Spicy Rotel Cream Cheese Sausage Balls
I still remember pulling these spicy Rotel cream cheese sausage balls from the oven at a neighborhood potluck — they disappeared before I could grab more than one. They’re little, satisfyingly savory bites that marry creamy, tangy cream cheese with the bright, spicy punch of Rotel tomatoes and the savory backbone of ground sausage. Make them for game day, holiday appetizer trays, or whenever you need an easy crowd-pleaser that travels well. If you like cream cheese-forward comfort food, they’re in the same family as other crowd-pleasing recipes like this baked cream cheese chicken for weeknight comfort.
Why you’ll love this dish
These sausage balls are fast, forgiving, and bold in flavor. They take simple pantry staples and transform them into snackable morsels with crispy edges and a soft, cheesy interior. They’re great for feeding a crowd, bringing to potlucks, or prepping ahead when you want an easy reheat-and-serve appetizer.
“The perfect balance of creamy and spicy — everyone asked for the recipe.”
Reasons to reach for this recipe:
- Speed: Ready in about 30 minutes from start to finish.
- Budget-friendly: Uses inexpensive staples like sausage, cream cheese, and Bisquick.
- Crowd-approved: Kid-friendly (mild versions) yet loved by adults when you use Rotel for heat.
- Make-ahead friendly: You can form and freeze them raw or bake ahead and reheat.
How this recipe comes together
This is a simple assembly-and-bake method. First, soften the cream cheese so it blends smoothly with the raw sausage. Fold in drained Rotel, cheddar, Bisquick, and seasonings. Form into bite-sized balls (about 1 to 1.5 inches) so they bake evenly. Bake at 350°F until golden and cook through; because these contain raw pork sausage, finish when the internal temperature reads 160°F. No frying, no fancy tools — just mixing, rolling, and baking.
What you’ll need
- 1 pound ground sausage (mild or spicy, pork or turkey)
- 8 ounces cream cheese, softened
- 1 can Rotel tomatoes, drained (approx. 10 oz)
- 1 cup shredded cheddar cheese
- 1 cup Bisquick mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Notes and swaps:
- For a gluten-free version, substitute a 1:1 gluten-free baking mix for Bisquick.
- Use mild sausage and add chopped jalapeño for controlled heat, or swap for turkey sausage to reduce fat.
- If you prefer a firmer texture, chill the mixture for 20–30 minutes before forming balls.
How to prepare it
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, add the softened cream cheese and break it up with a fork so it starts to loosen.
- Add the ground sausage, drained Rotel tomatoes, shredded cheddar, Bisquick, garlic powder, onion powder, and a pinch of salt and pepper.
- Mix with your hands or a sturdy spoon until everything is evenly combined and you have a cohesive mixture.
- Scoop and roll into small balls about 1 to 1.5 inches in diameter (a tablespoon or small cookie scoop works well). Place them on the prepared baking sheet, spaced about 1 inch apart.
- Bake 20–25 minutes, or until the outsides are golden and an instant-read thermometer inserted into the center reaches 160°F (71°C).
- Let cool a few minutes on the pan, then serve warm.
What to serve it with
These sausage balls pair well with tangy and creamy dipping sauces. Try:
- Honey mustard or Dijon for a sweet-tangy contrast.
- Ranch or blue cheese for a classic game-day pairing.
- A zesty cilantro-lime crema to echo the Rotel flavors.
For a fuller spread, serve alongside crudités, soft pretzels, or toasted baguette slices. If you’re leaning into hearty comfort foods, these also sit nicely with a cozy dip like a cream cheese chicken chili — try this crock-pot option for a warming accompaniment when hosting a casual meal.
How to store & freeze
- Refrigerate: Store leftover baked sausage balls in an airtight container for up to 3–4 days.
- Reheat: Warm in a 350°F oven for 8–10 minutes or in an air fryer at 350°F for 4–6 minutes until heated through. Microwaving works for convenience but may soften the exterior.
- Freeze raw: Arrange formed, uncooked balls on a baking sheet and freeze until solid (about 1–2 hours). Transfer to a freezer bag and freeze up to 3 months. Bake from frozen, adding ~5–10 minutes to the bake time and ensuring the internal temp reaches 160°F.
- Freeze baked: Flash-freeze baked balls, then store in freezer bags up to 2 months. Reheat from frozen in a 350°F oven until warmed through.
Food safety tip: Because these contain raw sausage, always check the internal temperature with a thermometer and store promptly (within 2 hours) in the refrigerator.
Helpful cooking tips
- Soften the cream cheese to room temperature for easier mixing and a smoother texture.
- Don’t overwork the mixture — mix until just combined to keep the balls tender.
- Use a small cookie scoop for uniform size so they bake evenly.
- Drain the Rotel well; excess liquid can make the mixture too wet. If it’s still too loose, add a tablespoon more Bisquick at a time until it holds shape.
- For extra crispness, finish under the broiler for 1–2 minutes — watch closely so they don’t burn.
Creative twists
- Cheesy Bacon: Fold in 1/2 cup cooked, crumbled bacon for smoky depth.
- Tex-Mex: Add cumin and chopped green chiles, then serve with guacamole.
- Jalapeño Popper: Mix in chopped pickled jalapeños and top with panko breadcrumbs before baking.
- Low-carb: Replace Bisquick with almond flour (start with 3/4 cup and adjust) and use a low-carb binder like grated parmesan.
- Vegetarian-ish: Use a plant-based sausage, ensure Bisquick substitute is vegetarian, and bake the same way.
Your questions answered
Q: How long do these take to make from start to finish?
A: Plan on about 30–35 minutes total: 10 minutes to mix and form, 20–25 minutes to bake.
Q: Can I make them ahead for a party?
A: Yes. Form the balls and freeze them raw, or fully bake and reheat before serving. Either method works well for entertaining.
Q: Do I need to cook the sausage first?
A: No — the sausage is mixed raw with the other ingredients and baked. Always confirm doneness with an internal temperature of 160°F.
Q: Can I use low-fat cream cheese or cottage cheese?
A: Low-fat cream cheese will work but may yield a slightly drier texture. Cottage cheese isn’t a direct substitute unless pureed smooth and strained first.
Q: How spicy are these?
A: Depends on the Rotel you use and the sausage. Rotel has a mild heat; use spicy sausage or add fresh jalapeños if you want more kick.
Conclusion
These Spicy Rotel Cream Cheese Sausage Balls are a fast, crowd-pleasing appetizer that’s easy to customize and simple to scale. If you’d like recipe inspiration from home cooks who’ve fine-tuned this classic, check out this Rotel Cream Cheese Sausage Balls write-up from In the Kitchen with Momma Mel. For another popular take and tips on texture and mix-ins, see the Plain Chicken Rotel Cream Cheese Sausage Balls post.
Enjoy — and don’t be surprised when guests start asking for the recipe.
Spicy Rotel Cream Cheese Sausage Balls
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, add the softened cream cheese and break it up with a fork so it starts to loosen.
- Add the ground sausage, drained Rotel tomatoes, shredded cheddar, Bisquick, garlic powder, onion powder, and a pinch of salt and pepper.
- Mix with your hands or a sturdy spoon until everything is evenly combined and you have a cohesive mixture.
- Scoop and roll into small balls about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet, spaced about 1 inch apart.
- Bake for 20–25 minutes, or until the outsides are golden and an instant-read thermometer inserted into the center reaches 160°F (71°C).
- Let cool a few minutes on the pan, then serve warm.
