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Rotel Cream Cheese Sausage Balls are the kind of party snack people ask about before they have even tried one. The mix of creamy cheese sharp cheddar spicy sausage and tangy tomatoes with green chilies all tucked into pillowy rounds creates the snack everyone ends up crowding around. These are simple enough for weeknight bites and fun enough for any big game or family gathering.
I first made these for a football party and barely got any myself the tray was empty so fast. Now I double the batch if I want leftovers for breakfast.
Ingredients
- Breakfast sausage: Go for a fresh, quality brand and decide on mild or spicy based on your personal taste. Good sausage is the backbone of this recipe.
- Cream cheese: Make sure it’s room temperature so it mixes easily and gives the balls their signature creamy bite.
- Rotel diced tomatoes with green chilies: Drain well to avoid sogginess. The tomatoes bring gentle heat and a pop of color.
- Shredded sharp cheddar cheese: Look for sharp cheddar because it stands up to the bold flavors. Freshly shredded melts best.
- Self-rising flour: This gets everything to puff and hold together. If you use all-purpose flour, add a touch of baking powder and salt.
- Garlic powder: For savoriness and a gentle kick. A good garlic powder should smell pungent and fresh.
- Onion powder: Adds depth. Choose a fine powder with a slightly sweet aroma.
- Salt: Essential to tie all the flavors together. Taste your sausage first since some brands run salty.
- Black pepper: Adds warmth and a little complexity. Freshly ground is always best here.
Step-by-Step Instructions
- Preheat the Oven:
- Preheat your oven to 350°F or 175°C and get a baking sheet ready with parchment or a light coating of oil. The right temperature ensures that every sausage ball comes out golden and just cooked through.
- Mix the Cream Cheese and Sausage:
- Put the room-temperature cream cheese into a big mixing bowl with the sausage. Work it together using your hands or a sturdy spoon until they are well blended and smooth with no visible clumps of cheese.
- Add Rotel and Cheese:
- Spoon in the drained Rotel tomatoes, cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix for an even spread of tomato and cheese throughout so each bite is packed with flavor and color.
- Incorporate the Flour:
- Slowly add self-rising flour, stirring as you go. The dough will be sticky and thick but should stay together when you pinch it. Make sure there are no dry pockets left.
- Shape the Sausage Balls:
- Use a small scoop or damp hands to form walnut-sized balls. Line them up on your prepared baking sheet with just enough room so air can circulate and they brown nicely.
- Bake the Sausage Balls:
- Slide the tray into your hot oven and bake for around 20 to 25 minutes. The balls should be lightly browned and hold their shape, and the inside should read at least 165°F so they are safe to eat.
- Golden Finish:
- If you like extra crisp edges, turn on your broiler for one or two minutes at the end of baking. Watch them closely since they can color quickly.
- Serve Warm:
- Let them rest on the tray for a few minutes after baking, then transfer to a platter. They’re at their ooziest and most irresistible while still warm.
- Serve with Dipping Sauce:
- If you want to make it special, set out bowls of ranch, hot sauce, or cool sour cream for dipping.
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My favorite part is the bit of sharp cheddar tucked inside each bite I grew up eating sausage balls on holidays and now my own kids request this version with Rotel for every big family brunch.
Storage Tips
Let extra sausage balls cool completely before storing. Keep them in an airtight container in the fridge for three days or freeze for up to two months. To reheat pop them back on a tray and warm in a moderate oven so they get crispy again.
Ingredient Substitutions
No self-rising flour No problem Whisk one and a half cups of all-purpose flour with two teaspoons of baking powder and a pinch of extra salt. For sausage turkey or chicken sausage works well if you prefer lighter flavors.
Serving Suggestions
Pile these on a platter for parties or breakfast spreads. They go well with fruit, scrambled eggs, or crisp veggies for balance. They also make great lunchbox snacks.
A Southern Classic Story
Sausage balls have a big place in Southern potlucks and holiday tables. This Rotel version is a fresh twist that brings a little Texas heat to the tradition, making the classic cheese-and-sausage combo even more irresistible.
Frequently Asked Questions
- → What sausage should I use?
Use breakfast sausage in either mild or spicy varieties, depending on your preferred heat level.
- → Can I adjust the spice level?
Yes, choose mild sausage and mild Rotel for less heat, or spicy sausage for extra kick.
- → How do I ensure the balls hold their shape?
Gradually add self-rising flour until the mixture is slightly sticky but forms easily into balls.
- → Are these sausage balls freezer-friendly?
Yes, bake them first, cool completely, then freeze in airtight containers. Reheat in the oven when needed.
- → What dipping sauces pair well?
Serve with ranch, hot sauce, or sour cream to complement the spicy, creamy flavors.
- → Can I make these ahead?
Yes, shape the balls and refrigerate up to 24 hours before baking for easy prep.