Rotel Cream Cheese Sausage Balls

There’s something about a platter of Rotel cream cheese sausage balls coming out of the oven—golden brown, bubbling at the edges, and filling the kitchen with that cozy, savory aroma of spicy sausage and melted cheese.

These bite-sized, party-ready nibbles are a quick appetizer or snack, coming together in about 30 minutes from start to finish.

They’re perfect for busy weeknights, game days, casual gatherings, or whenever you need something easy that still feels special.

I remember one hectic Sunday when friends dropped by unannounced. The fridge was nearly bare, but I’d sausage, cream cheese, and a can of Rotel.

In no time, a simple, comforting tray of sausage balls turned an almost-awkward visit into a relaxed, laughter-filled afternoon.

They’re ideal for beginners, meal-preppers, and anyone who loves crowd-pleasing comfort food without the fuss. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, cheesy, zesty flavor in every bite-sized piece
• Mixes together quickly for an easy, low-fuss appetizer or snack
• Uses simple ingredients you likely already keep in your kitchen
• Freezes beautifully, perfect for make-ahead parties and busy mornings
• Doubles easily to feed a crowd on game days or holidays

Ingredients

• 1 pound pork sausage, mild or hot — choose good-quality sausage with plenty of fat
• 8 ounces cream cheese, softened — let sit at room temp so it mixes smoothly
• 10 ounces Rotel tomatoes and green chiles, drained well — press out extra liquid to avoid soggy dough
• 2 cups baking mix (such as Bisquick) — use a standard all-purpose baking mix
• 1 1/2 cups cheddar cheese, shredded — freshly shredded melts and binds better
• 1/2 teaspoon garlic powder — adds savory depth
• 1/2 teaspoon onion powder — boosts flavor without extra moisture
• 1/4 teaspoon black pepper, ground — for mild heat and aroma
• 1/4 teaspoon salt, optional, to taste — adjust depending on saltiness of sausage and baking mix

Step-by-Step Method

Preheat the Oven & Prep the Pan

Set the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. Make certain the pan is fully covered so the sausage balls don’t stick.

Adjust the oven rack to the middle position for even baking. Let the oven preheat fully while you mix the ingredients.

Blend Sausage & Cream Cheese

Combine the pork sausage and softened cream cheese in a large mixing bowl. Use a wooden spoon or clean hands to thoroughly blend them.

Work until no streaks of cream cheese remain. Make sure the cream cheese is truly soft so it incorporates smoothly and doesn’t form lumps in the mixture.

Mix In Rotel Tomatoes

Add the well-drained Rotel tomatoes and green chiles to the sausage mixture. Stir until they’re evenly distributed throughout.

Make sure the Rotel is drained thoroughly to prevent excess moisture. If needed, press it gently in a strainer to remove more liquid before mixing it in.

Combine Dry Ingredients

In a separate large mixing bowl, add the baking mix, shredded cheddar cheese, garlic powder, onion powder, black pepper, and optional salt.

Toss everything together until the cheese is coated and the seasonings are evenly blended.

This step makes certain an even distribution of flavor before you add it to the sausage mixture.

Form the Dough Mixture

Gradually add the dry mixture to the sausage bowl. Stir with a spoon or knead gently with clean hands to combine.

Continue mixing until a thick, uniform dough forms and no dry pockets remain. If the mixture seems overly wet, sprinkle in a little more baking mix to help it firm up.

Adjust Texture if Needed

Assess the dough’s texture before shaping. If it feels too sticky to roll, chill the mixture in the refrigerator for 20 to 30 minutes to firm.

Alternatively, add one to two tablespoons more baking mix. Make certain the dough holds its shape when pinched and rolled without sticking heavily to your hands.

Shape Into Sausage Balls

Use your hands or a small cookie scoop to portion the dough. Roll each portion into 1 to 1 1/2-inch balls between your palms.

Aim for uniform size so they bake evenly. Place each ball on the prepared baking sheet, leaving about 1 inch of space between them for even heat circulation.

Bake Until Golden Brown

Place the baking sheet in the preheated oven. Bake for 18 to 22 minutes, or until the sausage balls are golden brown and cooked through in the center.

