I love how these Cheesy Rotel Sausage Balls bring big, bold flavor into such small, irresistible bites. Every time I make them, the mix of savory sausage, creamy cheese, and zesty Rotel tomatoes fills my kitchen with the kind of aroma that makes everyone wander in asking when they’ll be ready. They’re simple, comforting, and always disappear fast at gatherings.
Why You’ll Love This Recipe
I keep coming back to this recipe because it’s easy, reliable, and always a crowd-pleaser. I like that I can prepare it ahead of time without stress, and the flavor somehow gets even better after resting. I also appreciate how flexible the spice level is, so I can adjust it depending on who I’m serving. Most of all, I enjoy how basic pantry ingredients turn into something that tastes party-worthy.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound ground sausage
8 ounces cream cheese, softened
1 can (10 ounces) Rotel diced tomatoes and green chilies, well drained
2 cups shredded cheddar cheese
2 cups biscuit baking mix
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
Chopped fresh parsley or green onions for garnish (optional)
Directions
I start by preheating my oven to 375°F and lining a baking sheet with parchment paper so cleanup is easy later. In a large bowl, I add the sausage, softened cream cheese, drained Rotel, shredded cheddar, biscuit mix, and seasonings. I mix everything together with my hands until it’s just combined, being careful not to overwork it.
Once mixed, I roll the dough into about 1-inch balls and place them evenly on the prepared baking sheet. I bake them for 20 to 25 minutes, watching for a golden color and making sure they’re cooked through. After baking, I let them rest for a few minutes before serving, sometimes adding a sprinkle of fresh parsley or green onions on top.
Servings And Timing
I usually get about 8 servings from this recipe, depending on how big I roll the sausage balls. Prep time takes me around 15 minutes, and baking takes about 25 minutes, so everything is ready in roughly 40 minutes from start to finish.
Variations
When I want to change things up, I swap regular sausage for spicy sausage to add more heat. I sometimes use pepper jack cheese instead of cheddar for a sharper bite. For a lighter version, I’ve also had good results using turkey sausage, though I make sure not to overbake it so it stays moist.
Storage/Reheating
I store leftover sausage balls in an airtight container in the refrigerator for up to four days. When reheating, I prefer using the oven at 350°F for about 8–10 minutes so they stay crisp on the outside. If I’m in a hurry, the microwave works too, though the texture is a bit softer.
FAQs
Can I Make These Ahead Of Time?
I often form the sausage balls ahead of time and refrigerate them for up to 24 hours before baking. This actually helps the flavors meld nicely.
Why Do My Sausage Balls Turn Out Dry?
I’ve learned that dry sausage balls usually mean the mixture was overmixed or the cream cheese wasn’t soft enough. I always let the cream cheese fully soften before mixing.
Can I Freeze These Sausage Balls?
I freeze them all the time, both baked and unbaked. They keep well in the freezer for up to three months when stored properly.
Can I Make Them Spicier?
When I want extra heat, I use hot Rotel or spicy sausage, or I add a bit of finely chopped jalapeño to the mix.
What’s The Best Way To Serve Them?
I like serving them warm right out of the oven, especially with a simple dipping sauce like ranch or honey mustard on the side.
Conclusion
I’ve made these Cheesy Rotel Sausage Balls for everything from casual game nights to holiday parties, and they never let me down. They’re easy to prepare, full of flavor, and always bring people back for seconds. Every time I set them out, they remind me why simple, homemade recipes are often the most memorable.
These Cheesy Rotel Sausage Balls are packed with savory sausage, melty cheddar, cream cheese, and zesty Rotel tomatoes. They’re easy to make, crowd-pleasing, and perfect for parties or snack nights.
Total Time:40 minutes
Yield:About 32 sausage balls (8 servings)
Ingredients
1 lb ground sausage
8 oz cream cheese, softened
1 can (10 oz) Rotel diced tomatoes with green chilies, well drained
2 cups shredded cheddar cheese
2 cups biscuit baking mix (like Bisquick)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
Chopped fresh parsley or green onions (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine sausage, softened cream cheese, drained Rotel, cheddar cheese, biscuit mix, garlic powder, onion powder, and black pepper. Mix with your hands until just combined—don’t overmix.
Roll the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them slightly apart.
Bake for 20–25 minutes, or until golden brown and cooked through.
Let rest for 5 minutes before serving. Garnish with chopped parsley or green onions, if desired.
Notes
Use fully softened cream cheese for easy mixing and moisture.
Spicy sausage or pepper jack cheese can add heat.
Serve with ranch, spicy mayo, or honey mustard for dipping.
Don’t overmix or overbake to keep the sausage balls tender.
