Rotel Cream Cheese Sausage Balls: A Must-Try Snack Recipe!
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Delicious and easy-to-make Rotel Cream Cheese Sausage Balls, perfect for snacks or parties.
- Author: Lorenzo Bonucci
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 sausage balls 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
- 1 lb breakfast sausage
- 8 oz cream cheese, softened
- 1½ cups shredded sharp cheddar cheese
- 1 can (10 oz) Rotel diced tomatoes and green chilies, very well drained
- 1½ cups Bisquick baking mix
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley, optional
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the softened cream cheese, sausage, shredded cheddar, and thoroughly drained Rotel.
- Add the Bisquick, garlic powder, onion powder, smoked paprika, and black pepper.
- Mix with your hands or a sturdy spoon until everything is evenly combined. Don’t overmix.
- Scoop out about 1½ tablespoons of mixture and roll into balls. Place them about 1 inch apart on the prepared baking sheet.
- Bake for 20–25 minutes, or until the sausage is completely cooked and the outside is golden brown.
- Let them rest for 5 minutes before serving.
Notes
- Drain the Rotel extremely well—excess liquid can make the sausage balls fall apart.
- For evenly sized balls, use a small cookie scoop.
- For extra browning, broil for 1–2 minutes at the end, watching closely.
- You can assemble them ahead and refrigerate the unbaked sausage balls for up to 24 hours.
Nutrition
- Serving Size: 1 sausage ball
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 30mg