Name: Rotel Cream Cheese Sausage Balls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 pound hot beef sausage, uncooked; 8 ounces cream cheese, softened; 10 ounces can Rotel diced tomatoes with green chilies, drained; 1 ½ cups Bisquick baking mix; 2 cups shredded Mexican cheese blend; ½ teaspoon garlic powder; ¼ teaspoon onion powder; Pinch of cayenne pepper (optional); Salt to taste; Freshly ground black pepper to taste

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Rotel Cream Cheese Sausage Balls

These bite-sized sausage balls are the life of any party — cheesy, spicy, and absurdly easy to make. They’re the kind of snack that disappears first at potlucks and family gatherings, delivering big flavor from simple pantry ingredients. If you enjoy easy cream-cheese desserts and snacks, you might also like this Blackberry Cream Cheese Brownies for a sweet finish to the same table.

why make this recipe

What sets these Rotel Cream Cheese Sausage Balls apart is the marriage of tangy cream cheese and zesty Rotel tomatoes with the savory, spiced kick of hot beef sausage. The Bisquick provides structure and a tender, biscuit-like crumb while the shredded Mexican cheese blend melts into pockets of gooey goodness. They bake quickly, travel well, and can be made ahead — perfect for busy hosts who want maximum flavor with minimal fuss.

Step-by-Step Guide to Making Rotel Cream Cheese Sausage Balls

Ingredients

1 pound hot beef sausage, uncooked
8 ounces cream cheese, softened
10 ounces can Rotel diced tomatoes with green chilies, drained
1 ½ cups Bisquick baking mix
2 cups shredded Mexican cheese blend
½ teaspoon garlic powder
¼ teaspoon onion powder
Pinch of cayenne pepper (optional)
Salt to taste
Freshly ground black pepper to taste

Directions

Prepare Ingredients: Soften 8 ounces of cream cheese to room temperature (30–60 minutes on counter or carefully in microwave). Thoroughly drain the 10-ounce can of Rotel Diced Tomatoes with Green Chilies using a fine-mesh sieve, pressing out all liquid; pat dry with paper towels for best results. Measure out 1 ½ cups Bisquick baking mix and 2 cups shredded Mexican cheese blend. Gather all spices.
Preheat Oven and Prep Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
Combine Wet and Soft Ingredients: In a large mixing bowl, combine the softened cream cheese and thoroughly drained Rotel. Mix until relatively well combined.
Add Sausage and Mix: Add 1 pound of hot beef sausage, uncooked, to the bowl. Use clean hands to squish and mix the sausage, cream cheese, and Rotel until the sausage is broken up and all ingredients are evenly distributed, forming a uniform, reddish-orange mixture.
Incorporate Dry Mix, Spices, and Cheese: Sprinkle in the 1 ½ cups Bisquick baking mix, ½ teaspoon garlic powder, ¼ teaspoon onion powder, optional pinch of cayenne pepper, and salt and freshly ground black pepper to taste. Finally, add the 2 cups shredded Mexican cheese blend.
Thoroughly Mix Dough: Using your hands, knead and mix all ingredients together for 3–5 minutes until everything is thoroughly and evenly incorporated. Ensure no pockets of unmixed ingredients remain and the mixture is stiff and holds together.
Form Sausage Balls: Using a small cookie scoop (approx. 1.5-inch diameter) or tablespoon, scoop out portions of the mixture. Roll each portion gently into a neat, compact 1 to 1.5-inch round ball. Place the formed balls onto the prepared baking sheets, leaving about 1 inch of space between each.
Bake to Golden Perfection: Bake in the preheated oven for approximately 20–25 minutes, or until the Rotel Cream Cheese Sausage Balls are beautifully golden brown on the outside and the internal temperature of the beef sausage reaches 160°F (71°C).
Cool and Serve: Remove from oven and let rest on the baking sheets for a couple of minutes before transferring to a wire cooling rack. Allow to cool slightly before serving warm, or at room temperature. Serve plain or with your favorite dipping sauces like Ranch, Honey Mustard, or Spicy Ketchup.

How these steps work together

The softened cream cheese acts as the rich, tangy binder that keeps moisture in and flavor bright.
Draining the Rotel thoroughly is crucial; excess liquid will make the mixture loose and prevent proper shaping.
Bisquick gives the balls structure while keeping them tender; the cheese melts into creamy pockets that balance the spice from the sausage and chilies.

Storage Tips for Rotel Cream Cheese Sausage Balls

Refrigerator: Store cooked sausage balls in an airtight container for up to 3–4 days at 40°F (4°C) or below.
Freezer (uncooked): Place formed, unbaked sausage balls on a parchment-lined tray and freeze until firm, then transfer to a freezer-safe bag or container; keep for up to 3 months at 0°F (-18°C).
Freezer (cooked): After baking, let cool completely, then freeze in a single layer on a tray until firm and transfer to a sealed container for up to 2 months at 0°F (-18°C).
Reheating: Reheat frozen cooked balls in a 350°F (175°C) oven for 10–12 minutes (or until warmed through) or microwave individual portions for 30–60 seconds. For best texture, thaw overnight in the refrigerator before reheating.

