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Ultimate Rotel Cream Cheese Sausage Balls

A stack of freshly baked rotel cream cheese sausage balls, golden brown and cheesy, served on a white plate.
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Make these easy, cheesy, and slightly spicy sausage balls using sausage, cream cheese, and Rotel tomatoes. They are a perfect crowd-pleasing appetizer for game days or parties.

Ingredients

Scale
  • 1 pound bulk pork sausage
  • 8 ounces cream cheese, softened
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, drained well
  • 2 cups Bisquick or similar baking mix
  • 1 cup shredded sharp cheddar cheese (optional, for extra flavor)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease baking sheets or line them with parchment paper.
  2. In a large bowl, combine the bulk pork sausage, softened cream cheese, and the well-drained Rotel tomatoes and green chilies. Mix these ingredients thoroughly until they are evenly combined.
  3. Add the Bisquick baking mix to the sausage mixture. Mix until just combined. Do not overmix. If you are using extra cheddar cheese, mix it in now.
  4. Roll the mixture into small balls, about 1 inch in diameter. Place the balls onto the prepared baking sheets, leaving about 1 inch between each ball.
  5. Bake for 15 to 20 minutes, or until the sausage balls are golden brown and cooked through.
  6. Remove from the oven and let them cool slightly on the baking sheet before serving warm.

Notes

  • Drain the Rotel mixture very well; excess liquid prevents the balls from holding their shape.
  • For a less spicy version, use mild Rotel or drain off some of the liquid from the spicy peppers.
  • You can make these ahead of time. Roll the balls, place them on a tray, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
  • These are excellent served with a side of ranch or creamy dipping sauce.

Nutrition

Find it online: https://cookincorner.com/rotel-cream-cheese-sausage-balls-recipe/