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Hand dunking sausage balls into a sauce.

Rotel Cream Cheese Sausage Balls

These Rotel Cream Cheese Sausage Balls are packed with flavor and packaged into a bite-sized ball perfect for an appetizer or snack. Easy to make and even easier to eat, this recipe is about to be a new favorite you never expected.
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Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 15
Calories: 242kcal
Author: Alexandria Ulmer

Equipment

  • Electric Hand Mixer This isn’t necessary but it makes it very easy to mix up the meat mixture
  • Baking Sheet
  • Parchment Paper Not required, but will keep your sausage balls from burning on the bottom. You can also use a silicone baking sheet.

Ingredients

  • 8 oz cream cheese, softened
  • 1 lb ground sausage
  • 1 ½ cups Bisquick
  • 10 oz Rotel diced tomatoes and green chilies, drained, 1 can
  • 2 cups Mexican blend cheese, shredded

Instructions

  • Preheat your oven to 400 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
  • In a medium sized bowl, use an electric hand mixer to mix the cream cheese until it softens. Then add the sausage, bisquick, and drained Rotel until fully combined.
  • Add the shredded cheddar cheese to the mixture and use a wooden spoon or your hands to mix until fully incorporated.
  • Portion the biscuit dough into 2 Tbsp portions and roll into equal balls.
  • Place the balls on the parchment paper-lined baking sheet and put in the oven for 18-20 minutes. Serve and enjoy!

Notes

Recipe Copyright The Domestic Spoon. For educational or personal use only.
  • Cream Cheese: Allow it to soften to room temperature. I don’t recommend using reduced fat. You need all the fat to help hold the balls together.
  • Ground Sausage: You can choose any ground sausage you like. I used mild sausage but I’ve seen this made with spicy as well. You can also use chicken or turkey sausage.
  • Rotel Diced Tomatoes and Green Chilies: You could use a generic brand, but Rotel has the best flavor and just a hint of spice. Be sure and drain the can really well.
  • Shredded Mexican Cheese Blend: You could easily substitute cheddar cheese, colby jack or pepper jack cheese.
  • It’s very important to drain the can of Rotel well so you don’t get too much moisture in your mixture. Try dumping your tomatoes and green chilies into a colander and let it sit for a minute or two to drain as much as possible.
  • These Rotel Cream Cheese Sausage Balls are not too spicy but if you want more spice feel free to use spicy sausage and even a dash of hot sauce or a sprinkle of red pepper flakes to turn up the heat.
  • Don’t overmix. This is important any time you are making meatballs. Mixing too much will cause the fat in your meat to break down and make the balls tough. Mix until just combined.
  • I recommend using a cookie dough scooper to scoop your balls. This helps ensure you don’t overwork the dough and gives you consistent-sized balls.

Nutrition

Serving: 1serving | Calories: 242kcal | Carbohydrates: 10g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 511mg | Potassium: 164mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 216mg | Iron: 1mg
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