✨ Rotel Cream Cheese Sausage Balls ✨

♥ Savory sausage, creamy cheese, melted cheddar, and flavorful Rotel tomatoes come together in these irresistible little bites! Crispy on the outside, tender on the inside, and perfect for sharing. ♥

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Looking for an easy appetizer that disappears quickly at parties and family gatherings? These Rotel Cream Cheese Sausage Balls are just the thing!

Made with seasoned ground sausage, softened cream cheese, shredded cheddar, and Rotel diced tomatoes with green chilies, they're packed with flavor in every bite.

They're wonderful for game days, holiday gatherings, potlucks, brunches, or simply when you're craving a warm, cheesy snack.

✦ WHAT YOU'LL NEED

✓ 1 pound (450 g) ground breakfast sausage

✓ 8 ounces (225 g) cream cheese, softened

✓ 1 can (10 ounces / 283 g) Rotel diced tomatoes and green chilies, very well drained and patted dry

✓ 2 cups (about 240 g) shredded sharp cheddar cheese

✓ 2 cups (about 240 g) baking mix, such as Bisquick

✓ ½ teaspoon garlic powder

✓ ½ teaspoon onion powder

✓ ¼ teaspoon black pepper

→ LET'S MAKE IT! ♥

1. Prepare the oven.

Preheat your oven to 375°F (190°C).

Line a large baking sheet with parchment paper.

2. Drain the Rotel.

Drain the diced tomatoes and green chilies thoroughly.

Press them gently with paper towels to remove as much excess moisture as possible. This is an important step for keeping the sausage balls from becoming too soft.

3. Mix the sausage and cream cheese.

In a large mixing bowl, combine the ground sausage and softened cream cheese.

Mix until the two ingredients are evenly blended.

4. Add the remaining ingredients.

Add the drained Rotel, shredded cheddar, baking mix, garlic powder, onion powder, and black pepper.

Mix until everything is evenly combined and a soft dough forms.

5. Shape the sausage balls.

Roll the mixture into balls about 1 to 1½ inches in diameter.

Place them on the prepared baking sheet, leaving a little space between each one.

6. Bake until golden.

Bake for approximately 20–25 minutes, or until the sausage balls are golden brown and cooked through.

Check a few of the largest ones with a food thermometer. Ground pork sausage should reach 160°F (71°C) in the center.

7. Cool slightly and serve.

Let them rest for about 5 minutes before transferring to a serving plate.

Serve warm while the cheese is deliciously melty and the sausage balls are tender and flavorful! ♥

✧ LITTLE SECRETS FOR THE BEST SAUSAGE BALLS

✓ Drain the Rotel really well. Extra liquid can make the mixture too wet and affect the texture.

✓ Use softened cream cheese. It blends more easily with the sausage and helps create a tender center.

✓ Don't overmix. Mix just until the ingredients come together for a better texture.

✓ Keep the balls similar in size. This helps them bake evenly.

✓ Use freshly shredded cheddar. It often melts more smoothly than pre-shredded cheese.

✓ Chill sticky dough if needed. If the mixture is difficult to roll, refrigerate it for 15–20 minutes.

✓ Check the temperature. A golden outside doesn't always mean the sausage is fully cooked inside.

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