Rotel Cream Cheese Sausage Balls

Warm, bite-sized savory balls packed with spicy sausage, melty cheddar, zesty Rotel, and creamy cheese—baked until golden. These easy-to-make appetizers are perfect for game days, potlucks, or whenever you need a crowd-pleasing snack in minutes.

Why You’ll Love This Recipe

These sausage balls are flavor bombs in the best way: spicy, cheesy, and impossible to stop eating. With just five ingredients and no breading or frying, they come together fast and bake up tender on the inside, slightly crisp on the outside. They’re a staple at parties, holiday spreads, and tailgates—and they disappear faster than you can reheat them.

Ingredients

Sausage Ball Mixture

• 454g (1 lb) spicy breakfast sausage, uncooked (Jimmy Dean or similar)
• 227g (8 oz) cream cheese, softened to room temperature
• 284g (10 oz) canned diced tomatoes & green chilies (e.g., Rotel®), well drained
• 200g (about 2 cups) shredded cheddar cheese
• 190g (about 1½ cups) Bisquick baking mix

Step-by-Step Instructions

1. Prep oven and pan:
   Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Mix wet ingredients:
   In a large bowl, combine raw sausage, softened cream cheese, and drained Rotel. Use hands or a sturdy spoon to mix thoroughly until fully blended and uniform in texture (about 2–3 minutes). Don’t worry about overmixing—it helps bind the dough.
3. Add dry ingredients:
   Fold in shredded cheddar and Bisquick mix. Stir until completely incorporated and the mixture holds together without being crumbly. It should be soft but moldable.
4. Form the balls:
   Scoop heaping tablespoons of dough and roll into 1-inch (2.5 cm) balls using your palms. Work quickly—the warmth of your hands can make the mixture sticky. If needed, lightly grease your hands with oil or wear food-safe gloves.
5. Arrange on tray:
   Place balls on the prepared baking sheet, spacing them about 1 inch apart to allow for even cooking and slight spreading.
6. Bake:
   Bake for 20–25 minutes, until golden brown on top and cooked through. Internal temperature should reach 160°F (71°C).
7. Cool and serve:
   Let rest on the baking sheet for 3–5 minutes before transferring to a serving platter. Serve warm—they’re best fresh out of the oven.

You Must Know

• Use full-fat sausage and cream cheese — low-fat versions can result in dry or crumbly balls.
• Drain Rotel extremely well — excess liquid causes sogginess. Press with a spoon or use paper towels.
• Don’t skip softening the cream cheese — cold blocks won’t blend smoothly. Let sit out 30–60 mins.
• Bisquick is key — it adds structure; don’t substitute flour alone.
• Avoid overbaking — edges should be golden, not dark brown.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in a 350°F oven for 10–12 minutes or microwave in short bursts (20 seconds at a time).
• Freeze unbaked balls: Roll and freeze on a tray, then transfer to a bag. Bake from frozen, adding 5–8 minutes.

Ingredient Substitutions

Serving Suggestions

• Serve with ranch dressing, sour cream, or honey mustard for dipping.
• Great alongside beer, mimosas, or iced tea.
• Perfect for game day trays, brunch buffets, or holiday appetizer spreads.
• Double the batch and freeze half for last-minute guests.

Cultural Context

Born in Southern U.S. kitchens and church basements, sausage balls became a hallmark of mid-20th century American convenience cooking. Made famous by Bisquick and canned goods, they reflect a time when busy hosts wanted something tasty, fast, and foolproof. Today, they remain a symbol of casual hospitality—where flavor, ease, and abundance matter most.

Pro Tips

• Make mini versions — use a teaspoon for cocktail-sized bites (reduce bake time to 15–18 mins).
• Grease your hands — prevents sticking while rolling.
• Double the recipe — they vanish fast. One batch serves 6–8 as an appetizer.
• No mixer? Use clean hands—it’s the best tool for blending raw sausage safely.
• For crunch, roll balls in crushed cornflakes before baking.

Frequently Asked Questions

Q: Can I use frozen sausage?
A: Yes, but thaw completely first. Frozen meat releases water and can ruin texture.

Q: Why did my balls fall apart?
A: Likely due to too much moisture (undrained Rotel) or insufficient binder. Ensure Bisquick is fully mixed.

Q: Can I air fry these?
A: Yes! Spray lightly and cook at 360°F for 10–12 minutes, shaking halfway.

Q: Is this gluten-free?
A: Only if using GF baking mix and verifying all ingredients (Rotel is GF, but check Bisquick).

Q: Can I prep them ahead?
A: Yes. Assemble and refrigerate unbaked balls up to 24 hours before baking.

Allergy Information

Contains: wheat (Bisquick), dairy (cream cheese, cheddar), eggs (in Bisquick).
Gluten-free option: Use certified GF baking mix.
Dairy-free option: Substitute with plant-based cheeses and cream cheese (results may vary).
Always check labels—especially on processed items like sausage and canned tomatoes.

Nutrition Facts (Per Serving – Approximate)

Based on 20 balls, 2 per serving

• Calories: 140
• Fat: 11g
• Saturated Fat: 5g
• Carbohydrates: 4g
• Fiber: 0g
• Sugar: 1g
• Protein: 7g
• Sodium: 380mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: These little balls don’t ask for attention. They just show up warm, cheesy, and ready to feed everyone within reach. That’s how good food becomes tradition—one bite at a time.