Name: Rotel Cream Cheese Sausage Balls – Easy, Cheesy, Crowd-Favorite Appetizer
Ingredients: 1 lb Beef Sausage (mild or spicy); 1 (8 oz) block cream cheese, softened; 1 can Rotel diced tomatoes with green chilies, well drained; 2 cups shredded sharp cheddar cheese; 2 cups Bisquick or any baking mix; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp black pepper; ¼ tsp smoked paprika (optional); ½ cup chopped green onions; ½ cup pepper jack cheese for extra heat; Pinch of cayenne pepper; ¼ cup finely diced jalapeños

Ingredients

Scale

Main Ingredients

1 lb Beef Sausage (mild or spicy)
1 (8 oz) block cream cheese, softened
1 can Rotel diced tomatoes with green chilies, well drained
2 cups shredded sharp cheddar cheese
2 cups Bisquick or any baking mix
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
¼ tsp smoked paprika (optional)

Optional Add-Ins

½ cup chopped green onions
½ cup pepper jack cheese for extra heat
Pinch of cayenne pepper
¼ cup finely diced jalapeños

Instructions

Step 1: Prepare the Oven

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly spray it with nonstick cooking spray.

Step 2: Drain the Rotel Well

Pour Rotel into a fine strainer and press out as much liquid as possible. This prevents the sausage balls from getting too wet.

Step 3: Mix the Cream Cheese and Sausage

In a large mixing bowl, combine the softened cream cheese and raw sausage. Use clean hands or a stand mixer with a paddle attachment to blend until smooth and fully combined.

Step 4: Add the Cheeses and Seasonings

Add shredded cheddar, drained Rotel, garlic powder, onion powder, pepper, and paprika. Mix until fully incorporated and evenly distributed.

Step 5: Add the Bisquick

Sprinkle the baking mix over the sausage mixture and mix thoroughly. The dough will be thick; continue mixing until no dry pockets remain.

Step 6: Shape the Sausage Balls

Roll the mixture into golf-ball-sized balls (about 1 to 1½ inches). Place them on the prepared baking sheet, leaving space between each ball.

Step 7: Bake

Bake for 22–28 minutes, or until golden brown and fully cooked in the center. The outside should be slightly crisp, while the inside stays moist and tender.

Step 8: Serve Warm

Serve the sausage balls warm with dipping sauces like ranch, spicy mayo, honey mustard, or Cajun dip.

Notes

For the best texture, make sure the Rotel is drained extremely well. Too much liquid will make the mixture loose and prevent the sausage balls from forming properly.