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These Rotel cream cheese sausage balls are cheesy, creamy, and packed with bold, slightly spicy flavor — the perfect upgrade when you want something a little more exciting than the classic version.
The combination of sausage, cream cheese, and Rotel tomatoes with green chiles creates a soft, tender texture with just the right amount of kick in every bite.
They’re perfect for game day, holiday parties, or anytime you need an easy appetizer that disappears fast.
If you love a softer, more tender sausage ball, you may also want to try my Sausage Balls with Cream Cheese. And for a full collection of flavors and variations, be sure to browse my Sausage Ball Recipes.
ROTEL CREAM CHEESE SAUSAGE BALLS INGREDIENTS
Breakfast sausage: I use Jimmy Dean’s pork sausage but choose your favorite bulk sausage.
Cream cheese: This luscious item adds so much moisture and creaminess.
Rotel: The mixture of tomatoes and green chiles is the perfect bold combo.
Bisquick: Our favorite mix is a convenient way to make this yummy appetizer.
Pepper jack cheese: This cheese is spicy and adds so much flavor to the sausage balls.
What Does Rotel Add to Sausage Balls?
Rotel tomatoes with green chiles bring a bold, slightly spicy flavor that takes classic sausage balls to the next level.
In this recipe, Rotel adds:
- a subtle heat without being overpowering
- extra flavor from the tomatoes and chiles
- a little moisture to keep the sausage balls tender
Combined with cream cheese, it creates a rich, flavorful bite that’s perfect for parties and game day.
TIPS
- Use a stand mixer for easy mixing.
- Make sure to make a firm ball so it doesn’t fall apart when baked.
DIPPING SAUCE OPTIONS
These are delicious with our honey mustard dipping sauce, burger sauce, awesome sauce, or a mixture of sour cream and salsa.
🥣 How to Make Rotel Cream Cheese Sausage Balls
Mix. In a large bowl, combine the sausage, softened cream cheese, drained Rotel, Bisquick, and shredded cheese. Use a hand mixer or sturdy spoon to mix everything together until well combined — it will be thick.
Shape. Scoop and roll the mixture into 1-inch balls, pressing them together firmly so they hold their shape. Place them on a lined baking sheet.
Bake. Bake at 400°F until the bottoms are golden and the sausage balls are cooked through, about 18–20 minutes.
Serve. Let them cool just slightly, then serve warm with your favorite dipping sauces — they disappear fast!
STORING + FREEZING + MAKE-AHEAD
How Long Can You Keep This in The Fridge? Once made, your Rotel cream cheese sausage balls will last up to four days in the fridge.
Can You Freeze This? Place the cooled sausage balls in a freezer bag, label, and freeze for up to three months. When ready to eat, fully thaw, reheat, and enjoy!
Make-Ahead: This side dish can be made several hours ahead of time. Mix the ingredients ahead of time and bake just before guests arrive. Or go ahead and bake them, then pop them in the oven to heat up.
SERVING RECOMMENDATIONS
Generally, these are served as a finger food alongside dips and other appetizers. Here are a few things I like to serve with them: Knorr spinach dip, cheesy French pinwheels, bacon wrapped water chestnuts, and such.
More Sausage Ball Recipes
Bisquick Sausage Balls — classic, cheesy, and always a favorite
Sausage Balls with Cream Cheese — softer, richer, and never dry
Pimento Cheese Sausage Balls — bold Southern flavor
Red Lobster Sausage Balls — cheddar bay-inspired twist
Doritos Sausage Balls — fun and crunchy variation
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends!💗 Kathleen
Rotel Cream Cheese Sausage Balls
Ingredients
- 16 ounce breakfast sausage, uncooked
- 8 ounce cream cheese, softened
- 1 (10-ounce) can Rotel, well drained
- 1 1/2 cups Bisquick
- 2 cups pepper jack cheese, shredded
Instructions
- Arrange oven rack to center position. Preheat oven to 400ºF (204ºC). Line a rimmed baking sheet with parchment paper; set aside.
- Add all ingredients, including raw sausage, to a large mixing bowl. Using a handheld electric mixer, beat ingredients, on medium speed, until evenly combined.
- Scoop raw dough into 1-inch balls. Arrange in a single layer on the prepared baking sheet.
- Bake for 18 – 20 minutes, or until the bottoms of the sausage balls are golden brown.
Fans Also Made:
Notes
- Use a stand mixer for easy mixing.
- Make sure to make a firm ball so it doesn’t fall apart when baked.
I made this, it was so good. I’m here again coz I wanna make this for game day soon 🙂
That’s awesome, Lila! Gotta have some yummy snacks for the game day 🙂
Really great sausage balls! My family loved them and so did I. I didn’t have parchment paper and used foil and they stuck so bad. Next batch I used vegetable spray on a cookie sheet and they stuck too. I’m going to buy parchment paper for next time.
Hey Sue. So happy you and the fam liked these. My family goes crazy for these! It’s definitely worth the money for parchment in this recipe!! Thanks for taking the time to write a review and for the 5 star rating!!