Cheesy Rotel Sausage Balls – If you’re looking for the perfect bite-sized appetizer that’s bursting with flavor, then this Cheesy Rotel Sausage Balls Recipe is a must-try. With a blend of hot sausage, creamy cheese, and zesty Rotel tomatoes, this recipe is ideal for game days, parties, or even a simple family snack. The best part? They’re easy to make with just five simple ingredients!
The first time I made these sausage balls was for a family movie night, and let me tell you—my husband and kids couldn’t get enough! I whipped them up in no time, and before the movie even started, they were already asking for more. These sausage balls have since become a staple at every gathering, whether it’s for a holiday or a casual weekend snack. They’re so cheesy and flavorful; they just disappear in minutes!
Why You’ll Love This Cheesy Rotel Cream Cheese Sausage Balls
These sausage balls stand out because they’re a delicious blend of cheesy goodness and a little heat, thanks to the Rotel. What makes this recipe so special is the addition of cream cheese, which makes the texture softer and creamier than your traditional sausage ball recipe. They quickly prepare, require minimal effort, and pack a serious flavor punch.
Ingredient Notes
- Hot Sausage: Adds a kick of heat that pairs perfectly with the mild creaminess of the cheese. Feel free to substitute with mild sausage if you prefer less spice.
- Cream Cheese: This softens the sausage balls and gives them a creamy texture, setting them apart from the usual sausage ball recipes.
- Rotel: The combination of diced tomatoes and green chilies adds a burst of flavor and keeps the sausage balls from feeling too heavy.
- Bisquick: This is your binder that brings everything together and gives these sausage balls their signature texture.
- Mexican Cheese Blend: A mix of cheeses adds a tangy, cheesy goodness to every bite. Feel free to use cheddar or any shredded cheese you have on hand.
How To Make Rotel Cream Cheese Sausage Balls
- Step 1: Preheat your oven to 400°F. It’s time to get those cheesy, savory sausage balls going!
- Step 2: In the bowl of your stand mixer, toss in the sausage, softened cream cheese, drained Rotel, Bisquick, and that beautiful Mexican cheese blend. Using the dough hook, mix it all up until everything’s perfectly combined.
- Step 3: Now for the fun part! Grab a tablespoon of the mixture and roll it into a ball—think bite-sized goodness here. Place those little treasures on a baking sheet lined with parchment paper.
- Step 4: Bake for 18-20 minutes or until they’re golden brown and smell absolutely irresistible.
- Step 5: Let them cool slightly and then—dig in! Warning: You may want to make a double batch because they go fast!
Pro Tip: When preparing these Cheesy Rotel Sausage Balls, ensure your cream cheese is fully softened before mixing. This helps the ingredients blend seamlessly, giving you smooth, even sausage balls. Also, for extra crispiness, bake them on a wire rack placed on the baking sheet. This allows the heat to circulate underneath, resulting in perfectly browned sausage balls. If you like more heat, try using hot Rotel or add a pinch of crushed red pepper flakes to the mix for an extra kick!
Storage Options
So, you’ve made a batch of these ridiculously tasty sausage balls, and now you’re left with a burning question: What do I do with the leftovers? Assuming there are leftovers (because, let’s be honest, these things disappear fast), here’s the deal.
For short-term storage, stick them in the fridge. Let them cool down first (otherwise, the condensation will make them soggy—ugh), then throw them in an airtight container. They’ll stay good for up to 3–4 days, but good luck keeping them around that long. When you’re ready to reheat, pop them in the oven or air fryer. You could microwave them, but fair warning: you’ll lose a bit of that crispy magic.
Planning ahead? Freeze them! I did this once before a family party (because procrastinating until the day of wasn’t an option that time). Just freeze the balls on a baking sheet first so they don’t stick together, then toss them in a freezer bag. They’ll last up to 3 months, and you can bake them straight from frozen. No thawing needed! It’s the kind of convenience that makes you feel so prepared, even if you’re usually a last-minute person like me.
Variations and Substitutions
If there’s one thing I love, it’s a recipe that can adapt to whatever mood I’m in—or whatever random ingredients I’ve got sitting in the fridge. These rotel sausage balls are total team players.
Want To Save This Recipe?
- Tame the Spice or Crank It Up: Not everyone loves a spicy snack, and that’s okay. Use mild sausage and regular Rotel for a crowd-friendly version. But if you’re like me and think “spicy” is just another word for “flavorful,” try using hot Rotel or toss in some crushed red pepper flakes. One time, I even threw in a few dashes of hot sauce because… why not?
- Cheese, Glorious Cheese: Okay, let’s talk cheese for a second. I always shred my own because pre-shredded stuff? It’s got those weird coatings that mess with the meltiness. If you’ve got cheddar, Monterey Jack, or even gouda lying around, go for it. I’ve tried all three, and they each bring something a little different to the table.
- Gluten-Free Option: My sister’s gluten-free, so I’ve done this swap more times than I can count. Just use a gluten-free baking mix in place of Bisquick, and you’re good to go. Nobody will even notice the difference—trust me, it’s been tested on many unsuspecting party guests.
- Sneaky Veggies: This might sound crazy, but once I grated a zucchini into the mix to “healthify” things. (Okay, fine, I had one zucchini about to go bad, and I couldn’t let it win.) It added a nice little pop of moisture without overpowering the flavor. Spinach works too if you chop it up finely enough.
Speaking of fun twists, have you tried pairing these with something unexpected? Like Beetroot Hummus? I know, it sounds fancy, but it’s shockingly easy to make. Plus, the color is gorgeous, and it adds a light, sweet contrast to the cheesy sausage goodness.
What to Serve or Pair with Rotel Cream Cheese Sausage Balls
These rotel sausage balls are amazing on their own, but let’s not stop there. Pairing them with the right sides or dips? Oh, that’s next-level.
- Classic Dips: Ranch dressing, sour cream, or even a creamy garlic aioli. Honestly, the garlic aioli has my heart—it’s got that perfect zing to balance out the richness.
- Zesty Salsas and Spreads: Ever tried salsa with sausage balls? No? You’re missing out. And don’t sleep on Beetroot Hummus—the earthy sweetness pairs like a dream with the spicy sausage and cheesy goodness.
- Veggie Sides: Need a little crunch to go with all that gooeyness? Try celery sticks, cucumber slices, or carrot sticks. It’s basically a built-in excuse to eat more sausage balls because, hey, you balanced it with veggies.
- Brunch Goals: I once served these with scrambled eggs and some fruit salad for brunch. It was chef’s kiss. The salty-savory sausage balls were such a fun twist on the usual breakfast lineup.
- Party Platter: If you’re hosting, throw these on a platter with some crackers, cheese slices, and a little cranberry sauce. It’s festive, fancy, and ridiculously easy.
Frequently Asked Questions:
Why is it recommended to drain Rotel before using it in the recipe?
Oh, this one’s key. If you skip draining the Rotel, all that extra liquid is going to mess with your sausage ball texture. You’ll end up with a wet, mushy mix that doesn’t hold its shape well—and nobody wants that. Draining it keeps everything perfectly balanced.
Why should you shred your own cheese for this recipe?
Let me put it this way: pre-shredded cheese is like the fast-food version of cheese. Convenient? Sure. But it’s coated with stuff to prevent clumping, and that also keeps it from melting into that creamy, gooey goodness we’re aiming for here. Grab a block of cheese and shred it yourself. You’ll thank me later.
What are sausage balls typically made of?
Classic sausage balls are a simple mix of ground sausage, cheese, and a binder like Bisquick. But this recipe levels up with cream cheese for softness and Rotel for a pop of flavor. Honestly, it’s hard to go back to the old-school version after trying this.
What is the creamy sausage Rotel dip, and how is it made?
Think of it as the sausage balls’ cousin who loves to party. Cooked sausage, cream cheese, and Rotel come together to make a warm, gooey dip that’s perfect with tortilla chips. It’s ridiculously easy and always a hit at gatherings.
Are Rotel Sausage Balls considered spicy?
It depends on how you make them. Mild sausage and regular Rotel? Totally kid-friendly. Hot sausage and spicy Rotel? Yeah, you’ll feel the heat. It’s all about tailoring it to your taste (or the taste of whoever’s lucky enough to eat them).
There you have it! Ready to try these out and maybe put your own twist on them? I’d love to hear how you make them your own!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Rotel Sausage Balls
Ingredients
- 1 pound spicy sausage uncooked
- 8- ounce package of cream cheese softened
- 10- ounce can of Rotel diced tomatoes and green chilies, drained
- 1 and 1/2 c Bisquick mix
- 2 c shredded Mexican-style cheese
Instructions
- Preheat your oven to 400ºF.
- In the bowl of a stand mixer. Fitted with a dough hook attachment. Combine all the ingredients. Mix until everything. Is fully incorporated.
- Form the sausage mixture. Into 1-inch balls. And arrange them. On a baking sheet. Lined with parchment paper.
- Bake for 18 to 20 minutes. Or until the sausage balls. Are golden brown. And cooked through.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
