaminess, spice, and savory goodness in every bite, and they bake quickly for stress-free entertaining.
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Rotel Cream Cheese Sausage Balls: The Ultimate Party Appetizer Reinvented
- Total Time: 35 mins
- Yield: 30–35 sausage balls
- Diet: Halal
Description
Savory, tender sausage balls made with cream cheese, Rotel tomatoes, cheddar cheese, and biscuit mix for an easy, flavorful appetizer or snack.
Ingredients
- 1 lb breakfast sausage (mild or hot)
- 8 oz cream cheese, softened
- 1 can Rotel diced tomatoes with green chilies, well drained
- 2 cups shredded cheddar cheese
- 2 cups Bisquick or other baking mix
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine sausage, softened cream cheese, drained Rotel, cheddar cheese, and Bisquick.
- Mix thoroughly using your hands or a stand mixer until fully incorporated.
- Roll the mixture into 1-inch balls and place them on the prepared baking sheet.
- Bake for 20–25 minutes or until the sausage balls are golden brown and cooked through.
- Serve warm with your favorite dipping sauce, if desired.
Notes
- Make sure the Rotel is fully drained to avoid a wet mixture.
- You can freeze unbaked sausage balls and bake them later—add 5 extra minutes to the bake time.
- Try using spicy sausage for an extra kick.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Breakfast Sausage
Using breakfast sausage provides a seasoned, flavorful base. Mild or hot sausage both work well depending on how much heat you prefer.
Cream Cheese
Softened cream cheese blends into the sausage mixture to create a smooth, tender texture. It prevents the balls from drying out during baking.
Rotel
A can of Rotel—diced tomatoes with green chilies—adds moisture, spice, and tang, giving the sausage balls their signature flavor.
Cheddar Cheese
Freshly shredded cheddar cheese melts into the mixture, adding richness and helping bind all ingredients together.
Bisquick or Baking Mix
Bisquick or baking mix provides structure, giving the sausage balls their familiar biscuit-like texture once baked.
Garlic Powder
A sprinkle of garlic powder enhances the savory notes and rounds out the flavor of the sausage mixture.
Onion Powder
Onion powder adds subtle sweetness and aromatic depth without overpowering the other ingredients.
Directions
Begin by preheating your oven to 375°F and lining a baking sheet with parchment paper. In a large mixing bowl, combine the softened cream cheese and sausage first. Mixing these two thoroughly ensures a smooth base and makes it easier to fold in the remaining ingredients.
Add the drained Rotel, shredded cheddar, Bisquick, garlic powder, and onion powder. Use your hands or a sturdy spoon to blend everything until evenly mixed. The mixture should feel slightly sticky but firm enough to shape. If it seems too wet, add a bit more baking mix, but avoid overdoing it, as the sausage balls may become dry.
Roll the mixture into uniform balls, about one inch in diameter, and arrange them on the prepared baking sheet. Bake for 18 to 22 minutes, or until the tops appear golden and the centers are cooked through. Allow them to sit for a couple of minutes before serving, as the cheeses inside will be very hot. These sausage balls come out tender, flavorful, and beautifully aromatic—perfect for dipping or enjoying as-is.
Equipment Needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease..
Servings and Timing
Serves approximately 6–8 as an appetizer.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Storage/Reheating
Store leftover sausage balls in an airtight container in the refrigerator for up to four days. Reheat in a 350°F oven for 8–10 minutes to restore crispness. They can also be frozen unbaked; simply thaw slightly and bake as usual.
Variations and Customizations
Spicy Jalapeño Version
Add finely chopped jalapeños for an extra kick and bright green flecks.
Smoky Sausage Blend
Use smoked sausage or add smoked paprika for deeper flavor.
Three-Cheese Mix
Incorporate mozzarella and Monterey Jack along with cheddar for richer meltiness.
Herb-Enhanced
Add dried parsley or chives for freshness and color.
Biscuit Bites
Bake the mixture inside mini biscuit dough rounds for a hearty twist.
Ranch Style
Mix in ranch seasoning for a tangy, savory profile.
Low-Carb Version
Use almond flour instead of baking mix for a reduced-carb option.
Pepper Jack Upgrade
Replace cheddar with pepper jack for creamier texture and extra heat.
Breakfast Style
Serve with scrambled eggs or wrapped in tortillas for a quick breakfast.
Honey Butter Drizzle
Add a light drizzle of warm honey butter just before serving for a sweet contrast.
FAQs
Can I use hot sausage?
Yes, hot sausage works well if you prefer extra spice.
Should I drain the Rotel?
Yes, draining prevents the mixture from becoming too wet.
Can I make these ahead?
Yes, shape and refrigerate them up to 24 hours before baking.
Can they be frozen?
Yes, freeze unbaked sausage balls and bake from frozen, adding a few minutes.
Do I need to cook the sausage first?
No, it cooks while baking.
Why are my sausage balls dry?
Too much baking mix can dry them out; reduce the amount next time.
Can I use low-fat cream cheese?
Yes, though the result will be slightly less rich.
Should I shred my own cheese?
Freshly shredded cheese melts better than pre-shredded.
What dip pairs well?
Ranch, spicy mayo, or chipotle aioli work beautifully.
Can I use turkey sausage?
Yes, but you may need additional seasoning for flavor.
Conclusion
Rotel Cream Cheese Sausage Balls are a flavorful, dependable appetizer that blends creaminess, spice, and savory comfort. Simple to prepare and always crowd-pleasing, they make an excellent addition to gatherings, game days, or even quick snacks throughout the week.
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