Creamy, juicy, and packed with spicy, cheesy goodness — these Spicy Cream Cheese Sausage Balls with Rotel are a guaranteed crowd-pleaser. They deliver a perfect balance of heat, creaminess, and savory sausage in a bite-sized package that disappears the moment they hit the party table. Fun fact: sausage balls are a Southern classic at potlucks and tailgates, and they’re one of those recipes that seem to taste even better when everyone fights over the last one.
This recipe is incredibly simple and quick to prepare, making it ideal for busy weeknights, game days, or snack attacks. If you love easy party appetizers like the Baked Broccoli Cheese Balls, you’ll appreciate how fast these come together and how big a flavor punch they deliver. Give them a try and watch them vanish — you’ll be back for seconds before you know it.
What is Spicy Cream Cheese Sausage Balls with Rotel?
What exactly are sausage balls with Rotel, and why do they taste like comfort wrapped in a little bite? Think of them as the adorable cousins of the classic meatball — creamy cream cheese binds everything together, cheddar adds sharpness, and Rotel brings zesty tomatoes and green chiles for heat. Why the “spicy” tag? Because a can of Rotel kicks the flavor up a notch. Who named them? Maybe a clever cook who realized that “the way to a man’s heart is through his stomach.” Or maybe it was just someone who loved mixing cream cheese and sausage at midnight. Either way, these are irresistible — try them and see for yourself.
Why You’ll Love This
- Creamy, comforting, and bold: The combination of cream cheese and cheddar with juicy sausage and Rotel creates a texture and flavor profile that’s both rich and exciting. Each bite is creamy, slightly spicy, and deeply satisfying.
- Economical and easy: Making these at home is far cheaper than buying specialty appetizers, and one batch feeds a crowd — savings you can appreciate when planning parties or weekly snacks.
- Versatile and customizable: Add extra cheese, swap seasonings, or use different sausages to tailor the heat and flavor. If you enjoyed the dessert contrast on our blog like the Caramel Cream Cheese Pound Cake, you’ll appreciate how these sausage balls showcase sweet-then-savory balance in a savory setting.
Give these a try — they’re an easy win for gatherings and weeknight snacking.
How to Make:
Quick Overview
This recipe is straightforward: mix, roll, and bake. It’s perfect for cooks at any skill level and comes together in about 35 minutes total. The cream cheese adds a velvety texture, the cheddar melts into pockets of flavor, and the Rotel contributes bright tomato and mild heat. Prep time is roughly 10 minutes, and bake time is 20–25 minutes. Expect tender, golden-brown sausage balls with a slight crisp on the outside and melty interior.
Ingredients
- 1 lb ground sausage (mild or hot, raw; remove from casing if necessary)
- 1 (10 oz) can Rotel diced tomatoes with green chilies, drained (use a fine strainer to remove excess liquid)
- 1 (8 oz) package cream cheese, softened to room temperature
- 1 1/2 cups shredded cheddar cheese, packed (sharp cheddar preferred)
- 1 cup all-purpose flour, plus extra for dusting if needed
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp black pepper, adjust as needed)
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and even browning.
- In a large mixing bowl, add the ground sausage. Break it up slightly with a spoon so it’s easier to combine.
- Drain the Rotel thoroughly, then add the diced tomatoes with green chilies to the bowl. Use a slotted spoon to leave most of the liquid behind.
- Add the softened cream cheese to the bowl in chunks so it mixes evenly.
- Sprinkle in the shredded cheddar, all-purpose flour, garlic powder, onion powder, and salt and pepper.
- Mix everything together thoroughly using a sturdy spoon, spatula, or clean hands. The mixture should be cohesive but slightly sticky. If it feels too wet or sticky to handle, add a tablespoon of flour at a time until it firms up.
- Scoop out roughly 1-inch portions and roll them between your palms to form balls. Aim for uniform sizes so they bake evenly. Place each ball on the prepared baking sheet, leaving a little space between them.
- Bake in the preheated oven for 20–25 minutes, or until the sausage balls are golden brown and cooked through. An internal temperature of 160°F (71°C) confirms doneness for pork sausage.
- Remove from the oven and let cool for a few minutes before serving warm. Serve with your favorite dipping sauces or enjoy them plain.
What to Serve With:
- Classic pairings: Honey mustard, ranch dressing, or spicy sriracha mayo make great dipping sauces.
- Fresh sides: A crisp green salad or coleslaw helps balance the richness.
