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A plate of warm sausage balls with dipping sauce behind them.

Rotel Cream Cheese Sausage Balls (Party Size!)

These Rotel Cream Cheese Sausage Balls are party size: one batch makes 30 hearty sausage balls instead of 60 tiny ones. 5 ingredients, 30 minutes, and they're still a hit once they cool to room temperature!
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Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 30 sausage balls
Calories: 121kcal
Author: Alexandria Ulmer

Equipment

  • Electric Hand Mixer This isn’t necessary but it makes it very easy to mix up the meat mixture
  • 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 Original Rotel Diced Tomatoes and Green Chilies, drained
  • 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 8 oz cream cheese until it softens. Then add 1 lb ground sausage, 1 ½ cups Bisquick, and drained 10 oz Original Rotel Diced Tomatoes and Green Chilies until fully combined.
  • Add the 2 cups Mexican blend cheese to the mixture and use a wooden spoon or your hands to mix until fully incorporated.
  • Portion the sausage mixture into 2 tablespoon 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!

Video

Notes

Recipe Copyright The Domestic Spoon. For educational or personal use only.
  • Ground Sausage: Try using spicy sausage if you want an extra kick. 
  • Storage: Store any leftover sausage balls in an airtight container in the refrigerator for up to four days. Heat them up in the oven or air fryer to enjoy again later (Air Fryer: 350 degrees for about 3-6 minutes, or until warmed through). 
  • Freezing: Place the leftover sausage balls on a baking sheet in the freezer for 30 minutes to allow the balls to quickly freeze, then transfer to a freezer-safe container. Freeze them for up to three months. You can also freeze the balls prior to baking if you prefer to bake them just before serving.

Nutrition

Serving: 1serving | Calories: 121kcal | Carbohydrates: 5g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 255mg | Potassium: 82mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 0.4mg
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