There’s something magical about the way sausage balls bring people together. Whether it’s during the holidays, game day, or a backyard barbecue, these little bites of savory, cheesy goodness always seem to be the first thing to disappear from the table. And let me tell you, this recipe for Rotel Cream Cheese Sausage Balls takes the classic version to a whole new level of flavor.
We gave these sausage balls a little smoky flair by cooking them on a Weber Smoky Mountain, but don’t worry—if you don’t have a smoker, I’ve got you covered. They’ll taste just as amazing baked in your oven. The secret here? Cream cheese. Adding it to the mix makes the texture softer and creamier, balancing out the spices from the Rotel and the sharpness of cheddar. Oh, and speaking of Rotel—that little can of diced tomatoes and green chilies adds just the right amount of heat and tanginess to keep things interesting.
I’ve been eating sausage balls for as long as I can remember. They remind me of Christmas mornings when my aunt would bring over trays of these little treasures. I’d grab as many as I could before my cousins swooped in, leaving only crumbs behind. But I’ll admit, this cream cheese and Rotel spin is a game-changer—it’s like the grown-up, slightly fancier version of the snack I grew up loving.
Let’s dive into how to make these!
What You’ll Need
Here’s the beauty of this recipe: it’s simple. A few pantry staples, a little mixing, and you’re on your way to sausage ball bliss.
- 1 pound ground breakfast sausage – Use hot or mild depending on your spice tolerance. I went with mild and added heat later, but you do you!
- 1 (10 oz) can of Rotel (diced tomatoes and green chilies) – Drain the liquid; we just want the good stuff here.
- 1 ¾ cups Bisquick – The classic ingredient that holds it all together. You could probably experiment with other baking mixes, but Bisquick never fails.
- 8 oz cream cheese – Leave it out on the counter for 20 minutes or so to soften. This makes mixing so much easier.
- 1 ½ cups shredded sharp cheddar cheese – Freshly shredded is best, but pre-shredded works in a pinch.
- Seasoning – Optional, but I used a pinch of Meat Church Holy Voodoo. Feel free to add your favorite seasoning blend or skip this part entirely.
How to Make Them
1. Mix Everything Together
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