Rotel Cream Cheese Sausage Balls Recipe
Rotel cream cheese sausage balls are the ultimate solution for anyone tired of dry, crumbly appetizers that fall apart. This recipe uses softened cream cheese and zesty drained Rotel tomatoes to ensure every bite is perfectly moist and packed with savory flavor. Combining hot ground pork sausage with sharp cheddar and Bisquick creates a tender texture that traditional recipes often lack. These golden bites are ideal for party platters where finger foods need to be both filling and mess-free. The addition of diced green chilies provides a gentle kick that balances the richness of the dairy ingredients.
Equipment
- 2 Baking sheets
- parchment paper (or nonstick spray)
- large mixing bowl (or stand mixer)
- cookie scoop (1 tablespoon)
Ingredients
- 1 pound breakfast sausage mild or hot
- 8 ounces cream cheese softened
- 1 10-ounce can Rotel diced tomatoes and green chiles, well-drained
- 2 cups baking mix like Bisquick
- 2 cups shredded cheddar cheese
- ½ teaspoon garlic powder optional
- ¼ teaspoon black pepper optional
- ¼ teaspoon smoked paprika optional
Instructions
- Preheat the oven to 375°F. Line baking sheets with parchment paper or spray lightly with nonstick spray.
- Drain the Rotel in a fine mesh strainer, pressing out as much liquid as possible.
- In a large bowl, mix the sausage and softened cream cheese until combined.
- Stir in the shredded cheddar and drained Rotel.
- Add the baking mix and optional seasonings. Mix until a uniform dough forms.
- Roll into 1-inch balls (about 1 tablespoon each) and place on the baking sheets.
- Bake for 18 to 22 minutes, until golden and cooked through (165°F internal temperature).
- Rest 5 minutes, then serve warm.
Notes
If the mixture feels sticky, chill it for 15 to 20 minutes before rolling.
For extra heat, use hot sausage or hot Rotel, or add a pinch of cayenne.
Freeze baked sausage balls for quick snacks and easy breakfasts.