Spicy Rotel Cream Cheese Sausage Balls
Spicy Rotel Cream Cheese Sausage Balls are a fun and flavorful snack that’s perfect for parties or just munching on during a lazy afternoon. These little bites mix the spicy…
Tip: save now, cook later.Spicy Rotel Cream Cheese Sausage Balls are a fun and flavorful snack that’s perfect for parties or just munching on during a lazy afternoon. These little bites mix the spicy kick of Rotel tomatoes and green chilies with creamy, rich cream cheese and savory sausage, all blended together into warm, soft balls with a crispy outside.
I love making these when friends are coming over because they’re super easy to pop in the oven and the spicy cheese and sausage combo always gets everyone’s attention. A little tip I’ve picked up is to not skip the cream cheese—it keeps the sausage balls nice and tender instead of dry, and that touch of heat from the Rotel really wakes up your taste buds.
These sausage balls are great served warm right out of the oven with some cooling dipping sauce, like ranch or a simple sour cream dip. Whenever I make them, they disappear fast, and I always find myself sneaking one or two before anyone else even notices. They bring a cozy, spicy touch to any get-together and honestly, I couldn’t resist sharing this recipe.
Key Ingredients & Substitutions
Breakfast Sausage: This gives the sausage balls their main flavor and protein. I usually pick spicy sausage for a bit more kick, but mild works well too, especially if kids are eating. Turkey sausage is a leaner substitute if you want less fat.
Cream Cheese: Cream cheese keeps the sausage balls moist and creamy, preventing them from drying out. Softening it before mixing helps with an even blend. You could swap it for mascarpone or a mild ricotta if you want a different texture.
Rotel Diced Tomatoes with Green Chilies: This is the secret to that spicy pop. If you can’t find Rotel, use canned diced tomatoes with chopped jalapeños or other mild chili peppers. Just drain some of the liquid so it doesn’t make the dough too wet.
Cheddar Cheese: Sharp cheddar adds a bold cheesy flavor. You could mix in pepper jack instead for extra heat or use mozzarella for a milder, meltier texture.
Biscuit Baking Mix: This mix acts as the binder for the sausage balls. If unavailable, you can use all-purpose flour plus a pinch of baking powder. Alternatively, gluten-free baking mix works if avoiding gluten.
How Do I Get My Sausage Balls Tender and Not Dry?
The texture of sausage balls depends a lot on how you combine and bake the ingredients. Here’s what I do for soft, moist bites:
- Soften the cream cheese: Let it sit at room temperature so it mixes easily with the sausage, ensuring even moisture.
- Don’t overmix: Blend the ingredients just until combined to avoid tough balls.
- Handle gently: When shaping, press lightly to hold the ball together without packing too tightly.
- Watch baking time: Bake until golden but not overdone. Oven times vary, so start checking around 25 minutes.
- Use thermometer: An internal temp of 160°F ensures safety without drying them out.
Following these tips will help you enjoy sausage balls that are crispy outside and tender inside, with that perfect creamy, spicy flavor everyone loves.
Equipment You’ll Need
- Baking sheet – a rimmed one helps keep sausage balls stable and catches any drips.
- Parchment paper or silicone baking mat – makes clean-up easy and prevents sticking.
- Mixing bowl – large enough for combining all the ingredients comfortably.
- Hands or mixing spoon – using your hands works best to mix and shape the sausage balls evenly.
- Meat thermometer – handy to check the sausage balls are cooked safely at 160°F.
- Cookie scoop or small spoon – helps make uniform-sized sausage balls for even baking.
Flavor Variations & Add-Ins
- Swap breakfast sausage for ground turkey or chicken for a leaner option that still tastes great.
- Add finely chopped jalapeños for extra heat or green onions for a fresh, mild bite.
- Stir in shredded pepper jack cheese instead of cheddar to boost the spicy flavor.
- Mix in a teaspoon of smoked paprika or cumin for a subtle smoky twist.
How to Make Spicy Rotel Cream Cheese Sausage Balls
Ingredients You’ll Need:
- 1 pound breakfast sausage (spicy or mild, based on preference)
- 8 oz cream cheese, softened
- 1 can (10 oz) Rotel diced tomatoes with green chilies, drained slightly
- 2 cups shredded sharp cheddar cheese
- 1 ½ cups biscuit baking mix (like Bisquick)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- Optional: ¼ teaspoon crushed red pepper flakes, for extra heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake. So, in total, plan for around 40 minutes including a little time to cool before serving.
Step-by-Step Instructions:
1. Prep Your Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it so your sausage balls don’t stick while baking.
2. Mix the Ingredients:
In a large bowl, mix the softened cream cheese and breakfast sausage using your hands or a spoon until well combined. Then add in the drained Rotel tomatoes, shredded cheddar cheese, biscuit baking mix, garlic powder, onion powder, black pepper, and crushed red pepper flakes (if you like it extra spicy). Mix everything together thoroughly until it forms a sticky and uniform mixture.
3. Shape and Bake:
Use your hands or a small cookie scoop to form 1-inch meatballs. Place them evenly spaced on the baking sheet. Bake them in your preheated oven for 25 to 30 minutes or until they are cooked through and golden brown on the outside. Insert a meat thermometer if you want to be sure — the internal temperature should reach 160°F (71°C).
4. Serve and Enjoy:
Remove the sausage balls from the oven and let them cool for a few minutes. You can drizzle extra melted cheddar cheese on top or serve them alongside your favorite dipping sauces like ranch or a spicy cream dip. Enjoy these tasty, cheesy bites warm!
Can I Use Frozen Sausage for This Recipe?
Yes, but make sure to fully thaw the sausage in the fridge overnight before using. This helps the mixture come together smoothly and ensures even cooking.
Can I Make the Sausage Balls Ahead of Time?
Absolutely! You can prepare and shape the sausage balls, then refrigerate them covered for up to 24 hours before baking. Just add a couple of extra minutes to the bake time if baking straight from the fridge.
How Should I Store Leftover Sausage Balls?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Substitute the Rotel with Fresh Ingredients?
Yes, diced fresh tomatoes with chopped jalapeños make a good substitute. Just drain excess liquid to avoid making the mixture too wet.