Rotel Cream Cheese Sausage Balls
These easy sausage balls are loaded with spicy Rotel, cream cheese, and hot breakfast sausage. Ready in under an hour, these Rotel sausage balls are perfect for game day appetizers or party bites.
Let me start by saying, if you’re not serving your sausage balls with a dipping sauce, then you’re doing it wrong. Whether it’s a spicy jalapeno ranch dressing or the three ingredient mayo sauce that we made, a creamy sauce is the perfect accompaniment to your traditional sausage ball appetizers.
And second, if you’re looking for some fantastic and super easy to make appetizers for tailgating, game day gatherings, or a casual get-together, then you’ve got to try these Rotel sausage balls! The unexpected addition of the popular football party ingredient (who doesn’t love Rotel in their cheese dip?!) adds a nice kick of flavor, but more importantly, it keeps the sausage balls moist and tender.
So whether you’re hosting a bunch of die-hard football fans or your party guests are “just there for the snacks”, try adding this crowd-pleasing appetizer to your buffet table!
What kind of sausage do I need for sausage balls?
I prefer to use ground breakfast sausage (the kind that comes in a 1 pound tube) for this sausage ball recipe. You can choose either hot or mild pork sausage, but I would avoid flavored sausages like a maple or sage variety.
Can I make sausage balls ahead of time?
Yes! You can prepare the sausage balls and refrigerate them uncooked for up to 24 hours. When you’re ready, pop them in the smoker or oven. You can also freeze them uncooked; just thaw them in the refrigerator overnight before cooking.
Do these Rotel sausage balls taste too tomato-y?
This was my first worry too, because I know that some of our party guests don’t like tomatoes! But the Rotel tomatoes and diced green chiles definitely don’t overpower the sausage balls, and the addition of the canned Rotel actually adds a really nice flavor and it helps to keep the sausage balls moist.
How to Make Rotel Sausage Balls
- Preheat the smoker (or the oven) to about 400°F.
- Mix all of the sausage ball ingredients together in a large bowl.
- Portion out the mixture into 1 inch balls and place on a large baking sheet.
- Cook the Rotel sausage balls on the smoker for about 20-22 minutes, turning the tray halfway through cooking time so the appetizers cook evenly. *Since you’re dealing with ground pork sausage, be sure to cook the balls until the internal temperature is at least 160°F.
- Allow the sausage balls to cool slightly, and serve with your favorite dipping sauce.
How do I store leftover Rotel cream cheese sausage balls?
If you have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to three days. You can reheat them in the microwave or oven until warmed through.
Tips for Perfect Sausage Balls
- Drain the Rotel well: Excess liquid from the tomatoes can make the sausage balls soggy. Make sure to drain the Rotel thoroughly before adding it to the mixture.
- Don’t over-mix: Mix the ingredients until just combined. Over-mixing can make the sausage balls tough.
- Use a cookie scoop: A cookie scoop can help you form evenly sized sausage balls, ensuring they cook at the same rate.
- Experiment with cheese: While cheddar is a classic choice, feel free to experiment with other types of cheese like pepper jack for an extra kick, or a blend of cheeses for a richer flavor.
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Rotel and Cream Cheese Sausage Balls
Ingredients
- 1 lb hot pork sausage
- 8 oz cream cheese, softened
- 10 oz can Rotel tomatoes and green chiles, drained
- 2 cups Bisquick baking mix
- ¼ cup fresh parsley, chopped
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Dipping Sauce:
- ¾ cup mayonnaise
- ¼ cup ketchup
- 1 tablespoon cream-style horseradish
Instructions
- Preheat grill or smoker to 400℉. *You can also bake these in the oven at 400℉.
- Combine the softened cream cheese, drained Rotel, and hot pork sausage in a large bowl. Mix until well incorporated.
- Add the Bisquick baking mix and chopped parsley to the sausage mixture, blending until evenly distributed. Fold in the shredded cheese until the mixture is uniform.
- Use a one-inch cookie scoop to portion out the mixture, then roll each portion between your palms to form smooth balls. *If you don't have a cookie scoop, you can use a tablespoon measure to scoop out approximately 1-inch portions, or estimate the size visually and use your hands to form 1-inch balls.
- Place the sausage balls on a baking sheet and refrigerate for 20-30 minutes to firm up. This optional step will reduce the spreading during baking. After chilling, cook the sausage balls on the grill (or in the oven) for 20-22 minutes, or until golden brown and cooked to an internal temperature of at least 160℉.
- While the sausage balls are cooking, combine mayonnaise, ketchup, and horseradish in a small bowl. Whisk together until well blended and smooth. Refrigerate until ready to serve.
- When sausage balls are done cooking, remove from the grill and allow to cool slightly before serving. Serve with the prepared dipping sauce on the side.
Video
Notes
- Sausage choice: If you prefer less heat, use regular pork sausage instead of hot. For a leaner option, try turkey sausage.
- Cheese variations: Experiment with different cheese types like pepper jack for extra spice or a Mexican blend for variety.
- Make-ahead option: You can prepare the sausage balls up to 24 hours in advance and refrigerate before baking.
- Freezing: Unbaked sausage balls can be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
- Dipping sauce variations: Try adding a dash of hot sauce or Worcestershire sauce to the dipping sauce for extra flavor.
- Storing Leftovers: Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.
