Pioneer Woman Rotel Cream Cheese Sausage Balls are the perfect little bite-sized treats packed with flavor. They combine spicy sausage, creamy cream cheese, and zesty Rotel tomatoes, creating a mix that’s both cheesy and a little bit spicy. The crispy exterior with the soft, cheesy inside makes them hard to resist at any gathering.
I love making these sausage balls when friends come over because they always disappear fast! One tip I have is to let them cool just a bit before serving so you don’t burn your fingers, but they’re best enjoyed warm when the cheese is still melty inside. They’re simple to whip up but taste like you spent hours in the kitchen.
These sausage balls are my go-to snack for game days, potlucks, or just when I’m craving something hearty and flavorful. I usually serve them with a side of ranch or extra Rotel for dipping, and everyone always asks for the recipe. They’re perfect for sharing and making any occasion feel a little more special.
Key Ingredients & Substitutions
Ground Breakfast Sausage: This is the star for flavor and texture. I like using spicy sausage for extra kick, but mild works well too. Turkey sausage is a good leaner option if you want to keep it lighter.
Cream Cheese: Softened cream cheese adds creaminess and helps bind everything. You can substitute with Neufchâtel for a lower-fat choice. Make sure it’s soft so it blends easily.
Ro*Tel Tomatoes and Green Chilies: They bring a nice zest and mild heat. If you don’t have Ro*Tel, diced tomatoes with diced jalapeños works fine. Drain well to avoid sogginess.
Sharp Cheddar Cheese: Sharp cheddar adds punchy flavor and melts beautifully. You can swap for Colby Jack or even a blend of cheeses if you want a milder taste.
Baking Mix (Bisquick): This helps hold the sausage balls together and adds a bit of fluff. If you want gluten-free, use a gluten-free baking mix or try crushed gluten-free crackers.
How Do You Get Sausage Balls to Hold Their Shape and Stay Moist?
Mixing and baking are key to sausage balls that look and taste great. Here’s what I do:
- Soften the cream cheese well before mixing so it blends smoothly with the sausage.
- Drain the Rotel tomatoes well to keep moisture balanced. Too wet, and the balls get mushy.
- Mix ingredients just until combined. Over-mixing can make the sausage tough.
- Form consistent 1-inch balls for even cooking. I use a cookie scoop to keep them the same size.
- Bake at 350°F (175°C) until golden and cooked through, about 25-30 minutes. This cooks the sausage fully but keeps the inside moist.
Let them cool a few minutes before serving so they set up a bit and are easier to pick up. Enjoy your perfectly round, cheesy bites!
Equipment You’ll Need
- Large mixing bowl – I like a big bowl to easily combine all ingredients without mess.
- Measuring cups and spoons – keep everything precise for consistent sausage balls.
- Cookie scoop or spoon – helps form uniform 1-inch balls that cook evenly.
- Parchment-lined baking sheet – keeps cleanup easy and prevents sticking.
- Oven – a standard 350°F (175°C) oven gets these baked perfectly.
Flavor Variations & Add-Ins
- Use spicy sausage for more heat or mild for a softer flavor – switch depending on your taste.
- Add cooked bacon bits or chopped jalapeños inside for extra flavor and texture.
- Swap cheddar for Monterey Jack or Pepper Jack cheese for a different cheesy twist.
- Mix in chopped green onions or cilantro to add fresh bursts of flavor.
How to Make Pioneer Woman Rotel Cream Cheese Sausage Balls
Ingredients You’ll Need:
- 1 pound ground breakfast sausage (mild or spicy, as you like)
- 1 (8 oz) block cream cheese, softened
- 1 (10 oz) can Ro*Tel diced tomatoes and green chilies, drained
- 2 cups shredded sharp cheddar cheese
- 1 ½ cups baking mix (such as Bisquick)
How Much Time Will You Need?
You’ll spend about 10 minutes preparing the mixture and forming the sausage balls, then around 25-30 minutes baking them. So, plan for roughly 40 minutes from start to finish to enjoy these cheesy, spicy bites!
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it so the sausage balls don’t stick.
2. Mix the Ingredients:
In a large bowl, mix together the ground sausage and softened cream cheese until combined well. Then add the drained Ro*Tel tomatoes and green chilies, stirring evenly. Next, fold in the shredded cheddar cheese and baking mix until it forms a dough that holds together.
3. Shape the Sausage Balls:
Using your hands or a small cookie scoop, roll the mixture into 1-inch balls. Arrange them spaced evenly on the prepared baking sheet.
4. Bake and Enjoy:
Bake the sausage balls for 25-30 minutes until they are golden brown and fully cooked. Take them out and let them cool just a bit before serving. If you like, sprinkle some chopped fresh parsley on top for a nice pop of color.
These sausage balls are perfect warm and make a tasty snack or appetizer for any get-together. Enjoy!
Can I Use Frozen Sausage for This Recipe?
Yes, but be sure to thaw the sausage completely before mixing. Thaw it overnight in the fridge or use the defrost setting on your microwave. This helps the cream cheese blend smoothly and ensures even cooking.
Can I Make These Sausage Balls Ahead of Time?
Absolutely! You can prepare the mixture and form the balls a day in advance. Store them covered in the fridge and bake just before serving. If you want to freeze them, freeze the uncooked balls on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
How Should I Store Leftover Sausage Balls?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep them crispy on the outside.
Can I Substitute the Baking Mix?
Yes! You can use homemade biscuit mix, gluten-free baking mix, or even crushed crackers. Just keep in mind that substitutions may slightly change the texture.
