These Cheesy Rotel Sausage Balls are warm, savory, and packed with just the right amount of spice. Each bite combines seasoned pork sausage, creamy cheese, sharp cheddar, and tomatoes with green chilies.
They are easy enough for a casual family snack but flavorful enough to serve at holiday gatherings, game-day parties, potlucks, or weekend brunches. Best of all, you can prepare the mixture ahead of time and bake the sausage balls shortly before your guests arrive.
Ingredients
- 1 pound ground pork sausage, mild or spicy
- 1 can (10 ounces) Rotel diced tomatoes with green chilies
- 8 ounces cream cheese, softened
- 2 cups shredded cheddar cheese
- 1½ cups Bisquick or another biscuit baking mix
- ½ teaspoon garlic powder, optional
- ½ teaspoon onion powder, optional
- A pinch of black pepper
How to Make Rotel Sausage Balls
1. Prepare the Oven and Baking Sheet
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly coat it with nonstick cooking spray.
2. Drain the Rotel
Pour the Rotel tomatoes into a fine-mesh strainer and drain them thoroughly. Press gently with a spoon to remove as much excess liquid as possible.
This step is important because too much moisture can make the sausage mixture difficult to shape.
3. Combine the Sausage and Cream Cheese
Place the ground sausage and softened cream cheese in a large mixing bowl. Mix until the cream cheese is evenly incorporated throughout the sausage.
You can use clean hands, a sturdy wooden spoon, or a stand mixer fitted with a paddle attachment.
4. Add the Cheese and Rotel
Add the drained Rotel tomatoes and shredded cheddar. Mix until the ingredients are evenly distributed.
Freshly shredded cheese generally melts more smoothly, but packaged shredded cheese can also be used when convenience is important.
5. Add the Baking Mix
Gradually mix in the Bisquick, garlic powder, onion powder, and black pepper. Continue mixing until everything comes together into a thick, evenly combined mixture.
Avoid adding all the baking mix at once because incorporating it gradually makes mixing easier.
6. Shape the Sausage Balls
Scoop out approximately one tablespoon of the mixture and roll it into a 1-inch ball. Arrange the balls on the prepared baking sheet, leaving a little space between each one.
A small cookie scoop can help keep the sausage balls similar in size so they cook evenly.
7. Bake Until Golden
Bake for 22 to 25 minutes, or until the sausage balls are lightly browned and completely cooked in the center.
Ground pork should reach an internal temperature of 160°F (71°C). Check a ball near the center of the baking sheet with a food thermometer.
Let the sausage balls rest for about five minutes before serving.
Helpful Recipe Tips
Soften the Cream Cheese
Allow the cream cheese to sit at room temperature before mixing. Cold cream cheese is much harder to combine evenly with the sausage.
Drain the Tomatoes Well
Removing the excess tomato liquid helps the sausage balls hold their shape and prevents the mixture from becoming overly soft.
Adjust the Heat
For a milder version, use mild pork sausage and original Rotel. For more heat, choose spicy sausage, hot Rotel, or add a small pinch of cayenne pepper.
Avoid Overbaking
Remove the sausage balls once they are cooked through and lightly golden. Baking them much longer than necessary may cause them to become dry.
Serving Suggestions
Serve these sausage balls warm with toothpicks and one or more dipping sauces. They pair especially well with:
- Ranch dressing
- Honey mustard
- Spicy mayonnaise
- Barbecue sauce
- Warm cheese sauce
They can also be served as part of a breakfast or brunch spread alongside scrambled eggs, fresh fruit, and breakfast potatoes.
Make-Ahead Instructions
Prepare and shape the sausage balls up to one day in advance. Place them in a covered container or on a tightly wrapped baking sheet and refrigerate until you are ready to bake them.
You may need to add a few minutes to the baking time when cooking them directly from the refrigerator.
How to Store Leftovers
Allow leftover sausage balls to cool before transferring them to an airtight container. Refrigerate them promptly and enjoy them within three to four days.
Reheat them in a 350°F oven or air fryer until hot throughout. A microwave also works, although the outside may be softer.
Can You Freeze Sausage Balls?
Yes. Arrange the unbaked sausage balls on a tray and freeze them until firm. Transfer them to a freezer-safe container or bag and keep frozen until needed.
You can also freeze fully cooked sausage balls after they have cooled completely. For the best quality, use frozen sausage balls within two to three months.
Frequently Asked Questions
Why is my mixture too sticky?
The Rotel may not have been drained thoroughly, or the cream cheese may be especially soft. Refrigerate the mixture for 15 to 20 minutes before shaping it.
Can I use turkey sausage?
Yes. Ground turkey sausage can be substituted, but the flavor and texture may be slightly different. Make sure it is cooked to the safe internal temperature listed on its packaging.
Can I use a different cheese?
Cheddar provides a bold, classic flavor, but Monterey Jack, pepper Jack, or a cheddar blend also works well.
Can I make smaller sausage balls?
Yes. Smaller balls are ideal for parties, but they will cook more quickly. Begin checking them several minutes earlier to prevent overbaking.
