Pioneer Woman Rotel Cream Cheese Sausage Balls are the perfect mix of cheesy, spicy, and savory all rolled into bite-sized snacks. They’re made with creamy cream cheese, spicy Rotel tomatoes, and hearty sausage, creating a crispy outside with a soft, flavorful inside that’s hard to resist.
I love making these sausage balls for get-togethers or just as a cozy snack at home. They’re super easy to whip up, and everyone always asks for the recipe because they’re so tasty and satisfying. Plus, the little kick from the Rotel gives them a nice zing that keeps things interesting.
My favorite way to eat them is right out of the oven while they’re still warm and gooey. They’re great for family gatherings, game days, or anytime you want a simple treat that feels a little special. I always keep a batch in the freezer ready to go—they bake up quick whenever I need a delicious snack fast!
Key Ingredients & Substitutions
Ground Sausage: Breakfast sausage adds great flavor and moisture. If you want less fat, try lean ground turkey or chicken sausage, though the taste will be a bit milder.
Cream Cheese: This keeps the sausage balls creamy inside. Softened full-fat cream cheese works best for texture. You can use light cream cheese for a lighter option, but expect slightly less richness.
Sharp Cheddar Cheese: Gives these balls their cheesy kick and meltiness. Feel free to swap with Colby or Monterey Jack for a milder taste or add a bit of Parmesan for extra sharpness.
Rotel Diced Tomatoes & Green Chilies: This is the secret spicy ingredient that adds flavor and moisture. If you can’t find Rotel, diced tomatoes with a pinch of chili powder or chopped jalapeños work well.
Baking Mix (Bisquick): Helps bind everything and gives a nice texture. You can replace it with self-rising flour or a mix of all-purpose flour, baking powder, and salt if needed.
How Do You Get the Perfect Texture and Shape for Sausage Balls?
Getting your sausage balls to hold together without being dry can be tricky. Here’s what helps:
- Make sure the cream cheese is softened so it blends smoothly with the sausage, acting like glue.
- Don’t overwork the mixture; combine just enough to mix ingredients. Overmixing can make them tough.
- Use your hands or a small scoop to form evenly sized 1-inch balls, so they cook consistently.
- Space the balls about 1 inch apart on the baking sheet to let air circulate and create crispy edges.
- Bake at 350°F for 25-30 minutes until golden and cooked through—don’t rush baking or they may be raw inside.
These tips keep your sausage balls tender inside and crispy outside with a perfect bite every time.
Equipment You’ll Need
- Mixing bowls – I use a large one to combine all the ingredients easily and thoroughly.
- Measuring cups and spoons – helps you add the right amount of each ingredient for consistency.
- Large cookie scoop or tablespoon – makes shaping the sausage mixture into evenly-sized balls with less mess.
- Baking sheet – directs heat evenly and keeps the sausage balls from sticking; line with parchment paper for easy cleanup.
- Oven – preheated to 350°F to cook the sausage balls evenly and thoroughly.
Flavor Variations & Add-Ins
- Use cooked bacon bits or chopped cooked ham instead of sausage for a different meaty flavor.
- Mix in chopped jalapeños, cilantro, or green onions to add a fresh, spicy kick.
- Swap sharp cheddar with Monterey Jack, Colby, or pepper jack for varied cheesiness.
- Add a pinch of smoked paprika or cumin to give a smoky or earthy flavor to the sausage mixture.
Pioneer Woman Rotel Cream Cheese Sausage Balls
Ingredients You’ll Need:
- 2 pounds ground breakfast sausage (pork or your choice)
- 1 (8-ounce) package cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 (10-ounce) can Rotel diced tomatoes with green chilies, drained
- 1 ½ cups baking mix (such as Bisquick)
- Optional: 2 tablespoons chopped fresh parsley or green onions (for added freshness and color)
Time Needed
This recipe takes about 15 minutes to prepare, plus 25-30 minutes baking time. Overall, you’ll have a delicious snack ready in about 45 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper, or lightly grease it to prevent sticking.
2. Mix the Sausage and Cream Cheese:
In a large mixing bowl, combine the softened cream cheese and ground sausage. Use your hands or a sturdy spoon to mix everything thoroughly until the mixture is well combined and creamy.
3. Add the Remaining Ingredients:
Stir in the shredded cheddar cheese, drained Rotel diced tomatoes with green chilies, and baking mix. Mix everything together until evenly combined. If you want, fold in the optional parsley or green onions for a fresh touch.
4. Shape the Sausage Balls:
Using a spoon or your hands, form the mixture into small balls, about 1 inch in size. Place them on the prepared baking sheet, spacing each ball about 1 inch apart to allow for even cooking.
5. Bake Until Golden and Cooked Through:
Place the baking sheet in the oven and bake for 25 to 30 minutes. The sausage balls should be golden brown on the outside, cooked through, and the cheese melted.
6. Cool and Serve:
Remove the sausage balls from the oven and let them cool slightly before serving. They’re perfect warm as a tasty snack or appetizer. Try pairing with mustard or your favorite spicy dipping sauce for an extra kick!
7. Store Leftovers:
If you have any leftover sausage balls, store them in an airtight container in the refrigerator for up to 3 days or freeze them to enjoy later. Reheat in the oven until warmed through.
Can I Use Frozen Sausage for This Recipe?
Yes! Just make sure to fully thaw the sausage in the refrigerator overnight before mixing. This helps the ingredients combine smoothly and ensures even cooking.
Can I Make These Sausage Balls Ahead of Time?
Absolutely! You can mix the ingredients and form the balls a day ahead. Store them covered in the fridge and bake fresh right before serving for the best texture.
How Should I Store Leftover Sausage Balls?
Keep leftover sausage balls in an airtight container in the fridge for up to 3 days. To freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat in the oven straight from frozen.
What Can I Substitute for Rotel Tomatoes?
If you don’t have Rotel, use canned diced tomatoes with a small pinch of chili powder or chopped mild jalapeños for similar flavor and spice. Just make sure to drain any excess liquid.
