Rotel Cream Cheese Sausage Balls

Introduction

Rotel Cream Cheese Sausage Balls are a beloved staple at Southern gatherings, potlucks, holiday parties, and game-day spreads. These savory, bite-sized treats combine the rich creaminess of cheese with the bold kick of Rotel tomatoes and tender cooked sausage, all wrapped in a golden, slightly crispy coating. Easy to make, endlessly customizable, and always crowd-pleasing, these sausage balls are more than just an appetizer—they’re a comfort food experience in every bite. Whether you’re feeding a hungry family or hosting a festive get-together, this recipe delivers big flavor with minimal effort.

The History

The origin of sausage balls can be traced back to Southern American cuisine, particularly popularized in Texas and throughout the South during the mid-20th century. The concept evolved from traditional country-style cooking that emphasized simple ingredients, convenience, and hearty flavors. As boxed cornbread mixes like Jiffy became household staples in the 1960s and 70s, home cooks began experimenting by adding cheese, sausage, and spices to create easy-to-make snacks and appetizers.

The addition of Rotel—diced tomatoes with green chilies—was a natural progression as canned Mexican-inspired ingredients gained popularity in American kitchens. Rotel, introduced in the 1940s by Gulf Coast Farms and later acquired by ConAgra, brought a zesty, mildly spicy flavor that elevated traditional sausage balls into something bolder and more dynamic. Over time, Rotel Cream Cheese Sausage Balls emerged as a favorite variation, combining creamy textures with tangy heat, making them a modern classic on party platters across the United States.

Ingredients Breakdown

The magic of Rotel Cream Cheese Sausage Balls lies in their balanced blend of ingredients, each contributing texture, flavor, and richness:

Ground Breakfast Sausage: Typically pork-based with warm spices like sage, pepper, and nutmeg. It provides the savory backbone and juicy tenderness.
Cream Cheese: Full-fat brick-style cream cheese adds luxurious creaminess and helps bind the mixture while contributing a mild tang.
Cheddar Cheese: Sharp or mild shredded cheddar brings saltiness and melty gooeyness when baked.
Rotel Diced Tomatoes with Green Chilies: This canned ingredient is key—it adds moisture, acidity, and a gentle heat that elevates the entire dish.
Biscuit Mix (e.g., Jiffy): A shortcut ingredient that replaces flour and leavening agents, giving structure and a light, fluffy interior with a delicate crumb.
Garlic Powder & Onion Powder: For aromatic depth without the crunch of raw onions.
Smoked Paprika (optional): Adds a subtle smokiness and enhances color.
Salt and Black Pepper: To taste, though often minimal since other ingredients are already salty.
Optional Add-ins: Worcestershire sauce, hot sauce, chopped jalapeños, bacon bits, or even ranch seasoning for extra flair.

Step-by-Step Recipe

Preheat Oven: Set your oven to 350°F (175°C). Line two large baking sheets with parchment paper or lightly grease them to prevent sticking.
Cook the Sausage: In a skillet over medium heat, cook 1 pound of ground breakfast sausage until fully browned and no pink remains (about 8–10 minutes). Break it into fine crumbles using a spatula. Drain excess fat thoroughly and let the sausage cool slightly.
Soften Cream Cheese: While the sausage cools, allow one 8-ounce block of cream cheese to come to room temperature for easier mixing. You can microwave it for 15–20 seconds if needed.
Combine Wet Ingredients: In a large mixing bowl, add the softened cream cheese, 2 cups of shredded cheddar cheese, and one 10-ounce can of Rotel (drained well unless you prefer a moister texture). Stir together until smooth and evenly blended.
Add Dry Ingredients: Stir in one box (about 1 cup) of biscuit mix (such as Jiffy), 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon smoked paprika (if using). Mix until just combined.
Incorporate Cooked Sausage: Fold in the cooled, cooked sausage until the mixture is uniform. The dough should be soft but hold together when rolled. If too sticky, chill for 15–20 minutes.
Form the Balls: Scoop out tablespoon-sized portions and roll them gently between your palms into smooth, round balls. Place them on the prepared baking sheet about 1 inch apart.
Bake: Transfer the baking sheets to the preheated oven. Bake for 20–25 minutes, or until the sausage balls are golden brown on top and cooked through. Rotate pans halfway for even browning.
Cool Slightly: Let the sausage balls rest for 5 minutes before serving. They firm up slightly as they cool and are easier to handle.
Serve Warm: Enjoy immediately with toothpicks or small forks. Optional dipping sauces include ranch, honey mustard, or sour cream.

Tips

Drain Rotel Well: Excess liquid from the canned tomatoes can make the mixture too wet, leading to flat or soggy balls. Use a fine mesh strainer and press gently with a spoon.
Use Full-Fat Ingredients: Low-fat cream cheese or cheese may result in a drier, less flavorful product. Stick with full-fat versions for best results.
Don’t Overmix: Once the biscuit mix is added, stir only until combined. Overmixing can lead to dense, tough sausage balls.
Chill for Easier Rolling: If the mixture feels greasy or sticky, refrigerate for 15–30 minutes to firm it up.
Uniform Size Matters: Use a cookie scoop for consistent sizing, ensuring even baking.
Baking Rack Trick: For crispier balls all around, place a wire rack on the baking sheet and arrange the balls on top so air circulates underneath.
Double Batch Friendly: This recipe scales well. Just use two baking sheets and rotate them during baking.
Check Internal Temp: For food safety, ensure the internal temperature reaches at least 160°F (71°C), especially when reheating leftovers.

