Pioneer Woman Rotel Cream Cheese Sausage Balls are a crowd-pleasing snack that’s packed with bold flavors and a satisfying texture. These little nuggets combine savory sausage, tangy Rotel tomatoes, and creamy cream cheese, all blended with biscuit mix to create soft, cheesy, and slightly spicy bites that everyone loves. They’re perfect for parties, holidays, or just a cozy snack at home.
I love making these sausage balls because they come together quickly and don’t require a lot of fuss. The mix of cream cheese and Rotel gives them a rich, creamy kick that sets them apart from your regular sausage balls. I usually double the recipe because they disappear so fast whenever I serve them! Plus, they bake up golden and delicious, making them just hard to resist.
My favorite way to enjoy these is warm right out of the oven with a little bit of honey mustard or ranch dressing on the side for dipping. They also travel well, so they’re great to bring to potlucks or family gatherings. Every time I make these, I get asked for the recipe, which makes me feel like a kitchen hero!
Key Ingredients & Substitutions
Bulk Pork Sausage: This is the flavor base for the sausage balls. I like mild sausage to keep it approachable, but spicy sausage adds a nice kick if you prefer more heat. Turkey sausage works too for a leaner option.
Cream Cheese: Softened cream cheese adds creaminess and helps bind the mixture. Make sure it’s softened for easy mixing. You can use Neufchatel cheese as a lower-fat substitute.
Rotel Tomatoes and Green Chilies: The canned combo brings a touch of spice and moisture. If you can’t find Rotel, diced tomatoes with a small amount of chopped green chile or jalapeño work fine.
Biscuit Baking Mix: This is your fluffy binder. Bisquick is a classic choice, but any all-purpose baking mix will work well. For gluten-free, try a suitable gluten-free baking mix.
Shredded Sharp Cheddar: Sharp cheddar gives a tangy, cheesy punch. Feel free to try other cheeses like Colby Jack or Monterey Jack for a milder flavor.
How Do I Make Sure Sausage Balls Are Tender and Not Dry?
Getting the sausage balls tender and juicy depends on mixing and baking:
- Mixing: Combine ingredients gently but thoroughly. Overmixing can make the texture dense and tough.
- Baking Time: Bake at 350°F for 25-30 minutes. Check at 25 minutes to avoid drying out.
- Size: Make uniform 1-inch balls for even cooking; too large can cause undercooked centers, too small can dry them out.
- Resting: Let the sausage balls cool for a few minutes before serving so flavors settle and they hold together better.
Equipment You’ll Need
- Mixing bowl – I use a large one to comfortably combine all ingredients without mess.
- Measuring cups and spoons – for precise measurements to get the right balance.
- Cookie scoop or spoon – makes it easy to form uniform sausage balls for even baking.
- Baking sheet – a flat pan to hold the sausage balls as they bake. Line with parchment for easy cleanup.
- Oven – the key tool for baking until golden and cooked through.
Flavor Variations & Add-Ins
- Cheese Swap: Try Monterey Jack or Pepper Jack for different melts and spice levels. It’s a quick way to change the flavor profile.
- Spice It Up: Mix in chopped jalapeños, hot sauce, or red pepper flakes for extra heat. It’s perfect if you like a little more kick.
- Veggie Add-ins: Stir in chopped bell peppers or cooked spinach for color and extra flavor. Great for sneaking in some veggies.
- Protein Variations: Use turkey or chicken sausage for a leaner version, or add cooked bacon bits for a smoky flavor.
Pioneer Woman Rotel Cream Cheese Sausage Balls
Ingredients You’ll Need:
- 1 pound bulk pork sausage (mild, regular fat)
- 1 (8-ounce) package cream cheese, softened
- 1 (10-ounce) can Ro*Tel diced tomatoes and green chilies, drained
- 2 cups biscuit baking mix (such as Bisquick)
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake. Overall, expect around 35-40 minutes from start to finish, including a few minutes to let the sausage balls cool before serving.
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 keep the sausage balls from sticking.
2. Mix the Sausage and Cream Cheese:
In a large bowl, combine the bulk pork sausage and softened cream cheese. Use your hands or a spoon to mix until the two are well blended, making sure the cream cheese is thoroughly incorporated.
3. Add the Remaining Ingredients:
Gently fold in the drained Ro*Tel tomatoes and green chilies, biscuit baking mix, and shredded sharp cheddar cheese. Mix until everything is evenly combined, but avoid overmixing to keep the sausage balls tender.
4. Form and Bake the Sausage Balls:
Using a small cookie scoop or spoon, form 1-inch-sized balls. Place them on the prepared baking sheet with about an inch between each ball. Bake in your preheated oven for 25-30 minutes, or until they are nicely browned and cooked through.
5. Cool, Garnish, and Serve:
Once baked, remove the sausage balls from the oven and let them cool for a few minutes. Sprinkle with chopped fresh parsley if you like. Serve them warm with your favorite dipping sauces such as ranch or honey mustard for a delightful snack.
Can I Use Frozen Sausage for This Recipe?
Yes, you can! Just make sure to fully thaw the sausage in the refrigerator overnight before mixing. This helps ensure even mixing and cooking.
Can I Make These Sausage Balls Ahead of Time?
Absolutely! Prepare and shape the sausage balls, then refrigerate them covered for up to 24 hours before baking. You can also freeze them raw on a baking sheet, then transfer to a freezer bag for up to 3 months.
How Should I Store Leftover Sausage Balls?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes or in the microwave until warmed through.
What Can I Use Instead of Biscuit Baking Mix?
If you don’t have biscuit mix, you can substitute with 2 cups of all-purpose flour plus 1 teaspoon baking powder and a pinch of salt. This will work similarly to bind the sausage balls together.