Cheesy Rotel Sausage Balls are one of those recipes that sounds almost too simple to be that good, and then you take one bite and completely understand the hype. We're talking savory breakfast sausage, melty cheese, tangy diced tomatoes with green chiles, and a perfectly golden, slightly crispy outside that makes it impossible to eat just one. Five ingredients, one bowl, and you've got a snack that disappears faster than anything else I put on the table.
These are my absolute go-to for football Sundays, holiday parties, Christmas morning, and honestly any time I need something that feeds a crowd without stressing me out. Every fall and holiday season, I get texts from family asking if I'm making these again. The answer is always yes. If you've never made this recipe before, today is your day.
Jump to:
- Why You'll Love This Cheesy Rotel Sausage Balls Recipe
- Ingredients for Cheesy Rotel Sausage Balls
- How to Make Cheesy Rotel Sausage Balls
- My Top Tips for Cheesy Rotel Sausage Balls
- Little Moments in the Kitchen
- Substitutions for Cheesy Rotel Sausage Balls
- Variations on Cheesy Rotel Sausage Balls
- Equipment for Cheesy Rotel Sausage Balls
- Storage Tips for Cheesy Rotel Sausage Balls
- Olivia's Tip for Cheesy Rotel Sausage Balls
- FAQ about Cheesy Rotel Sausage Balls
- Conclusion
- Related
- Pairing
- 📖 Recipe
Why You'll Love This Cheesy Rotel Sausage Balls Recipe
- Five ingredients and one bowl. That's genuinely it. This is the kind of old fashioned cheesy Rotel sausage balls recipe that has been passed around at every holiday table for a reason. No complicated steps, no long ingredient list. You mix, roll, and bake. Even on the busiest days, this is completely doable.
- Perfect for parties, game day, and holidays. These sausage balls are the definition of a crowd-pleaser. I have never once brought them somewhere and come home with leftovers. They vanish every single time.
- Kid-approved and totally customizable. Olivia has been stealing these off the tray since she was old enough to reach the counter. Make them mild and cheesy for the little ones or fire them up with hot sausage and extra Rotel for the adults.
Ingredients for Cheesy Rotel Sausage Balls
The beauty of this recipe is that every single ingredient pulls real weight. Nothing is filler, nothing is optional, and you probably already have most of it on hand. Here's everything you need to make a batch that will genuinely impress people.
What You'll Need
- 1 lb Jimmy Dean breakfast sausage (mild or hot)
- 1 can (10 oz) Rotel diced tomatoes and green chiles, drained very well
- 8 oz cream cheese, softened to room temperature
- 2 cups Mexican cheese blend, shredded
- 1 ¼ cups Bisquick baking mix (or Red Lobster Cheddar Bay Biscuit Mix for extra flavor)
Why These Ingredients Matter
- Rotel diced tomatoes and green chiles are the ingredient that sets this recipe apart from a plain sausage ball. The tomatoes add moisture and brightness, and the green chiles bring just enough kick to make every bite interesting. Draining them really well is non-negotiable. Too much liquid and your dough won't hold together.
- Cream cheese is the secret to cheesy Rotel sausage balls that are tender and rich inside instead of dry and crumbly. It acts as both a binder and a moisture source, which means your sausage balls stay soft in the center even after baking.
- Bisquick baking mix gives these sausage balls their structure. It's the binder that holds everything together and creates that light, biscuit-like texture on the inside. Swapping it for the Red Lobster Cheddar Bay Biscuit Mix adds a garlic-butter flavor that takes the whole thing up a notch.
If you love easy, cozy recipes that are perfect for a crowd, my Crockpot Chicken Noodle Soup is another one the whole family always gets excited about.
How to Make Cheesy Rotel Sausage Balls
Step-by-Step Directions
1. Preheat and prep. Heat your oven to 375°F. Line a rimmed baking sheet with parchment paper. This saves you a lot of cleanup later since the cheese bubbles and melts as it bakes.
2. Soften the cream cheese. Your cream cheese needs to be fully soft before mixing. Set it out 30 minutes ahead, or microwave it in 10-second bursts until it gives easily to a spoon. Cold cream cheese won't blend smoothly and leaves lumps in the dough.
3. Drain the Rotel. Pour your Rotel into a fine mesh strainer and press gently with the back of a spoon until most of the liquid is gone. This step is critical. Too much moisture makes the dough sticky and loose, and the sausage balls won't hold their round shape in the oven.
4. Mix the dough. In a large bowl, combine the raw sausage, softened cream cheese, drained Rotel, shredded Mexican cheese, and Bisquick. Mix with your hands until fully combined and no streaks of cream cheese remain. The dough should feel soft and slightly tacky.
