These spicy Rotel sausage balls with cream cheese are everything I love in a party snack—savory, cheesy, a little spicy, and totally addictive. Made with just a few ingredients like breakfast sausage, cream cheese, Rotel tomatoes, and a generous handful of shredded cheese, they’re the perfect bite-sized appetizer for game day, holidays, or anytime I want a flavorful snack.

Why You’ll Love This Recipe

I love this recipe because it’s simple, fast, and always a crowd-pleaser. The mix of spicy sausage and creamy cheese gives each bite a delicious balance of heat and richness. The addition of Rotel tomatoes with green chilies brings a Tex-Mex twist that makes these stand out from traditional sausage balls. I can even make them ahead, freeze them, or bake them right before serving.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb breakfast sausage (hot or mild)
8 oz cream cheese, softened
1 (10 oz) can Rotel diced tomatoes & green chilies, drained
1½ cups Bisquick (or baking mix)
2 cups shredded Mexican cheese blend (or cheddar/cheese mix)

directions

I preheat the oven to 400 °F (about 200 °C) and line a baking sheet with parchment paper.
In a large bowl, I combine the sausage, softened cream cheese, and drained Rotel. I mix everything together until it’s well blended.
I add the Bisquick and shredded cheese, mixing just until everything comes together—being careful not to overmix.
I roll the mixture into 1-inch balls and place them on the prepared baking sheet.
I bake them for 18 to 20 minutes, or until golden brown and cooked through. I let them cool slightly before serving.

Servings and timing

This recipe yields about 5 dozen sausage balls (approximately 60).

Prep time: 15 minutes
Cook time: 18 minutes
Total time: 33 minutes

Variations

I swap in mild sausage and mild Rotel when I want a less spicy version.
For extra flavor, I sometimes add a pinch of garlic powder or smoked paprika to the mix.
I use different cheese blends, like sharp cheddar or Monterey Jack, depending on what I have on hand.
I like to make mini versions for appetizers or larger ones for hearty snacks.

storage/reheating

I store leftover sausage balls in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven at 350 °F for about 10 minutes or microwave for 20–30 seconds until warmed through. I also freeze unbaked sausage balls—first on a baking sheet, then transfer to a freezer bag. When I’m ready to cook, I bake them straight from frozen, just adding a few extra minutes to the bake time.

FAQs

How do I keep sausage balls from being too dry?

I find that using cream cheese helps keep them moist, but I also make sure not to overbake them. Pulling them out when they’re just golden keeps them soft inside.

Can I make these sausage balls ahead of time?

Absolutely. I often mix and roll the balls a day ahead and refrigerate them. I just bake them fresh when I need them.

Can I use a different baking mix than Bisquick?

Yes, any all-purpose baking mix works. I’ve even used a homemade mix with flour, baking powder, and a bit of butter.

Do I have to drain the Rotel?

Yes, I always drain it well. Too much liquid can make the mixture too wet and harder to form into balls.

Can I serve these cold?

I prefer them warm because the cheese is melty and the flavors are more pronounced. But they’re still tasty at room temperature if I’m serving them at a party.

Conclusion

These spicy Rotel sausage balls with cream cheese are one of my favorite go-to appetizers. They’re quick to make, easy to prep ahead, and packed with flavor in every bite. Whether I’m hosting or just craving a cheesy snack, this recipe always hits the spot.