These Spicy Rotel Cream Cheese Sausage Balls are the perfect bite-sized snack for parties, game day, or anytime I want something cheesy, spicy, and satisfying. Made with just a few ingredients, they’re packed with flavor from the spicy sausage, creamy cheese, and zesty Rotel tomatoes. I love how easy they are to throw together and how quickly they disappear from the plate.
Why You’ll Love This Recipe
I love this recipe because it’s everything I want in a snack: cheesy, spicy, savory, and baked to golden perfection. The cream cheese makes these sausage balls extra soft and moist inside, while the Rotel adds just the right kick of heat and flavor. They’re easy to make ahead, great for freezing, and perfect for feeding a crowd.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Spicy breakfast sausage (uncooked)
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Cream cheese (softened)
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Rotel diced tomatoes with green chilies (drained well)
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Shredded cheddar cheese
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Baking mix (like Bisquick or your favorite brand)
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Optional: garlic powder, onion powder, or red pepper flakes for extra flavor
Directions
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I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, I combine the sausage, softened cream cheese, drained Rotel, cheddar cheese, and baking mix.
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I mix everything together with my hands or a sturdy spoon until well combined. The mixture will be thick.
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I scoop out the mixture and roll it into 1 to 1.5-inch balls, placing them spaced out on the prepared baking sheet.
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I bake for 20–25 minutes, or until the sausage balls are golden brown and cooked through.
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I let them cool for a few minutes before serving—just enough so I don’t burn my fingers grabbing the first one.
Servings and timing
This recipe makes about 30–36 sausage balls, depending on size. It takes around 15 minutes to prep and 20–25 minutes to bake, so I usually have them ready in about 40 minutes total.
Variations
Sometimes I use mild sausage if I want less heat, or I mix in pepper jack cheese for an extra spicy twist. I’ve also added chopped green onions or jalapeños for even more flavor. When I want a slightly crispier texture, I sprinkle a little extra cheese on top of each ball before baking.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I bake them in the oven at 350°F for about 10 minutes or pop them in the microwave for 30 seconds to 1 minute. These also freeze really well—raw or baked. I just thaw slightly before baking or reheating.
FAQs
Can I use a different sausage?
Yes, I’ve used hot Italian sausage and even turkey sausage. Just make sure it’s uncooked and flavorful.
Do I need to drain the Rotel?
Yes, I drain it well to keep the mixture from being too wet and hard to roll. A little moisture is okay, but not too much.
Can I make these ahead of time?
Absolutely. I form the balls and refrigerate them uncooked for up to 24 hours. Then I bake them when ready to serve.
Can I freeze them?
Yes. I freeze them raw or baked. If raw, I thaw slightly before baking. If already baked, I just reheat straight from the freezer.
What can I serve with them?
I like serving them with ranch, spicy mayo, or even a cheesy dip. They’re great on their own, too.
Conclusion
Spicy Rotel Cream Cheese Sausage Balls are cheesy, flavorful, and impossible to resist. Whether I’m making them for a party, prepping snacks for the week, or just baking up something savory and comforting, these always hit the spot. They’re easy to make, easy to eat, and always gone in minutes.
