Rotel Cream Cheese Sausage Balls

Of course! Rotel Sausage Balls are a legendary, super-easy appetizer that’s perfect for parties, game day, or a quick snack. They are savory, cheesy, slightly spicy, and incredibly addictive.

This recipe simplifies the process by ditching the traditional biscuit mix for an even more flavorful and moist result.

---

Rotel Cream Cheese Sausage Balls

These are no-fuss, mix-in-one-bowl, and bake up into perfectly tender, cheesy bites every time.

Ingredients

· 1 lb (454 g) ground pork breakfast sausage (use spicy for more heat)
· 8 oz (225 g) block cream cheese, softened
· 1 (10 oz) can Rotel Original Diced Tomatoes & Green Chilies, well-drained
· 2 cups shredded sharp cheddar cheese
· ½ cup thinly sliced green onions (about 3-4 onions)
· 1 cup all-purpose flour
· 1 teaspoon baking powder

---

Instructions

Step 1: Prep and Preheat

1. Preheat your oven to 375°F (190°C).
2. Line a large baking sheet with parchment paper for easy cleanup.
3. Crucial Step: Drain the can of Rotel extremely well. Press it in a fine-mesh strainer to remove as much liquid as possible. This prevents the sausage balls from being soggy.

Step 2: Mix the Dough

1. In a large mixing bowl, combine the softened cream cheese and the raw ground sausage. Use your hands, a stand mixer with a paddle attachment, or a sturdy wooden spoon to mix until well combined.
2. Add the well-drained Rotel, shredded cheddar cheese, and green onions. Mix until evenly distributed.
3. Sprinkle the flour and baking powder over the mixture. Gently mix just until the flour disappears. Do not overmix.

Step 3: Form the Balls

1. Using a tablespoon, a small cookie scoop, or your hands, portion the mixture and roll into 1-inch balls.
2. Place the balls about 1 inch apart on the prepared baking sheet.

Step 4: Bake to Perfection

1. Bake for 20-25 minutes, or until the sausage is cooked through, the outsides are golden brown, and the tops are firm to the touch.
2. For extra browning, you can broil for the last 1-2 minutes, but watch them closely!
3. Let them cool on the baking sheet for about 5 minutes before serving. They will firm up as they cool slightly.

---

Pro Tips & Variations

· Guaranteed Softness: The cream cheese is the secret to keeping these sausage balls incredibly moist and tender, even after they cool down.
· Drain, Drain, Drain! Do not skip thoroughly draining the Rotel. Excess moisture is the enemy of a perfectly textured sausage ball.
· Cheese Variations: Feel free to experiment with the cheese! A Monterey Jack and cheddar blend is fantastic. For a kick, use Pepper Jack cheese.
· Spice Level: Use Hot Pork Sausage and Hot Rotel for a real kick. For milder palates, use Mild Pork Sausage and Mild Rotel.
· Make Ahead: You can prepare the mixture, roll the balls, and keep them covered in the refrigerator for up to 24 hours before baking. You can also freeze the unbaked balls on a tray, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the baking time.
· Dipper’s Delight: Serve with extra ranch dressing, sour cream, or a spicy mayo for dipping.

These are always a massive hit and disappear fast. Enjoy