Savory Rotel Cream Cheese Sausage Balls are packed with pork sausage, cheddar, cream cheese, and tomatoes with green chilies. They bake up golden outside and tender, cheesy, and flavorful inside for an easy party appetizer or snack.

Prep Time 15minutes mins
Cook Time 25minutes mins
Total Time 40minutes mins

Ingredients

• 1 pound 450 g ground pork sausage, mild or spicy
• 1 10-ounce / 283 g can Rotel tomatoes with green chilies, well drained
• 8 ounces 225 g cream cheese, softened
• 2 cups 200 g shredded cheddar cheese, sharp or mild
• 1 ½ cups 180 g Bisquick baking mix, or similar biscuit mix
• ½ teaspoon garlic powder optional
• ½ teaspoon onion powder optional
• Pinch of black pepper

Instructions

Prepare the oven: Preheat the oven to 375°F (190°C). Cover a large baking sheet with parchment paper for easier cleanup and release.
Combine sausage and cream cheese: Add the ground sausage and softened cream cheese to a large bowl. Mix until the cream cheese is evenly distributed throughout the sausage.
Mix in Rotel and cheddar: Add the thoroughly drained Rotel tomatoes and shredded cheddar cheese. Stir until the tomatoes and cheese are evenly dispersed.
Incorporate the dry ingredients: Add the Bisquick gradually, followed by the garlic powder, onion powder, and black pepper. Continue mixing until a thick, evenly combined mixture forms.
Form the sausage balls: Scoop portions of the mixture with a tablespoon or small cookie scoop and roll them into approximately 1-inch balls. Arrange them on the prepared baking sheet, leaving roughly 1 inch of space between each one.
Bake: Place the baking sheet in the preheated oven and bake for 22-25 minutes, or until the sausage balls are golden and completely cooked through. For food safety, the centers should reach 160°F (71°C).
Cool and serve: Allow the sausage balls to rest for a few minutes after baking. Serve them warm as an appetizer, party snack, or game-day bite.

Notes

Drain the Rotel extremely well before adding it to the mixture. Removing excess tomato liquid helps the sausage balls hold their shape and gives them a tender rather than overly soft texture.