Rotel Cream Cheese Sausage Balls – Soft, Savory & Perfect for Any Gathering

If you love classic sausage balls but want a richer, creamier, more flavorful twist, these Rotel Cream Cheese Sausage Balls will become your new go-to appetizer. They’re warm, tender, cheesy, and packed with bold flavor from spicy sausage, creamy cheese, and Rotel tomatoes. I first made these for a holiday party when I wanted something simple but crowd-pleasing, and they disappeared in minutes. The cream cheese keeps them soft and moist, the cheddar adds sharpness, and the Rotel brings just the right amount of spice and tang. Whether for game day, brunch, potlucks, or snacking, these sausage balls deliver every time.

Why You’ll Love This Recipe

These Rotel Cream Cheese Sausage Balls take the classic recipe and make it even better—moister, cheesier, and fuller in flavor. The addition of Rotel gives a subtle heat and a juicy texture that pairs perfectly with the richness of the cream cheese and the savory sausage. You’ll appreciate how easy they are to mix together, how well they freeze, and how beautifully they bake into soft, golden bites. They’re ideal for entertaining or make-ahead meal prep, and they reheat wonderfully without drying out.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Ground sausage – Choose mild or spicy depending on your heat preference.

Cream cheese – Softened cream cheese keeps the sausage balls moist and tender.

Rotel diced tomatoes with green chilies – Adds flavor, moisture, and a touch of heat.

Shredded cheddar cheese – Provides richness, sharpness, and a melty center.

Bisquick or baking mix – Helps hold the mixture together and creates that classic sausage ball texture.

Garlic powder – Adds warm, savory depth.

Black pepper – Enhances the sausage’s natural seasoning.

Optional additions: Green onions, smoked paprika, cayenne, or Monterey Jack cheese.

Directions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, combine ground sausage, softened cream cheese, shredded cheddar, drained Rotel, Bisquick, garlic powder, and pepper. Using your hands or a sturdy spoon, mix until fully combined. The mixture will be slightly sticky—that’s normal.

Roll the mixture into 1-inch balls and place them evenly spaced on the prepared baking sheet.

Bake for 22–25 minutes or until the sausage balls are golden brown and cooked through. Let cool for a few minutes before serving.

Serve warm with ranch dressing, spicy mayo, or your favorite dipping sauce.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes about 24–30 sausage balls. Prep time is 10 minutes, and baking takes about 25 minutes. Total time: approximately 35 minutes.

Storage/reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F for 6–8 minutes or in an air fryer for 3–4 minutes. To freeze, place cooked sausage balls on a tray until solid, then store in freezer bags for up to 2 months. Reheat directly from frozen.

Variations and Customizations

Extra Spicy Sausage Balls – Use hot sausage and spicy Rotel; add cayenne.

Monterey Jack Blend – Swap cheddar for Monterey Jack or use half-and-half.

Bacon & Sausage Combo – Add cooked crumbled bacon for smoky flavor.

Herby Version – Add chopped parsley or green onions.

Tex-Mex Sausage Balls – Add taco seasoning and pepper jack cheese.

Low-Carb Option – Replace Bisquick with almond flour and baking powder.

Creamy Jalapeño – Mix in diced jalapeños or jalapeño cream cheese.

Breakfast Style – Serve with scrambled eggs or add maple syrup glaze.

Garlic Parmesan – Add parmesan cheese and Italian seasoning.

Stuffed Sausage Balls – Press a small cube of cheese inside each ball.

FAQs

Do I need to cook the sausage first?

No, it cooks while the sausage balls bake.

Should the Rotel be drained?

Yes, draining prevents excess moisture.

Can I use turkey sausage?

Yes, but the texture may be slightly less rich.

Can I make the mixture ahead?

Absolutely—assemble and refrigerate up to 24 hours before baking.

Can I freeze them raw?

Yes, freeze shaped raw balls and bake straight from frozen, adding a few minutes.

What cheese melts best?

Cheddar provides sharpness, while Monterey Jack gives a smoother melt.

Can I use gluten-free baking mix?

Yes, most gluten-free mixes work well.

How do I keep them tender?

Do not overmix, and be sure to use softened cream cheese.

Can I double the recipe?

Easily—just use multiple baking sheets.

Are they good cold?

They’re best warm but still tasty at room temperature for parties.

Conclusion

These Rotel Cream Cheese Sausage Balls are soft, flavorful, and incredibly easy to prepare—everything you want in a party-perfect appetizer or quick snack. With their creamy interior, savory sausage base, and bold Rotel flavor, they’re a guaranteed crowd favorite. Make them once, and you’ll find yourself reaching for this recipe every time you need something delicious and fuss-free.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!