Here’s a bold, creamy twist on a classic: Rotel Cream Cheese Sausage Balls—perfect for parties, game day, or make-ahead breakfasts 🌶️🧀
Rotel Cream Cheese Sausage Balls
Makes: ~30 sausage balls
Ingredients
- 1 lb breakfast sausage (mild or hot)
- 1 (8 oz) block cream cheese, softened
- 1 can (10 oz) Rotel diced tomatoes & green chiles, well drained
- 2 cups shredded cheddar cheese
- 1½ cups Bisquick (or other baking mix)
- ½ tsp garlic powder (optional)
- ½ tsp black pepper
Instructions
1. Preheat Oven
- Preheat to 375°F (190°C).
- Line a baking sheet with parchment paper.
2. Mix
- In a large bowl, combine sausage, cream cheese, drained Rotel, cheddar, Bisquick, garlic powder, and pepper.
- Mix well (hands work best).
3. Roll
- Roll mixture into 1-inch balls.
- Place on baking sheet, spacing slightly apart.
4. Bake
- Bake 22–25 minutes, until golden and cooked through (internal temp 160°F / 71°C).
5. Serve
- Serve warm.
- Great with ranch, honey mustard, or spicy mayo for dipping.
Variations
- Extra spicy: Use Hot Rotel + hot sausage
- Milder: Use Mild Rotel and mild sausage
- Cheese swap: Pepper Jack or Colby Jack
- Low-carb: Replace Bisquick with almond flour + ½ tsp baking powder
💡 Pro Tips
- Drain Rotel very well or the balls won’t hold shape
- Slightly chilled mixture rolls easier
- Freeze unbaked balls for up to 3 months; bake from frozen (add 3–5 minutes)
If you want, I can also give you:
- Air fryer instructions
- Crock pot party-warm version
- No-Bisquick gluten-free version
Just say the word 😊
