Rotel Cream Cheese Sausage Balls

These cheesy, savory sausage balls are packed with bold flavor from Rotel tomatoes and creamy cheese. They make the perfect appetizer, party snack, game-day favorite, or easy breakfast bite. Crispy on the outside, tender on the inside, and incredibly easy to make!

Ingredients

1 lb (450 g) breakfast sausage (mild or hot), uncooked
1 (8 oz) block cream cheese, softened
1 (10 oz) can Rotel diced tomatoes with green chilies, very well drained
2 cups shredded sharp cheddar cheese
2 cups Bisquick baking mix

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Drain the Rotel extremely well. Press out as much liquid as possible using a fine-mesh strainer or paper towels.
In a large mixing bowl, combine the uncooked sausage, softened cream cheese, drained Rotel, shredded cheddar cheese, and Bisquick.
Mix everything thoroughly until evenly combined. Using clean hands works best for this step.
Roll the mixture into 1-inch balls and place them about 1 inch apart on the prepared baking sheet.
Bake for 20–25 minutes, or until the sausage is fully cooked and the tops are golden brown.
Let the sausage balls cool for 5 minutes before serving.

Serving Suggestions

Serve warm on their own or with ranch dressing, spicy mayo, honey mustard, or your favorite dipping sauce. They also pair wonderfully with scrambled eggs for breakfast.

Storage

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cooked sausage balls for up to 3 months. Reheat in a 350°F (175°C) oven or air fryer until heated through.

Tips

Drain the Rotel very well to prevent the mixture from becoming too wet.
For extra heat, use hot breakfast sausage and hot Rotel.
Freshly shredded cheddar melts better and gives the best flavor.
Make a double batch—they disappear quickly!