Irresistible Rotel Cream Cheese Sausage Balls

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🧀 Irresistible Rotel Cream Cheese Sausage Balls

Yields: 30–36 balls
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: ~40 minutes

🛒 Ingredients:

  • 1 lb breakfast sausage (spicy or mild, uncooked – like Jimmy Dean)

  • 8 oz cream cheese, softened

  • 1 (10 oz) can Rotel (diced tomatoes with green chilies), drained well

  • 2 cups shredded cheddar cheese (sharp or mild)

  • 1 ½ cups Bisques baking mix (or any biscuit baking mix)

  • 1/2 tsp garlic powder (optional)

  • 1/2 tsp onion powder (optional)

🍽️ Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

  2. Drain the Rotel very well. Press it with paper towels or squeeze through a mesh strainer to remove excess moisture—this prevents soggy sausage balls.

  3. In a large mixing bowl, combine the raw sausage, softened cream cheese, drained Rotel, cheddar cheese, Bisques, and seasonings (if using).

  4. Mix thoroughly by hand or with a stand mixer using the paddle attachment. The mixture will be thick and sticky, but it should hold together well.

  5. Roll into balls about 1 to 1 ½ inches in diameter. You should get around 30–36 balls.

  6. Place on the baking sheet, spaced about 1 inch apart.

  7. Bake for 20–25 minutes, or until golden brown and cooked through (internal temp should reach 160°F/71°C).

  8. Cool slightly, then serve warm with ranch, spicy mayo, or more Rotel on the side!

🔁 Make Ahead & Storage:

  • Make ahead: You can roll the balls and refrigerate them up to 24 hours before baking.

  • Freeze before baking: Freeze on a tray, then store in a freezer bag. Bake from frozen at 375°F for 25–30 mins.

  • Leftovers: Store in the fridge for up to 4 days. Reheat in the oven or air fryer for best texture.

🧂 Variations:

  • Swap cheddar for pepper jack for extra heat.

  • Use turkey sausage or plant-based sausage for a lighter option.

  • Add a little parmesan cheese for extra depth of flavor.

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