If I’m being honest, Rotel Cream Cheese Sausage Balls are the reason my oven knows its own worth. The first time I made these, I hadn’t even planned to—my cousin (the one who thinks she’s a chef) forgot to bring her famous dip to our Saturday get-together, so panic mode led to the concoction you’re about to read. Spoiler: The entire tray was gone before the game started. Even my picky nephew, the one who lives on chicken nuggets and air, was eyeing the last one like a hawk. These days? I make them so often, the Cheese aisle guy at the store gives me a knowing nod. Oh, and if you ever find a rogue bit of biscuit stuck to the tray days later… just think of it as a sign you did it right.
Why You’ll Love This (Even If You’re Not Sold Yet)
I whip up these Sausage balls when I need a crowd-pleaser and don’t feel like wrangling a million ingredients. My family goes absolutely bonkers for them because they’re cheesy without being too rich, have just the right, sneaky kick from the Rotel, and—bonus—they’re still good reheated (in fact, I think they’re actually better the next day, but don’t tell my cousin). And the best part? You can throw it all in one bowl (less washing up, thank goodness). If you’ve ever cursed at sticky dough clinging to your fingers, trust me, we’ve shared the struggle. But, honestly, I find the messier your hands get, the tastier they turn out. Okay, that’s probably not science, but it feels true.
What You’ll Need (And How I Cheat, Sometimes)
- 1 lb breakfast sausage (I usually go for Jimmy Dean, but I used store brand once when my wallet was grumbling; it still tasted great!)
- 1 (8 oz) block of cream Cheese, softened (full fat just feels right, but you can use reduced fat if you must)
- 1 can Rotel (that’s those diced tomatoes and green chilies—original or mild, dealer’s choice)
- 2 cups shredded cheddar cheese (sharp is my go-to, but I’ve tossed in a Mexican blend when I ran out and it worked fine—sorry, grandma)
- 2 cups baking/biscuit mix (aka Bisquick; but one time I tried the store knockoff and… couldn’t tell the difference, to be honest)
- Optional: Chopped green onions, a big pinch of garlic powder, or a scattering of black pepper if you’re feeling adventurous—or just scatter in what’s close at hand
How I Make Them Without Losing My Mind
- Preheat your oven to about 375°F (or 190°C if you’re that way inclined). If you forget and only remember halfway through mixing, no judgment—it’s not the end of the world.
- Line a giant baking sheet with parchment paper. If you don’t have parchment, foil works, though it can get a bit sticky (and scrubbing the tray isn’t fun… ask my dishpan hands).
- Toss everything in a super-sized bowl: raw sausage, softened cream cheese, well-drained Rotel (really squeeze out the liquid, trust me), cheese, biscuit mix, and anything else you’re adding. Then get in there with your hands. Or a sturdy spoon, but honestly, hands work best. It’ll be a hot mess at first, but, like life, it comes together with some patience. I always sneak a taste here, because apparently I like to live dangerously.
- Roll into roughly 1-inch balls—give or take, mine always end up kind of Goofy the more I go along. Plop them on your prepared sheet, leaving a little space so they aren’t practically hugging while they bake.
- Pop in the oven for 22–28 minutes. Check at 20 just to be sure—sometimes the bottoms brown way before the tops. I pull one out around minute 25 and (carefully!) break it open to check for doneness. It’s not a science, but hey, it works.
- Let them sit for 5—ish minutes before serving. I know, waiting is torture, but molten cheese blisters are not the souvenir you want from this recipe.
Notes (AKA Stuff I Learned the Hard Way)
- If you don’t drain the Rotel properly, you’ll have soupy batter that runs everywhere. Ask me how I know. Oops.
- Cold cream cheese is a bear to mix in. Room temp is non-negotiable… unless you’re aiming for an arm workout.
- I find they freeze pretty well—just toss cooled balls in a zip bag and reheat in the oven straight from frozen. Though they’re never actually left for the freezer at my place.
