Cream Cheese Sausage Balls
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The first time I made these cream cheese sausage balls was for a Saturday brunch with a few friends. I wasn’t sure how they’d turn out with the cream cheese and Rotel combo in more of a finger food form, but they were the first thing gone. I mean zero leftovers, not even one for me to snack on later.
These have quickly joined my rotation along with my Bisquick sausage balls, which are more traditional but just as addictive.
This cream cheese version skips the boxed mix and goes from scratch with flour and baking powder. The results are golden, rich, and flavorful. I used a 2-tablespoon scoop, which makes about 36 sausage balls.
If you use a smaller scoop, you’ll likely double the yield and reduce the bake time to 18 to 20 minutes.
Ingredients:
- 1 lb. ground pork sausage
- 8 oz. cream cheese, softened
- 10 oz. Rotel tomatoes with diced chilies, well-drained
- 1½ cups all-purpose flour
- 2¼ teaspoons baking powder
- ½ teaspoon salt
- 2 cups shredded cheese (cheddar, Colby Jack, or a spicy blend)
I’ve tested this with different cheese blends. I like cheddar because it gives you that classic flavor, but Colby Jack or a Mexican blend melt beautifully. Go with what you love or have on hand.
How to Make Cream Cheese Sausage Balls
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, add sausage, softened cream cheese, and drained Rotel tomatoes. Mix until thoroughly combined. This part takes a little elbow grease. It’ll look like it won’t come together at first, but give it a few minutes.
I usually use a wooden spoon and continue pressing until the cream cheese has blended in. It may take about 5-10 minutes to get it all incorporated.
In a separate bowl, stir together flour, baking powder, and salt. Add this dry mix to the sausage mixture along with the shredded cheese. Mix thoroughly until everything is evenly incorporated.
Use a 2-tablespoon scoop to portion the sausage mixture into balls. Roll and place onto the prepared baking sheet, spacing them about 1 inch apart. If you do not have this type of scoop, I use it ALL THE TIME. You can grab one on Amazon for under $10.
Bake for 25 to 28 minutes or until the bottoms are golden brown and the centers are cooked through.
Let stand for 2 minutes before serving hot.
What I Learned Making These Over and Over:
- Drain your Rotel tomatoes well. Excess moisture can alter the texture and cause the ball to fall apart easily.
- If the mixture feels too sticky to roll, pop it in the fridge for 15 to 20 minutes to firm up.
- If you want to turn up the heat, a hot sausage or spicy pepper jack cheese is the way to go. You can also get the Rotel with the jalapenos (still drain well). I use that can in a lot of other recipes, and it’s my favorite.
How I Serve Them: I typically serve these on a large platter with a selection of dipping sauces, including ranch, spicy mayo, or jalapeño dip.
They’re great for game day, holiday trays, or, and I know this sounds nuts, but as part of a brunch spread alongside eggs and roasted potatoes. I just spent a week in Mexico and ate this type of food every morning.
As a side note, when I’m hosting, I always make a double batch because they tend to go quickly.
Storing & Reheating: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or in a 300°F oven until warmed through.
More Sausage Recipes to Try:
Cream Cheese Sausage Balls with Rotel
Ingredients
- 1 lb. ground pork sausage Jimmy Dean
- 8 oz. cream cheese softened but not melted
- 10 oz. Rotel tomatoes with diced chilies well-drained
- 1 ½ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 2 cups shredded cheese cheddar, Colby Jack, or blend
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, add uncooked sausage, softened cream cheese, and very well-drained Rotel tomatoes. Mix until fully combined. This takes a little effort and I find a wooden spoon helps. It may take 5 to 10 minutes for everything to come together smoothly.
- In a separate bowl, stir together the flour, baking powder, and salt.
- Add the dry mixture to the sausage bowl along with the shredded cheese. Mix again until everything is evenly incorporated.
- Using a 2-tablespoon scoop, portion the mixture into balls and place them on the prepared baking sheet, spacing about 1 inch apart.
- Bake for 25 to 28 minutes, or until the bottoms are golden brown and the centers are cooked through.
- Let rest for 2 minutes before serving warm.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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These were amazing and very easy to make. Love the flour instead of bisquick!