Rotel Cream Cheese Sausage Balls - The Perfect Party Appetizer
These Rotel Cream Cheese Sausage Balls are a savory, cheesy, and slightly spicy bite-sized appetizer perfect for parties, game days, and holiday gatherings. Made with sausage, cream cheese, Bisquick, shredded cheese, and Rotel tomatoes, these sausage balls are easy to prepare, flavorful, and always a crowd-pleaser.
Equipment
- Large mixing bowl
- Hand mixer or spoon for mixing
- Baking sheet lined with parchment paper
- Cookie scoop or measuring spoon
- Meat thermometer (optional, for doneness check)
Ingredients
- 1 lb uncooked sausage hot or mild
- 8 oz cream cheese softened
- 1 can 10 oz Rotel diced tomatoes and green chilies, drained
- 1 ½ cups Bisquick baking mix
- 2 cups shredded Mexican cheese blend
- Optional Add-ins:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ cup chopped green onions
Instructions
- Prepare the Mixture:
- Preheat oven to 400°F (204°C).
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add uncooked sausage and mix until mostly combined.
- Stir in drained Rotel tomatoes, Bisquick, shredded cheese, and any optional seasonings.
- Mix until all ingredients are well combined, but do not overmix to avoid tough sausage balls.
- Shape the Sausage Balls:
- Using a cookie scoop or hands, shape the mixture into 1-inch balls (about walnut-sized).
- Place sausage balls on a parchment-lined baking sheet, spacing them slightly apart.
- Bake:
- Bake for 18-20 minutes, or until golden brown and the internal temperature reaches 160°F (71°C).
- Let cool for a few minutes before serving.
Notes
For a spicier version, use hot sausage and add chopped jalapeños.
For a gluten-free option, substitute gluten-free Bisquick.
Refrigerate leftover sausage balls in an airtight container for up to 5 days.
Freeze uncooked sausage balls on a baking sheet, then transfer to a freezer bag for up to 4 months.
Reheat frozen sausage balls by baking at 350°F (175°C) for 5-7 minutes.
For a gluten-free option, substitute gluten-free Bisquick.
Refrigerate leftover sausage balls in an airtight container for up to 5 days.
Freeze uncooked sausage balls on a baking sheet, then transfer to a freezer bag for up to 4 months.
Reheat frozen sausage balls by baking at 350°F (175°C) for 5-7 minutes.