Can I mix by hand instead of using a stand mixer?

Yes — mix with clean hands or a sturdy spoon. A stand mixer is convenient but not required.

Can I make them ahead of time?

Absolutely. Form the balls and refrigerate or freeze until you’re ready to bake.

Do I need to thaw frozen balls before baking?

No! Bake from frozen and add a few extra minutes. Easy peasy.

Can I use turkey sausage?

Yes. It’s leaner and works fine—just expect a slightly milder flavor.

Salsa, queso, ranch, or a jalapeño dip (like a copycat Chuy’s Jalapeño Dip) are excellent.

How do I keep them from being greasy?

Use a rimmed baking sheet and drain any excess fat after baking if needed. Also, lean sausage reduces grease.

Irresistible Rotel Cream Cheese Sausage Balls — Ultimate Game Day Appetizer

Description

A zesty twist on classic sausage balls — just five ingredients and zero fuss. Creamy softened cream cheese and melty Mexican-style cheese bind spicy ground sausage and drained Rotel, while Bisquick gives them body and bake-ready structure. Make a bunch, freeze extras, and pull them out whenever you need a fast breakfast, party nibble, or game-day snack.

Ingredients

Scale

1 lb hot ground sausage (raw)
1 (8-oz) package cream cheese, softened
1 (10-oz) can Rotel diced tomatoes & green chiles, well drained
1½ cups Bisquick mix
2 cups shredded Mexican cheese blend

Instructions

Heat your oven to 400°F (200°C).
In the bowl of a stand mixer fitted with a dough hook, combine the raw sausage, softened cream cheese, drained Rotel, Bisquick, and shredded cheese. Blend just until the ingredients form an even mixture. (No stand mixer? Mix thoroughly by hand or with a sturdy spoon.)
Use a cookie scoop or tablespoon to form the mixture into roughly 1-inch rounds. Arrange them on a rimmed baking sheet lined with parchment paper, leaving a little space between each.
Bake for about 18–20 minutes, or until the exterior is nicely browned and the centers are cooked through. Remove from the oven and let cool a few minutes before serving.

Notes

Make-ahead & Freezing Tip
- Shape the sausage mixture into balls and freeze them solid on a parchment-lined sheet. Transfer frozen bites to a freezer bag. When baking from frozen, place on a baking sheet and add a few extra minutes to the baking time — no thawing needed.