Here’s a spicy, creamy twist on a Southern party favorite — Rotel Cream Cheese Sausage Balls! These bite-sized, cheesy sausage balls are extra moist thanks to cream cheese and bursting with flavor from spicy Rotel tomatoes. Perfect for potlucks, game days, or breakfast treats!
🧀 Rotel Cream Cheese Sausage Balls
Ingredients (Makes ~30 balls)
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1 lb breakfast sausage (mild or hot)
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1 (8 oz) block cream cheese, softened
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1 (10 oz) can Rotel diced tomatoes with green chiles (well drained)
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1½ cups shredded cheddar cheese
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1½ cups baking mix (like Bisquick)
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½ teaspoon garlic powder (optional)
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½ teaspoon onion powder (optional)
👩🍳 Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
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Mix the ingredients:
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In a large bowl, combine uncooked sausage and softened cream cheese.
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Add the drained Rotel, shredded cheese, baking mix, and seasonings (if using).
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Mix everything thoroughly — using your hands is easiest!
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Form into balls:
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Scoop and roll the mixture into 1½-inch balls.
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Place them on the prepared baking sheet, about 1 inch apart.
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Bake for 20–25 minutes, or until golden brown and cooked through (internal temp should be at least 160°F / 71°C).
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Serve warm with ranch, chipotle mayo, or spicy mustard for dipping.
📝 Tips:
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Drain Rotel well so your mixture isn’t too wet.
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Freeze uncooked balls for up to 2 months; bake from frozen at 375°F for 28–30 minutes.
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Use hot sausage + hot Rotel if you want them extra spicy!