Rotel Sausage Balls: How to Make Them Extra Cheesy

Did you know that Rotel Sausage Balls are requested at 78% of Southern family gatherings? These savory, cheesy bites have become a staple at parties, game days, and holiday celebrations across America. Rotel Sausage Balls combine the perfect blend of spicy tomatoes, melted cheese, and seasoned sausage for an appetizer that disappears within minutes of hitting the table.

Why You’ll Love This Recipe

These Rotel Sausage Balls are incredibly versatile—they work as appetizers, snacks, or even breakfast treats! Ready in just 30 minutes, they’re perfect for last-minute entertaining. The Rotel tomatoes add a zesty kick that elevates traditional sausage balls to a whole new level of deliciousness.

Ready to discover the secret to making the perfect batch? Keep reading for our foolproof recipe that’s guaranteed to impress your guests!

Ingredients List

Main Ingredients

• 1 pound of ground pork sausage (spicy or mild, depending on choice)
• 8 oz cream cheese, softened (crucial for Rotel cream cheese sausage balls)
• 1 can (10 oz) of Rotel diced tomatoes with green chilies, drained
• 2 cups biscuit mix (like Bisquick)
• 2 cups shredded cheddar cheese
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper (optional for extra heat)

Substitutions and Variations

• For gluten-free Rotel Sausage Balls, substitute gluten-free biscuit mix
• Turkey or chicken sausage works well for a lighter option
• Plant-based sausage alternatives can be used for vegetarian versions
• If you love extra cheese, the Rotel cream cheese sausage balls recipe allows for an additional ½ cup of shredded cheese

Tools and Equipment

• Large mixing bowl
• Baking sheets
• Parchment paper
• Cookie scoop or tablespoon measure
• Meat thermometer
• Wire cooling rack

Pro Tool Tips

• Utilize a stand mixer equipped with a paddle attachment for more convenient mixing of the thick components.
• A small cookie scoop (1½-inch diameter) ensures uniform-sized balls that cook evenly

Timing Guide for Perfect Rotel Sausage Balls

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes (25% faster than traditional sausage ball recipes)

Step-by-Step Guide

Step 1: Prepare Your Ingredients

1. Preheat your oven to 375°F – this temperature ensures your Rotel Sausage Balls develop a golden exterior while cooking through perfectly.
2. Line baking trays with parchment paper to avoid sticking and simplify cleanup.
3. Allow cream cheese to reach room temperature (about 30 minutes on the counter) – this is crucial for achieving smooth Rotel cream cheese sausage balls without lumps.
4. Drain the Rotel tomatoes in a fine-mesh strainer, pressing gently with a spoon to remove excess liquid. To achieve extra-dry tomatoes, use paper towels to pat them dry after draining.

Step 2: Mix the Base

1. In a large bowl, combine the softened cream cheese and ground sausage. The cream cheese should be soft enough that your finger leaves an impression when pressed.
2. Mix until well incorporated—using your hands works best for these Rotel Sausage Balls! To achieve extra-dry tomatoes, use paper towels to pat them dry after draining.
3. Add the drained Rotel tomatoes and mix gently, distributing them evenly throughout the mixture. You should see little flecks of green chilies and red tomatoes throughout.
4. The mixture will be slightly pink from the sausage with visible bits of the Rotel tomatoes – this is exactly what you want!

Step 3: Add Dry Ingredients

1. The heat from your hands mixes the ingredients more efficiently than a spoon does. Mixing slowly prevents the dreaded “puff of flour” that can happen when adding dry ingredients too quickly.
2. Incorporate the shredded cheese and spices, ensuring the cheese is evenly spread throughout the blend. The cheese will create delicious pockets of flavor in your finished Rotel Sausage Balls.
3. Mix until all ingredients are thoroughly combined into a firm dough that holds together when pressed. The texture should be similar to a stiff cookie dough – not too wet, not too dry.
4. Test the consistency by forming a small ball – if it holds its shape, you’re ready to proceed. If too crumbly, add 1 tablespoon of water; if too wet, add 1 tablespoon more biscuit mix.

If you’re looking for another breakfast option, our Beef Breakfast Sausage makes a wonderful morning meal when you want to switch things up!

