Irresistible Rotel Cream Cheese Sausage Balls

Here’s a deliciously irresistible Rotel Cream Cheese Sausage Balls recipe — spicy, cheesy, creamy, and perfect for parties, breakfasts, or snacks. They’re super easy to make and disappear fast!

🌶️ Irresistible Rotel Cream Cheese Sausage Balls

Yield: ~36 balls | Prep Time: 15 min | Cook Time: 20–25 min

🧂 Ingredients:

• 1 lb (16 oz) raw breakfast sausage (mild or hot)

• 8 oz cream cheese, softened

• 1 (10 oz) can Rotel (diced tomatoes & green chilies), well drained

• 2 cups shredded cheddar (or cheddar-jack blend)

• 1½ to 2 cups Bisquick baking mix (or any pancake mix)

• Optional: ½ tsp garlic powder, ½ tsp onion powder

🔪 Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Mix ingredients:

   • In a large bowl, combine softened cream cheese and sausage until mostly blended.

   • Stir in drained Rotel and shredded cheese.

   • Add Bisquick gradually until mixture forms a thick, scoopable dough. (You may not need the full 2 cups.)

3. Shape into balls:

   • Use a cookie scoop or tablespoon to form ~1-inch balls.

   • Place spaced evenly on prepared baking sheet.

4. Bake:

   • Bake for 20–25 minutes, or until golden brown and cooked through.

   • Internal temperature should reach 160°F (71°C).

5. Serve warm with ranch dressing, spicy aioli, or on their own.

💡 Tips & Variations:

• Drain Rotel well to avoid soggy dough.

• Chill dough for 30 minutes before scooping if it’s too sticky.

• Use hot sausage for a spicier kick, or maple sausage for sweet-savory flavor.

• These freeze great raw or baked. Reheat in oven at 350°F until hot.