🧀🌶️ Rotel Cream Cheese Sausage Balls
Ingredients
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1 lb breakfast sausage (regular or spicy)
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8 oz cream cheese, softened
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1 (10 oz) can Rotel diced tomatoes & green chilies, well drained
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2 cups shredded cheddar cheese (sharp is best)
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1½ cups Bisquick (or similar baking mix)
Instructions
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Preheat oven
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375°F (190°C). Line a baking sheet with parchment paper.
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Mix ingredients
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In a large bowl, combine sausage, cream cheese, Rotel, cheddar cheese, and Bisquick.
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Mix well (hands work best) until fully combined.
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Form balls
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Roll mixture into 1–1½ inch balls.
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Place on baking sheet about 1 inch apart.
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Bake
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Bake 20–25 minutes, until golden brown and cooked through.
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Serve hot
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Let cool slightly before serving.
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💡 Tips for Best Results
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Drain Rotel VERY well to avoid soggy sausage balls.
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For extra kick, use hot sausage or add ½ tsp cayenne.
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If mixture feels sticky, lightly oil your hands.
🔥 Variations
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Low-carb/Keto: Replace Bisquick with almond flour + ½ tsp baking powder.
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Pepper jack version: Swap cheddar for pepper jack cheese.
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Make-ahead: Freeze raw balls, then bake straight from frozen (add 5 minutes).
📦 Storage
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Refrigerate up to 4 days
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Freeze cooked balls up to 2 months
If you want, I can also share a 3-ingredient sausage ball version, an air fryer method, or a slow-cooker party version.