Rotel Cream Cheese Sausage Balls Recipe – Cozy, Cheesy Bites with a Little Kick

Introduction

There’s nothing like the warm, savory smell of baking sausage and melting cheese to make a house feel like home. Today I’m sharing my favorite party cheat — Rotel Cream Cheese Sausage Balls — a recipe that always brings laughter and hungry hands to the table. They’re creamy, just a little spicy from the Rotel, and golden on the outside. While you’re stirring, you might remember Sunday dinners or holiday crowds, and then you’ll understand why these become a go-to. If you love comfort food with a twist, check out this comforting sausage and cream cheese casserole for another cozy idea.

Why You’ll Love It

• Quick and easy to make, so you can plate them fast for guests.
• Comforting homemade flavor with a creamy, tangy center.
• Made with simple pantry ingredients you probably already have.
• Great for any occasion — game day, potlucks, or a cozy night in.
• Always a crowd-pleaser; everyone reaches for seconds.

Also, if you’re planning sweet treats for the same party, try these easy no-bake pumpkin cheesecake balls afterward.

Ingredients You’ll Need

• 1 lb ground pork sausage
• 8 oz cream cheese, softened — (softening makes mixing much easier)
• 1 (10 oz) can Rotel tomatoes with green chilies, drained — (drain well so the dough isn’t soggy)
• 2 cups shredded cheddar cheese — (sharp cheddar gives a nice tang)
• 1 1/2 cups all-purpose baking mix (like Bisquick)

Chef note: fresh cracked pepper or a pinch of smoked paprika lifts the flavors. If you want a cheesier bite, see how we use extra cheese in these meatballs with cheese for inspiration.

How to Make It

1. Preheat your oven to 375°F (190°C), and line a baking sheet with parchment. The kitchen will start to smell like home as the oven warms.
2. In a large bowl, crumble the ground pork sausage. Then add the softened cream cheese and the well-drained Rotel. Use your hands or a sturdy spoon and mix until everything looks evenly combined and streak-free. You’ll feel the mixture get smoother and a little tacky.
3. Add the shredded cheddar and the baking mix. Stir until you have a thick, cohesive dough that holds together when pinched. If it feels too wet, add a little more baking mix; if it’s dry, a tablespoon of milk softens it.
4. Roll the dough into 1-inch balls. Place them evenly on the prepared baking sheet. They should sit with a little space so the edges crisp up.
5. Bake for 20–25 minutes, until the sausage balls turn golden brown and the kitchen fills with that irresistible, cheesy aroma. You’ll hear a gentle sizzle when they first hit the oven, and then a soft popping sound toward the end — that’s done.
6. Let them cool for a few minutes, then serve warm. They’re perfect right out of the oven, with the cheese still gooey inside.

Tip: for a holiday twist, I sometimes add a teaspoon of honey to the mix for a sweet-salty note — strangely addictive, and a crowd favorite. Also read my thoughts on baking timing in this sheet cake baking guide — timing matters for that perfect golden finish.

Kitchen Tips

• Time-saver: Use a small cookie scoop to portion evenly and speed up rolling.
• Fix: If your mixture is too loose, sprinkle in a bit more baking mix, one tablespoon at a time. If it’s too dry, add a teaspoon of milk or an extra tablespoon of softened cream cheese.
• Flavor variation: Swap half the cheddar for pepper jack for extra heat, or fold in chopped green onions for a fresh bite.

Serving Ideas

Serve these for family dinner, Sunday brunch, game day, or a cozy night in. They pair beautifully with mustard, ranch, or a simple honey-mustard dip. For a fuller spread, add roasted vegetables and a light salad, or set them next to a creamy soup. If you want a fun pairing, serve with a bowl of broccoli cauliflower cheese soup — the contrast of textures is lovely. Garnish with chopped parsley or extra shredded cheddar for color and warmth.

Storing & Leftovers

• Fridge: Keep in an airtight container for up to 4 days. Reheat in the oven at 350°F for 8–10 minutes to keep them crisp.
• Freezer: Freeze cooked sausage balls on a sheet tray, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 350°F for 15–20 minutes.
• Leftover idea: Chop the cooled sausage balls and toss them into scrambled eggs or a breakfast casserole for a savory morning treat.

FAQs

Q: Can I make this ahead of time?
A: Definitely! You can form the balls and refrigerate them overnight, or freeze them raw. They often taste even better the next day after the flavors meld.

Q: Can I swap any ingredients?
A: Of course! Use what you have — turkey sausage works, or try different cheeses. This recipe forgives substitutions, so experiment.

Q: What’s the best way to serve it?
A: Fresh from the pan while it’s still warm and aromatic is my favorite way. Rotel Cream Cheese Sausage Balls shine hot, but they’re still tasty room temperature.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and a fragrant, cheesy smell — that’s your sign. The centers should be hot and set.

Final Thoughts

These bites are simple, cozy, and a little nostalgic — they remind me of family gatherings when everyone crowded into the kitchen and fought over the first tray. I love how easy the Rotel Cream Cheese Sausage Balls come together, and how they somehow feel both casual and special. Try them once, and you’ll find reasons to make them again and again.

Conclusion

If you want to see another home-cook version, check out this take: Rotel Cream Cheese Sausage Balls – In the Kitchen with Momma Mel. For a classic twist on the same idea, here’s another helpful recipe: Rotel Cream Cheese Sausage Balls – Plain Chicken.

Happy baking — and don’t forget to pass the tray around. Rotel Cream Cheese Sausage Balls are waiting.

Rotel Cream Cheese Sausage Balls

Delicious, creamy sausage balls with a little kick from Rotel, perfect for parties or cozy nights in.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 pieces

Course: Appetizer, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground pork sausage
• 8 oz cream cheese, softened (softening makes mixing much easier)
• 1 10 oz can Rotel tomatoes with green chilies, drained (drain well so the dough isn’t soggy)
• 2 cups shredded cheddar cheese (sharp cheddar gives a nice tang)
• 1.5 cups all-purpose baking mix (like Bisquick)

Method

 

Preparation

1. Preheat your oven to 375°F (190°C), and line a baking sheet with parchment.
2. In a large bowl, crumble the ground pork sausage. Then add the softened cream cheese and the well-drained Rotel. Mix until everything is evenly combined and streak-free.
3. Add the shredded cheddar and the baking mix. Stir until you have a thick, cohesive dough that holds together when pinched.
4. Roll the dough into 1-inch balls and place them evenly on the prepared baking sheet.

Cooking

1. Bake for 20–25 minutes, until golden brown and aromatic.
2. Let them cool for a few minutes, then serve warm.

Notes

Tip: Add a teaspoon of honey for a sweet-salty note. Serve with mustard, ranch, or a simple honey-mustard dip, and garnish with chopped parsley or extra shredded cheddar.