Pro-Tip: If the mixture is sticking too much to your hands, pop the bowl in the fridge for 10 minutes. Cold dough rolls much more cleanly.
5. Roll into balls. Use a cookie scoop or your hands to portion balls about 1.5 inches wide. Place them about an inch apart on your lined baking sheet. One batch makes roughly 36 to 40 pieces, which is a very good thing because people always go back for more.
6. Bake until golden. Bake at 375°F for 20 to 25 minutes until the outside is deep golden brown and the sausage is fully cooked through. The internal temperature should reach 160°F. The cheese will bubble around the edges and the kitchen will smell amazing.
7. Rest before serving. Let them sit on the pan for 5 minutes before serving. This gives the inside a moment to set so everything stays together when you pick them up.
Hint: Draining the Rotel is the most important step in this whole recipe. Wet tomatoes make the dough too loose and your sausage balls will spread flat instead of holding their shape. Don't skip it.
My Top Tips for Cheesy Rotel Sausage Balls
The single most important thing I've learned is to never rush the cream cheese. If it's even slightly cold, it won't blend evenly and you'll get uneven pockets of flavor in the finished batch. Fully softened cream cheese is what makes the texture consistent, the inside tender, and every single bite taste exactly the same level of good.
Gold tip: Mix the dough with your hands, not a spoon. Your hands warm the cream cheese slightly as you work, which helps everything blend together much more evenly. It takes about 2 to 3 minutes of mixing to get a smooth, uniform dough. You'll feel when it's ready because it stops feeling lumpy and starts feeling cohesive.
Little Moments in the Kitchen
The first time Olivia helped me make these, she stood with her arms crossed watching me add cream cheese to the bowl and said, "Mom. Why are you putting cream cheese in meatballs? That doesn't make sense." I told her to just trust the process. She did not look convinced. Then she got her hands in the dough and immediately forgot about her concerns because, and I quote, "this smells SO good."
The moment they came out of the oven she grabbed one before I could even say let them cool. She burned her fingers a little, blew on it dramatically, and ate it in one bite. Then she turned to me completely serious and said "Okay. The cream cheese makes sense." Honestly that reaction alone is worth making this recipe every single time.
Substitutions for Cheesy Rotel Sausage Balls
Sausage: Swap mild breakfast sausage for hot sausage for more heat, or use ground turkey sausage for a lighter option. Always cook sausage to an internal temperature of 160°F. If you love ground meat recipes, my Classic Meatloaf uses a similar base and is a guaranteed family dinner win.
Without cream cheese: Replace it with an extra half cup of shredded cheese and 2 tablespoons of sour cream. The texture will be slightly less rich but the sausage balls still hold together well.
Gluten-free: Swap the Bisquick for a 1:1 gluten-free baking mix. The texture is very similar and most guests won't notice a difference.
Biscuit mix upgrade: Use the Red Lobster Cheddar Bay Biscuit Mix instead of Bisquick for a garlic-butter flavor that makes these taste even more indulgent.
Fire roasted: Swap regular Rotel for fire-roasted Rotel for a slightly smoky, deeper flavor. It's a small swap that makes a noticeable difference in every bite.
Variations on Cheesy Rotel Sausage Balls
Spicy: Use hot Jimmy Dean sausage, fire-roasted Rotel, and add a pinch of cayenne to the mix. For serious heat lovers, stir in a teaspoon of crushed red pepper flakes before rolling. These are perfect for game day.
Deluxe: Mix in half a cup of crispy cooked and crumbled bacon along with your sausage. The smoky bacon flavor layered with tangy Rotel and creamy cheese makes these taste like something from a restaurant, not your own oven.
Kid-friendly: Use mild sausage, swap the Rotel for a drained can of plain mild diced tomatoes, and use plain cheddar instead of Mexican blend. You get all the cheesy, savory goodness without anything too spicy for little ones.
Check out my Korean BBQ Meatballs if you're building a full party spread and want another crowd-pleasing bite everyone goes crazy for.
Equipment for Cheesy Rotel Sausage Balls
Large mixing bowl: You need real room to work. A big bowl makes combining everything by hand much easier and keeps the dough from spilling while you mix.
Cookie scoop (1.5-inch): A game changer for portioning even, uniform sausage balls quickly. It keeps your hands cleaner too, which Olivia very much appreciates.
Fine mesh strainer: Essential for draining the Rotel properly. A colander with large holes won't catch enough liquid. The finer the mesh, the drier your tomatoes, and the better your dough holds together.
Rimmed baking sheet lined with parchment: The rim keeps melted cheese from dripping into your oven. The parchment makes cleanup effortless and keeps the bottoms from overbrowning.
