Here’s a **detailed Rotel Cream Cheese Sausage Balls recipe**—savory, cheesy, and with a little spicy kick. Perfect for parties, potlucks, or game days!
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## 🧀🌶 Rotel Cream Cheese Sausage Balls Recipe
### 📋 Ingredients
* **1 lb (16 oz) breakfast sausage** (pork or turkey; hot or mild)
* **1 (10 oz) can Rotel diced tomatoes and green chilies**, drained well
* **8 oz cream cheese**, softened
* **2 cups shredded cheddar cheese** (sharp cheddar works great)
* **1 ½ cups Bisquick baking mix** (or a homemade substitute – see below)
* **½ tsp garlic powder** *(optional)*
* **¼ tsp black pepper**
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### 🔪 Instructions
#### 1. **Preheat and Prep**
* Preheat your oven to **375°F (190°C)**.
* Line a large baking sheet with **parchment paper** or lightly grease it.
#### 2. **Cook the Sausage**
* In a large skillet over **medium heat**, cook the sausage until **fully browned**, breaking it up as it cooks.
* Drain excess grease if needed.
* Let it cool slightly so it doesn’t melt the cream cheese.
#### 3. **Mix the Base**
* In a large mixing bowl, combine:
* Cooked sausage
* **Softened cream cheese**
* **Drained Rotel**
* Mix until fully incorporated (a stand mixer makes this easier, but hands or a sturdy spoon work too).
#### 4. **Add Dry Ingredients**
* Add:
* **Bisquick mix**
* **Shredded cheddar**
* **Garlic powder and black pepper (if using)**
* Mix thoroughly until everything sticks together in a thick, scoopable dough.
#### 5. **Form Balls**
* Use a tablespoon or cookie scoop to form **1½-inch balls**.
* Roll between your hands to smooth them.
* Place on the prepared baking sheet, spaced about 1 inch apart.
#### 6. **Bake**
* Bake for **18–22 minutes**, or until the tops are golden and they feel firm when touched.
* You can broil them for 1–2 minutes at the end if you want extra browning.
#### 7. **Serve**
* Let cool slightly before serving.
* Serve warm or at room temperature.
* Optional: serve with ranch dressing, chipotle aioli, or spicy mustard for dipping.
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### 🍳 Tips & Variations
* **Make Ahead**: Form the balls and refrigerate up to 24 hours before baking.
* **Freezer Friendly**: Freeze uncooked balls on a tray, then transfer to a freezer bag. Bake straight from frozen—just add a few extra minutes.
* **Cheese Varieties**: Try pepper jack for extra spice or Monterey Jack for a smoother melt.
* **Baking Mix Substitute**:
* 1 cup flour
* 1½ tsp baking powder
* ¼ tsp salt
* 1 tbsp butter or shortening (cut in)
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### 🧊 Storage
* **Fridge**: Store leftovers in an airtight container for up to **4 days**. Reheat in the oven or air fryer.
* **Freezer**: Store in a zip-top bag for up to **3 months**. Reheat in the oven for best texture.
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Would you like a printable version or help with scaling this recipe for a crowd?