Rotel Cream Cheese Sausage Balls

Rotel Cream Cheese Sausage Balls are a flavorful twist on the classic sausage ball recipe. Packed with spicy Rotel tomatoes, creamy cheese, and savory sausage, these bite-sized treats are perfect for parties, appetizers, or even a hearty breakfast option. The blend of zesty and creamy textures makes these sausage balls an irresistible crowd-pleaser that will leave everyone asking for the recipe.

Equipment Needed

• Mixing bowls (medium and large)
• Baking sheet
• Parchment paper or non-stick spray
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Ice cream scoop or tablespoon for portioning
• Cooling rack

Ingredients

• 1 pound breakfast sausage (mild or spicy, your choice)
• 8 ounces cream cheese, softened
• 1 (10-ounce) can Rotel tomatoes with green chilies, drained
• 2 cups shredded sharp cheddar cheese
• 1 ½ cups Bisquick baking mix
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika (optional)
• Chopped fresh parsley or chives (optional, for garnish)

Preparation

Step 1:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or spray it with non-stick spray to prevent sticking.

Step 2:

In a large mixing bowl, combine the breakfast sausage and softened cream cheese. Use a rubber spatula or your hands to mix until thoroughly combined. The mixture should be smooth and evenly blended.

Step 3:

Drain the Rotel tomatoes well to remove excess liquid. Add the drained Rotel, shredded cheddar cheese, Bisquick, garlic powder, onion powder, and smoked paprika (if using) to the sausage and cream cheese mixture. Mix until everything is evenly distributed. The dough will be slightly sticky.

Step 4:

Using an ice cream scoop or a tablespoon, portion the mixture into evenly sized balls, about 1 to 1 ½ inches in diameter. Roll each portion between your palms to form smooth balls.

Step 5:

Place the sausage balls onto the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 20–25 minutes, or until golden brown and cooked through.

Step 6:

Remove from the oven and let the sausage balls cool on a wire rack for 5 minutes. Garnish with fresh parsley or chives before serving, if desired.

Variations

1. Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper to the mixture for an extra spicy version.
2. Cheese Swap: Substitute sharp cheddar with Monterey Jack or pepper jack for a creamier, spicier flavor.
3. Gluten-Free Option: Use a gluten-free baking mix in place of Bisquick for a gluten-free version.
4. Bacon Upgrade: Mix in cooked, crumbled bacon for a smoky, meaty addition.

Cooking Notes

• Draining Rotel: Ensure the Rotel is well-drained to prevent excess moisture, which can make the mixture too soft.
• Cream Cheese Softness: Allow the cream cheese to come to room temperature for easier mixing.
• Cooking Time: Check the sausage balls after 20 minutes to avoid overcooking.
• Freezing Option: Unbaked sausage balls can be frozen for up to 3 months. Bake directly from frozen, adding 5–7 minutes to the cooking time.

Serving Suggestions

• Serve as an appetizer with a dipping sauce like ranch dressing, spicy aioli, or honey mustard.
• Pair with scrambled eggs and fresh fruit for a hearty breakfast spread.
• Add them to a charcuterie board for a fun and savory element.
• Use as a game-day snack alongside chips and salsa.

Tips

• Use freshly shredded cheese for the best texture and flavor. Pre-shredded cheese often contains anti-caking agents that may affect the recipe.
• If the mixture is too sticky to handle, refrigerate it for 10–15 minutes before rolling into balls.
• To ensure uniform cooking, make sure the sausage balls are the same size.

Prep Time: 15 minutes

Cooking Time: 20–25 minutes

Total Time: 35–40 minutes

Nutritional Information (per serving, approx. 2 sausage balls)

• Calories: 180
• Protein: 7g
• Sodium: 320mg

FAQs

Q1: Can I make these ahead of time?

A1: Absolutely! Prepare the sausage balls, place them on a baking sheet, and freeze until firm. Once frozen, transfer to a freezer-safe bag. Bake from frozen as needed.

Q2: Can I use a different baking mix?

A2: Yes, any all-purpose baking mix can work, including gluten-free options if needed.

Q3: How can I tell if they are cooked through?

A3: Use a meat thermometer to check the internal temperature, which should be at least 160°F for safety.

Presentation Ideas

• Serve on a platter lined with fresh parsley for a pop of color.
• Drizzle with a creamy sauce and sprinkle with chopped herbs for an elegant touch.
• Place toothpicks in each sausage ball for easy grabbing at parties.

Common Mistakes to Avoid

1. Not draining Rotel properly: Excess liquid can make the sausage balls fall apart or become mushy.
2. Skipping parchment paper: This can cause sticking, making the sausage balls harder to remove from the pan.
3. Using cold cream cheese: This makes mixing much harder and can leave clumps in the mixture.
4. Overbaking: Leads to dry sausage balls, so keep an eye on them during the last few minutes of baking.

Conclusion

Rotel Cream Cheese Sausage Balls are the ultimate comfort food, combining bold flavors and creamy textures into one irresistible bite. Whether served at a party, for breakfast, or as a snack, these sausage balls are sure to become a favorite in your recipe collection. With endless variations and tips to perfect them, you’ll always have a crowd-pleasing dish at your fingertips.

Rotel Cream Cheese Sausage Balls

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• Author: anassbourouti
• Total Time: 35–40 minutes

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Ingredients

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Ingredients

• 1 pound breakfast sausage (mild or spicy, your choice)
• 8 ounces cream cheese, softened
• 1 (10-ounce) can Rotel tomatoes with green chilies, drained
• 2 cups shredded sharp cheddar cheese
• 1 ½ cups Bisquick baking mix
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika (optional)
• Chopped fresh parsley or chives (optional, for garnish)

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Instructions

Preparation

Step 1:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or spray it with non-stick spray to prevent sticking.

Step 2:
In a large mixing bowl, combine the breakfast sausage and softened cream cheese. Use a rubber spatula or your hands to mix until thoroughly combined. The mixture should be smooth and evenly blended.

Step 3:
Drain the Rotel tomatoes well to remove excess liquid. Add the drained Rotel, shredded cheddar cheese, Bisquick, garlic powder, onion powder, and smoked paprika (if using) to the sausage and cream cheese mixture. Mix until everything is evenly distributed. The dough will be slightly sticky.

Step 4:
Using an ice cream scoop or a tablespoon, portion the mixture into evenly sized balls, about 1 to 1 ½ inches in diameter. Roll each portion between your palms to form smooth balls.

Step 5:
Place the sausage balls onto the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 20–25 minutes, or until golden brown and cooked through.

Step 6:
Remove from the oven and let the sausage balls cool on a wire rack for 5 minutes. Garnish with fresh parsley or chives before serving, if desired.

• Prep Time: 15 minutes
• Cook Time: 20–25 minutes

Nutrition

• Calories: 180
• Sodium: 320mg
• Protein: 7g