4-Ingredient RoTel Cream Cheese Sausage Balls

These RoTel Cream Cheese Sausage Balls are an incredible upgrade to the classic party appetizer. Adding a block of softened cream cheese and diced tomatoes with green chiles keeps these sausage bites extraordinarily moist, tender, and savory—completely eliminating the dry texture of traditional recipes.

The 4 Ingredients

1. Uncooked Breakfast Sausage (1 lb) – Jimmy Dean (Regular, Hot, or Sage) works perfectly.
2. Bisquick or Baking Mix (2 cups) – Provides structure and holds the sausage balls together.
3. Cream Cheese (1 block / 8 oz, softened) – The secret ingredient that guarantees a tender, juicy bite every time.
4. RoTel Diced Tomatoes & Green Chiles (1 can / 10 oz, thoroughly drained) – Adds zesty Southwestern flavor and moisture.

(Optional finish: 1 ½ cups shredded sharp cheddar cheese for extra cheesy goodness).

Step-by-Step Instructions

1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
2. Drain the RoTel: Pour the can of RoTel into a fine-mesh strainer and press firmly with a spoon or paper towels to squeeze out as much excess liquid as possible.
3. Mix the Dough: In a large bowl or stand mixer fitted with the paddle attachment, combine the raw sausage, softened cream cheese, baking mix, well-drained RoTel, and optional shredded cheddar. Mix on low speed until completely blended and uniform.
4. Roll into Balls: Scoop out tablespoon-sized portions and roll them into 1-inch balls using your hands. Arrange them on the prepared baking sheet about 1 inch apart.
5. Bake to Golden: Bake for 20 to 25 minutes until the tops are deep golden-brown and the internal temperature reaches 165°F (74°C).
6. Serve Warm: Let rest on the baking sheet for 5 minutes before transferring to a platter. Serve warm alongside ranch or honey mustard for dipping!

Pro Tips & Make-Ahead Notes

• Drain Thoroughly: Squeezing out the liquid from the RoTel is crucial so the baking mix doesn’t absorb excess water and turn sticky.
• Make-Ahead & Freeze: Roll the uncooked balls and place them on a tray in the freezer until solid. Store in a Ziploc bag for up to 2 months and bake straight from frozen at 375°F for 25–28 minutes whenever you need a quick party snack!