Rotel Cream Cheese Sausage Balls

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Few bites deliver the same level of savory satisfaction as Rotel Cream Cheese Sausage Balls. These golden, cheesy delights combine spicy sausage, tangy Rotel tomatoes, smooth cream cheese, and sharp cheddar into bite-sized bliss. Perfectly browned and slightly crisp on the outside, each bite melts into creamy, meaty goodness—ideal for game day, parties, breakfast on the go, or even a quick protein-packed snack.

What sets these sausage balls apart from the classic version is the addition of cream cheese and Rotel, which add an irresistible creamy texture and zesty kick. The result? A moist, flavor-packed appetizer that doesn’t dry out and stays delicious whether served warm or at room temperature. They’re a crowd-pleaser for all ages and occasions.

Why You’ll Love This Rotel Cream Cheese Sausage Balls Recipe

• Super easy to make with just a few ingredients
• Perfect for make-ahead breakfasts, appetizers, or snacks
• Bakes up in under 30 minutes
• Loaded with bold, cheesy, and meaty flavor
• Freezer-friendly and great for meal prep

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Preparation Phase & Tools to Use

To make Rotel Cream Cheese Sausage Balls, you’ll need the following tools:

• Mixing Bowl: For combining all ingredients thoroughly. A large one is ideal to avoid overflow.
• Electric Hand Mixer or Stand Mixer: Makes mixing the cream cheese and sausage effortless, especially when cold.
• Baking Sheet: For evenly spacing the sausage balls during baking.
• Parchment Paper or Silicone Baking Mat: Prevents sticking and makes cleanup quick.
• Cookie Scoop: Helps portion out uniform-sized balls for even cooking.
• Oven: Essential for baking to golden perfection.

Each of these tools ensures consistency, convenience, and helps maintain the ideal texture and flavor.

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Preparation Tips

Let the cream cheese soften at room temperature before mixing to make the blending process smoother. For best results, use freshly grated cheddar cheese—it melts better and offers richer flavor than pre-shredded. Drain the Rotel well to avoid a soggy mixture. Using your hands for the final mix helps incorporate all ingredients thoroughly. When forming the balls, keep them uniform in size so they bake evenly. If the mixture feels sticky, refrigerate it for 15–20 minutes before scooping. Preheating your oven ensures the sausage balls cook consistently from the start.

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Ingredients for This Rotel Cream Cheese Sausage Balls Recipe

• 1 lb (16 oz) breakfast sausage (spicy or mild, as preferred)
• 8 oz cream cheese, softened
• 1 can (10 oz) Rotel diced tomatoes with green chilies, well drained
• 1 1/2 cups shredded sharp cheddar cheese (freshly grated is best)
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp black pepper
• Optional: Chopped fresh parsley for garnish

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Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. This ensures easy cleanup and prevents sticking.

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Step 2: Prepare the Sausage Mixture

In a large mixing bowl, combine the raw breakfast sausage, softened cream cheese, and well-drained Rotel tomatoes. Mix until fully incorporated. Using an electric hand mixer or stand mixer with a paddle attachment will make this step faster and easier, especially when the sausage is cold.

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Step 3: Add Cheese and Dry Ingredients

Add the shredded cheddar cheese, flour, baking powder, garlic powder, onion powder, and black pepper to the bowl. Continue mixing until the mixture forms a sticky dough and all the ingredients are evenly distributed.

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Step 4: Chill the Mixture (Optional but Helpful)

If the mixture feels too sticky to shape, cover the bowl and refrigerate for 15–20 minutes. This helps firm up the dough, making it easier to form into balls.

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Step 5: Form the Balls

Using a small cookie scoop or your hands, portion out the mixture and roll into 1 to 1.5-inch balls. Try to keep them uniform in size so they cook evenly.

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Step 6: Bake to Perfection

Place the sausage balls onto the prepared baking sheet, leaving space between each for air circulation. Bake in the preheated oven for 18–22 minutes, or until golden brown and cooked through. The internal temperature should reach 160°F (71°C).

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Step 7: Garnish and Serve

Once baked, remove the sausage balls from the oven and let them rest for a few minutes. If desired, sprinkle with freshly chopped parsley before serving for a pop of color and freshness. Serve warm or at room temperature.

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Notes

Rotel Cream Cheese Sausage Balls are extremely versatile and customizable. You can use spicy sausage for a kick or go with mild if serving to kids or a crowd with varied spice preferences. Swap cheddar for pepper jack or Monterey Jack for a flavor twist. If you’re looking for a low-carb option, almond flour can be substituted for regular flour in a 1:1 ratio. Always make sure to drain the Rotel well—excess moisture can affect the texture.

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Watch Out for These Mistakes While Cooking

• Skipping the Rotel drain: Not draining Rotel thoroughly will make your mixture too wet and prevent the balls from holding their shape.
• Using pre-shredded cheese: Bagged shredded cheese contains anti-caking agents that may affect melting. Freshly shredded cheese is best.
• Overbaking: Leaving the sausage balls too long in the oven can dry them out. Check around the 18-minute mark.
• Uneven sizing: Different sizes will result in uneven cooking—some may burn while others stay undercooked.
• Not softening the cream cheese: Cold cream cheese is hard to mix and won’t combine well with the other ingredients.

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Storage Instructions

Once baked and cooled, sausage balls can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the oven at 300°F for 8–10 minutes or microwave for about 30 seconds. For longer storage, freeze unbaked or baked sausage balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake frozen unbaked balls at 375°F for 25–28 minutes—no need to thaw.

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Estimated Nutrition (per 2 sausage balls, approx.)

• Calories: 210
• Protein: 10g
• Fat: 17g
• Saturated Fat: 7g
• Carbohydrates: 4g
• Fiber: 0.5g
• Sugar: 1g
• Sodium: 400mg
• Cholesterol: 40mg

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Frequently Asked Questions

What type of sausage should I use?

You can use any ground breakfast sausage—spicy, mild, or maple-flavored. Pork sausage works best for flavor and fat content.

Can I make these ahead of time?

Yes! You can prepare the mixture a day in advance and store it in the fridge. You can also freeze formed, unbaked sausage balls.

How do I keep sausage balls from going flat?

Make sure your dough isn’t too wet (drain Rotel!) and don’t overcrowd the baking tray so they hold their shape.

Can I use a different cheese?

Absolutely. Pepper jack, Monterey Jack, or even mozzarella work well. Just be sure to use freshly shredded cheese.

What’s the best way to reheat leftovers?

Reheat in a 300°F oven for 8–10 minutes or microwave for 30 seconds until heated through.

Are these sausage balls gluten-free?

Not by default, but you can use gluten-free all-purpose flour as a substitute to make them gluten-free.

Can I cook them in an air fryer?

Yes! Set the air fryer to 375°F and cook in batches for 10–12 minutes, flipping halfway through.

Can I make these without cream cheese?

You can, but they’ll be drier and less creamy. Cream cheese helps with moisture and texture.

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Conclusion

Rotel Cream Cheese Sausage Balls are the ultimate make-ahead, bake-and-serve appetizer that delivers bold flavor with every bite. They’re rich, creamy, cheesy, and just the right amount of spicy—making them ideal for parties, breakfasts, and everything in between. With a simple ingredient list and easy preparation, you’ll keep this recipe in your rotation year-round. Whether served hot out of the oven or pulled from the freezer for a quick snack, they never fail to satisfy.

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