Rotel Cream Cheese Sausage Balls

There’s something magical about the way sausage balls bring people together. Whether it’s during the holidays, game day, or a backyard barbecue, these little bites of savory, cheesy goodness always seem to be the first thing to disappear from the table. And let me tell you, this recipe for Rotel Cream Cheese Sausage Balls takes the classic version to a whole new level of flavor.

We gave these sausage balls a little smoky flair by cooking them on a Weber Smoky Mountain, but don’t worry—if you don’t have a smoker, I’ve got you covered. They’ll taste just as amazing baked in your oven. The secret here? Cream cheese. Adding it to the mix makes the texture softer and creamier, balancing out the spices from the Rotel and the sharpness of cheddar. Oh, and speaking of Rotel—that little can of diced tomatoes and green chilies adds just the right amount of heat and tanginess to keep things interesting.

I’ve been eating sausage balls for as long as I can remember. They remind me of Christmas mornings when my aunt would bring over trays of these little treasures. I’d grab as many as I could before my cousins swooped in, leaving only crumbs behind. But I’ll admit, this cream cheese and Rotel spin is a game-changer—it’s like the grown-up, slightly fancier version of the snack I grew up loving.

Let’s dive into how to make these!

What You’ll Need

Here’s the beauty of this recipe: it’s simple. A few pantry staples, a little mixing, and you’re on your way to sausage ball bliss.

• 1 pound ground breakfast sausage – Use hot or mild depending on your spice tolerance. I went with mild and added heat later, but you do you!
• 1 (10 oz) can of Rotel (diced tomatoes and green chilies) – Drain the liquid; we just want the good stuff here.
• 1 ¾ cups Bisquick – The classic ingredient that holds it all together. You could probably experiment with other baking mixes, but Bisquick never fails.
• 8 oz cream cheese – Leave it out on the counter for 20 minutes or so to soften. This makes mixing so much easier.
• 1 ½ cups shredded sharp cheddar cheese – Freshly shredded is best, but pre-shredded works in a pinch.
• Seasoning – Optional, but I used a pinch of Meat Church Holy Voodoo. Feel free to add your favorite seasoning blend or skip this part entirely.

How to Make Them

1. Mix Everything Together

Start by grabbing a big mixing bowl—you’ll need the room. Toss in the ground sausage, the drained Rotel, Bisquick, softened cream cheese, shredded cheddar, and any seasoning you’re using.

Now, you’ve got a choice: mix by hand or break out an electric mixer. I like getting in there with my hands. Yes, it’s messy, but it’s also oddly satisfying, and you can feel when everything is evenly combined. If you go the hand route, I recommend dicing the cream cheese into small cubes before adding it—makes it easier to blend.

Tip: Don’t overwork the mixture! You want everything combined, but over-mixing can make the sausage balls too dense.

2. Shape the Balls

Pinch off a bit of the mixture and roll it between your palms to form 1-inch balls. You don’t need to be exact—just aim for consistency so they cook evenly. I ended up with about 33 sausage balls from this batch, but your number might vary depending on how big you make them.

If you’re feeling fancy (or precise), you can use a small cookie scoop for perfectly uniform balls, but honestly, eyeballing it works just fine.

3. Prep Your Smoker or Oven

If you’re smoking these (highly recommend!), set your smoker to 300°F. For those of us with ovens, preheat to 375°F.

I used a wire rack covered in foil and lightly oiled it to prevent sticking. Trust me, with all that melty cheese, you’ll thank yourself for the extra step. If you don’t have a rack, a parchment-lined baking sheet will work too.

4. Cook Until Perfect

Pop the sausage balls onto your smoker or in the oven. If you’re smoking them, give them about 45 minutes at 300°F until they’re golden brown on top with crispy edges. Baking? They’ll be ready in 20-25 minutes. Either way, they should be firm to the touch and slightly crispy on the outside.

Pro Tip: Keep an eye on the bottoms! The cheese can ooze out as they cook, creating crispy, caramelized edges. It’s a bonus, really, but you don’t want them sticking to your pan.

5. Let Them Rest (If You Can Wait)

I know it’s tempting to pop one in your mouth right away, but let them cool for a few minutes. The flavors settle, and you’re less likely to burn your tongue on molten cheese. (Been there, done that. Not fun.)

Why You’ll Love These Sausage Balls

The cream cheese makes them irresistibly soft on the inside, while the cheddar gives them those crispy, golden edges. The Rotel adds just enough spice and tang to keep things interesting without overwhelming the mix. And if you’ve smoked them, the added depth of flavor is out of this world. (source:Ineskohl.info)

Oh, and they’re super versatile. Serve them as an appetizer, at brunch, or stash the leftovers in the fridge and reheat for breakfast the next day. (Pro move: pair them with scrambled eggs for a killer breakfast plate.)

A Few Tips to Make Them Yours

• Want more heat? Use hot sausage or add diced jalapeños to the mix. You can also swap in pepper jack cheese for the cheddar.
• No smoker? No problem. Bake them in your oven—they’ll still be delicious.
• Make ahead: Prep the sausage balls, pop them on a baking sheet, and freeze until firm. Transfer to a freezer bag, and you’ve got ready-to-bake sausage balls whenever the craving hits. Just add a few extra minutes to the cook time if baking from frozen.

Final Thoughts

These Rotel Cream Cheese Sausage Balls are the kind of recipe that feels like home. They’re simple, flavorful, and guaranteed to please a crowd—whether it’s a holiday party or a random Tuesday night. Give them a try, and don’t be surprised if they become a new favorite in your house. Just be sure to grab a few for yourself before they vanish!

If you do make them, let me know how they turn out—did you stick to the recipe, or did you put your own spin on it? Either way, I’d love to hear about it. Happy cooking!