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Rotel cream cheese sausage balls are the easiest party snack to whip up for any gathering. Packed with a creamy kick from Rotel and cheesy sausage goodness, these little bites always disappear fast at my house. They are perfect for holidays, potlucks, or lazy weekends when you crave something downright delicious with hardly any fuss.
My favorite thing about these sausage balls is how no one can eat just one. The first time I brought them to a birthday brunch, they vanished before the main course even arrived.
Ingredients
- Spicy breakfast sausage: Brings heat and savory flavor so look for fresh sausage from a good butcher or your favorite store brand
- Cream cheese: Ensures melt-in-your-mouth softness and helps bind the mixture so pick a full-fat block for richness
- Rotel tomatoes with green chilies: Add mild spice and tang plus keep the balls moist drain well for best texture
- Shredded cheddar cheese: Adds sharp cheesy flavor and gooey texture choose freshly grated for the best melt
- Bisquick baking mix: Makes these sausage balls tender and helps them hold together pick a name-brand baking mix for consistent results
Step-by-Step Instructions
- Mix Up the Base:
- Combine uncooked spicy sausage with softened cream cheese and thoroughly drained Rotel in your largest bowl. Use clean hands to really mash it all together until everything looks well blended and no streaks of cream cheese remain.
- Add Cheese and Mix:
- Pour in the shredded cheddar and the Bisquick. Working gently but thoroughly, mix again so every bite will have lots of cheese and baking mix. It should look a little sticky but hold together nicely.
- Shape the Balls:
- Spoon out a portion of the mixture and roll gently in your palms to make a ball a bit larger than a golf ball. Place each one on a lined baking sheet and keep some space between them so they cook evenly.
- Bake Until Golden:
- Slide the sheet into your preheated oven. Bake for about twenty to twenty five minutes until the sausage balls are deep golden brown and the cheese is bubbling. Let them cool a few minutes before moving so they firm up enough to pick up easily.
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I always look forward to adding extra Rotel and cheddar for even more flavor punch. My sister and I once had a contest seeing who could roll the tidiest batch and ended up laughing as the kitchen filled with spicy aroma.
Storage Tips
Keep any leftover sausage balls in an airtight container in the fridge for up to four days. Reheat in the oven or an air fryer at a low temperature to crisp them up again. These freeze well for up to two months just thaw and bake as needed.
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Ingredient Substitutions
If you want a milder version use regular breakfast sausage instead of spicy. Gluten-free baking mix works fine if you have dietary needs. For a little different twist try Monterey Jack or pepper jack cheese in place of cheddar.
Serving Suggestions
Pile them high on a warm platter with toothpicks for snacks. Set out a little bowl of ranch or spicy mayo for dipping. I sometime sandwich them onto tiny slider buns for brunch or snack lunches.
Cultural and Historical Context
Sausage balls go way back in Southern cooking often popping up at holiday parties and church suppers. This Rotel variation is a fun update using pantry staples for a Tex-Mex twist that pops with color and flavor.
Frequently Asked Questions
- → Can I use regular sausage instead of spicy sausage?
Yes, mild breakfast sausage works well if you prefer a less spicy flavor. Adjust seasonings if desired.
- → How should I store leftover sausage balls?
Allow to cool, then refrigerate in an airtight container for up to 3 days. Reheat in the oven to maintain crispness.
- → Can I freeze these before or after baking?
Yes, freeze formed balls before baking or baked sausage balls after cooling. Thaw overnight and bake or reheat as needed.
- → What other cheeses work well in this dish?
Monterey Jack, Colby, or a pepper jack cheese can be substituted for cheddar for a unique twist.
- → Is Bisquick essential or can I use another mix?
Any pancake or baking mix can be substituted for Bisquick, but texture may vary slightly in the finished result.