Description
Rotel Cream Cheese Sausage Balls are a savory and spicy appetizer made with hot sausage, cream cheese, diced tomatoes with green chilies, and cheddar cheese mixed into a Bisquick base. These bite-sized balls are perfect for parties, game day snacks, or casual gatherings. They combine rich, creamy textures with a spicy kick, baked to golden perfection for a crispy outside and tender inside.
Ingredients
Scale
Ingredients
- 1 lb hot sausage, uncooked
- 1 (8 oz) package cream cheese, softened
- 1 (10 oz) can Rotel diced tomatoes and green chilies, drained
- 1¾ cups Bisquick baking mix
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the sausage balls evenly.
- Mix Ingredients: In a large mixing bowl, combine the hot sausage, softened cream cheese, drained Rotel diced tomatoes and green chilies, Bisquick baking mix, and shredded cheddar cheese. Stir thoroughly until all ingredients form a uniform mixture.
- Shape Balls: Using your hands or a small cookie scoop, form the mixture into 1-inch diameter balls. Place them evenly spaced on a baking sheet lined with parchment paper or a lightly greased baking pan.
- Bake: Bake the sausage balls in the preheated oven for approximately 25 minutes or until they are golden brown and cooked through, with no pink remaining inside.
- Cool and Serve: Remove from the oven and allow the sausage balls to cool slightly before serving warm. They make an excellent finger food for any occasion.
Notes
- Make sure to drain the Rotel tomatoes well to avoid excess moisture that could prevent the balls from holding together.
- If you prefer less spice, substitute hot sausage with mild sausage and/or use mild Rotel tomatoes.
- These sausage balls can be made ahead and reheated in the oven or microwave before serving.
- For a crispier exterior, broil the sausage balls for the last 2 minutes of baking, watching carefully to prevent burning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
