Rotel Cream Cheese Sausage Balls

Rotel cream cheese sausage balls are what party appetizer dreams are made of!

They’re irresistible, combining spicy pork, zesty Rotel, and creamy cheese. Plus, they’re perfectly bite-sized for parties.

You can easily make them with a handful of simple ingredients. And they’ll strike just the right balance between spicy, creamy, crispy, and tender.

Packed with cheese and bold flavors, everyone will come back for more.

Ingredients

• Hot Pork Sausage: Ground pork mixed with spicy seasonings (cayenne, black pepper, and red pepper flakes) is the main source of protein and heat for the sausage balls
• Rotel Diced Tomatoes & Green Chilies: Drain them well to prevent the mixture from becoming too wet
• Cream Cheese: Acts as the binding agent, adding richness and creaminess to balance the heat
• Bisquick Baking Mix: The quickest, easiest way to make these without flour, shortening, salt, and leaveners
• Shredded Mexican Cheese Blend: A mix of cheddar, Monterey Jack, and Asadero, it melts well and adds a cheesy, savory flavor
• Green Onions: Chop fresh onions and toss them in for a bright pop of color and subtle crunch

How to Make Rotel Cream Cheese Sausage Balls

Whether serving them as an after-school snack or at your next holiday gathering, these sausage balls won’t last long.

Luckily, you can easily double the batch! Here are the steps:

PREHEAT:

The oven to 400°F and line two baking sheets with parchment paper

BEAT:

The cream cheese until smooth Scrape the bowl and beat again until lump-free

MIX:

In the sausage by hand until mostly combined Add the Rotel, Bisquick, cheese, and green onions, and gently mix until well blended

PORTION:

The mixture into 1-inch balls (about walnut-sized) and place them on the prepared baking sheets

BAKE:

For 18-20 minutes or until golden brown

COOL:

For a few minutes before serving warm with your favorite dipping sauces Enjoy

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Tips for the Best Rotel Cream Cheese Sausage Balls

I love sausage balls, and I’ve made them using a million different recipes.

So, if you’ve seen a few of these tips before, that’s why!

Of course, they’re still good tips, no matter the recipe.

• Tone it down I love spicy sausage, so that’s what I use But you can opt for mild or breakfast sausage if you prefer For a lighter version, use turkey sausage
• Set the cream cheese out early It needs to be fully softened, so let it sit on the counter for 20-30 minutes before mixing
• Drain the Rotel well The Rotel itself will add plenty of moisture (from the tomatoes) But you need to drain the excess juices thoroughly so the mixture isn’t too runny
• Mixing options Get a glove and mix with your hands to prevent overmixing Or use a stand mixer and paddle on low Avoid using an electric whisk (other than for the cream cheese), as it’ll quickly overwork the meat
• Shape the balls uniformly Weigh them or use a cookie scoop to ensure they cook evenly
• Chill before baking If the mixture is too sticky or soft, pop it in the fridge before shaping the balls
• Prepare them a day ahead Make the mixture, shape it into balls, and refrigerate on a covered baking sheet until you’re ready to bake You can also freeze them and bake them straight from frozen You’ll just need to adjust the baking time
• Incorporate mix-ins Add chopped jalapenos for extra heat or crumbled bacon for texture and flavor Diced bell peppers give them a bit of crunch Serve with dipping sauces like ranch, spicy aioli, or honey mustard for extra YUM

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How to Store

The great thing about these sausage balls is that they taste just as good the next day.

If you’re lucky enough to have any leftovers, that is!

Just be sure you store them properly:

• To Store Let the sausage balls cool, then refrigerate them in an airtight container for up to 5 days
• To Freeze Place the balls on a baking sheet and let them freeze until solid Pop them in a freezer-safe bag for up to 4 months
• To Reheat Reheat refrigerated sausage balls in the microwave for 30 to 45 seconds Or use the oven (350 degrees/5-7 minutes) For frozen sausage balls, use the oven and extend the baking time by 3-5 minutes

Frequently Asked Questions

→ What type of sausage is best for these balls?

Hot pork sausage offers the ideal spicy flavor, but mild or turkey sausage can be used for a milder taste.

→ How do I prevent the mixture from becoming too wet?

Drain the Rotel diced tomatoes and green chilies thoroughly to avoid excess moisture in the mixture.

→ Can I prepare the sausage balls ahead of time?

Yes, you can mix and shape the balls a day in advance and refrigerate or freeze them before baking.

→ What cheeses are included in the shredded Mexican cheese blend?

The blend typically contains cheddar, Monterey Jack, and Asadero cheeses for rich, melty flavor.

→ How should I store leftover sausage balls?

Store cooled sausage balls in an airtight container in the refrigerator for up to 5 days or freeze for up to 4 months.

→ What dipping sauces pair well with these sausage balls?

Popular options include ranch, spicy aioli, and honey mustard sauces that complement the bold flavors.