If I’m honest, these Rotel Cream Cheese Sausage Balls were never meant to be complicated, which is probably why I fell in love with them at a church potluck sometime in the mid-2000s. I still remember thinking, ‘They’re basically the food pyramid: sausage, cheese, and… more cheese.’ My sister and I used to sneak them before everyone arrived — not really a secret since we always left mysterious crumbs (sorry Mom!). They’re the first thing to disappear at big gatherings, and I STILL make way too many with some hope of leftovers, only to find a sad, empty tray the next morning. Seriously, what’s up with that?
Why You’ll Love This (Even If You Think You Won’t)
I make these when I need a crowd-pleaser, or when I’ve only got 30 minutes before people show up and my fridge looks like a ghost town. My family goes crazy for this because it’s the right balance of spicy and cheesy (plus, sausage). They taste best slightly warm, but my niece eats them cold right form the Tupperware — rebel. Oh, and you don’t actually need to be a wizard in the kitchen. Honestly, the hardest part is not eating the mixture before you bake it (been there). If you’re low on time, you can even prep them ahead; just don’t tell my aunt Brenda I said that, she thinks everything must be “the day of.”
The Stuff You’ll Need (Ingredients, Sorta)
- 1 pound breakfast sausage (spicy or regular — don’t stress, I use whatever’s cheapest, though my grandma swore by Jimmy Dean)
- 2 cups baking mix (like Bisquick; but, I’ve made it with self-rising flour in a pinch, just add a little more cheese to help it bind)
- 1 (10 oz) can Rotel tomatoes & green chilies, drained (some people say to blot it completely dry — I just let it drip for a minute, good enough!)
- 8 oz block cream cheese, softened (sometimes I zap it in the microwave for 15 sec; works fine)
- 1 to 1.5 cups shredded sharp cheddar (honestly, I never measure… a good handful does the trick, but pre-shredded is great, or pepper jack if you want a kick)
Optional: a sprinkle of garlic powder or chopped chives if you’ve got ‘em, but not the end of the world if you don’t.
How to Bring It All Together (Directions With a Side of Chaos)
- Preheat your oven to 375°F. This is when I usually hunt for a clean baking sheet (sometimes it’s still in the dishwasher; no shame, just use foil over a pan, honestly).
- In a big bowl, mash up the sausage, cream cheese, drained Rotel, baking mix, and cheddar. Your hands work best — it gets messy but it’s the only way they come out right. If it’s super sticky, add a little more baking mix or cheese (this is where I sneak a bite — you’ll know when it feels right; weird, but trust your instincts).
- Roll the mixture into little balls, about the size of a golf ball. Or smaller, if you want to stretch the batch for more people (I do this when I’m feeling stingy; don’t judge).
- Place them on the baking sheet, with a smidge of space between so they bake nicely and don’t get soggy. I usually end up crowding them anyway and, actually, it’s fine as long as you turn the pan halfway through baking.
- Bake for 20-24 minutes, until they’re golden and the kitchen smells scandalously good. Don’t panic if a little cheese oozes out, that means you did it right.
- Cool for a few minutes (if you can stand to wait). I usually burn my tongue — call it tradition.
Notes Worth Your Time (Not to Brag, I Messed These Up First)
- If the mixture is too wet: add a bit more baking mix or cheese. Or just roll with it, sometimes messier batter makes for crispier outsides.
- The Rotel sometimes makes things a bit spicy — you can swap in plain diced tomatoes if serving fussy kids.
- I thought chilling the mix before rolling would help but actually, it just made my hands cold and everything gummy. Mix-and-bake is easier.
- If you have an air fryer, they crisp up even faster — just check ’em at 10 minutes, they cook quick.
Here’s Some Variations (Some Good, Some… Less So)
- Try Italian sausage instead of breakfast — it’s kind of fancy (or at least more peppery?).
- Used jalapeño cheddar once for extra heat, had to label them for the family — poor Uncle Mark nearly combusted.
