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Featured image showcasing delicious, homemade Rotel Cream Cheese Sausage Balls.

BEST Rotel Cream Cheese Sausage Balls

These Rotel Cream Cheese Sausage Balls are a savory and cheesy appetizer perfect for any occasion. Made with sausage, cream cheese, cheddar cheese, and Rotel tomatoes, they offer a flavorful explosion in every bite. This easy recipe is sure to be a crowd-pleaser and disappear quickly!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground pork sausage
  • 8 ounces cream cheese, softened
  • 10 ounces can of Rotel diced tomatoes and green chilies, undrained
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup all-purpose baking mix like Bisquick
  • Optional: Garlic powder, to taste
  • Optional: Onion powder, to taste
  • Optional: Hot sauce, to taste

Equipment

  • Large mixing bowl
  • Measuring cups
  • Measuring spoons
  • Baking sheet
  • Parchment Paper or Silicone Baking Mat
  • Cookie scoop or spoon
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, crumble the ground sausage.
  3. Add the softened cream cheese and shredded cheddar cheese to the bowl. Mix until mostly combined.
  4. Pour the entire can of undrained Rotel into the bowl. Mix until everything is evenly distributed.
  5. Gradually add the baking mix, mixing until just combined. Be careful not to overmix.
  6. If using, add garlic powder, onion powder, or hot sauce to taste.
  7. Using a small cookie scoop or your hands, roll the mixture into 1-inch balls. Place them on the prepared baking sheet, leaving a little space between each one.
  8. Bake for 20-25 minutes, or until the sausage balls are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  9. Let the sausage balls cool slightly on the baking sheet before serving. Serve warm or at room temperature.

Notes

Softened cream cheese is key for a smooth texture. Don't overmix the dough to avoid tough sausage balls. Use a cookie scoop for uniform size. Adjust the spice level with different Rotel varieties or cayenne pepper. The mixture can be made ahead and refrigerated for up to 24 hours or frozen after baking. For freezing: Bake as directed and let cool completely. Then, place the sausage balls on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag or container. To reheat, bake from frozen at 350°F (175°C) for about 15-20 minutes, or until heated through.