Rotel Cream Cheese Sausage Balls
These easy Rotel cream cheese sausage balls combine creamy cheese, spicy sausage, and zesty tomatoes into perfect bite-sized appetizers ready in just 25 minutes!
Ingredients
- 1 pound sausage Use your favorite variety
- 8 oz cream cheese Softened to room temperature
- 10 oz can Rotel tomatoes Drain well before using
- 2 cups shredded cheddar cheese Freshly shredded works best
- 2 cups biscuit mix Store-bought is fine
Instructions
- Preheat your oven to 375°F.
- Cook sausage in a large skillet over medium heat, breaking it into small crumbles. Continue until no pink remains, about 8-10 minutes. Drain excess grease thoroughly and let it cool slightly.
- In a large mixing bowl, combine the softened cream cheese and cooked sausage. Mix them together until well blended.
- Add the drained Rotel tomatoes to your sausage-cream cheese mixture. Stir until everything is evenly distributed.
- Fold in the shredded cheddar cheese and biscuit mix. Mix thoroughly until a cohesive dough forms.
- Roll the mixture into one-inch balls using your hands. Place each ball on a parchment-lined baking sheet, spacing them about an inch apart.
- Bake for 15-20 minutes until golden brown and firm to the touch. Let them cool for 5 minutes before serving.
Notes
Always soften cream cheese completely before mixing to avoid lumps.
Drain Rotel tomatoes well and pat with paper towels if needed to prevent excess moisture.
Wet your hands slightly when rolling balls to prevent sticking.
Use a small cookie scoop for uniform sizing and even cooking.
Storage: Refrigerate in an airtight container for 3-4 days.
Freezing: Freeze unbaked balls on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Bake frozen at 375°F for 20-25 minutes.
Variations: Try Italian sausage, turkey sausage, pepper jack cheese, or add jalapeños for extra heat.
Drain Rotel tomatoes well and pat with paper towels if needed to prevent excess moisture.
Wet your hands slightly when rolling balls to prevent sticking.
Use a small cookie scoop for uniform sizing and even cooking.
Storage: Refrigerate in an airtight container for 3-4 days.
Freezing: Freeze unbaked balls on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Bake frozen at 375°F for 20-25 minutes.
Variations: Try Italian sausage, turkey sausage, pepper jack cheese, or add jalapeños for extra heat.