Rotel Cream Cheese Sausage Balls are a flavorful twist on the classic appetizer, combining savory sausage, creamy cheese, and the zesty kick of Rotel. These bite-sized delights are perfect for game days, parties, or holiday gatherings. Serve them with ranch dressing or hot sauce, and watch them disappear!
Why You Will Love Rotel Cream Cheese Sausage Balls
These Rotel Cream Cheese Sausage Balls are easy to make and pack a punch of flavor. Here’s why they’ll become a go-to appetizer:
- Packed with Flavor: Cream cheese and Rotel add creaminess and spice.
- Simple and Quick: Ready in just 35 minutes with minimal prep.
- Crowd-Pleasing: Perfect for parties, potlucks, or snacks.
Ingredient Notes For Rotel Cream Cheese Sausage Balls
Each ingredient brings a unique flavor and texture to these delicious bites:
- Ground Sausage: Provides a hearty base; choose mild, spicy, or your preferred type.
- Cream Cheese: Adds creaminess and helps bind the mixture.
- Rotel Diced Tomatoes and Green Chilies: Brings a zesty, slightly spicy kick.
- Shredded Cheddar Cheese: Melts into the sausage balls for added richness.
- Bisquick Mix: Creates structure, making these balls perfectly tender.
- Garlic Powder and Smoked Paprika: Enhance the flavor with savory and smoky notes.
Ingredients List For Rotel Cream Cheese Sausage Balls
- 1 lb ground sausage (mild, spicy, or your preference)
- 8 oz cream cheese, softened
- 1 can (10 oz) Rotel diced tomatoes and green chilies, drained
- 2 cups shredded cheddar cheese
- 1 ½ cups Bisquick mix (or any pancake/baking mix)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Optional: Ranch dressing or hot sauce for dipping
Kitchen Equipment Needed
- Large mixing bowl
- Baking sheet
- Parchment paper or nonstick spray
- Cookie scoop or your hands for shaping
How to Make Rotel Cream Cheese Sausage Balls
Here’s how to whip up these irresistible Rotel Cream Cheese Sausage Balls:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. - Mix the Ingredients:
In a large mixing bowl, combine the ground sausage, softened cream cheese, drained Rotel, shredded cheddar cheese, Bisquick mix, garlic powder, and smoked paprika. Mix well until everything is evenly incorporated. - Form the Sausage Balls:
Using your hands or a small cookie scoop, roll the mixture into 1-inch balls. Place them on the prepared baking sheet, spacing them slightly apart to allow even cooking. - Bake the Sausage Balls:
Bake in the preheated oven for 20–25 minutes, or until the sausage balls are golden brown and cooked through. - Serve:
Remove the sausage balls from the oven and let them cool slightly. Serve warm with ranch dressing or hot sauce for dipping.
Serving and Storage Tips
- Serving Suggestions: Serve these sausage balls as an appetizer with dipping sauces like ranch, hot sauce, or honey mustard.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 5–8 minutes or in the microwave in 20-second intervals.
- Freezing: Freeze unbaked sausage balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5–7 minutes to the baking time.
Variations and Substitutions
Customize these Rotel Cream Cheese Sausage Balls to suit your taste:
- Cheese Swap: Use pepper jack or Monterey Jack cheese for a spicier kick.
- Herb Additions: Add chopped parsley or chives for a fresh flavor boost.
- Gluten-Free Option: Use a gluten-free pancake/baking mix.
Helpful Notes
- Drain the Rotel well to prevent excess moisture in the mixture.
- Don’t overwork the mixture; combine just until evenly mixed to keep the sausage balls tender.
- For even cooking, roll the sausage balls into uniform sizes.
Tips from Well-Known Chefs
- Ree Drummond: “Always grate your cheese fresh for recipes like this—it melts better and has a richer flavor than pre-shredded.”
- Ina Garten: “A cookie scoop is great for portioning out doughs or mixtures evenly.”
- Martha Stewart: “For perfectly browned sausage balls, rotate the baking sheet halfway through cooking.”
Frequently Asked Questions (FAQ)
1. Can I use uncooked sausage for this recipe?
Yes, the sausage will cook as the sausage balls bake in the oven.
2. Can I make these in advance?
Absolutely! Assemble the sausage balls, then refrigerate or freeze until ready to bake.
3. What if I don’t have Bisquick mix?
You can substitute with 1 cup all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
4. Are these sausage balls spicy?
They have a mild kick from the Rotel. Use spicy sausage or add red pepper flakes for more heat.
5. How do I know they’re cooked through?
The sausage balls should be golden brown and reach an internal temperature of 165°F (74°C).
Conclusion
Rotel Cream Cheese Sausage Balls are a mouthwatering appetizer that’s easy to make and bursting with flavor. With their creamy, cheesy texture and savory kick, they’re sure to be a hit at your next gathering. Pair with your favorite dipping sauce, and watch these tasty bites disappear in no time. Bake up a batch and enjoy the delicious simplicity of this classic recipe!
Rotel Cream Cheese Sausage Balls
Ingredients
- – 1 lb ground breakfast sausage mild or spicy
- – 8 oz cream cheese softened
- – 1 can 10 oz Rotel, drained
- – 2 cups Bisquick mix
- – 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, combine the ground sausage and softened cream cheese until evenly mixed.
- Add the drained Rotel, Bisquick mix, and shredded cheddar cheese. Mix until fully combined.
- Roll the mixture into 1-inch balls and place them on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
- Serve warm and enjoy!
Notes
- – For a spicier version, use hot sausage or add a pinch of red pepper flakes.
- You can prepare the mixture ahead of time and refrigerate until ready to bake.
- These sausage balls freeze well; simply reheat in the oven before serving.
