These Rotel Cream Cheese Sausage Balls are one of my favorite holiday appetizers because they come together quickly and bring bold flavors. Since they have a spicy kick from hot sausage and diced tomatoes and green chilies, they offer just enough heat to make them totally addictive for game day or holiday gatherings.
Why This Recipe Works
- Hot pork sausage builds real flavor: It seasons each bite and keeps the balls moist as they bake.
- Cream cheese creates a tender texture: It blends smoothly into the biscuit mix so the centers stay creamy.
- Well-drained Rotel keeps the shape: Removing excess liquid helps the 1 inch balls hold together and bake evenly.
- Bisquick biscuit mix adds classic structure: It keeps these bisquick sausage balls firm to help prevent spreading.
- Mexican cheese melts evenly: Pre shredded cheese blends well with the other simple ingredients yielding a creamy cheese texture.
- A cookie scoop ensures even baking: Consistent portions give you a dependable bake time and golden brown tops on your Rotel Cream Cheese Sausage Balls.
Ingredient Notes
- Hot pork sausage or spicy sausage: Adds heat and moisture. Ground pork must reach 160 degrees F for safe eating.
- Cream cheese: Softened cream cheese mixes easily and gives the mixture a creamy base.
- Rotel tomatoes with green chilies: Drain very well so the dough stays firm.
- Bisquick biscuit mix: Helps everything hold together without feeling heavy.
- Mexican cheese or cheddar cheese: Both melt nicely and add a mild cheesy flavor.
How to Make Rotel Cream Cheese Sausage Balls
These come together quickly once everything is measured and ready.
Step one: First things first, heat the oven to 400 F and line prepared baking sheets with parchment paper.
Step two: In a large mixing bowl, combine the hot sausage, softened cream cheese, drained Rotel tomatoes, Bisquick mix, and Mexican cheese. Mix until everything is evenly blended. Make sure you’re using uncooked sausage!
Step three: Next, use a cookie scoop to portion the mixture into 1 inch balls. Roll each portion and place them on the baking sheet.
Step four: Bake for 18 to 20 minutes or until the tops turn golden brown and the centers reach 160 degrees F. The cooking time can vary from oven to oven, so keep an eye on them.
Step five: Finally, let them cool for a few minutes before serving. They remind me a little of creamy sausage Rotel dip, but in bite size form.
You’ll find the full recipe card below.
Substitutions and Variations
- Swap spicy sausage for regular breakfast sausage: If you prefer a less spicy version.
- Lighten it up: Instead of using pork sausage, go for turkey sausage for your Rotel Cream Cheese Sausage Balls.
- Cheese changes: Using pepper jack cheese is a great way to add an extra kick and I also really love using sharp cheddar cheese in this recipe.
- Double batch: If this is your first time making them and you want some in the freezer for later.
- Rotel swap: If you don’t have name brand Rotel, you can use diced tomatoes and green chiles.
Crissy’s Rotel Cream Cheese Sausage Balls Tips
- Drain the Rotel thoroughly: This keeps the mixture firm enough to roll. After draining the water, I use paper towels to press out extra liquid.
- Use parchment paper: It prevents sticking and promotes even browning.
- Combine ingredients fully: Slightly softened sausage blends more easily.
- Stick to 1 inch balls: Larger ones need more bake time.
- Serve with tortilla chips: This is a great way to stretch a tray for parties and game days.
- Measure the correct amount of Bisquick mix: The Bisquick is what gives the Rotel Cream Cheese Sausage Balls their structure. Be sure to use the spoon-and-level method so you don’t get too much which could make the balls dry.
Storage Instructions
Refrigerator
The sausage balls can be left out for about two hours before needing to be moved to the refrigerator. Store cooled sausage balls in an airtight container for up to 4 days. Reheat in the oven or air fryer so the outside stays crisp.
Freezing Rotel Cream Cheese Sausage Balls
- Roll the sausage mixture into 1 inch balls and place them on a parchment lined baking sheet in a single layer.
- After that, freeze the balls until solid, then transfer them to a freezer bag or airtight container.
- When you are ready to bake, place the frozen balls on a baking sheet and bake in a preheated oven as usual.
- Add a few extra minutes to the bake time.
- There is no need to thaw them first.
Frequently Asked Questions
Here are some of the common questions about making this dish.
Yes. Freezing the uncooked balls is a great way to stay ahead during busy weeks. I cover this topic a bit earlier in the post.
Yes. Air fry at 375 F until the tops turn golden brown and the internal temperature reads 160 F.
The Rotel tomatoes needed more draining. Removing extra liquid keeps the dough firm. There are some versions of this recipe that call for less Bisquick, but I find the 2 cups (use the spoon and level method) helps the balls keep their structure and shape.
I love serving these warm with a side of cool and creamy ranch dipping sauce. The ranch dressing is delicious paired with the spicy flavors of the Rotel and hot sausage.
This recipe is such a family favorite. The combination of spicy sausage and and flavorful cheese makes this a wonderful snack for a holiday party or any time you need a quick and easy appetizer. I’m getting the urge to eat one of these just thinking about it!
Easy Holiday Appetizers
- Bacon-Wrapped Water Chestnuts
- Warm Cheesy Bacon Dip
- Crock Pot Little Smokies
- Sausage Stuffed Mini Sweet Peppers
Rotel Cream Cheese Sausage Balls
Ingredients
- 1 pound hot pork sausage uncooked
- 8 ounces cream cheese softened
- 1 can Original Ro-Tel 10 ounces, drained very well
- 2 cups Bisquick
- 2 cups Mexican blend cheese shredded
Instructions
- Heat the oven to 400°F and line a rimmed baking sheet with parchment.
- In a large bowl, combine the sausage, cream cheese, drained Ro-Tel, Bisquick, and shredded cheese until the mixture is evenly blended. A stand mixer with a dough hook works well for this, but you can do it by hand if that's not possible.
- Scoop the mixture into 1 inch portions. I roll them into balls for presentation, but you can also just put the scoops down on the cookie sheet.
- Bake for 18 to 20 minutes, or until golden brown and fully cooked. Ground pork should reach an internal temperature of 160°F.
- Cool for a few minutes, then serve warm. Add a sprinkle of fresh parsley if you want a festive holiday touch.
Notes
- Make sure the Ro-Tel is drained thoroughly. I after draining the can, I use paper towels to press out excess water.
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I love this with the bit of heat as opposed to the old recipe I used in the last with just Hot sausage and cheddar cheese. I made these exactly as instructed, but with one addition- I sprinkled a bit of smoked paprika over the freshly baked balls. It really added some more flavor. I highly recommend. Thanks!
I am definitely going to make this for the holidays! I know my family will love it! 😍