🧀 Rotel Cream Cheese Sausage Balls
Savory, cheesy, slightly spicy, and soft inside with crispy edges.
⏱ Time
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Prep: 10 minutes
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Bake: 20–25 minutes
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Total: ~35 minutes
🍽 Makes
30–36 sausage balls
🛒 Ingredients
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1 lb (450 g) breakfast sausage (hot or mild)
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8 oz cream cheese, softened
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1 (10 oz) can Rotel tomatoes & green chilies, well drained
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2 cups shredded cheddar cheese (sharp is best)
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1½ cups Bisquick (or similar baking mix)
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½ tsp garlic powder (optional)
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½ tsp onion powder (optional)
🔥 Instructions
1. Prep
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Preheat oven to 375°F (190°C).
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Line a baking sheet with parchment paper.
2. Mix
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In a large bowl, combine sausage, cream cheese, Rotel, cheddar, Bisquick, and seasonings.
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Mix until fully combined (hands work best).
3. Shape
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Roll into 1-inch balls.
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Place 1 inch apart on baking sheet.
4. Bake
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Bake 20–25 minutes, until golden and cooked through.
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Internal temp should reach 160°F (71°C).
5. Drain & serve
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Let rest 2–3 minutes.
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Serve warm (they’ll disappear fast).
❓ Q & A (Sausage Ball Edition)
Q: Do I have to drain the Rotel?
A:
YES. Very important. Extra liquid = mushy balls.
Q: Can I make these ahead of time?
A:
Absolutely.
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Fridge: Roll balls and refrigerate up to 24 hours.
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Freezer: Freeze raw balls up to 2 months; bake from frozen (+5 minutes).
Q: Can I make them without Bisquick?
A:
Yes! Substitute:
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1½ cups all-purpose flour
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2 tsp baking powder
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½ tsp salt
Q: What sausage works best?
A:
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Classic pork breakfast sausage = best flavor
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Spicy sausage = extra kick
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Turkey sausage works but is slightly drier
Q: Can I make them extra cheesy?
A:
Oh yes 😈
Add:
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½ cup extra cheddar
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Or mix in pepper jack or Colby-Jack
Q: How do I keep them from being dry?
A:
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Use full-fat cream cheese
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Don’t overbake
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Measure Bisquick correctly
Q: Can I cook these in an air fryer?
A:
Yes!
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350°F (175°C)
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8–10 minutes
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Shake halfway
Q: What dipping sauces go well?
A:
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Ranch
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Honey mustard
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Spicy mayo
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Jalapeño jelly (trust me)
