The first time I made these Rotel Cream Cheese Sausage Balls, my kitchen smelled like pure comfort—savory sausage sizzling away, the richness of cream cheese melting into every nook, and that unmistakable aroma of Rotel that instantly gives everything a little kick. I remember pulling the first batch out of the oven, perfectly golden on top and sizzling around the edges, and thinking, Why have I not been making these my whole life? They’re simple, hearty, and ridiculously delicious, and they’ve quickly become my go-to party appetizer and weeknight treat.
Why You’ll Love This Recipe
You’ll love these sausage balls because they combine everything you want in a bite-sized appetizer: creamy, spicy, cheesy, savory perfection that people cannot stop reaching for. From my own experience serving them at gatherings, I can honestly say they disappear faster than anything else I make. They’re easy, customizable, beginner-friendly, and incredibly satisfying—you get that perfect balance between melty creaminess and crisp golden edges that keeps you wanting just one more.
Ingredients
- 1 pound ground sausage
- 8 ounces cream cheese, softened
- 1 (10 oz) can Rotel, well drained
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups Bisquick or similar baking mix
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Optional: pinch of red pepper flakes
When it comes to the ingredients, draining the Rotel really matters—too much liquid makes the mixture hard to roll and prevents the sausage balls from holding their shape. I’ve also learned that using softened cream cheese makes everything mix more smoothly, so don’t skip that step. If you want a spicier batch, you can use hot sausage or add extra Rotel liquid, but just remember it will make the dough stickier. Cheddar cheese works beautifully because it melts into little pockets of flavor, but you can use pepper jack if you want an extra kick.
Equipment Needed
- Large mixing bowl
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Rubber spatula
- Mixing spoon
A cookie scoop helps keep all the sausage balls the same size, which means they bake evenly—trust me, it’s worth using one if you have it. I like lining my baking sheet with parchment because it prevents sticking and makes cleanup a breeze, especially since the sausage releases juices as it cooks. A sturdy mixing spoon or even clean hands works best when combining everything; the mixture gets thick. And a rubber spatula is helpful for scraping down the bowl so nothing gets wasted.
Step-by-Step Instructions
When I make these sausage balls, I start by mixing the softened cream cheese and the sausage together. I usually use my hands because the warmth helps everything combine more easily—gloves make the process less messy. The first time I made this recipe, I tried using only a spoon and ended up frustrated because it just didn’t blend well enough. Once I switched to using my hands, everything came together beautifully.
Next, I add the drained Rotel to the mixture. This is when it really starts smelling amazing. The tomatoes and green chiles coat the sausage mixture with such vibrant flavor. I fold it in gently at first, then mix more thoroughly to distribute everything evenly. I always make sure the Rotel is well drained; one time I left it a little too wet, and the mixture was harder to shape. Lesson learned.(See the next page below to continue…)