Beef Sausage Cheese Rotel Balls Appetizer Easy

Sausage Cheese Rotel Balls are the undisputed champions of appetizer platters, the warm, gooey hug that welcomes your guests and instantly elevates any gathering from ordinary to extraordinary. Have you ever seen them disappear faster than free pizza at a party? That’s the magic of these delightful little spheres. What is it about Sausage Cheese Rotel Balls that makes them so universally adored? Perhaps it’s the perfect harmony of savory sausage, creamy cheese, and that signature zesty kick from the Rotel. They’re incredibly satisfying, offering a delightful textural contrast with their tender interior and often a slightly crisped exterior. We love them because they’re ridiculously easy to make, yet they deliver a gourmet-level flavor that consistently impresses. Whether you’re hosting a holiday bash, a casual game day get-together, or just craving a comforting snack, these Sausage Cheese Rotel Balls are your secret weapon for pure, unadulterated deliciousness.

this Recipe

Ingredients:

• 1 pound uncooked sausage (I prefer a medium-hot variety for a little kick, but mild or hot will also work beautifully)
• 8 ounces cream cheese, softened to room temperature (this is crucial for smooth mixing, so take it out of the fridge at least an hour before you start)
• 10 ounces Rotel diced tomatoes and green chilies, drained (be sure to drain off as much liquid as possible to prevent the balls from becoming too wet)
• 1.5 cups Bisquick mix (this acts as our binder and gives the balls a lovely tender texture)
• 2 cups shredded Mexican cheese blend (a good quality blend melts wonderfully and adds a fantastic depth of flavor)

Getting Started: The Foundation

The first step in creating these irresistible Sausage Cheese Rotel Balls is to prepare the base mixture. In a large mixing bowl, we’re going to combine the star ingredients. Start by crumbling the pound of uncooked sausage into the bowl. If your sausage is in a large log, you’ll want to break it up into smaller pieces to ensure it cooks evenly throughout. I like to give it a quick sear in a skillet over medium-high heat, just until it’s browned but not cooked through. This helps render out some of the fat and adds a nice depth of flavor. Once browned, I drain off any excess grease and let it cool slightly before proceeding. This pre-cooking step isn’t strictly necessary if you’re short on time, but it does contribute to a more refined texture and flavor profile in the finished balls.

Next, add the 8 ounces of softened cream cheese to the bowl with the sausage. Make sure your cream cheese is truly softened; it should yield easily to the touch. This will make it much easier to incorporate without lumps. I find that using a sturdy spoon or even my hands (clean, of course!) works best for really mashing and blending the cream cheese into the sausage. The goal here is to create a cohesive mixture where the cream cheese coats the sausage pieces.

Now, it’s time to introduce the zing from the Rotel. Carefully add the drained 10 ounces of Rotel diced tomatoes and green chilies. Remember that draining step? It’s important to get as much of that liquid out as you can. Excess moisture can make the dough too sticky and harder to handle, and can also lead to the balls not holding their shape as well during baking. Gently fold the drained Rotel into the sausage and cream cheese mixture. You’ll start to see the vibrant colors coming through, a hint of the deliciousness to come.

Building the Body: The Binder and Cheese

With our wet ingredients and sausage combined, we’re ready to add the elements that will give our Sausage Cheese Rotel Balls their structure and cheesy goodness. Sprinkle in the 1.5 cups of Bisquick mix. This pantry staple is magic for so many baked goods, and it works perfectly here to bind everything together and create that signature tender bite. Start by mixing it in with a spoon, but you’ll likely find that as the mixture thickens, using your hands is the most effective way to ensure everything is thoroughly incorporated. You want to mix until there are no dry pockets of Bisquick visible. Be careful not to overmix at this stage, as that can result in tougher balls. A gentle, thorough incorporation is key.

Now for the final flavor explosion: the cheese! Add the 2 cups of shredded Mexican cheese blend to the bowl. This blend typically includes a mix of Monterey Jack, cheddar, and sometimes Colby or other cheeses, which melt beautifully and provide a wonderfully savory flavor. Again, use your hands to gently incorporate the cheese into the rest of the mixture. You want to distribute it evenly so that every bite gets a delightful cheesy surprise. It’s okay if the mixture is a little sticky at this point; that’s a good sign that all the ingredients are coming together perfectly.

Shaping and Baking: The Transformation

Once all the ingredients are well combined and you have a unified, slightly sticky dough, it’s time to form the Sausage Cheese Rotel Balls. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper. This is a crucial step for easy cleanup and to prevent any sticking.