Variations (Some Hits, a Miss, and an Odd Idea)
- I’ve swapped chicken sausage in once—it was different but in a good way.
- One time, I got fancy and added chopped jalapeños. Not gonna lie, a bit much for my dad, but my sister was smitten.
- Once, I tried using canned crescent dough instead of biscuit mix. It looked like sad meat clouds. Please don’t do that.
- My neighbor adds shredded pepper jack for extra heat, but I’m a wimp and stick to cheddar.
About the Gear (Totally Not Fancy)
You mostly just need your hands, a big bowl, and a baking sheet. Don’t have parchment? Grease that tray real good and go for it, though the clean-up is a pain. Some folks swear by their stand mixer—do what works for you! Heck, I once used a pie pan for lack of a big bowl. Lived to tell the tale.
Keeping ‘Em Fresh (But Good Luck With Leftovers)
These reheat surprisingly well; I keep them in an airtight container in the fridge. Straight up? They rarely last more than a day. (If I hide a few at the back of the veg drawer, I might get breakfast out of them. Don’t tell my husband.) If you want to prep ahead, roll and freeze raw balls, then bake a couple extra minutes straight from the freezer.
Serving Up My Favorite Way
We always plonk a bowl of toothpicks next to the platter (makes them feel fancier, somehow), and sometimes I add a small dish of ranch or honey mustard for dipping. My cousin—yes, the supposed chef—insists salsa is best, but I’ve never loved dipping cheese in tomato. (Must be a regional thing.) Sometimes, I just dump them in a big bowl, hand folks a napkin, and that’s that.
Pro Tips I Learned the Hard Way
- If you rush the mixing, you’ll have pockets of dry biscuit mix. Actually, I find it works better if you really turn the dough a few times, even if your hand hurts.
- I once tried baking two trays at the same time; the bottom rack burned. Patience pays, bake one at a time if you can swing it.
- Don’t make the balls too big—smaller is better here, they bake evenly and are more poppable!
Bunch of Questions I’ve Actually Been Asked
- Can you make them ahead? Oh, totally! Form the balls and chill them, then bake when you need ‘em. Or, freeze raw like I mentioned before.
- Do they have to be spicy? Nope, use mild Rotel (or a can of plain diced tomatoes in a pinch—though you miss out on flavor). Heck, skip the chilies if you want, though, I might judge you a little.
- What to do if I forget to soften the cream cheese? Microwave it in 10-second bursts, checking and stirring till it’s mostly soft. Don’t walk away—ask me how I learned that lesson.
- Can I use gluten-free biscuit mix? I haven’t, but my friend swears by the King Arthur brand. Give it a shot, just watch the moisture level; you might need a little more biscuit mix.
- Where did you first learn this recipe? Honestly, half the internet seems to know it. The original I found was at Southern Plate (I browse her blog when I need some Southern comfort) and Allrecipes has a pretty classic version, too—though I’ve tweaked it plenty.
Did I answer everything? If not, just ask! Or bring over a cold drink and we’ll chat while these bake. Happy rolling, y’all—and don’t sweat a little mess!
Ingredients
- 1 pound spicy breakfast sausage, uncooked
- 8 ounces cream cheese, softened
- 1 (10-ounce) can Rotel diced tomatoes & green chilies, well drained
- 2 cups shredded cheddar cheese
- 1 1/2 cups all-purpose baking mix (such as Bisquick)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Instructions
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1Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
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2In a large mixing bowl, combine the uncooked sausage, softened cream cheese, well-drained Rotel, shredded cheddar cheese, and baking mix.
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3Add garlic powder, onion powder, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
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4Roll the mixture into 1-inch balls and place them on the prepared baking sheet, spacing evenly.
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5Bake for 22-25 minutes, or until the sausage balls are golden brown and cooked through. Serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
130cal
Protein:
6 gg
Fat:
10 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
4 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
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.
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