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Rotel cream cheese sausage balls are the super quick snack I make for pretty much any get-together. They’ve got this creamy zip from Rotel, loads of melty cheese, and sausage that’s oh-so savory. Seriously, they vanish in a flash at my place. Totally hits the spot on a lazy day, packed holiday table, or when you just want something tasty without much work.
What makes these sausage balls so great? Folks never stop at only one. The first time I made these for a family brunch, they were totally gone even before we could bring out the main dish.
Tasty Ingredients
- Bisquick baking mix: Gives you that soft, tender center and keeps everything clinging together so your sausage balls don’t fall apart—go with a trusted mix if you can
- Shredded cheddar cheese: Offers that classic cheesy melt and sharp flavor—freshly shredded makes them even better
- Rotel tomatoes with green chilies: Tosses in some mild spice, a bit of tang, and keeps things juicy—just be sure to drain them really well
- Cream cheese: Makes things creamy and pushes everything together—go for full-fat for max richness
- Spicy breakfast sausage: Packs in heat and lots of savory oomph—grab whatever you like best from the butcher or store
Easy How-To
- Bake ‘Em Up:
- Set your oven ahead of time. Pop your tray inside and let them bake for twenty to twenty five minutes till you see that beautiful deep golden color and bubbly cheese. Wait a few minutes so they’re easier to pick up—nobody likes a squished ball!
- Roll Your Balls:
- Grab scoops of the mix and roll between your hands until each one is a bit bigger than a golf ball. Lay them out on a baking sheet with space so they all bake nice and even.
- Toss in the Mix-Ins:
- Now drop in shredded cheddar cheese and Bisquick. Mix gently again so you get cheesy bits and baking mix all around. Aim for sticky but not messy—should hold together well.
- Start the Base:
- In a really big bowl, smush uncooked spicy sausage, softened cream cheese, and well-drained Rotel together. Use your hands to squeeze and mix until nothing’s streaky anymore.
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If you’re after bigger flavor, add a little more Rotel or cheese—I sure do. One time, my sister and I tried rolling perfect sausage balls and ended up cracking up as the kitchen smelled incredible.
Keeping Them Fresh
Got extras? Stash any leftover balls in a sealed container in the fridge for up to four days. When you’re ready to snack, warm them in the oven or air fryer so they stay crisp on the outside. Freeze them if you’re planning ahead—they’ll last two months, just thaw and toast ‘em up.
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Swap-Out Options
Not into spice? Just use regular breakfast sausage. Gluten-free baking mixes work no problem if you need it. For a fun change, try Monterey Jack or pepper jack instead of cheddar—you’ll get a totally new vibe.
How to Serve
Pile them up on a warm plate with some toothpicks for easy grabbing. Put out a dish with ranch or spicy mayo for dunking. Sometimes I’ll slip one or two in a slider bun for an easy brunch sandwich or to-go lunch.
Backstory and Fun Facts
You’ll find sausage balls everywhere in Southern kitchens—especially at church events and winter parties. This Rotel twist is a modern take that uses pantry items and adds Tex-Mex style kick and color.
FAQs About the Recipe
- → Can I swap in regular sausage for the spicy kind?
Absolutely. Use mild breakfast sausage instead if you want a gentler kick. Add more spices to taste if you like.
- → What's the best way to keep sausage balls fresh?
Let them cool completely first. Store them in a sealed container in your fridge for about three days. Reheat in your oven so they’re nice and crisp again.
- → Is it okay to freeze before baking or after?
You sure can. Freeze the raw balls before they go in the oven, or freeze leftovers after baking and cooling. Thaw what you need in the fridge, then bake or warm up when you’re craving them.
- → Can I try different cheeses in the mix?
Yep. Pepper jack, Monterey Jack, or Colby all work and give you a new flavor kick if you want to change it up.
- → Do I have to use Bisquick or will another baking mix work?
Any baking or pancake mix should do the trick. Your texture might be a tiny bit different but they’ll still taste great.