Rotel Cream Cheese Sausage Balls

Ingredients (makes ~4–5 dozen, depending on size)

• 1 lb (≈ 450 g) breakfast sausage — hot or mild, according to taste plainchicken.com+1

• 1 (8 oz / 225 g) block cream cheese, softened Southern Plate+1

• 1 (10 oz / about 283 g) can RoTel diced tomatoes and green chilies, drained thoroughly plainchicken.com+1

• 1½ – 2 cups biscuit/baking mix (such as Bisquick) — helps bind the mixture plainchicken.com+1

• 2 cups shredded cheese — a Mexican‑blend, Colby‑Jack, or cheddar works well plainchicken.com+1

Optional (for subtle flavor boost): pinch of garlic powder, onion powder, or black pepper — but recipe works great as is. The Fervent Mama+1

‍ Instructions

1. Preheat Oven & Prep

   • Preheat your oven to 400 °F (≈ 200 °C). In the Kitchen with Momma Mel+1

   • Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.

2. Mix & Combine

   • In a large bowl, combine the uncooked sausage, softened cream cheese, drained Rotel tomatoes + chilies, shredded cheese, and baking mix. Use clean hands or a sturdy spoon to mix until well‑combined. The mixture will be somewhat sticky. Southern Plate+2In the Kitchen with Momma Mel+2

   • For easier mixing, let the sausage and cheese sit at room temperature so cream cheese blends smoothly. In the Kitchen with Momma Mel+1

3. Shape the Balls

   • Use a tablespoon or small cookie scoop to portion out mixture. Roll into about 1‑inch (2.5 cm) balls. Place each on the prepared baking sheet, spacing about 1 inch apart. plainchicken.com+1

   • If mixture feels too wet to roll, you can add a bit more baking mix — but avoid overdoing to keep texture soft. Southern Plate+1

4. Bake

   • Bake for 18–20 minutes, or until sausage balls are browned on the outside and cooked through. In the Kitchen with Momma Mel+1

   • If using frozen (see below), allow a few extra minutes. plainchicken.com+1

5. Serve

   • Let cool a few minutes (they’ll be hot inside). Serve warm — they pair well with dipping sauces like ranch, spicy mayo, or queso.

Make‑Ahead & Storage Tips

• Freezer‑friendly: Form the balls and freeze them on a tray until solid. Then transfer to a zip‑top bag. When ready to bake, place on a baking sheet and add ~5–7 extra minutes to bake time. Southern Plate+1

• Refrigeration: Store cooled sausage balls in an airtight container for up to 4–5 days. Reheat in an oven or air fryer for best texture. Southern Plate+1

• Make‑ahead prep: You can also mix and shape the mixture a few hours ahead, refrigerate it, then bake when ready — perfect for parties or gatherings. That Oven Feelin+1

️ Serving Suggestions

• Great as appetizer or party snack — easy finger food for game days, potlucks, or holiday gatherings.

• Serve with dipping sauces: ranch, spicy mayo, salsa, queso, or even ketchup for a kid‑friendly option.

• Great for breakfast or brunch — served warm with eggs or paired with biscuits.

• Try spicy twist: use hot sausage and/or add a dash of cayenne or hot sauce to the mixture.

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