- I once tried turkey sausage and low fat cream cheese. It… technically worked? But, I missed the flavor. Probably good if you’re watching calories but I’m not, so…
- Added a splash of hot sauce — honestly, I couldn’t taste it under all the cheese, so maybe not needed.
Do You Actually Need Fancy Equipment? (Spoiler: Nah)
Mixing bowl, baking sheet (or any oven-safe pan, in a crisis I’ve used a pizza pan), your hands, and parchment or foil if you hate scrubbing cheese crust. If you own a cookie scoop, good for you! I use my hands — either way, it’s gonna work out. And if you’re mixing with a spoon, just know it’ll take for-ev-er; trust me, just dive in (wash your hands though, obviously).
How to Make ‘Em Last (They Never Do Around Here)
I keep any leftovers (ha!) in a lidded container in the fridge for up to 4 days, but honestly, in my house it never lasts more than a day. They reheat decently in the microwave but, if you want to regain that crispy edge, blast ’em in a toaster oven for a couple minutes instead. Don’t freeze the uncooked mix — it gets weird and watery (learned that the hard way). If you must freeze them, bake first and freeze after, then rewarm in the oven.
How I Like to Serve These (And My Family’s Rituals)
You can’t go wrong with a big plate of these next to some toothpicks or, if you want to be extra, pop a little bowl of ranch or spicy mustard alongside. I serve them for game days and potlucks; but, we also have a weird tradition of making them for Christmas morning, right between gift opening and the annual pancake mess. Some folks serve with a sweet chili sauce — not for me, but hey, live your life!
My Hard-Learned Pro Tips (Take or Leave ‘Em)
- Don’t skimp on draining the Rotel. One time I dumped it in straight from the can — ended up with sausage puddles, which tasted fine but looked… alarming.
- I once tried to hurry the mixing with a stand mixer. Dough stuck everywhere and clean-up was a nightmare! Just use your hands. (Also, it’s fun.)
- Bake on parchment if you have it. It’s a life saver for sticky bits, but foil works if you’re out.
Oh, quick digression — if you ever want other easy party food, check out this blogger’s take (the comments are gold), or if you want a DIY baking mix, Sally’s recipe here is easy to follow. One more: Southern Living has a roundup if you want to see what the pros do.
Real-World FAQ (Because People Actually Ask Me These)
- Can I make these ahead? Yep, mix and roll the balls, cover ‘em in the fridge for a day or so, then bake right before serving. But I wouldn’t go much longer than that.
- What if I can’t find Rotel? Any brand of diced tomatoes with green chilies will work (even the store generic — it’s fine). If you’re totally out, use plain diced tomatoes and a dash of chili powder.
- Do these work gluten free? Yeah, I had a friend try with GF Bisquick and it came out a little crumblier, but still tasty.
- Can you freeze them? Like I said earlier, freeze after baking, not before. They reheat well, but fresh is best.
- Is it okay to use reduced-fat cheese/cream cheese? You can, but it honestly changes the richness. I think it makes them a tad boring, personally.
- Oh! Someone asked why their balls flattened out. It’s probably too much Rotel juice, or not enough baking mix — just eyeball it a bit thicker next time, play it by ear.
Ingredients
- 1 pound spicy pork breakfast sausage
- 8 ounces cream cheese, softened
- 1 (10-ounce) can Rotel diced tomatoes and green chilies, well 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
- Nonstick cooking spray, for baking
Instructions
-
1Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper and lightly coat with nonstick cooking spray.
-
2In a large mixing bowl, combine the sausage, softened cream cheese, drained Rotel tomatoes, shredded cheddar cheese, biscuit baking mix, garlic powder, onion powder, and black pepper.
-
3Use clean hands or a sturdy spatula to mix until all the ingredients are thoroughly combined; the mixture will be sticky.
-
4Scoop out about 1 tablespoon of the mixture and roll into 1-inch balls. Place the balls on the prepared baking sheet about 1 inch apart.
-
5Bake in the preheated oven for 22-25 minutes, or until golden brown and cooked through. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
