The first time I made Rotel Cream Cheese Sausage Balls, my kitchen transformed into the coziest, most welcoming space imaginable. I was searching for a foolproof appetizer for game day, something more exciting than the usual fare, and I stumbled upon the concept of adding creamy, tangy elements to the classic sausage ball. As soon as those cheesy, savory spheres hit the oven, the air filled with the most incredible aroma—spicy sausage, roasted garlic, and melted cheddar. It was a smell that promised, and absolutely delivered, pure comfort. That batch disappeared in minutes, and I knew I’d found a new forever favorite, a recipe that feels like a warm hug and a party starter all in one bite.
Ingredients
- 1 pound bulk spicy breakfast sausage (I use the hot variety)
- 8 ounces full-fat cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 1 (10-ounce) can Rotel Original Diced Tomatoes & Green Chilies, very well drained
- 1 1/2 cups Bisquick baking mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder (my personal must-add)
- 1/4 teaspoon black pepper
Let’s talk about a few key players here. Using full-fat cream cheese is non-negotiable for me—the low-fat version can make the mixture greasy and won’t give you that luscious, creamy interior. Draining the Rotel is the most critical prep step; I squeeze it in a clean kitchen towel or paper towels until it’s almost dry. Any excess liquid will throw off your dough and result in flat, soggy balls. I’ve also found that a good, sharp cheddar makes a world of difference in flavor compared to mild. That extra pinch of onion powder? It’s my secret weapon for rounding out all the savory notes.(See the next page below to continue…)