Storage Tips for Cheesy Rotel Sausage Balls
- Fridge: Store cooled sausage balls in an airtight container for up to 3 to 4 days. Reheat in the oven at 350°F for 8 to 10 minutes until warmed through and the outside crisps back up.
- Freezer (unbaked): Roll the sausage balls and freeze on a parchment-lined baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake straight from frozen at 375°F for 25 to 30 minutes until golden and cooked to 160°F internal temperature.
- Freezer (baked): Fully cooled baked sausage balls freeze well for up to 1 month. Reheat in the oven at 350°F for 10 to 12 minutes straight from frozen.
Olivia's Tip for Cheesy Rotel Sausage Balls
Olivia says: "Make a honey mustard dip on the side. Just mix honey and mustard together and dip every single one. You won't regret it." She started doing this at age nine and has never looked back. Honestly, it's the perfect pairing.
FAQ about Cheesy Rotel Sausage Balls
What is the secret to the best sausage balls?
Two things: fully softened cream cheese and very well-drained Rotel. Cold cream cheese makes the dough lumpy and uneven. Wet tomatoes make it too loose to roll and the balls spread flat in the oven. Get those two things right and everything else falls into place.
What kind of cheese is best for this recipe?
A Mexican cheese blend is my favorite because the mix of cheddar, Monterey Jack, and queso blanco melts beautifully and adds layers of flavor. Sharp cheddar works great too. Avoid pre-sliced cheese since the anti-caking agents prevent it from melting properly into the dough.
What is the best binder for sausage balls?
Bisquick baking mix is the classic choice and works really well because it has leavening already built in, which keeps the inside light and slightly fluffy instead of dense. The Red Lobster Cheddar Bay Biscuit Mix is my personal favorite upgrade for that extra garlic-butter flavor.
What can I serve with Rotel sausage balls?
They're wonderful on their own with honey mustard or ranch for dipping. For a fuller spread, I love serving them next to my Cucumber Caprese Salad. The fresh, cool flavors of the salad are such a nice contrast to the warm, rich sausage balls and it makes the whole table feel complete.
Conclusion
This recipe earns a permanent spot in your rotation after the very first batch. Easy cheesy Rotel sausage balls are quick, they travel well, they feed a crowd, and they make everyone at the table genuinely happy. Whether you're making them for Christmas morning, a tailgate, or just a Friday night snack, they always deliver.
If you give this recipe a try, please leave a comment below and let me know how it went. I love hearing from you. And if you want to explore even more ways to make this classic snack your own, Carla's Sausage Cheese Balls is a great read with wonderful community tips from home cooks who love this recipe just as much as we do. Happy baking, friend!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cheesy Rotel Sausage Balls:
📖 Recipe
Easy Cheesy Rotel Sausage Balls
Ingredients
Equipment
Method
- Preheat your oven to 375°F. While the oven warms up, line your rimmed baking sheet with parchment paper. I always tell Olivia that "prep is part of the love", having a clean station makes the cooking so much more peaceful!
- Pour the Rotel diced tomatoes and green chiles into a fine mesh strainer. Press them firmly with a spoon. You want them very dry so our dough stays firm. Olivia calls this "squeezing out the spice!"
- In your large mixing bowl, combine the raw breakfast sausage, softened cream cheese, drained Rotel, shredded Mexican cheese blend, and Bisquick baking mix.
- Use your hands to work the sausage and cream cheese into the baking mix until no lumps of cheese remain. This is a great sensory task for kids! Olivia loves getting her hands messy here, and the warmth from your hands actually helps the cream cheese blend perfectly.
- Using your cookie scoop, portion out the mixture into 1.5-inch balls. Roll them gently between your palms to smooth them out and place them an inch apart on the baking sheet. We like to count them as we go, usually, we get about 40!
- Slide the tray into the oven and Bake for 20-25 minutes. You're looking for a deep, golden-brown crust. The smell that fills the kitchen is pure heaven, it's the smell of Christmas morning at our house.
- Let the sausage balls rest on the pan for 5 minutes. This helps the cheesy center set so they don't fall apart. Serve warm with a side of honey mustard or ranch!
Nutrition
Notes
- Make-Ahead Tip: You can roll these balls a day in advance and keep them in the fridge, or freeze them unbaked for up to 2 months! Just add 5 minutes to the bake time if cooking from frozen.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days. To get that "just baked" crunch back, reheat them in the air fryer at 350°F for 3 minutes.
- Variation: If you want a smokier flavor, try fire-roasted Rotel!
- Olivia's Secret: Dip these in a mixture of honey and Dijon mustard. It sounds strange, but the sweet-and-tangy combo with the savory sausage is life-changing!
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