Check for doneness by cutting one open; the sausage should no longer be pink. Rotate the pan halfway through if your oven browns unevenly.

Rest Briefly Before Serving

Remove the baking sheet from the oven and set it on a heat-safe surface. Let the sausage balls rest for about 5 minutes.

This helps them firm slightly and makes them easier to handle. Serve warm as an appetizer, party snack, or breakfast bite, optionally with your favorite dipping sauce.

Ingredient Swaps

• Use turkey or chicken sausage instead of pork for a lighter option, or plant-based sausage for a vegetarian version (check seasoning and adjust salt).
• Swap Bisquick/baking mix with a homemade blend: 2 cups flour + 3 tsp baking powder + ½ tsp salt + 2 Tbsp butter or shortening.
• Substitute Neufchâtel (1/3 less fat cream cheese) for regular cream cheese, and use any good melting cheese (Monterey Jack, Colby, pepper jack) in place of cheddar.
• If Rotel isn’t available, use canned diced tomatoes plus canned green chiles (or finely chopped fresh jalapeños) and drain very well.

You Must Know

– Scale – For a crowd, double the recipe but keep each ball 1–1 1/2 inches and limit each pan to a single layer with at least 1 inch between pieces; if the pan is crowded and the balls touch or steam, they’ll take 3–5 minutes longer and brown less.

Serving Tips

• Serve warm with ranch, honey mustard, or spicy chipotle mayo for dipping.
• Pile on a platter with toothpicks and garnish with chopped green onions.
• Add to a brunch board with fruit, mini muffins, and hard-boiled eggs.
• Tuck into slider buns with lettuce and pickles for mini sandwiches.
• Pair with a simple side salad or veggie sticks for a light meal.

Storage & Make-Ahead

Rotel cream cheese sausage balls keep in the fridge for up to 4 days in an airtight container.

They’re perfect for making ahead—shape and chill the unbaked balls up to 24 hours before baking.

They also freeze well (baked or unbaked) for 2–3 months.

Thaw overnight before reheating or baking.

Reheating

Reheat sausage balls gently in the microwave at 50% power.

In a 325°F oven covered with foil.

Or in a covered skillet on low with a splash of water to prevent drying.

Game‑Day Party Staple

Once you know how easily leftovers warm up, it’s hard not to picture these cream cheese sausage balls piled high on a game‑day platter.

I love setting out a tray just as everyone settles in, the TV humming, and that first wave of sausage, cheddar, and spicy Rotel scent drifting through the room.

They’re bite‑size, so people grab one “just to taste,” then circle back with a fresh napkin.

The outside stays golden and lightly crisp, the inside tender, creamy, and studded with chiles—hearty enough to stand up to cold beer and loud cheering.

I build the spread around them: a simple dip or two, some crunchy veggies, maybe chips—but these always disappear first, long before the final whistle.

Final Thoughts

Give these Rotel cream cheese sausage balls a try and see how quickly they disappear—perfect for parties, game days, or an easy snack.

Feel free to tweak the heat level, cheese, or seasonings to make them your own!

Frequently Asked Questions

Can I Make These Sausage Balls in an Air Fryer Instead of the Oven?

Yes, you can, and I’d absolutely do it. I’d air-fry them at 360°F for about 10–12 minutes, turning once, until deep golden, sizzling, and fragrant, then let them rest briefly so juices settle.

What Side Dishes Pair Best to Turn These Into a Full Meal?

I’d pair them with a crisp green salad, roasted asparagus or Brussels sprouts, and buttery garlic mashed potatoes; add a tangy coleslaw or citrusy fruit salad, and you’ve got a beautifully balanced, cozy, satisfying meal.

How Can I Scale This Recipe for a Large Crowd or Catering Event?

You can easily scale this by multiplying ingredients by your guest count, then baking in rotating trays. I’d mix in big batches, scoop uniformly, and keep finished bites warm in low ovens or chafing dishes.

Are There Kid-Friendly Spice Level Adjustments for Sensitive Eaters?

You can absolutely tame the spice: I swap in mild sausage, use original or mild tomatoes, and add extra cream cheese and cheddar. Taste the mixture, then adjust salt and pepper so it still feels cozy, not flat.