Rotel Cream Cheese Sausage Balls

Rotel Cream Cheese Sausage Balls are a spicy, cheesy, and totally irresistible twist on the classic sausage ball. Made with creamy cheese, spicy sausage, and zesty tomatoes with green chilies, these bites are perfect for parties, game day, or snacking straight off the baking sheet. Once I made them, they became a must-have at every gathering.

Why You’ll Love This Recipe

I love how these sausage balls bring bold flavor without needing a long ingredient list. The cream cheese makes them incredibly moist, the Rotel adds a little spice and tang, and the cheddar gives them a gooey, melty finish. Whether I serve them hot from the oven or as leftovers the next day, they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Breakfast sausage (spicy or mild)

• Cream cheese (softened)

• Rotel (drained diced tomatoes with green chilies)

• Shredded cheddar cheese

• Baking mix (like Bisquick or a gluten-free version)

• Garlic powder (optional)

• Onion powder (optional)

Directions

1. I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a large bowl, I mix together the raw sausage, softened cream cheese, and drained Rotel until well combined.

3. I add shredded cheddar, baking mix, and optional spices, mixing everything together until it forms a sticky, uniform dough.

4. I use a small cookie scoop or my hands to form 1 to 1.5-inch balls and place them on the prepared baking sheet.

5. I bake the sausage balls for 20–25 minutes, or until golden brown and cooked through.

6. I let them cool slightly before serving warm with dipping sauce or just as they are.

Servings and timing

This recipe makes about 30–35 sausage balls. It takes around 15 minutes to prep and 20–25 minutes to bake. I usually have them ready in about 40 minutes total.

Variations

• I sometimes use pepper jack cheese instead of cheddar for extra spice.

• For a smoky twist, I mix in crumbled cooked bacon or smoked paprika.

• I’ve also made mini sliders with these balls by flattening them slightly and tucking them into soft dinner rolls.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop them in a 350°F (175°C) oven for 8–10 minutes or microwave for 30 seconds until warmed through. They also freeze well—just thaw and reheat as needed.

FAQs

Do I need to cook the sausage first?

No, I mix it in raw. It cooks fully while baking and helps hold the mixture together better than pre-cooked sausage.

Can I use a different kind of sausage?

Yes, I’ve used Italian sausage, chicken sausage, and even chorizo for different flavor profiles.

Can I make these ahead of time?

Definitely. I shape the balls and refrigerate them overnight or freeze them raw. I bake them fresh when I’m ready to serve.

What can I serve with these?

I usually offer ranch dressing, chipotle mayo, or a spicy queso dip. They’re also great just on their own.

Are these gluten-free?

If I use a gluten-free baking mix, then yes—they’re easy to adapt and still taste amazing.

Conclusion

Rotel Cream Cheese Sausage Balls are the perfect crowd-pleasing bite—savory, spicy, cheesy, and packed with flavor. They’re quick to make, endlessly customizable, and ideal for any occasion where I want to serve something bold and delicious. Whether I’m feeding a crowd or snacking solo, these sausage balls never disappoint.