Pioneer Woman Rotel Cream Cheese Sausage Balls are a deliciously cheesy and spicy snack that’s so easy to make. They combine savory sausage, creamy cream cheese, and zesty Rotel tomatoes with just a little bit of flour and seasonings to hold everything together. The outside gets golden and crispy while the inside stays soft and packed with flavor.
I love making these sausage balls for gatherings or just as a quick treat at home. They come together fast, which is great when you need a savory bite without spending too much time. Plus, that mix of cream cheese and Rotel gives them a little kick that always surprises people – it’s a perfect balance of tangy and hearty that everyone seems to enjoy.
My favorite way to serve them is warm right out of the oven with a little dipping sauce on the side, like ranch or a mild salsa. They’re awesome for game day, potlucks, or just whenever you want something satisfying to grab with your fingers. I keep coming back to this recipe because it’s simple, tasty, and always a hit with friends and family.
Key Ingredients & Substitutions
Ground Sausage: Breakfast sausage adds great flavor and moisture. You can swap it for spicy Italian sausage for a bolder taste or turkey sausage for a leaner option.
Rotel Tomatoes: These canned tomatoes with chilies bring tasty heat. If you can’t find Rotel, diced tomatoes with a little canned diced green chilies work well.
Cream Cheese: Softened cream cheese helps bind everything and adds creaminess. You can use Neufchâtel as a lower-fat substitute, but don’t use cold cream cheese—soften it first.
Cheddar Cheese: Sharp cheddar adds a nice tang and meltiness. You could swap it for Colby-Jack or Monterey Jack for a milder flavor.
Flour: Flour helps hold the mixture firm. If gluten-free, use a gluten-free all-purpose flour blend instead.
How Do I Make Sure the Sausage Balls Hold Together and Bake Perfectly?
Getting the right texture is key so the sausage balls don’t fall apart or get too dense. Here’s how:
- Mix Well: Combine ingredients thoroughly but avoid over-mixing to keep them tender.
- Softened Cream Cheese: Use cream cheese at room temperature for easy mixing and better binding.
- Flour Amount: Stick to the recipe’s flour amount—too little and balls won’t hold; too much and they get dry.
- Size Matters: Roll the balls around 1 to 1 ½ inches. Smaller ones can dry out; bigger ones may need longer baking.
- Baking: Bake at 350°F (175°C) until golden and cooked through, about 25-30 minutes. They should be firm but still moist inside.
Following these tips will help your sausage balls come out golden, soft, and flavorful every time.
Equipment You’ll Need
- Mixing bowls – I use a large one to combine everything easily and get a good mix.
- Cookie scoop or spoon – helps me portion out the sausage mixture evenly into balls.
- Baking sheet – a standard rimmed sheet works well to hold the sausage balls while they bake.
- Parchment paper or silicone baking mat – makes cleanup easier and prevents sticking.
- Oven – essential for baking these crispy, cheesy bites to perfection.
Flavor Variations & Add-Ins
- Spicy sausage and pepper jack cheese – add a little heat and extra gooey flavor for a spicy twist.
- Mushrooms and spinach – stir in cooked vegetables for more texture and nutrition.
- Buffalo style – tossed in buffalo sauce after baking or mixed into the meat for extra flavor.
- Herbs like parsley or cilantro – chopped fresh herbs brighten up the flavor and add freshness.
Pioneer Woman Rotel Cream Cheese Sausage Balls
Ingredients You’ll Need:
- 1 lb (450g) ground breakfast sausage (pork or your choice)
- 1 (10 oz) can Rotel diced tomatoes and green chilies, drained
- 8 oz (225g) cream cheese, softened
- 2 cups (8 oz) shredded sharp cheddar cheese
- 1 ½ cups all-purpose flour
- 2 green onions, thinly sliced (optional garnish)
Time Needed
This recipe takes about 10 minutes to prepare and 25–30 minutes to bake. In total, you’ll need about 35–40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
2. Mix the Ingredients
In a large mixing bowl, add the ground sausage, drained Rotel tomatoes, softened cream cheese, shredded cheddar cheese, and flour. Use your hands or a spatula to mix until everything is well blended. The mixture should feel sticky but hold together nicely.
3. Shape the Sausage Balls
Roll the mixture into small balls, about the size of a golf ball (1 to 1 ½ inches in diameter). Place them evenly spaced on the prepared baking sheet.
4. Bake Until Golden
Bake the sausage balls in the preheated oven for 25–30 minutes. They’ll turn a beautiful golden brown and be cooked through inside.
5. Serve and Enjoy
Take the sausage balls out of the oven and let them cool for a few minutes. Garnish with thinly sliced green onions if you like. These make a perfect warm, cheesy snack or appetizer. Serve with ranch dressing, salsa, or your favorite dipping sauce.
Can I Use Frozen Sausage for This Recipe?
Yes, but be sure to fully thaw the sausage in the refrigerator overnight before mixing. This ensures even cooking and easier mixing with the other ingredients.
Can I Make These Sausage Balls Ahead of Time?
Absolutely! You can shape the sausage balls and refrigerate them for up to 24 hours before baking. Just cover the baking sheet tightly with plastic wrap and bake as directed when ready.
How Should I Store Leftovers?
Store leftover sausage balls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through.
Can I Freeze Sausage Balls?
Yes, you can freeze them before or after baking. Arrange unbaked balls on a tray to freeze individually, then transfer to a freezer-safe bag. Bake straight from frozen, adding a few extra minutes to the cooking time.