Go Back

Rotel Cream Cheese Sausage Balls

Savory, moist, and slightly spicy sausage balls made with cream cheese, cheddar, and Rotel tomatoes. The ultimate party appetizer.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 40 balls
Course: Appetizer, Snack
Cuisine: American, Southern
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Sausage Mixture
  • 1 lb ground pork sausage hot or regular (e.g., Jimmy Dean)
  • 8 oz cream cheese softened to room temperature
  • 10 oz Rotel (diced tomatoes and green chilies) well drained
  • 2 cups sharp cheddar cheese shredded
  • 2.5 cups baking mix Bisquick or similar
Seasonings (Optional)
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • Stand Mixer or Large Bowl
  • Baking sheet
  • Cookie scoop
  • Parchment paper

Method
 

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Drain the Rotel tomatoes in a sieve, pressing out excess liquid to prevent sogginess.
  3. In a large bowl or stand mixer, combine uncooked sausage and softened cream cheese. Mix until thoroughly blended and pasty.
  4. Add drained Rotel, shredded cheddar cheese, and garlic powder. Mix to combine.
  5. Gradually add the baking mix (Bisquick) until a tacky dough forms that holds its shape. You may not need the full 2.5 cups.
  6. Use a cookie scoop to form 1-inch balls and place them on the prepared baking sheets.
  7. Bake for 20-25 minutes until golden brown and cooked through (internal temp 160°F).
  8. Let cool for 5 minutes before serving to allow them to set.

Notes

Ensure you grate your own cheese for the best melt. Pre-shredded cheese contains anti-caking agents that can affect texture.