Rotel Cream Cheese Sausage Balls

This savory batch of Rotel cream cheese sausage balls is a crowd-pleasing snack that blends rich flavors and convenience for any occasion. Whether you are prepping for game day or filling out a holiday platter these are quick to assemble and even easier to polish off. Their creamy cheesy interior and pop of heat make them irresistibly moreish.

My friends always ask for this recipe after just one bite I first whipped these up for a family movie night and now they have become our default party snack because no one can stop at just one

Gather Your Ingredients

• Ground beef sausage: select spicy for more heat or mild for a classic flavor look for high quality sausage with a good fat content for best texture
• Rotel tomatoes and green chilies: brings zesty tomato flavor and a mild kick be sure to drain well to avoid soggy dough
• Cream cheese: creates rich creaminess softening it helps it blend better
• Shredded cheddar cheese: adds a sharp cheesy punch use freshly shredded for optimal melt
• Bisquick baking mix: binds the mixture together and provides a fluffy structure check date for freshness as old mix can affect rise

How to Make It

Cook the Sausage:

Brown ground beef sausage over medium heat in a skillet for about eight to ten minutes until fully cooked make sure to stir and break up the sausage so no pieces remain too large this step brings depth of flavor

Combine with Cream Cheese:

Transfer cooked sausage to a large mixing bowl and add softened cream cheese mix thoroughly so the warmth of the sausage helps melt and incorporate the cream cheese evenly this base should look thick and uniform

Add Rotel Cheddar Cheese and Bisquick:

Stir in the well-drained Rotel shredded cheddar and Bisquick mix use a sturdy spoon or your hands as the dough will be very thick and sticky make sure every bit is coated

Shape the Sausage Balls:

Scoop out dough in one-inch portions rolling them between your palms arrange them evenly spaced on a parchment-lined or greased baking sheet for even cooking

Bake:

Place in preheated oven at three seventy five degrees Fahrenheit bake for twenty to twenty five minutes or until the sausage balls are golden brown and cooked through rotate pans halfway for even browning

Cool and Serve:

Let sausage balls rest for five minutes before transferring to a platter this prevents burns and helps them firm up for easier serving

Whenever I use spicy sausage I add a pinch of extra cheddar so the creaminess balances the heat One year my cousin and I had a laugh shaping over a hundred sausage balls for a neighborhood block party and barely any leftovers made it home

Flavor Boosters

Once cooled refrigerate sausage balls in an airtight container for three to four days To freeze arrange them in a single layer until firm then transfer to a freezer bag for up to three months Reheat in a toaster oven or regular oven for the best results The dough can also be scooped and frozen raw then baked straight from the freezer allowing you to prep ahead for surprise guests Label your bags with the date for easy meal planning

Serving Suggestions

Serve hot with ranch or honey mustard sauce for dipping They are great as part of a brunch spread or tucked into lunchboxes Sometimes I stack them on toothpicks with pickles or olives for extra flair I have even seen them disappear fast as a game day appetizer paired with other handheld treats

Creative Twists

Feel free to swap cheddar for pepper jack if you want extra zing Use turkey or chicken sausage for a lighter version Gluten free baking mixes can replace Bisquick Choose reduced fat cream cheese to cut calories but the texture will be slightly softer For an herby twist stir in a handful of chopped fresh chives

Easy reheating means you can prep well in advance Bisquick keeps everything so fluffy and never dry Rotel adds just enough pop without overpowering other flavors

Common Questions About This Recipe

→ Can I use mild sausage instead of spicy?

Absolutely! Using mild sausage will keep the dish flavorful without extra heat. Adjust according to your preference for spice.

→ Do I need to drain the Rotel well?

Yes, draining Rotel thoroughly prevents excess moisture, ensuring the dough holds its shape and bakes evenly.

→ Can I prepare the mixture in advance?

Yes, you can mix ingredients and refrigerate tightly covered for up to 24 hours before shaping and baking.

→ What can I use instead of Bisquick?

You can substitute Bisquick with any other all-purpose baking mix or make your own blend with flour, baking powder, and salt.

→ How do I know when they are done baking?

The balls should be golden brown and firm to the touch, with cheese slightly bubbling without burning.