Rotel Cream Cheese Sausage Balls : Cheesy, Zesty, and Totally Addictive
These upgraded Rotel Cream Cheese Sausage Balls are the ultimate party MVP. Perfectly golden on the outside, soft and cheesy inside, they’re loaded with spicy sausage, melty cheddar, creamy richness, and a pop of flavor from Rotel tomatoes. With a few clever twists—double the batch, add bold spices, and a hint of fresh herbs—these bites go from crowd-pleaser to unforgettable.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 48 sausage balls 1x
Ingredients
2 pounds (900 g) ground pork sausage (use a mix of mild and spicy for balance)
2 (10 oz / 283 g) cans Rotel tomatoes with green chilies, well drained
16 oz (450 g) cream cheese, softened
4 cups (400 g) shredded cheddar cheese (sharp recommended)
3 cups (360 g) Bisquick baking mix (or any biscuit mix)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika (adds a smoky kick)
1/2 teaspoon crushed red pepper flakes (optional, for heat)
1/4 cup chopped fresh parsley (optional, for freshness)
Pinch of black pepper
Instructions
Preheat the Oven
Set oven to 375°F (190°C). Line two baking sheets with parchment paper.
Mix the Base
In a large bowl, combine sausage, cream cheese, drained Rotel, and shredded cheese. Mix until well combined.
Add the Dry Ingredients
Add Bisquick, garlic powder, onion powder, paprika, red pepper flakes, and black pepper. Mix thoroughly. If the mix is too sticky, chill for 10–15 minutes.
Form the Balls
Roll mixture into 1 to 1.5-inch balls. Place evenly on prepared baking sheets.
Bake to Perfection
Bake for 22–25 minutes or until golden and cooked through. Rotate pans halfway for even browning.
Garnish & Serve
Sprinkle with chopped parsley and serve warm with ranch, spicy aioli, or queso dip.
Nutrition
- Calories: 110
- Sugar: <1g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 4g
- Protein: 5g