Irresistible Rotel Cream Cheese Sausage Balls

Here’s a mouthwatering recipe for Rotel Cream Cheese Sausage Balls — a cheesy, spicy, savory snack that’s perfect for game days, parties, or even breakfast bites. These sausage balls are soft on the inside, slightly crispy on the outside, and loaded with flavor from spicy sausage, Rotel tomatoes, cream cheese, and cheddar.

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🌶️ Irresistible Rotel Cream Cheese Sausage Balls

🧾 Ingredients:

• 1 lb breakfast sausage (spicy or mild)

• 8 oz cream cheese, softened

• 1 can Rotel (10 oz), drained very well (important to prevent sogginess)

• 1 ½ cups shredded cheddar cheese

• 1 ½ cups Bisquick (or any baking mix)

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🍴 Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil (lightly greased).

2. Drain the Rotel tomatoes very well. Press with paper towels to remove excess moisture — this is key for the texture.

3. In a large bowl or stand mixer:

   • Add the raw sausage, softened cream cheese, drained Rotel, cheddar cheese, and Bisquick.

   • Mix until fully combined. It’s easiest with clean hands or a sturdy spoon/spatula.

4. Roll the mixture into 1 to 1.5-inch balls and place them evenly on the baking sheet.

5. Bake for 20–25 minutes, or until golden brown and cooked through. Internal temperature should be at least 160°F (71°C) if you’re checking.

6. Let cool for a few minutes, then serve warm with ranch dressing, hot sauce, or just as-is.

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🔁 Tips & Variations:

• Make ahead? Absolutely! Shape and freeze raw balls on a tray, then transfer to a bag. Bake straight from frozen (add 5–7 minutes to cook time).

• Extra spicy? Use hot sausage + a pinch of cayenne.

• Cheese swap: Pepper Jack adds a nice kick.

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Would you like a printable version, a no-Bisquick alternative, or a keto-friendly twist on this?