These Rotel Cream Cheese Sausage Balls are tender, cheesy, and just the right amount of spicy. They’re the bite-size party favorite I make when I want something easy that disappears fast. A quick mix, a little scoop, and into the oven they go.
Rotel Cream Cheese Sausage Balls
Equipment
- 1 Large baking sheet
- 1 Parchment Paper for lining
- 1 Large mixing bowl
- 1 Spatula
- 1 1-tablespoon cookie scoop
- 1 Instant-read thermometer (optional)
Ingredients
Sausage Balls
- 1 lb ground turkey sausage uncooked
- 8 oz cream cheese softened
- 10 oz Rotel diced tomatoes with green chilies drained very well
- 1.5 cups sharp cheddar cheese shredded
- 2 cups biscuit baking mix
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.25 tsp smoked paprika
- 1 tbsp olive oil optional, for lean sausage
- 2 tsp milk or water as needed, if mixture seems dry
Optional Add-Ins
- 2 tbsp green onion finely chopped
- 1 small jalapeño minced
- 0.25 cup turkey bacon bits crisped and finely chopped
DIY Baking Mix (optional, to replace baking mix)
- 1.75 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine salt
- 3 tbsp neutral oil
Instructions
Sausage Balls
- Heat the oven to 375°F. Line a large baking sheet with parchment for easy cleanup and light browning.
- In a large bowl, combine softened cream cheese and turkey sausage with a spatula or clean hands until mostly blended.
- Stir in the well-drained Rotel, shredded cheddar, and seasonings. Sprinkle the baking mix over the bowl and fold until no dry streaks remain. If the mixture seems very sticky, add 1 to 2 more tablespoons baking mix; if dry, add 1 to 2 teaspoons milk or water. If using very lean sausage, mix in the olive oil.
- Chill the mixture for 15 minutes to make scooping cleaner and help the balls hold their shape.
- Use a 1-tablespoon scoop to portion onto the prepared sheet, spacing about 1 inch apart. Roll lightly between your palms to smooth.
- Bake 18 to 22 minutes, rotating the pan once, until the tops are golden and the centers are cooked through. For poultry, look for 165°F in the center.
- Cool 5 minutes on the pan, then transfer to a platter. Add your favorite dip and enjoy warm.
Notes
Why You’ll Love This Rotel Cream Cheese Sausage Balls
- Ultra tender from cream cheese with melty cheddar in every bite.
- Simple pantry staples and one bowl make prep quick.
- Perfect for game day, potlucks, or brunch trays.
- Freezer-friendly so you can bake what you need and save the rest.
Rotel Cream Cheese Sausage Balls Ingredients & Substitutions
- Turkey sausage: Use uncooked ground turkey sausage. Chicken sausage works too. If using a lean blend, a tablespoon of olive oil helps keep them moist.
- Cream cheese: Softened to mix smoothly and keep the texture tender.
- Rotel tomatoes with green chilies: Drain very well to avoid soggy dough. If you only have diced tomatoes, add a pinch of chili flakes for heat.
- Shredded cheddar: Sharp cheddar gives the best flavor. Colby Jack or pepper jack are tasty swaps.
- Baking mix or DIY: Use 2 cups biscuit baking mix. Or make your own with 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, and 3 tablespoons neutral oil.
- Seasonings: Garlic powder, onion powder, and a pinch of smoked paprika for a subtle smoky note.
- Optional add-ins: Finely chopped green onion or minced jalapeño. For a savory crunch, fold in crisped turkey bacon bits.
Step-by-Step Instructions to Make Rotel Cream Cheese Sausage Balls
Step 1: Preheat and prepare the pan
Heat the oven to 375°F. Line a large baking sheet with parchment for easy cleanup and light browning.
Step 2: Mix the base
In a large bowl, combine softened cream cheese and turkey sausage with a spatula or clean hands until mostly blended.
Step 3: Add flavor
Stir in the drained Rotel, shredded cheddar, and seasonings. Sprinkle the baking mix over the bowl and fold until no dry streaks remain. If the mixture seems very sticky, add 1 to 2 more tablespoons baking mix; if dry, splash in 1 to 2 teaspoons milk or water.
Step 4: Chill briefly
Chill the mixture for 15 minutes. This makes scooping cleaner and helps the balls hold their shape.
Step 5: Scoop and arrange
Use a 1-tablespoon scoop to portion onto the prepared sheet, spacing about 1 inch apart. Roll lightly between your palms to smooth.
Step 6: Bake
Bake 18 to 22 minutes, rotating the pan once, until the tops are golden and the centers are cooked through. For poultry, look for 165°F in the center.
Step 7: Serve
Cool 5 minutes on the pan, then transfer to a platter. Add your favorite dip and enjoy warm.
Tips for Success
- Drain the Rotel thoroughly. Press with paper towels to remove extra moisture.
- Soften the cream cheese at room temp so it blends easily without overmixing.
- Lightly oil your hands or scoop to prevent sticking.
- Test one: bake a single ball first to check seasoning and texture, then adjust.
- Use parchment for even browning and to keep the bottoms from overcooking.
Variations of Rotel Cream Cheese Sausage Balls
- Extra cheesy: Fold in 1/2 cup more cheddar or a mix of cheddar and Monterey Jack.
- Herb lovers: Add chopped parsley and chives for a fresh finish.
- Spicy kick: Swap in pepper jack and add a pinch of cayenne.
- Smoky crunch: Stir in finely chopped, crisp turkey bacon and a touch more smoked paprika.
- Chicken twist: Use ground chicken sausage for a lighter flavor.
Serving Suggestions: What to Pair with Rotel Cream Cheese Sausage Balls
- Dips: Ranch, chipotle yogurt sauce, or honey mustard.
- Fresh sides: Crunchy veggie sticks, cucumber salad, or a simple green salad.
- For a spread: Pair with fruit salad, deviled eggs, and warm rolls.
- Cozy combo: Serve alongside tomato basil soup for an easy lunch.
Storage & Reheating Instructions
- Store: Cool completely, then refrigerate in an airtight container up to 4 days.
- Freeze unbaked: Scoop onto a sheet, freeze until firm, then bag. Bake from frozen at 375°F for 22 to 26 minutes.
- Freeze baked: Cool, freeze on a sheet, then bag. Reheat at 350°F for 8 to 10 minutes.
- Microwave: 20 to 30 seconds per ball for a quick warm-up, then crisp briefly in a skillet if you like.
Memories Made Around the Table
These are the first bites to vanish at our family game nights. There is always someone hovering by the tray, waiting for the next batch to hit the table. Warm, cheesy, and full of little sparks of chili heat, they taste like a celebration every time.
FAQs
Can I make the mixture ahead? Yes. Mix and scoop onto a tray, cover, and refrigerate up to 24 hours. Bake just before serving.
Why are my sausage balls dry? Lean turkey sausage needs moisture. Make sure the cream cheese is fully incorporated, add a splash of milk if the dough seems crumbly, and do not overbake.
Can I air-fry them? Yes. Air-fry at 360°F for 10 to 12 minutes, shaking or turning once. Work in batches and check for 165°F in the center.
What if I do not have Rotel? Use well-drained diced tomatoes plus minced green chilies or a pinch of chili flakes for heat.
Can I cook from frozen? Bake from frozen at 375°F, adding a few extra minutes. Check for doneness and internal temperature.
Final Thoughts
Simple ingredients, bold flavor, and hardly any fuss. Keep a stash in the freezer and you’ll be ready for last-minute gatherings, hungry teens, and cozy movie nights alike.