Pioneer Woman Rotel Cream Cheese Sausage Balls are a tasty, bite-sized snack that’s perfect for any get-together. They’re made with savory sausage, creamy cheese, and a little bit of spicy Rotel that gives them a nice kick. The outside gets golden and crispy while the inside stays soft and cheesy, making them super satisfying to eat.
I love making these sausage balls because they’re so easy to throw together, and everyone always asks for the recipe. I usually make a big batch and let them cool just enough so they’re warm but not too hot—this way you can enjoy that gooey cheese right when you bite in. They’re also great to prep ahead and bake when guests arrive, which makes entertaining a breeze.
My favorite way to serve them is with a side of ranch or your favorite dipping sauce. They’re perfect for game days, holiday parties, or just a fun snack anytime. These sausage balls always bring a smile to the table and disappear fast, so if you’re making them for a crowd, be ready to make a second batch!
Key Ingredients & Substitutions
Breakfast sausage: This is the heart of the flavor. I like mild sausage to keep it balanced but spicy sausage works great if you want more heat. For a lighter option, try turkey sausage.
Cream cheese: It gives these balls their creamy texture. Make sure it’s softened for easy mixing. You can swap in Neufchâtel cheese for less fat with similar creaminess.
Rotel: The diced tomatoes and green chilies add a nice zest and a bit of spice. If you can’t find Rotel, diced tomatoes with a bit of jalapeño or green pepper work well.
Cheddar cheese: Sharp cheddar adds great flavor. Feel free to use mild cheddar or even a blend of Monterey Jack and Mozzarella for a different cheese melt.
Baking mix: This helps bind everything and gives a soft, biscuit-like texture. If you want gluten-free, look for a gluten-free baking mix as a substitute.
How Can You Make Perfect Sausage Balls Without Them Falling Apart?
The key to sausage balls that hold together well is in mixing and baking.
- Make sure your cream cheese is soft so everything blends evenly and sticks together well.
- Drain the Rotel tomatoes well to avoid extra moisture that can make the dough too wet.
- Mix all ingredients thoroughly with your hands for an even texture.
- Form smooth, firm balls about 1 inch in size. Too small can dry out; too big can be hard to cook through.
- Bake on a greased or parchment-lined sheet at 350°F for 25-30 minutes until golden and cooked through.
- Let them cool a few minutes before serving so they firm up and don’t fall apart when picked up.
Following these tips helps you get cheesy, flavorful sausage balls with a great texture every time!
Equipment You’ll Need
- Mixing bowls – I use a large one to combine all the ingredients easily.
- Measuring cups and spoons – helps you add just the right amount of each ingredient.
- Baking sheet – a standard sheet lined with parchment makes for easy cleanup and even baking.
- Silicone spatula or wooden spoon – for mixing the ingredients thoroughly.
- Small scoop or spoon – helps form uniform 1-inch balls quickly and neatly.
- Oven – preheated to 350°F to bake the sausage balls to golden perfection.
Flavor Variations & Add-Ins
- Use cooked bacon bits instead of sausage for a smoky, crunchy twist.
- Add chopped green onions or jalapeños for more flavor and heat.
- Mix in different cheeses like Monterey Jack or Pepper Jack for variety.
- Stir in a teaspoon of hot sauce or spices like paprika or cumin for extra zest.
Pioneer Woman Rotel Cream Cheese Sausage Balls
Ingredients You’ll Need:
- 1 lb breakfast sausage (mild or spicy)
- 8 oz cream cheese, softened
- 1 can (10 oz) Rotel diced tomatoes and green chilies, drained
- 2 cups shredded sharp cheddar cheese
- 2 cups biscuit baking mix (such as Bisquick)
- Optional: chopped fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25-30 minutes to bake. So in under 45 minutes, you’ll have warm, cheesy sausage balls ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Lightly grease a baking sheet or line it with parchment paper to stop the sausage balls from sticking.
2. Mix the Main Ingredients
In a large bowl, add your breakfast sausage and softened cream cheese. Mix them together well until evenly combined.
Then, drain the Rotel tomatoes thoroughly to avoid extra moisture. Add them to the bowl with the sausage and cream cheese mixture.
3. Add Cheese and Biscuit Mix
Sprinkle in the shredded cheddar cheese and biscuit baking mix. Stir everything together until it forms a soft dough that you can shape into balls.
4. Shape and Bake the Sausage Balls
With clean hands or a small scoop, form 1-inch balls from the dough. Arrange them evenly spaced on your prepared baking sheet.
Bake in the oven for 25-30 minutes. The sausage balls are done when they’re golden brown on the edges and the cheese is melted and bubbly.
5. Cool and Serve
Once baked, take the sausage balls out of the oven and let them cool for a few minutes. If you like, sprinkle with chopped fresh parsley for a nice pop of color.
Serve warm, paired with your favorite dipping sauce like ranch or spicy mustard, and enjoy!
Can I Use Frozen Sausage for This Recipe?
Yes, but be sure to fully thaw the sausage before mixing. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps the ingredients blend smoothly.
Can I Make These Sausage Balls Ahead of Time?
Absolutely! You can prepare and shape the sausage balls, then refrigerate them in an airtight container for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
How Should I Store Leftovers?
Store leftover sausage balls in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or microwave until warmed through.
What Can I Substitute for Biscuit Baking Mix?
You can use self-rising flour as a substitute, adding a pinch of baking powder and salt if needed. Keep in mind this might slightly change the texture but still tastes great!