Spicy Cream Cheese Sausage Balls with Rotel
Creamy, juicy, and packed with spicy, cheesy goodness — these Spicy Cream Cheese Sausage Balls with Rotel are a guaranteed crowd-pleaser.
Servings: 8 servings
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.
Notes
Use room-temperature cream cheese for smooth blending. For more heat, use hot sausage or add diced jalapeños. Store in an airtight container in the refrigerator for up to 4 days.