I absolutely love this Cheesy Sausage and Rotel Balls Recipe because it’s the perfect combination of spicy, creamy, and cheesy all wrapped into little bite-sized delights. Whenever I bring these to a party or family gathering, they’re gone in minutes — everyone just can’t get enough! They’re also incredibly simple to make, which is a huge win when you want something impressive without spending hours in the kitchen.
What makes this Cheesy Sausage and Rotel Balls Recipe so special is how effortlessly the flavors blend together. The cream cheese smooths out the heat from the Rotel tomatoes and chilies, while the cheese melds everything into gooey perfection. Plus, these little balls bake up beautifully golden and crispy on the outside, leaving you with a warm, melty center that everyone will rave about.
Why You’ll Love This Recipe
- Simple Prep: Just a few ingredients and easy mixing make this a no-fuss crowd-pleaser.
- Flavor Explosion: The spicy Rotel combined with creamy cheese creates a perfect bite every time.
- Versatile Snack: Great as an appetizer, party snack, or even a fun game-day treat.
- Crowd Favorite: I always get asked for the recipe, which means you’ll be a hit with whichever group you serve.
Ingredients You’ll Need
The ingredients in this Cheesy Sausage and Rotel Balls Recipe strike a perfect balance between rich and spicy, and you’ll find them easy to source at most grocery stores. I always tell friends: you don’t have to be a baking pro, Bisquick does a lot of the heavy lifting here!
- Hot ground sausage: It brings bold, savory flavor; I prefer spicy sausage for that kick, but mild works if you want to dial down the heat.
- Cream cheese: Soften it beforehand to make mixing smooth and effortless.
- Rotel tomatoes and diced chilies: Make sure to drain them well, or your balls may become soggy.
- Bisquick baking mix: It’s the secret to keeping these balls tender with just the right amount of structure.
- Shredded cheese: I love mixing sharp cheddar and pepper jack for that creamy, tangy, and spicy blend—feel free to experiment with your favorites!
Variations
I love how versatile this Cheesy Sausage and Rotel Balls Recipe is—you can make it your own with just a few tweaks. Over time, I’ve added different cheeses and spices depending on my mood or what’s in the fridge, and each time, it’s a delightful surprise.
- Try different cheeses: Mixing mozzarella for meltiness or adding a bit of parmesan for a sharper bite can completely change up the flavor profile, and my family especially enjoyed this spin during holidays.
- Swap the sausage: Use sweet Italian sausage or even turkey sausage if you want something lighter; I’ve found they still taste great.
- Add extra herbs or spices: Once, I tossed in some smoked paprika and garlic powder and loved how it deepened the flavors.
- Make it keto-friendly: Replace Bisquick with almond flour—just a heads up, the texture will be slightly different, but still very tasty!
How to Make Cheesy Sausage and Rotel Balls Recipe
Step 1: Mix the Sausage, Cream Cheese, and Rotel
Start by preheating your oven to 400°F (200°C) so it’s ready when your balls are formed. In a large bowl, combine the uncooked hot ground sausage, softened cream cheese, and drained Rotel tomatoes and chilies. I like to use a hand mixer or stand mixer here—it saves elbow grease and ensures everything blends smoothly, giving you a consistent, creamy base for your balls.
Step 2: Add Bisquick and Cheese
Once your sausage mixture is combined, fold in the Bisquick baking mix. This will help bind the ingredients so your balls hold their shape and don’t fall apart in the oven. Next, stir in your shredded cheese—any combo you love works. I’ve found that mixing sharp cheddar with pepper jack gives a lovely, balanced flavor. Use a wooden spoon or spatula and mix well but don’t overwork the dough.
Step 3: Form and Bake
Use your hands to roll the mixture into roughly 1-inch balls—nothing has to be perfectly round! Place them on a parchment-lined baking sheet, spaced slightly apart so they bake evenly. Bake for about 20 to 25 minutes until golden brown on the outside and fully cooked in the center. I like to check them around 20 minutes and then keep an eye on them. When you see that gorgeous golden hue, you’re good to go!
Pro Tips for Making Cheesy Sausage and Rotel Balls Recipe
- Drain the Rotel well: I learned this the hard way—the mixture can get too wet and harder to form if you don’t drain it properly.
- Soften cream cheese first: Let it sit at room temp for smoother mixing and a creamier texture.
- Use parchment paper: It keeps cleanup easy and helps prevent sticking during baking.
- Don’t overcrowd the pan: Give the balls enough space so they bake evenly and get that perfect golden crust.
How to Serve Cheesy Sausage and Rotel Balls Recipe
Garnishes
I usually sprinkle a little fresh chopped parsley or green onions on top before serving—adds a pop of color and freshness that brightens up the rich flavors. Sometimes, a light drizzle of hot sauce or ranch dressing on the side really elevates the dish and gives guests options for dipping.
