Some gatherings call for a little something warm to pass around, and these Rotel cream cheese sausage balls fit right in. Sausage, cheddar, and tomatoes with green chilies give each bite plenty of flavor.
You mix everything in one bowl, roll it into small balls, and let the oven take over. Set them out with ranch, spicy mayo, or honey mustard, and everyone can choose a favorite dip.
Tips
- Drain the Rotel before mixing so extra liquid doesn’t make the mixture too wet.
- Start with softened cream cheese to make it easier to work into the sausage mixture.
- Aim for 1-inch balls and leave about 1 inch between them on the baking sheet.
- Check the centers with a food thermometer; they need to reach at least 160°F (71°C).
Storing
Refrigerate leftovers in a covered container within 2 hours of cooking, or within 1 hour if the temperature is above 90°F. Keep refrigerated for 3–4 days. Reheat to an internal temperature of 165°F before serving.
Cheesy Rotel Cream Cheese Sausage Balls for Easy Sharing
Ground sausage, two cheeses, and drained Rotel come together in golden oven-baked bites served warm with your choice of dip.
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Ingredients
- 1 pound ground sausage
- 8 ounces cream cheese softened
- 1 can Rotel diced tomatoes and green chilies 10 ounces, drained
- 2 cups shredded cheddar cheese
- 2 cups biscuit baking mix such as Bisquick
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley or green onions optional garnish
Instructions
- Set the oven to 375°F (190°C) and let it heat fully for even baking.
- Prepare a baking sheet with a light coating of oil, or cover it with parchment paper to simplify cleanup.
- Place the sausage, softened cream cheese, drained Rotel, cheddar, biscuit baking mix, garlic powder, onion powder, and black pepper in a large bowl. Work everything together until evenly mixed.
- Roll the mixture by hand into 1-inch balls, then place them on the prepared sheet with about 1 inch of space between each one.
- Bake for 20–25 minutes. Look for a golden-brown outside and a fully cooked center, checking that the internal temperature is at least 160°F (71°C).
- Let the baked balls rest briefly to cool a little, then scatter the optional chopped parsley or green onions over them.
- Bring them to the table while warm, with dipping sauces such as ranch, spicy mayo, or honey mustard.
Notes
Makes 24 sausage balls, with an optional parsley or green onion garnish and ranch, spicy mayo, or honey mustard for dipping.
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