I like making these Rotel cream cheese sausage balls because they are simple, flavorful, and always a crowd-pleaser. The mix of creamy cheese, savory sausage, and the slight kick from the Rotel creates a tender, delicious appetizer that works for gatherings, breakfast, or snacking.
Why You’ll Love This Recipe
I enjoy this recipe because it takes just a few ingredients and very little prep. I appreciate how the cream cheese keeps the sausage balls soft and moist, while the Rotel adds a bright, zesty flavor. I also love that I can customize the spice level depending on the type of sausage I choose.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound ground sausage (mild or spicy)
8 ounces cream cheese, softened
1 can (10 ounces) Rotel diced tomatoes with green chilies, drained well
2 cups shredded cheddar cheese
1 ½–2 cups baking mix (optional, for firmer texture)
Directions
I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.
I mix the ground sausage and softened cream cheese in a large bowl until smooth.
I add the drained Rotel and cheddar cheese and mix until combined.
If the mixture feels too soft, I add baking mix until it forms a firmer dough.
I roll the mixture into 1-inch balls and arrange them on the baking sheet.
I bake them for 20–25 minutes or until cooked through and lightly golden.
I let them cool slightly before serving so they can firm up.
Servings And Timing
I usually get 24–30 sausage balls from this recipe.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes
Variations
I replace cheddar with pepper jack for a spicier version.
I choose spicy sausage when I want more heat or mild for a classic flavor.
I add chopped green onions or herbs for freshness.
I mix in garlic powder or smoked paprika for deeper flavor.
I use turkey sausage if I want a lighter option.
Storage/Reheating
I keep leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, I warm them in a 350°F oven for 8–10 minutes or microwave them in short bursts.
For freezing, I freeze the uncooked balls on a tray, then store them in a freezer bag. I bake them from frozen, adding a few extra minutes.
FAQs
Can I prepare them ahead of time?
Yes, I often roll the sausage balls ahead and refrigerate them until baking.
Should the sausage be cooked before mixing?
No, I use it raw because it cooks fully in the oven.
Can I use low-fat cream cheese?
Yes, but I find the texture is creamier with regular cream cheese.
What if the mixture is too sticky?
I add a little baking mix or chill the mixture for 20–30 minutes.
Can I use a different cheese?
Yes, I sometimes use Colby Jack, Monterey Jack, or pepper jack.
Conclusion
I love how easy and flavorful these Rotel cream cheese sausage balls are. They’re reliable, tasty, and versatile enough for any occasion. Whenever I want something quick yet satisfying, this recipe is one of my favorites to prepare.
Rotel Cream Cheese Sausage Balls are tender, savory bites made with sausage, cream cheese, cheddar, and Rotel tomatoes — a perfect appetizer, breakfast bite, or party snack with a spicy, creamy twist.
Total Time:35 minutes
Yield:24–30 sausage balls
Ingredients
1 pound ground sausage (mild or spicy)
8 ounces cream cheese, softened
1 can (10 ounces) Rotel diced tomatoes with green chilies, drained well
2 cups shredded cheddar cheese
1 ½–2 cups baking mix (optional, for firmer texture)
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, mix ground sausage and softened cream cheese until smooth.
Add drained Rotel and cheddar cheese; mix well.
If needed, mix in baking mix to create a firmer dough.
Roll into 1-inch balls and place on baking sheet.
Bake for 20–25 minutes until golden and cooked through.
Let cool slightly before serving.
Notes
Do not cook sausage before mixing; it cooks during baking.
Add baking mix gradually to avoid a dry texture.
Use spicy sausage and pepper jack for a hotter version.
Refrigerate mixture before rolling if too soft or sticky.
Can be frozen before baking for easy make-ahead prep.
