Rotel Cream Cheese Sausage Balls

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Whether you’re hosting a party, prepping game day snacks, or simply craving a savory bite-sized treat, Rotel Cream Cheese Sausage Balls are the answer. These golden, cheesy bites are loaded with flavor from spicy sausage, zesty Rotel tomatoes, and smooth cream cheese—an irresistible trio that makes them completely addictive.

This easy-to-make appetizer requires minimal ingredients and packs a punch of comfort food goodness. With a crispy outside and melty, savory inside, they’re as crowd-pleasing as they are simple. Best of all, they can be made ahead, frozen, and baked fresh whenever you need them.

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What Kind of Sausage Works Best?

You can use any type of ground sausage you like—mild, hot, or even maple for a touch of sweetness. Pork sausage is the classic pick for richness, but turkey or chicken sausage works just as well for a lighter bite. Be sure it’s raw and not pre-cooked for the best texture in the final result.

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Ingredients for the Rotel Cream Cheese Sausage Balls

• 1 pound spicy pork sausage (uncooked)
• 8 oz cream cheese, softened
• 1 can (10 oz) Rotel diced tomatoes and green chilies, drained well
• 1 1/2 cups Bisquick baking mix
• 1 1/2 cups shredded sharp cheddar cheese

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How To Make the Rotel Cream Cheese Sausage Balls

Step 1: Preheat and Prep

Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.

Step 2: Mix the Filling

In a large bowl, combine the raw sausage, softened cream cheese, and drained Rotel. Mix until well blended—it may help to use your hands for even mixing.

Step 3: Add the Dry Ingredients

Stir in the Bisquick and shredded cheddar cheese until a thick dough forms. Make sure everything is fully incorporated.

Step 4: Form the Balls

Scoop and roll the mixture into 1-inch balls and place them evenly spaced on the prepared baking sheet.

Step 5: Bake to Golden Perfection

Bake for 20-25 minutes, or until the sausage balls are browned and cooked through. Let cool slightly before serving.

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Serving and Storing Rotel Cream Cheese Sausage Balls

These sausage balls are best enjoyed warm straight from the oven, but they’re just as tasty at room temperature. Serve them with ranch, chipotle mayo, or your favorite dipping sauce. For storing, keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, pop them in the oven or air fryer until warmed through. They also freeze beautifully before or after baking.

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Frequently Asked Questions

How do I keep the sausage balls from spreading?

Make sure to fully drain the Rotel to prevent excess moisture. Also, chilling the dough for 20 minutes before baking can help maintain shape.

Can I use another type of cheese?

Yes! Pepper Jack adds a spicy twist, while mozzarella makes them extra gooey.

Do I have to use Bisquick?

Not necessarily. Any all-purpose baking mix will do, or you can make your own with flour, baking powder, and salt.

Can I make them in advance?

Absolutely. Roll and freeze the unbaked balls on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.

Are they good cold?

Surprisingly, yes! They’re still flavorful cold and perfect for picnics or lunchboxes.

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Want More Appetizer Ideas?

If you loved these savory bites, check out these other irresistible recipes:

• Sausage Rolls Appetizer Recipe for a flaky, golden twist.
• Cheesy Ranch Oven Roasted Potatoes Recipe to round out your snack table.
• One Pan Chicken with Buttered Noodles if you’re looking for an easy dinner idea.
• Cajun White Chicken Chili for something warm and hearty.
• The Ultimate Taco Casserole Recipe if you want Tex-Mex flavor in a single dish.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest snack board so you can find it later when you need a quick crowd-pleaser.

And I’d love to hear how your batch turned out! Did you spice it up with jalapeños? Swap in a different cheese? Comment below and share your twist—it’s always fun to see how others make it their own.

Looking for more daily recipe inspiration? Follow me on Pinterest: Nina Dishes

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