- Party spreads: Add crackers, sliced veggies, and a cheese board for a fuller appetizer table.
- Drinks: Cold beer, a citrusy cocktail, or iced tea complement the spicy, creamy flavors well.
Top Tips for Perfecting:
- Use room-temperature cream cheese so it blends smoothly with the other ingredients. Cold cream cheese will make the mixture lumpy.
- If you want more heat, use hot sausage or add a tablespoon of diced jalapeños. For milder flavor, use mild sausage and reduce the Rotel quantity.
- Uniform balls bake more evenly — use a small cookie scoop for consistent sizing.
- If the mixture is too sticky, add small amounts of flour (1 tablespoon at a time) until it’s easy to shape. Too much flour can dry them out, so add gradually.
- For extra crispness, broil for 1–2 minutes at the end of baking — watch closely to avoid burning.
Storing and Reheating Tips:
- Refrigeration: Store cooled sausage balls in an airtight container in the refrigerator for up to 4 days.
- Freezing: Arrange sausage balls on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. Reheat from frozen (see below).
- Reheating: Reheat in a 350°F oven for 10–12 minutes from refrigerated, or 18–22 minutes from frozen until warmed through. You can also microwave individual portions for 30–60 seconds, though the texture won’t be as crisp.
FAQs
Can I make these ahead of time?
Yes. Prepare and shape the sausage balls, then refrigerate them on the baking sheet for a few hours or freeze them. Bake from chilled or frozen as needed.
Can I use ground turkey or chicken instead of pork sausage?
You can, but turkey or chicken sausage is leaner and may produce a drier result. Consider adding an extra tablespoon of cream cheese or a splash of milk to maintain creaminess.
How do I reduce the spiciness?
Use mild sausage and drain or reduce the Rotel, or substitute with plain diced tomatoes. You can also serve cooling dips like ranch or sour cream-based sauces.
Can I make these gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Some people prefer almond flour, but that may alter the texture significantly.
What’s the best way to ensure they don’t fall apart?
Make sure the cream cheese is well incorporated and the mixture is cohesive. If it’s too loose, add small amounts of flour until you can shape the balls without them crumbling.
Conclusion
These Spicy Cream Cheese Sausage Balls with Rotel are an easy, flavor-packed appetizer that’s perfect for parties, snacks, or a comforting weeknight treat. They’re simple to make, budget-friendly, and endlessly adaptable — ideal for cooks who want big flavor with minimal effort. If you’re curious to see other takes on this classic, check out this Rotel Cream Cheese Sausage Balls recipe from Rotel Cream Cheese Sausage Balls – In the Kitchen with Momma Mel or this version at Rotel Cream Cheese Sausage Balls – Plain Chicken. Try them, share them, and enjoy the smiles they bring — a little spicy, a little cheesy, and a whole lot of delicious.
Spicy Cream Cheese Sausage Balls with Rotel
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 1 lb Ground sausage Mild or hot, raw; remove from casing if necessary.
- 1 can Rotel diced tomatoes with green chilies 10 oz, drained.
- 1 package Cream cheese 8 oz, softened to room temperature.
- 1.5 cups Shredded cheddar cheese Packed, sharp cheddar preferred.
- 1 cup All-purpose flour Plus extra for dusting if needed.
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Salt Adjust to taste.
- 0.25 tsp Black pepper Adjust to taste.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and even browning.
- In a large mixing bowl, add the ground sausage. Break it up slightly with a spoon so it’s easier to combine.
- Drain the Rotel thoroughly, then add the diced tomatoes with green chilies to the bowl. Use a slotted spoon to leave most of the liquid behind.
- Add the softened cream cheese to the bowl in chunks so it mixes evenly.
- Sprinkle in the shredded cheddar, all-purpose flour, garlic powder, onion powder, and salt and pepper.
- Mix everything together thoroughly using a sturdy spoon, spatula, or clean hands. The mixture should be cohesive but slightly sticky. If it feels too wet or sticky to handle, add a tablespoon of flour at a time until it firms up.
- Scoop out roughly 1-inch portions and roll them between your palms to form balls. Aim for uniform sizes so they bake evenly. Place each ball on the prepared baking sheet, leaving a little space between them.
- Bake in the preheated oven for 20–25 minutes, or until the sausage balls are golden brown and cooked through. An internal temperature of 160°F (71°C) confirms doneness for pork sausage.
- Remove from the oven and let cool for a few minutes before serving warm. Serve with your favorite dipping sauces or enjoy them plain.