Easy Rotel Sausage Balls

During our holiday cookie exchange last December, everyone brought sweet treats except for Aunt Lin. She arrived with a big vintage tin, warm to the touch and heavy in her hands. When she opened the lid, the scent of sausage, cheddar, and garlic filled the room. Inside were dozens of Rotel Sausage Balls crispy on the bottom, fluffy in the center, with just enough spice to make you reach for another. No one touched the sugar cookies until those were gone.

Last week, I made a batch to bring to my son’s football tailgate. I doubled the recipe, thinking I’d have leftovers to freeze. Nope. A group of dads hovered by the snack table, popping them like popcorn, asking if they had jalapeños inside (they don’t, but now I’m thinking…). My daughter’s friend, who avoids gluten, asked if I could try them with a GF baking mix. I did the next morning, and they were just as good.

These Rotel Sausage Balls don’t need a party to make sense. They show up at lazy brunches, late-night movie marathons, and yes even quiet Tuesday afternoons when something hot, melty, and savory is exactly what your hands (and stomach) need.

Short Description

Rotel Sausage Balls are tender, cheesy bites packed with sausage, sharp cheddar, spicy tomatoes, and garlic baked until golden and perfect for snacking, parties, or game day spreads.

Key Ingredients

• 1 lb breakfast sausage (uncooked)
• 2 cups shredded cheddar cheese
• 1 can Rotel tomatoes (drained well)
• 1½ cups Bisquick or other baking mix
• ½ tsp garlic powder

Tools Needed

• Large mixing bowl
• Baking sheet
• Parchment paper
• Oven
• Measuring cups & spoons

Cooking Instructions

Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking.

Step 2: Mix the Dough
In a large bowl, combine the sausage, cheddar cheese, well-drained Rotel, Bisquick, and garlic powder. Use your hands or a sturdy spoon to mix until thoroughly combined. If the mixture feels too wet to shape, sprinkle in 1–2 tablespoons more Bisquick.

Step 3: Shape the Balls
Roll the mixture into 1-inch balls and place them on the prepared baking sheet with space in between. You should get about 30 balls depending on size.

Step 4: Bake and Cool
Bake for 20–25 minutes or until golden brown with crispy bottoms and bubbling cheese. Let cool for 5 minutes on the tray before serving warm with your favorite dipping sauce.

Why You’ll Love This Recipe

Crispy on the outside, tender in the middle

Easy to prep and bake with minimal cleanup

Freezer-friendly and great for meal prep

Perfect for breakfast, parties, or late-night snacks

Packs a spicy, cheesy punch in every bite

Mistakes to Avoid & Solutions

Using sausage straight from the fridge
Let the sausage sit at room temp for 10–15 minutes to mix easier.

Wet, sticky dough
Be sure to drain the Rotel well. Too much moisture leads to soggy texture. If needed, add more Bisquick 1 tablespoon at a time.

Overbaking
They should be golden and firm, not dry. Start checking at 20 minutes.

Skipping parchment paper
Without it, cheese may stick and burn on your pan.

Making too big balls
Keep them 1-inch wide so they cook through evenly.

Serving and Pairing Suggestions

Serve with ranch, sriracha mayo, or honey mustard

Pair with scrambled eggs and fruit for brunch

Add to a charcuterie board as the savory centerpiece

Great alongside soups like tomato basil or potato leek

Serve family-style or toothpicked on a party platter

Storage and Reheating Tips

Storage: Store in an airtight container in the fridge for up to 4 days.

Freezer: Freeze raw or baked sausage balls. Flash freeze on a tray, then transfer to a zip-top bag.

Reheat: Warm in a 350°F oven for 8–10 minutes or in an air fryer at 325°F for 5–6 minutes. Avoid microwaving if you want crispy edges.

FAQs

1. Can I use spicy sausage instead of regular?
Yes! Spicy breakfast sausage adds a great kick. Just balance it with a milder cheese if needed.

2. Can I make these gluten-free?
Absolutely. Use a 1:1 gluten-free baking mix instead of Bisquick. Check sausage labels too they can contain gluten.

3. Do I need to cook the sausage before mixing?
No, use raw sausage. It will cook fully during baking.

4. Can I make these ahead of time?
Yes! You can mix and shape the balls, then refrigerate overnight or freeze them. Bake from frozen, adding 2–3 extra minutes.

5. What dipping sauces go well with them?
Try spicy ketchup, garlic aioli, or even queso for an extra cheesy hit.

Tips & Tricks

Shred your own cheddar for better melt and texture—pre-shredded can be coated with anti-caking agents.

Let the cheese and sausage come to room temperature before mixing for easier blending.

Want extra crunch? Lightly spray the tops with oil before baking.

Double the batch and freeze half for unexpected guests.

Add 1 tbsp chopped chives or scallions for extra flavor.

Recipe Variations

Spicy Jalapeño Sausage Balls
Add ¼ cup finely diced jalapeños to the mix. Use pepper jack cheese instead of cheddar for even more heat.

Bacon Cheddar Sausage Balls
Fold in ½ cup chopped cooked bacon. Adds a smoky, savory twist to the original.

Herbed Italian Style
Swap breakfast sausage with Italian sausage. Add 1 tsp Italian seasoning and use mozzarella in place of cheddar.

Mini Muffin Version
Scoop the mixture into greased mini muffin tins instead of rolling into balls. Bake at 375°F for 15–18 minutes.

Low-Carb Version
Skip Bisquick and mix 1 cup almond flour with 1 tsp baking powder. Results in a denser, keto-friendly version.

Final Thoughts

There’s something joyful about pulling a tray of Rotel Sausage Balls from the oven and seeing them golden, melty, and just a little crisp on the bottom. These little bites have snuck into my weekly rotation, not because they’re fancy but because they never fail to deliver warmth, comfort, and zero leftovers.

It doesn’t take a celebration to enjoy them, though they never go unnoticed at one. From sleepy Sunday mornings to chaotic school nights, these are the kind of snacks that anchor you. They remind me that sometimes, the best recipes aren’t the most complicated they’re the ones people come back for, without even asking what’s inside.