Side Dishes
These balls pair wonderfully with simple sides like a crisp garden salad or crunchy celery sticks to cut through the richness. For game day, I like to serve them alongside tortilla chips and guacamole for a full-on snack feast that keeps everyone happy.
Creative Ways to Present
For parties, I arranged the cheesy sausage and Rotel balls on a wooden platter decorated with tiny bowls of dipping sauces—people loved experimenting with ranch, spicy aioli, and salsa. Another time, I served them atop a bed of lettuce leaves with toothpicks for an easy grab-and-go appetizer that looked so inviting!
Make Ahead and Storage
Storing Leftovers
Leftover cheesy sausage and Rotel balls keep really well in an airtight container in the fridge for up to 3 days. I usually line the container with paper towels to soak up any moisture and keep them from getting soggy.
Freezing
I’ve frozen these balls both before and after baking, but my favorite method is to shape and flash freeze them on a baking sheet, then transfer to a freezer bag. That way, you can bake only what you need right from frozen—super convenient for last-minute snacking!
Reheating
To reheat, I pop them in a preheated oven at 350°F for about 10 minutes until warm and crisp again. You could also microwave them, but the oven method keeps the outside nice and slightly crispy, which I prefer.
FAQs
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Can I make Cheesy Sausage and Rotel Balls Recipe ahead of time?
Absolutely! You can prepare the mixture and shape the balls up to a day before baking. Just keep them covered in the fridge until you’re ready to bake. Alternatively, you can freeze the balls for longer storage and bake them when needed.
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What type of cheese works best for this recipe?
I recommend mixing sharp cheddar and pepper jack for a nice balance of flavor and spice. But you can also try mozzarella for mild creaminess or a spicy cheese if you want to crank up the heat even more.
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Can I use mild sausage instead of hot?
Yes, mild sausage will work just fine. You’ll lose some of the heat, so feel free to add a pinch of cayenne or chili powder if you want to keep a little spice in the mix.
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How do I know when the cheesy sausage and Rotel balls are done?
They’re done when they’re golden brown on the outside and cooked through inside, usually after 20 to 25 minutes baking at 400°F. You can cut one open to check that the sausage is fully cooked with no pink remaining.
Final Thoughts
This Cheesy Sausage and Rotel Balls Recipe has become one of my absolute favorites because it’s so easy, delicious, and loved by everyone who tries it. I always keep the ingredients on hand because you never know when you’ll want to throw together a quick snack that feels like a party on a plate. I hope you enjoy making and sharing these just as much as my family and friends do—they’re a guaranteed hit and so satisfying every time!
Print
Cheesy Sausage and Rotel Balls Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Cheesy Sausage and Rotel Balls are a delicious and savory appetizer that combines spicy ground sausage, creamy softened cream cheese, zesty Rotel tomatoes with diced chilies, Bisquick baking mix, and melty shredded cheese. Baked to golden perfection, these bite-sized treats are perfect for parties, snacks, or game day gatherings.
Ingredients
Ingredients
- 1 lb hot ground sausage, uncooked
- 8 oz package of cream cheese, softened to room temperature
- 10 oz can of Rotel tomatoes and diced chilies, drained
- 1 3/4 cups Bisquick baking mix
- 2 cups shredded cheese (sharp cheddar and pepper jack recommended)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the ideal temperature for baking your sausage balls.
- Mix Sausage, Cream Cheese, and Rotel: In a large mixing bowl, combine the uncooked hot ground sausage with the softened cream cheese and drained Rotel tomatoes and diced chilies. Use a hand mixer or stand mixer to blend the ingredients thoroughly until well combined.
- Add Bisquick: Mix in the Bisquick baking mix to the sausage mixture. This provides the structure and helps bind the ingredients together.
- Incorporate Shredded Cheese: Stir in the shredded cheese of your choice, such as sharp cheddar and pepper jack, until evenly distributed throughout the mixture.
- Form Balls: Using your hands or a small cookie scoop, form the mixture into 1-inch balls and place them evenly spaced on a baking sheet lined with parchment paper to prevent sticking.
- Bake: Bake the sausage balls in the preheated oven for 20-25 minutes or until they are golden brown on the outside and cooked through internally.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and better texture.
- Drain the Rotel well to prevent excess moisture which can affect baking.
- You can customize the shredded cheese based on your preference for milder or spicier flavor.
- Use parchment paper to prevent the sausage balls from sticking to the baking sheet and for easier cleanup.
- Let the sausage balls cool slightly before serving to avoid burns and allow flavors to settle.
Nutrition
- Serving Size: 2 sausage balls
- Calories: 250
- Sugar: 1g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg
