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Ever find yourself scrambling for a snack that’s cheesy, spicy, and downright addictive? You’re not alone—there’s something about hot appetizers that makes everyone gather around the kitchen island like moths to a flame. Whether you’re gearing up for game day or just want a weekend treat, these little pockets of joy check every box.
Big, golden-brown bites of pork sausage and cream cheese, speckled with zippy green chilies and oozing sharp cheddar. Sound tempting? Give it ten minutes, a baking sheet, and a handful of ingredients—you’ll be rolling these sausage balls before you can say “where did all the snacks go?”
Why You’ll Love It
- One-bowl magic – no multiple dishes to wash.
- Cheese-pull heaven – cream cheese and sharp cheddar in every bite.
- Just enough kick – Rotel tomatoes and chilies give you a gentle surprise.
- Party pleaser – kids, adults, picky eaters: all hands go up for more.
- Make-ahead genius – freeze extras for that “I forgot to plan” moment.
Timing and Servings
Prep time: 10 minutes
Cook time: 20–25 minutes
Yields: about 30–35 one-inch sausage balls (perfect for sharing or stashing).
Ingredients
- 1 lb ground pork sausage (hot or sweet, your choice)
- 8 oz cream cheese, at room temperature
- 1 (10-oz) can Rotel diced tomatoes & green chilies, well drained
- 2 cups shredded cheddar cheese (freshly shredded if possible)
- 2 cups biscuit baking mix (like Bisquick)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- ¼ cup chopped parsley or green onions (optional garnish)
Directions
- Preheat your oven to 375°F (190°C). Let it warm up while you mix—this little step makes all the difference in getting that golden crust.
- In a large bowl, combine sausage, cream cheese, drained Rotel, cheddar, baking mix, garlic powder, onion powder, and pepper. Pro tip: use your hands. It feels oddly calming and ensures everything’s blended.
- Scoop about a tablespoon of mixture and roll into a tight 1-inch ball. Uniform size means even baking—no one wants half-raw sausage.
- Place each ball on a parchment-lined or lightly greased baking sheet, spacing them about an inch apart.
- Bake for 20–25 minutes, until they’re puffed, golden, and the cheese is bubbling around the edges. If you have a meat thermometer handy, look for 160°F internal.
- Let the sausage balls rest on the sheet for a few minutes. They’ll firm up and be easier to transfer to a serving platter. Sprinkle on parsley or green onions if you want that pop of color.
Variations
You know how it goes—sometimes you want a twist. Here are a few ideas to keep your snack game fresh:
- Kid-Friendly: Skip the Rotel and stir in a handful of corn kernels for sweetness.
- Southwestern Style: Add 1 tsp cumin and swap cheddar for pepper jack cheese.
- Herby Goodness: Fold in chopped chives, parsley, or a touch of rosemary with Monterey Jack.
- Bacon Cheddar: Mix in ½ cup cooked, crumbled bacon for an extra smoky layer.
Storage & Reheating Tips
- Refrigerator: Keep cooled sausage balls in an airtight container for up to 3 days. Reheat at 350°F for 5–8 minutes.
- Freezer: Flash-freeze on a baking sheet, then bag. They’ll keep for 2 months—ultimate meal-prep hero.
- From Frozen: Straight into a 375°F oven for 25–30 minutes; no thawing needed.
FAQs
Can I use a different meat?
Sure thing. Turkey sausage works well, though it’s leaner—add a pinch of salt to balance flavors.
What if I don’t have biscuit mix?
Mix 1½ cups all-purpose flour with 2 tsp baking powder. Add a pinch of salt and a tbsp of melted butter for richness, then use as a substitute.
Are dairy-free or gluten-free versions possible?
Absolutely. Swap vegan cream cheese and cheddar alternatives, plus a gluten-free baking mix—and you’re all set.
Can I prep everything ahead of time?
Yes—combine all ingredients, cover the bowl, and refrigerate up to 24 hours. Roll and bake when you’re ready to wow the crowd.
Conclusion
There it is: an easy, crowd-pleasing snack that feels like you worked overtime but takes almost no effort. Serve these warm with your favorite dip, pour a cold drink, and watch them disappear—fast. Trust me, doubling the batch won’t be a regret. Enjoy every cheesy, spicy bite!
Rotel Cream Cheese Sausage Balls
Ingredients
- 1 pound ground sausage
- 8 ounces cream cheese softened
- 1 can Rotel diced tomatoes and green chilies 10 ounces, drained
- 2 cups shredded cheddar cheese
- 2 cups biscuit baking mix such as Bisquick
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Lightly grease a baking sheet with oil or line it with parchment paper for easy cleanup.
- In a large mixing bowl, combine the ground sausage, softened cream cheese, drained Rotel, shredded cheddar cheese, biscuit baking mix, garlic powder, onion powder, and black pepper. Mix thoroughly until well combined.
- Using your hands, shape the mixture into 1-inch balls. Arrange them on the prepared baking sheet, spacing about 1 inch apart.
- Bake in the preheated oven for 20-25 minutes, until golden brown and fully cooked. Internal temperature should reach at least 160°F (71°C).
- Allow sausage balls to cool slightly. Optionally, garnish with chopped fresh parsley or green onions for added color.
- Serve warm with dipping sauces like ranch, spicy mayo, or honey mustard. Enjoy!