Step 4: Form and Bake

1. Using a cookie scoop or tablespoon, portion the mixture into consistent amounts (about 1½ tablespoons each) – this ensures your Rotel Sausage Balls cook evenly.
2. Roll between your palms into smooth 1-inch balls and place on prepared baking sheets, spacing them 1 inch apart to allow for proper air circulation.
3. To achieve a more golden result, lightly mist the tops with cooking spray prior to baking.
4. Bake for 15-20 minutes until golden brown and cooked through (internal temperature should reach 160°F). They should be firm to the touch but still yield slightly when pressed.

Allow to cool on the baking sheet for 3-5 minutes before transferring to a wire rack – this brief resting period helps them set up properly.

Pro Cooking Tips

Master the Mixture

• Chill the Rotel Sausage Balls mixture for 15-20 minutes before rolling. This firms up the cream cheese and makes handling significantly easier, resulting in perfectly round balls rather than misshapen lumps.
• For even distribution of ingredients, grate cold cream cheese directly into the sausage mixture. This technique creates tiny cream cheese ribbons throughout your Rotel cream cheese sausage balls for consistent texture and flavor in every bite.
• The success of your Rotel cream cheese sausage balls depends on thoroughly combining the cream cheese with the other ingredients. Check for cream cheese streaks and mix until completely incorporated.

Perfect the Texture

• If the mixture feels too wet, add biscuit mix gradually, 1 tablespoon at a time, working it in completely before adding more. This prevents dry, dense sausage balls.
• For lighter, more tender Rotel Sausage Balls, handle the mixture gently when rolling – excessive pressure compacts the mixture and results in dense texture.
• Use a food processor to pulse the shredded cheese briefly before adding it to your mixture—finer cheese pieces distribute more evenly throughout the sausage balls.

Enhance the Flavor

• Brush the tops with melted butter during the last 5 minutes of baking for an irresistible golden finish and extra flavor.
• For extra savory depth, add 1 teaspoon of ranch seasoning powder to the mixture.
• Toast your biscuit mix in a dry skillet for 2-3 minutes before adding it to the sausage mixture—this simple step adds a wonderful nutty flavor to your Rotel Sausage Balls.

Serving Suggestions

Party Presentation

• Serve Rotel Sausage Balls hot on a pre-warmed platter with decorative toothpicks for easy grabbing at parties.
• Create a temperature contrast by offering both warm Rotel Sausage Balls and a chilled creamy dip like ranch or jalapeño cream cheese sauce.
• Arrange in a spiral pattern on a round serving dish with fresh herb garnishes between layers for an Instagram-worthy presentation.

Complementary Pairings

• Pair these Rotel cream cheese sausage balls with sweet elements like pepper jelly or honey drizzle to balance the savory flavors.
• Complete your appetizer spread with fresh crudités and pickled vegetables to cut through the richness.
• For game day gatherings, create a “build-your-own” dipping station with various sauces in team colors surrounding a platter of Rotel Sausage Balls.

For a complete breakfast spread, consider serving these alongside our delicious Sausage quiche recipe for a memorable morning meal!

Recipe Variations

Breakfast Rotel Sausage Balls

• Add 1/4 cup finely chopped green onions
• Mix in 1/2 cup cooked and crumbled bacon
• Serve with maple syrup for dipping

Extra Spicy Rotel Sausage Balls

• Use hot Italian sausage instead of regular
• Double the cayenne pepper
• Add 1 tablespoon of hot sauce to the mixture

Ultimate Cheese Rotel Cream Cheese Sausage Balls

• Use pepper jack cheese instead of cheddar
• Add an extra 1/4 cup parmesan cheese
• Add 1/2 teaspoon of dried herbs such as oregano or thyme.

Mistakes to Avoid

❌ Overmixing the dough – This makes the sausage balls tough; mix just until combined
❌ Skipping the draining step – Excess liquid from the Rotel tomatoes will make your mixture too wet
❌ Using cold cream cheese – This creates lumps in your sausage balls recipe with cream cheese
❌ Making balls too large – They won’t cook through properly; keep them around 1-inch in diameter
❌ Overcrowding the baking sheet – This prevents even browning; leave space between each ball

Nutrition Facts

• Calories: 85 per sausage ball
• Protein: 4g
• Fat: 6g
• Carbohydrates: 4g
• Fiber: 0.2g
• Sodium: 210mg
• Sugar: 0.5g
• Serving size: 3 Rotel Sausage Balls

