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Rotel cream cheese sausage balls are just about the fastest snack you can toss together. That creamy kick from Rotel with cheesy, savory sausage makes these poppable bites a hit at my place every single time. For holidays, potlucks, or lazy Sunday afternoons when you want super tasty food without spending all day, this is it.
What I love most about these? Nobody ever grabs just one. The first time I took a batch to brunch, they were gone before anyone even looked at the pancakes.
Flavorful Ingredients
- Bisquick baking mix: Helps keep the sausage balls fluffy and holds them together easy—use your favorite trusted box
- Cheddar cheese, shredded: Melty, sharp cheese gives the best flavor and gooey bite—shred fresh if you can
- Cream cheese: Makes the mix softer and creamier and helps everything stick—grab the full-fat kind for extra yum
- Rotel with green chilies: Chopped tomatoes with a mild pepper kick keeps things juicy and spicy—just drain before adding
- Spicy breakfast sausage: Gives your sausage balls lots of flavor and a good punch—get something fresh and tasty
Easy Step-by-Step
- Oven Time:
- Get your oven heating and pop your sausage balls in for around twenty to twenty-five minutes. Wait until they're super golden and cheese is sizzling before pulling them out. Let them cool off a bit so you don’t burn your fingers when moving them.
- Shape & Place:
- Scoop up bits of the mixture, roll them in your hands until they’re bigger than golf balls, and line them up on a baking tray. Space them out so air can get around and cook them evenly.
- Toss in Cheese and Bisquick:
- Add in your cheese and baking mix. Stir it all up again so each bite is packed with cheesy, fluffy goodness. It should look a bit sticky but still keep its shape.
- Combine the Base:
- Toss together the sausage, cream cheese, and drained Rotel. Use your hands (seriously, it works best) and mix until you don’t see any more streaks of cream cheese.
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I’ll often toss in extra Rotel and cheddar when I want more flavor. My sister and I once raced to see who could roll them the neatest and ended up in fits of laughter while the kitchen smelled amazing.
Leftover Storage
Stash any extra sausage balls in a sealed container in your fridge for up to four days. If you want that crispy bite again, toss them in the oven or air fryer for a few minutes. You can freeze them for two months—just thaw and bake when the mood hits.
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Easy Ingredient Swaps
If you like things less spicy, swap out hot sausage for regular. Need it gluten-free? Use your favorite gluten-free baking mix. If you’re in the mood to switch up cheese, Monterey Jack or pepper jack are awesome instead of cheddar.
Fun Ways to Serve
Stack them high on a big plate with toothpicks for folks to grab. Put out little bowls of ranch or spicy mayo to dip. Sometimes I stick them on tiny slider buns for brunch or snacky lunches—kids love it.
Southern Roots & Twist
These sausage balls have deep Southern roots—think holiday buffets and church get-togethers. The Rotel version brings in a Tex-Mex vibe, using stuff you probably already have, and pumps up the color and flavor.
Common Recipe Questions
- → Do I have to use spicy sausage, or is regular sausage fine?
Go for mild breakfast sausage if you want something less spicy. Feel free to tweak the spices if you’d like.
- → What’s the best way to store leftovers?
Let them cool down, pop them in a sealed container, and keep them in the fridge for up to three days. Warm them back up in the oven if you want them to stay crispy.
- → Can I freeze these before or after baking?
Yep! Either freeze the uncooked sausage balls or the baked ones after they’ve cooled. Let them thaw in the fridge, then bake or reheat when you’re ready for more.
- → Are there other cheeses I could swap in?
Sure! Monterey Jack, Colby, or even pepper jack taste great if you want something different from cheddar.
- → Is Bisquick necessary, or will something else work?
You can use any pancake or baking mix instead of Bisquick, but the texture might end up a little different.