Here is a classic and highly-rated recipe for Rotel Cream Cheese Sausage Balls. The addition of cream cheese makes these much more moist and tender than traditional sausage balls.
Why you’ll love this recipe:
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Moist: The cream cheese prevents the dryness that sometimes plagues regular sausage balls.
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Flavorful: The combination of spicy sausage, creamy cheese, and the zest of Rotel tomatoes is perfect.
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Easy: Just mix, roll, and bake. No fancy equipment needed.
Ingredients
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1 lb Hot or Mild Ground Pork Sausage (uncooked) – Jimmy Dean is a popular choice
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8 oz Cream Cheese, softened to room temperature
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1 (10 oz) can Rotel Diced Tomatoes & Green Chilies, drained very well – Do not skip draining!
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1 ½ cups Bisquick (or any all-purpose baking mix)
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2 cups Shredded Sharp Cheddar Cheese
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Optional: 1/2 tsp garlic powder, 1/2 tsp onion powder
Instructions
1. Prep & Preheat
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil (spray lightly with cooking spray).
2. Drain the Rotel
This is the most important step. Press the Rotel in a fine-mesh strainer to remove as much liquid as possible. If the tomatoes are too wet, the dough will be too sticky to roll.
3. Mix the Ingredients
In a large bowl, combine the raw sausage, softened cream cheese, and drained Rotel. Use your hands or a sturdy wooden spoon to mix until well combined.
Add the shredded cheddar cheese and Bisquick. Mix gently until just combined. Do not overmix, or the balls will become tough.
4. Roll the Balls
Scoop out the mixture using a small cookie scoop (about 1 to 1.5 tablespoons). Roll the mixture between your palms into smooth, uniform balls.
Tip: If the mixture is sticking to your hands badly, lightly spray your hands with cooking spray or wet them with a little cold water.
5. Bake
Place the sausage balls on the prepared baking sheet, leaving a little space between each one (they will release some grease).
Bake for 18–22 minutes, or until the tops are golden brown and the sausage is cooked through completely.
6. Serve
Let them cool on the baking sheet for 5 minutes (they firm up as they cool slightly), then transfer to a serving platter.
Tips for Success
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Don’t pre-cook the sausage: You want the raw sausage fat to render into the Bisquick as it bakes. This is what creates the classic texture.
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Make-Ahead: You can roll the balls and place them on a baking sheet in the freezer. Once frozen solid, transfer them to a Ziploc bag. Bake them straight from frozen, adding about 4-5 minutes to the bake time.
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Dipping Sauces: These are great on their own, but they go to the next level with a dip. Try Ranch dressing, Spicy Mustard, or a simple Honey Mustard.
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Air Fryer Method: Cook at 350°F for 10-12 minutes, shaking the basket halfway through.