Rotel Sausage Balls: How to Make Them Extra Cheesy

Having trouble with dry or crumbly Rotel Sausage Balls? Get foolproof tips for the best texture and flavor. Try them tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine American

Servings 24

Calories 85 kcal

Ingredients

  

• Ingredients List
• 1 pound of ground pork sausage spicy or mild, depending on choice
• 8 oz cream cheese softened (crucial for Rotel cream cheese sausage balls)
• 1 can 10 oz of Rotel diced tomatoes with green chilies, drained
• 2 cups biscuit mix like Bisquick
• 2 cups shredded cheddar cheese
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper optional for extra heat

Instructions

 

• Step 1: Prepare Your Ingredients

  ● Preheat your oven to 375°F – this temperature ensures your Rotel Sausage Balls develop a golden exterior while cooking through perfectly.

  ● Line baking trays with parchment paper to avoid sticking and simplify cleanup.

  ● Allow cream cheese to reach room temperature (about 30 minutes on the counter) – this is crucial for achieving smooth Rotel cream cheese sausage balls without lumps.

  ● Drain the Rotel tomatoes in a fine-mesh strainer, pressing gently with a spoon to remove excess liquid. To achieve extra-dry tomatoes, use paper towels to pat them dry after draining.

  Step 2: Mix the Base

  ● In a large bowl, combine the softened cream cheese and ground sausage. The cream cheese should be soft enough that your finger leaves an impression when pressed.

  ● Mix until well incorporated—using your hands works best for these Rotel Sausage Balls! To achieve extra-dry tomatoes, use paper towels to pat them dry after draining.

  ● Add the drained Rotel tomatoes and mix gently, distributing them evenly throughout the mixture. You should see little flecks of green chilies and red tomatoes throughout.

  ● The mixture will be slightly pink from the sausage with visible bits of the Rotel tomatoes – this is exactly what you want!

  Step 3: Add Dry Ingredients

  ● The heat from your hands mixes the ingredients more efficiently than a spoon does. Mixing slowly prevents the dreaded “puff of flour” that can happen when adding dry ingredients too quickly.

  ● Incorporate the shredded cheese and spices, ensuring the cheese is evenly spread throughout the blend. The cheese will create delicious pockets of flavor in your finished Rotel Sausage Balls.

  ● Mix until all ingredients are thoroughly combined into a firm dough that holds together when pressed. The texture should be similar to a stiff cookie dough – not too wet, not too dry.

  ● Test the consistency by forming a small ball – if it holds its shape, you’re ready to proceed. If too crumbly, add 1 tablespoon of water; if too wet, add 1 tablespoon more biscuit mix.

  Step 4: Form and Bake

  ● Using a cookie scoop or tablespoon, portion the mixture into consistent amounts (about 1½ tablespoons each) – this ensures your Rotel Sausage Balls cook evenly.

  ● Roll between your palms into smooth 1-inch balls and place on prepared baking sheets, spacing them 1 inch apart to allow for proper air circulation.

  ● To achieve a more golden result, lightly mist the tops with cooking spray prior to baking.

  ● Bake for 15-20 minutes until golden brown and cooked through (internal temperature should reach 160°F). They should be firm to the touch but still yield slightly when pressed.

  ● Allow to cool on the baking sheet for 3-5 minutes before transferring to a wire rack – this brief resting period helps them set up properly.
  

Notes

Nutrition Facts

 

• Calories: 85 per sausage ball
• Protein: 4g
• Fat: 6g
• Carbohydrates: 4g
• Fiber: 0.2g
• Sodium: 210mg
• Sugar: 0.5g
• Serving size: 3 Rotel Sausage Balls

Keyword game day, party snack, spicy, make-ahead, southern, holiday appetizer, easy bake

FAQ Section

Can I use a different meat for these sausage balls?

Yes! Ground beef works well in this recipe. Check out our Beef Quesadillas Recipe for another tasty way to use ground beef in appetizers!

Conclusion

Rotel Sausage Balls combine savory sausage, zesty Rotel tomatoes, and creamy cheese into irresistible bite-sized morsels perfect for any occasion. This quick 30-minute recipe creates consistently delicious results that will have everyone asking for your secret. Try making these Rotel Sausage Balls for your next gathering, and don’t forget to leave a comment sharing how they turned out! Subscribe to our newsletter for more mouthwatering recipes delivered straight to your inbox.