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This creamy Rotel Cream Cheese Sausage Balls recipe transforms basic ingredients into irresistible savory bites perfect for any gathering. Whether served at game day parties or holiday appetizer spreads, these golden gems disappear within minutes as guests keep coming back for more.
I first made these sausage balls for a last minute Super Bowl party when I needed something quick that would feed a crowd. They were such a hit that my brother in law now requests them for every family gathering, claiming they're the perfect two bite appetizer.
- Spicy breakfast sausage provides the savory base for these balls and adds a delicious kick
- Cream cheese creates a creamy interior and helps bind everything together
- Rotel tomatoes and green chilies bring brightness and a subtle heat
- Shredded cheddar cheese melts beautifully and adds rich flavor throughout
- Bisquick baking mix gives structure while keeping the texture tender
How To Make Rotel Cream Cheese Sausage Balls
- Prepare the oven
- Preheat your oven to 190°C and line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier. The high temperature ensures a golden exterior while cooking the sausage through completely.
- Mix the wet ingredients
- In a large mixing bowl, combine the uncooked sausage, softened cream cheese, and drained Rotel tomatoes. Use your hands or a sturdy spoon to mix thoroughly until everything is evenly distributed. The cream cheese should be completely incorporated with no visible white streaks remaining.
- Add dry ingredients
- Gently fold in the shredded cheddar cheese and Bisquick until the mixture becomes cohesive. Be careful not to overmix as this can make the final texture tough. The mixture should hold together when pressed but still feel slightly sticky.
- Form the balls
- Scoop heaping tablespoonfuls of mixture and roll between your palms to form 2.5 cm balls. Place them on your prepared baking sheet with about 2 cm of space between each to allow for proper air circulation and even cooking.
- Bake to perfection
- Bake in the preheated oven for 20 to 25 minutes until the balls develop a beautiful golden brown exterior. They should reach an internal temperature of 74°C to ensure the sausage is fully cooked.
- Rest before serving
- Allow the sausage balls to cool for about 5 minutes on the baking sheet. This brief resting period helps them set up and makes them easier to handle while still serving warm.
The Rotel tomatoes are truly the secret ingredient that sets these apart from traditional sausage balls. My grandmother used to make a similar recipe without them, but after introducing the tangy tomato and chile element, everyone agreed the flavor profile went from good to absolutely addictive. The slight acidity cuts through the richness perfectly.
Make Ahead Options
These sausage balls are perfect for preparing in advance. You can mix and form the balls up to 24 hours before baking and keep them covered in the refrigerator. Alternatively, freeze the unbaked balls on a baking sheet, then transfer to a freezer bag for up to 3 months. When ready to serve, bake directly from frozen, adding about 5 to 8 minutes to the cooking time.
Serving Suggestions
These savory morsels pair beautifully with a variety of dipping sauces. Try ranch dressing, honey mustard, or a spicy sriracha mayo for complementary flavors. For a complete appetizer spread, serve alongside fresh vegetable crudités, pickles, and olives to balance the richness. When hosting a larger gathering, I like to present them in a warming dish to keep them at the ideal temperature throughout the event.
Ingredient Substitutions
If you prefer a milder flavor, use regular breakfast sausage instead of spicy. Italian sausage works wonderfully too for a different flavor profile. For those avoiding pork, ground turkey or chicken sausage makes an excellent substitute though you may want to add a bit more seasoning. The recipe also works with gluten free baking mix in place of Bisquick for those with dietary restrictions.
Recipe FAQs
- → Can I make these sausage balls ahead of time?
Yes! You can prepare the mixture and shape the balls up to 24 hours in advance. Store them covered in the refrigerator, then bake when ready to serve. You can also fully bake them, refrigerate, and reheat at 350°F for 10 minutes before serving.
- → What can I substitute for Bisquick in this recipe?
If you don't have Bisquick, you can make your own by combining 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/3 cup cold butter (cut into the dry ingredients until crumbly). Use this mixture as a 1:1 replacement.
- → Can I make these sausage balls milder?
Absolutely! Simply use mild breakfast sausage instead of spicy, and you can also use mild Rotel tomatoes or regular diced tomatoes with a small amount of diced green pepper for less heat.
- → How should I store leftover sausage balls?
Store leftover sausage balls in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8-10 minutes or until heated through. They can also be frozen for up to 3 months.
- → What dipping sauces pair well with these?
These sausage balls are delicious on their own but also pair wonderfully with ranch dressing, honey mustard, marinara sauce, or even a spicy sriracha mayo for extra kick.
- → Can I use turkey sausage instead of pork?
Yes, turkey sausage works as a leaner alternative. Keep in mind that turkey sausage typically has less fat, so the texture may be slightly different, but the flavor will still be delicious.