Now, you can either lightly grease your hands with a bit of cooking spray or oil, or you can work with slightly damp hands to prevent the dough from sticking. Roll the mixture into small balls, about 1 inch in diameter. They should be about the size of a large marble or a small walnut. Don’t worry if they aren’t perfectly round; rustic charm is part of their appeal! Arrange the balls on the prepared baking sheet, leaving a little space between each one so they can expand slightly as they bake.

Place the baking sheet in the preheated oven. Bake for 18 to 20 minutes, or until the Sausage Cheese Rotel Balls are golden brown and slightly puffed. The cheese should be melted and bubbly, and the centers should be cooked through. Keep an eye on them during the last few minutes of baking, as ovens can vary. You want them browned, but not burnt.

Once they’re done, remove the baking sheet from the oven. Let the Sausage Cheese Rotel Balls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool further. They are absolutely delicious served warm, but they are also fantastic at room temperature. I find they are best enjoyed shortly after baking when the cheese is still wonderfully gooey.

Conclusion:

And there you have it – the ultimate guide to creating delightful Sausage Cheese Rotel Balls! We’ve walked through each simple step, from mixing the creamy, cheesy goodness with the zesty Rotel to baking them to golden perfection. These little bites are incredibly versatile and are sure to be a hit at any gathering, from game days to holiday parties. Don’t be afraid to get creative with your own personal touches!

When it comes to serving, these Sausage Cheese Rotel Balls are fantastic on their own, but they also pair beautifully with a variety of dips. Consider a spicy ranch, a tangy barbecue sauce, or even a classic marinara for dipping. For variations, you can easily swap out the type of sausage to a spicier Italian sausage or even a plant-based alternative. Adding a pinch of cayenne pepper to the mix can give them an extra kick, or a sprinkle of chopped chives for a fresh, herbaceous note. We encourage you to try this recipe and discover how easy it is to create a crowd-pleasing appetizer. Enjoy sharing these delicious morsels with your loved ones!

Frequently Asked Questions:

Can I make Sausage Cheese Rotel Balls ahead of time?

Yes, absolutely! You can prepare the dough and roll them into balls, then store them on a baking sheet in the refrigerator for up to 24 hours before baking. For longer storage, freeze the uncooked balls on a baking sheet until solid, then transfer them to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.

What can I use if I don’t have Rotel tomatoes?

If you can’t find Rotel, you can substitute with a can of diced tomatoes (drained well) mixed with a can of diced green chilies. You can also add a pinch of chili powder and a dash of hot sauce to achieve a similar flavor profile and a bit of heat.

Easy Beef Sausage Cheese Rotel Balls Appetizer

Irresistible and easy-to-make appetizer featuring savory beef sausage, creamy cream cheese, zesty Rotel, and a blend of Mexican cheeses, all bound together with Bisquick for a tender bite.

Prep Time
15 Minutes

Cook Time
20 Minutes

Total Time
35 Minutes

Servings
Approximately 36 balls

Ingredients

• 1 pound uncooked beef sausage
• 8 ounces cream cheese, softened
• 10 ounces Rotel diced tomatoes and green chilies, drained
• 1.5 cups Bisquick mix
• 2 cups shredded Mexican cheese blend

Instructions

1. Step 1
   Crumble the beef sausage into a large mixing bowl. If desired, briefly sear in a skillet over medium-high heat until browned but not cooked through, then drain excess grease and let cool slightly. Add the softened cream cheese to the bowl with the sausage and mash together until well combined, creating a cohesive mixture.
2. Step 2
   Gently fold in the drained Rotel diced tomatoes and green chilies, ensuring excess liquid is removed. The mixture will start to show vibrant colors.
3. Step 3
   Sprinkle in the Bisquick mix and gently incorporate it into the wet ingredients using a spoon, then switch to your hands. Mix until no dry pockets of Bisquick are visible, being careful not to overmix. The mixture will start to thicken.
4. Step 4
   Add the shredded Mexican cheese blend to the bowl. Use your hands to gently distribute the cheese evenly throughout the mixture until well incorporated. The dough will be slightly sticky.
5. Step 5
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Lightly grease your hands or use slightly damp hands to prevent sticking. Roll the mixture into small balls, approximately 1 inch in diameter.
6. Step 6
   Arrange the formed balls on the prepared baking sheet, leaving a little space between each one. Bake for 18 to 20 minutes, or until golden brown, slightly puffed, and the cheese is melted and bubbly. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.