Serving Suggestions for Rotel Cream Cheese Sausage Balls

Party platter: Arrange warm sausage balls on a large platter with small bowls of dipping sauces — ranch, chipotle mayo, honey mustard, and salsa make a nice variety.
Breakfast twist: Add to a breakfast buffet alongside scrambled eggs and biscuits — they pair especially well with a runny egg or breakfast potatoes.
Slider option: Split soft rolls down the middle and add one sausage ball, a slice of cheddar, and pickled jalapeños for a playful mini-sandwich.
Tex-Mex plate: Serve with guacamole, pico de gallo, and a side of cilantro-lime crema for a bold flavor profile.

tips to make Rotel Cream Cheese Sausage Balls

Use room-temperature cream cheese: This makes mixing far easier and ensures even distribution so there are no cold pockets in the dough.
Drain Rotel thoroughly: Press the tomatoes and chilies in a fine-mesh sieve and pat dry; extra moisture is the most common cause of loose mixture.
Chill if needed: If the mixture feels too sticky to roll, refrigerate it for 20–30 minutes — it firms up and is much easier to handle.

variation (if any)

Mild version (easy swap): Use mild or breakfast sausage instead of hot beef sausage, and replace the Mexican cheese blend with milder cheddar to tone down the heat.
Cheesy jalapeño upgrade: Fold in 1/4 cup finely chopped pickled jalapeños and an extra 1/2 cup pepper jack for an even bolder, spicier bite.

Why these variations work

Swapping the sausage type or cheese adjusts the heat and savory profile without changing the basic technique. Pickled jalapeños add acidity and zip that contrast nicely with cream cheese richness.

Troubleshooting & professional tips

If the mixture won’t hold together: Add a tablespoon or two of Bisquick at a time until it firms up; avoid over-drying.
If balls are soggy after baking: Next time, make sure the Rotel is very well drained and consider baking an extra 3–5 minutes to drive off moisture.
To test doneness without a thermometer: Cut one sausage ball in half; cooked meat should be brown throughout with no pink tint.

Q&A style FAQs

Q: Can I make these ahead of time?
A: Yes — you can form the balls and refrigerate them for up to 24 hours before baking, or freeze them raw for longer storage. Bake straight from frozen, adding 5–8 minutes to the bake time.

Q: Can I use pre-cooked sausage?
A: You can, but drain any excess fat first. Pre-cooked sausage reduces raw-cooking time concerns but may change texture; be prepared to adjust Bisquick if the mix becomes drier.

Q: Are these gluten-free?
A: Not as written — Bisquick contains wheat. Use a gluten-free biscuit mix in place of Bisquick and confirm your Bisquick substitute works similarly (you may need slight adjustments).

More FAQs (bold question style)

How spicy will these be?
They have a noticeable kick from the hot beef sausage and Rotel; reduce heat by using mild sausage and a milder cheese, or omit the cayenne.

Can I make them smaller or larger?
Yes — smaller 1-inch meatballs will bake faster (12–15 minutes), larger ones will need more time; always check that internal temperature reaches 160°F (71°C).

What’s the best way to reheat without drying them out?
Warm in a 325°F (160°C) oven covered loosely with foil for 8–10 minutes, or microwave briefly with a damp paper towel over the plate to preserve moisture.

Extra tips for entertaining and make-ahead hosting

Double the batch if you expect a crowd. These freeze and reheat well, so making ahead saves stress on the day of the event.
Place toothpicks or small skewers in the balls for easy pick-up at a party. Offer labeled dipping sauces to help guests choose.
For transport: Keep warm in a chafing dish or insulated cooker, or reheat at the venue; if serving at room temperature, arrange on paper towels to absorb any residual grease.

Nutrition & dietary notes (rough guidelines)

These are a rich, protein-forward appetizer due to sausage and cheese. Consider pairing with crisp vegetables or a light salad to balance the meal. For lower-fat versions, use leaner sausage and part-skim cheese, but expect slightly different texture.

A final, deeper look at why this recipe works so well
What makes these sausage balls so irresistible is the interplay of textures and flavors: creamy tang from the cream cheese, juicy brightness from the Rotel tomatoes and chilies, savory depth from the hot beef sausage, and the melty, stretchy comfort of the shredded Mexican cheese blend. Bisquick acts as the stabilizer, keeping each bite tender rather than dense. Together, these elements create a snack that’s both familiar and exciting — classic potluck comfort with a Tex-Mex twist.

FAQs (another mixed style)

Q: Can I bake on convection?
A: Yes — reduce oven temperature by 25°F (about 15°C) and check earlier; convection ovens brown faster.
Q: Do I need to precook the sausage?
A: No, this recipe uses raw sausage; it cooks through in the baking time. If your sausage is particularly fatty, drain some excess fat before mixing.
Q: What dips pair best?
A: Ranch, honey mustard, chipotle mayo, and salsa verde are all excellent options.

Conclusion

If you want another take on this classic party concept from a home cook’s perspective, see this detailed version at Rotel Cream Cheese Sausage Balls – In the Kitchen with Momma Mel for extra tips and serving ideas. For a straightforward, tested recipe with helpful photos, check out the Plain Chicken write-up here: Rotel Cream Cheese Sausage Balls – Plain Chicken.