1. Preheat Oven
- Set oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Mix Ingredients
- In a large bowl, combine sausage, cream cheese, Rotel, cheddar cheese, and baking mix.
- Use your hands or a sturdy spoon to mix until fully combined (it will be sticky).
3. Shape into Balls
- Roll mixture into 1-inch balls and place on prepared baking sheet.
4. Bake
- Bake for 20–25 minutes, until golden brown and cooked through.
- Internal temperature should reach 160°F (71°C).
5. Serve
- Serve warm with ranch dressing, spicy mayo, or extra Rotel salsa for dipping.
Tips for Success
- Drain Rotel well – too much liquid makes the mixture hard to roll.
- Use a cookie scoop for even-sized sausage balls.
- Make ahead: refrigerate raw balls for up to 24 hours or freeze and bake straight from frozen (just add a few minutes to the baking time).
- Switch up the cheese — pepper jack adds extra spice, while mozzarella makes them extra gooey.
Serving Ideas
- As a party appetizer with dipping sauces.
- With scrambled eggs for a hearty breakfast plate.
- Piled on a platter for game-day snacking.
- As a fun side to soups or chili.
Final Thoughts
These Rotel Cream Cheese Sausage Balls are cheesy, savory, and bursting with bold flavor. They’re everything you love about classic sausage balls — but upgraded with cream cheese creaminess and Rotel spice. Once you serve them, don’t expect leftovers — they’ll disappear fast!