Pioneer Woman Rotel Cream Cheese Sausage Balls are a crowd-pleasing snack that’s easy to make and full of flavor. These little bites combine spicy Rotel tomatoes, creamy cheese, and savory sausage all mixed into a soft, doughy ball that’s baked to golden perfection. They’re perfect for any gathering or just a cozy night in.
I love how these sausage balls come together so quickly with just a few ingredients, and they always disappear fast! The cream cheese keeps them nice and moist, while the Rotel adds a little kick that makes every bite interesting. I usually make a double batch because everyone always asks for seconds.
These are great served warm right out of the oven, but I also enjoy them with a little bit of ranch or your favorite dipping sauce. They’re perfect for holidays, parties, or anytime you want something tasty that’s simple to fix. I always find myself reaching for these when I want a snack that feels a little special without much fuss.
Key Ingredients & Substitutions
Breakfast Sausage: This gives sausage balls their meaty, savory base. I like mild sausage for a balanced flavor, but spicy sausage adds a nice kick. You can also use turkey sausage for a leaner option.
Cream Cheese: Softened cream cheese adds creaminess and helps bind the mixture. If you don’t have regular cream cheese, Neufchâtel or a dairy-free cream cheese work well too.
Rotel (Diced Tomatoes & Green Chilies): These bring a subtle heat and fresh tomato flavor. If you can’t find Rotel, diced tomatoes with a splash of green chili or jalapeño will do.
Cheddar Cheese: Sharp cheddar adds a stronger cheese flavor and melty texture. Feel free to swap for Colby Jack, Monterey Jack, or even mozzarella for a milder taste.
Bisquick Baking Mix: This mix helps bind everything while keeping the balls fluffy. If unavailable, try using self-rising flour or a mix of all-purpose flour plus baking powder.
How Do You Get Sausage Balls to Stay Moist and Hold Their Shape?
The secret is mixing the ingredients well and not over-handling the dough. Here’s how I do it:
- Soften the cream cheese before mixing; this helps it blend smoothly with sausage.
- Mix all ingredients just until combined—too much stirring can make the dough tough.
- Form balls of even size to ensure they cook evenly.
- Don’t skip draining the Rotel—even a little excess moisture can make the mixture too wet and prevent it from holding shape.
- Bake at 350°F for about 25-30 minutes until golden but still moist inside.
Let the sausage balls cool for a few minutes after baking. This helps them firm up and hold together better when you pick them up.
Equipment You’ll Need
- 8×12-inch baking sheet – I like using a rimmed sheet to catch any drips while baking.
- Parchment paper or silicone baking mat – makes cleanup easier and prevents sticking.
- Mixing bowls – a large one for combining the ingredients and a smaller one for preparing the mixture.
- Measuring cups and spoons – for accurately portioning ingredients.
- Ice cream scoop or tablespoon – helps me form even-sized balls quickly.
- Oven – a standard oven set to 350°F works perfectly for baking these sausage balls.
Flavor Variations & Add-Ins
- Use cooked, crumbled bacon instead of sausage for smoky flavor and extra crunch.
- Swap sharp cheddar for pepper Jack or Monterey Jack to add some spice or a milder flavor.
- Add chopped green onions or fresh cilantro for a fresh herb twist.
- Mix in diced jalapeños or green chilies for more heat, or try different hot sauces for a spicy kick.
How to Make Pioneer Woman Rotel Cream Cheese Sausage Balls
Ingredients You’ll Need:
Main Ingredients:
- 1 pound breakfast sausage (mild or spicy, based on preference)
- 8 ounces cream cheese, softened
- 1 can (10 oz) Rotel diced tomatoes and green chilies, drained
- 2 cups shredded sharp cheddar cheese
- 2 cups Bisquick baking mix
- 2 tablespoons chopped fresh parsley (optional for color and flavor)
Time Needed:
From start to finish, this recipe takes about 40 minutes. That includes 10 minutes to mix and form the sausage balls, plus 25-30 minutes of baking time. A quick cool-down at the end gets them ready to serve soon after.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat to prevent the sausage balls from sticking and make cleanup easier.
2. Mix the Sausage and Cream Cheese:
In a large bowl, combine the breakfast sausage and softened cream cheese. Use your hands or a spoon to mix them together well until fully combined and smooth.
3. Add the Remaining Ingredients:
Drain the Rotel tomatoes well to avoid extra moisture, then add them to the sausage mixture along with shredded cheddar cheese, Bisquick baking mix, and fresh parsley if you’re using it. Stir everything together until you have a thick, dough-like mixture.
4. Form the Sausage Balls:
Take small portions of the mixture and roll them into bite-sized balls about 1 to 1.5 inches in diameter. Place them on your prepared baking sheet, spacing them evenly.
5. Bake to Perfection:
Bake the sausage balls in your preheated oven for 25 to 30 minutes. You’ll know they’re done when they’re cooked through and nicely golden on the outside.
6. Cool and Serve:
Remove the sausage balls from the oven and let them cool for a few minutes. They’re best served warm, perfect for snacking or as an appetizer. Don’t forget your favorite dipping sauce like ranch!
Can I Use Frozen Sausage for This Recipe?
Yes, but be sure to fully thaw the sausage in the fridge before mixing. This makes it easier to combine with the other ingredients and helps the sausage balls hold together better.
Can I Prepare the Sausage Balls Ahead of Time?
Absolutely! You can mix and form the balls, then refrigerate them on the baking sheet for a few hours or overnight. When ready, bake straight from the fridge, just add a few extra minutes to the baking time.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F for 10-15 minutes or microwave until heated through.
Can I Make These Sausage Balls Without Bisquick?
If you don’t have Bisquick, you can substitute with 2 cups of self-rising flour or 2 cups all-purpose flour combined with 1 tablespoon baking powder. This will help the sausage balls hold their shape and remain tender.