Rotel Cream Cheese Sausage Balls
These Rotel cream cheese sausage balls are soft, cheesy, and never dry - packed with flavor and perfect for holidays, game day, or easy make-ahead snacking!
Ingredients
- 2 cups shredded cheddar cheese
- 1.75 cups Bisquick baking mix
- 16 oz hot breakfast sausage
- 8 oz cream cheese (softened to room temperature)
- 10 oz Rotel tomatoes & green chiles (drained very well)
Instructions
- In a large mixing bowl, combine the shredded cheddar and baking mix.
- Add breakfast sausage, cream cheese, and drained Rotel. Mix with your hands until everything is well-incorporated and a dough forms.
- Using your hands, roll 1" sausage balls and place ½ apart on a 13x18" lined baking sheet. If the dough feels very soft or sticky, let it rest for 5–10 minutes before rolling.
- Bake sausage balls at 375 degrees for 35-40 minutes, until tops turn golden brown and sides are sizzling.
Notes
- Drain Rotel very well (press in a strainer) to prevent wet or spreading sausage balls.
- Use fully softened cream cheese so it blends evenly and prevents dry pockets.
- Don’t add extra Bisquick if the dough feels sticky - too much baking mix will cause dry sausage balls.
- Let the dough rest 5–10 minutes if it feels soft; the Bisquick will absorb moisture.
- Mix just until combined - overmixing makes sausage balls dense.
- Roll uniform 1-inch balls so they bake evenly and don’t dry out.
- Bake on parchment or a silicone liner to prevent sticking and over-browning.
- Don’t judge doneness by color alone; sausage balls should be firm and sizzling at the edges (160°F inside).
Nutrition Facts
Calories: 291kcalCarbohydrates: 14gProtein: 15gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 49mgSodium: 722mgPotassium: 234mgFiber: 1gSugar: 4gVitamin A: 255IUVitamin C: 3mgCalcium: 242mgIron: 1mg