Variations and Customizations

One of the greatest strengths of this recipe is its versatility. Here are some creative twists you can try:

Mild Version: Use original Rotel instead of spicy and reduce or omit added spices.
Extra Spicy Kick: Add a diced fresh jalapeño, a dash of cayenne pepper, or a few drops of hot sauce like Tabasco or Cholula.
Bacon Lover’s: Mix in ½ cup of finely chopped cooked bacon for a smoky, crunchy twist.
Vegetarian Option: Substitute sausage with plant-based ground “meat” and use vegan cream cheese and cheese alternatives.
Gluten-Free: Replace the biscuit mix with a gluten-free cornbread mix or a blend of almond flour, cornmeal, and baking powder.
Holiday Colors: Add finely chopped spinach and red bell peppers for a festive green-and-red version.
Ranch Style: Stir in 1 packet of dry ranch dressing mix for a tangy, herby flavor profile.
Cheese Swaps: Try pepper jack, Colby Jack, Gouda, or blue cheese for different flavor profiles.
Mini Muffin Tin Method: Press the mixture into greased mini muffin tins for perfectly shaped bites—great for buffets!
Air Fryer Version: Cook at 340°F for 10–12 minutes in batches for a faster, crispier result.

Health Considerations and Nutritional Value

While undeniably delicious, Rotel Cream Cheese Sausage Balls are a rich, calorie-dense appetizer best enjoyed in moderation. Here’s a general nutritional breakdown per serving (based on 24 balls, one ball ≈ 1 serving):

Calories: ~120–150
Fat: 10–12g (including 4–5g saturated fat)
Protein: 5–6g
Carbohydrates: 5–7g
Sodium: 300–400mg (can vary significantly based on brands used)
Calcium & Vitamin A: Present due to dairy content

Health Notes:

High in Sodium: Between sausage, cheese, biscuit mix, and Rotel, sodium levels can be high. Opt for low-sodium versions of ingredients when possible.
Saturated Fat Content: Contains saturated fats from sausage and full-fat dairy. Moderation is key, especially for those managing cholesterol.
Portion Control: Serve as part of a balanced spread with fresh veggies, fruit, or salads to offset richness.
Allergens: Contains dairy, wheat (unless substituted), and pork. Always label accordingly for guests.
Keto-Friendly? Can be adapted by replacing biscuit mix with almond flour and using keto-approved sausage and cheese.

Ingredients

1 pound (16 oz) bulk pork breakfast sausage
1 (8 oz) block cream cheese, softened
2 cups shredded sharp cheddar cheese
1 (10 oz) can Rotel diced tomatoes with green chilies, well-drained
1 box (approx. 1 cup) Jiffy corn muffin mix (or any biscuit/baking mix)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika (optional)
Freshly ground black pepper to taste
Optional: 1 tablespoon Worcestershire sauce, 1 diced jalapeño, or ½ cup cooked bacon bits

Directions

Preheat oven to 350°F (175°C). Prepare baking sheets with parchment paper or non-stick spray.
In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain excess grease and allow to cool slightly.
In a large bowl, combine softened cream cheese, shredded cheddar, and drained Rotel. Mix until smooth.
Add biscuit mix, garlic powder, onion powder, smoked paprika, and black pepper. Stir until well combined.
Fold in the cooked sausage. Mix gently until uniform. If desired, add optional ingredients like Worcestershire sauce or jalapeños.
Roll mixture into 1-inch balls and place on baking sheets spaced about 1 inch apart.
Bake for 20–25 minutes, rotating pans halfway, until golden brown and firm to the touch.
Let cool for 5 minutes before serving. Serve warm with optional dipping sauces.

FAQ

Can I make Rotel Cream Cheese Sausage Balls ahead of time?
Yes! You can prepare the mixture up to 24 hours in advance and store it covered in the refrigerator. Roll into balls and bake just before serving for best texture.

Can I freeze these sausage balls?
Absolutely. Freeze unbaked balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 5–8 minutes to the cooking time. Fully baked balls can also be frozen and reheated in the oven at 325°F for 15–20 minutes.

Why are my sausage balls falling apart?
This usually happens if there’s too much moisture (from undrained Rotel) or not enough binding agent. Make sure to drain the Rotel well and use the full amount of biscuit mix. Chilling the mixture before rolling can also help.

Can I use a different type of canned tomato?
You can experiment with fire-roasted tomatoes or plain diced tomatoes, but you’ll miss the signature kick of green chilies. Adding a minced jalapeño can compensate for flavor loss.

Are these gluten-free?
Not by default, due to the biscuit or cornbread mix. However, you can substitute with a gluten-free alternative or a homemade blend of ¾ cup cornmeal + ¼ cup gluten-free flour + 1 tsp baking powder + ½ tsp salt.

How long do leftovers last?
Store cooled sausage balls in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

Can I cook these in an air fryer?
Yes! Air fry at 340°F for 10–12 minutes, shaking the basket halfway through. No need to preheat for best results.

Summary

Rotel Cream Cheese Sausage Balls are a savory, cheesy, and slightly spicy crowd-pleaser perfect for any occasion. Easy to assemble and packed with bold Southern flavors, they’re guaranteed to disappear fast.