Mason swore up and down that he could win this year’s tailgate cook-off at the fall festival with just one appetizer. We were camped out behind the high school stadium, surrounded by trucks, folding tables, crockpots, and competitive energy that rivaled any football game.
I was skeptical when he revealed his secret weapon Rotel Sausage Balls. No glaze, no garnish. Just a humble tray of golden, cheesy bites with the aroma of spiced sausage wafting through the crisp October air. Across from us, Linda and her three cousins had a full-on slider bar with homemade pickles. Two tents down, Jeremy was smoking ribs since 5 AM.
But when the judges made their rounds, one of them popped a sausage ball into her mouth, paused, and immediately asked for another. Mason raised an eyebrow in my direction, and I just shook my head and laughed. I knew right then he might actually pull this off.
That night, we passed around the leftovers if you can call four pieces “leftovers” as the last embers of the fire faded. The texture, the heat, the creamy cheese, and the kick from the Rotel made every bite unforgettable. Now I make them for book clubs, brunches, and even rainy-day snacks. You don’t need a scoreboard or a trophy tent to know this recipe’s a keeper.
Short Description
Rotel Sausage Balls are a savory, cheesy bite-sized appetizer made with sausage, shredded cheddar, Bisquick, and zesty Rotel tomatoes.
Key Ingredients
- 1 lb breakfast sausage (pork or turkey, spicy or mild)
- 2 cups shredded cheddar cheese
- 1 can (10 oz) Rotel diced tomatoes with green chilies, well drained
- 1½ cups Bisquick or other baking mix
- ½ tsp garlic powder (optional)
Tools Needed
- Large mixing bowl
- Parchment paper
- Baking sheet
- Measuring cups
- Hands (yes, literally—mixing by hand gives the best texture)
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) and line a large baking sheet with parchment paper for easy cleanup and even baking.
Step 2: Combine Ingredients
In a large mixing bowl, add the sausage, shredded cheddar cheese, well-drained Rotel, Bisquick, and garlic powder if using. Use your hands to mix everything thoroughly. The mixture should be uniform and slightly sticky.
Step 3: Shape the Balls
Roll the mixture into 1-inch balls. If it feels too wet to roll, add 1 to 2 tablespoons of Bisquick until manageable. Arrange the balls on the prepared baking sheet, leaving space between each one.
Step 4: Bake
Bake for 20 to 25 minutes, or until the sausage balls are golden brown on the outside and cooked through. The cheese should be bubbly, and the bottoms slightly crisp.
Step 5: Cool and Serve
Let them cool for 5 minutes on the tray before transferring to a plate. Serve warm with your favorite dipping sauce ranch, spicy mayo, or honey mustard work beautifully.
Why You’ll Love This Recipe
Bold, savory flavor with a subtle heat from the Rotel
Super easy to make with just a few ingredients
Works well as a party snack, breakfast bite, or even a quick lunch
Perfect make-ahead option—just mix, shape, and chill
Gluten-free friendly if you use a GF baking mix
Great way to use pantry staples in a fun, flavorful dish
Mistakes to Avoid & Solutions
Using Too Much Liquid from the Rotel
Extra moisture makes the dough soggy and prevents the balls from holding shape.
Solution: Drain the Rotel thoroughly using a fine mesh sieve and gently press out excess moisture with a spoon.
Overmixing the Dough
This can make the balls dense and dry.
Solution: Mix just until combined. Stop once the ingredients are evenly distributed.
Making the Balls Too Big
Larger balls may cook unevenly and stay raw in the middle.
Solution: Stick to about 1-inch in diameter and use a cookie scoop for consistency.
Skipping the Parchment Paper
They might stick and tear apart when removing from the tray.
Solution: Always line your baking sheet with parchment paper for easy release and cleanup.
Baking at the Wrong Temperature
Too low and they won’t brown; too high and they’ll dry out.
Solution: Stick to 375°F for 20 to 25 minutes, checking at the 20-minute mark.
Serving and Pairing Suggestions
Serve with a trio of dipping sauces like ranch, chipotle mayo, and sriracha-honey.
Pair with scrambled eggs and fruit for a brunch platter.
Serve alongside chili or soup as a sidekick.
Present on a wooden board with other small bites for a game-day spread.
Try them cold in lunchboxes or snack containers.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze uncooked balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 5–7 minutes.
Reheating: Warm in a 350°F oven for 8–10 minutes or air fryer for 4–5 minutes. Avoid microwaving too long it can make them rubbery.
FAQs
1. Can I make these ahead of time?
Yes. You can mix and shape the balls, then refrigerate overnight or freeze for later baking.
2. Can I use turkey sausage instead of pork?
Absolutely. It works just as well and keeps things lighter.
3. What if I don’t have Bisquick?
You can make your own. Combine 1 cup flour, 1½ tsp baking powder, ½ tsp salt, and 1 tbsp butter or shortening.
4. Are these spicy?
Mildly. The Rotel adds a little heat, but it’s not overwhelming. Use mild sausage and original Rotel to keep it tamer.
5. Can I add veggies or herbs?
Sure! Finely chopped green onions, parsley, or bell peppers add freshness and color.
Tips & Tricks
Use freshly shredded cheddar for better melt and flavor.
Add a pinch of smoked paprika for a deeper savory kick.
Don’t skip parchment—grease alone won’t prevent sticking.
Use a cookie scoop to keep all sausage balls uniform in size.
Chill the mixture for 10 minutes before rolling if it’s too sticky.
Recipe Variations
1. Jalapeño Cheddar Twist
Add ¼ cup finely chopped pickled jalapeños and swap cheddar for pepper jack cheese. Bake as directed.
2. Italian-Style Sausage Balls
Use sweet Italian sausage, swap cheddar for shredded mozzarella, and add 1 tsp Italian seasoning. Serve with marinara.
3. Gluten-Free Option
Use a gluten-free baking mix in place of Bisquick. All other ingredients remain the same.
4. Sweet and Spicy Version
Mix 1 tbsp honey and a dash of cayenne into the dough. The sweet-heat combo is a crowd-pleaser.
5. Bacon and Chive Upgrade
Add ¼ cup crumbled cooked bacon and 2 tbsp chopped fresh chives. Smoky, herby, and extra savory.
Final Thoughts
The day we pulled those sausage balls out of the oven behind the bleachers, I never imagined they’d become such a dependable part of my kitchen rotation. But the simplicity, flavor, and nostalgic comfort they bring make them more than just an appetizer—they’re a mood lifter. They’re what I make when I want to share something fun but unfussy, bold but welcoming.
Rotel Sausage Balls are one of those recipes that fits any table. Whether it’s a weeknight dinner spread with roasted veggies or a brunch with too many mimosas, they hold their own. They’ve earned their spot not just because of taste, but because they always bring people closer just like that chilly night at the tailgate.
Easy Rotel Sausage Balls
Ingredients
- 1 lb breakfast sausage
- 2 cups shredded cheddar cheese
- 1 can
- 1½ cups Bisquick or other baking mix
- ½ tsp garlic powder
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix sausage, cheddar, drained Rotel, Bisquick, and garlic powder in a large bowl until combined.
- Roll into 1-inch balls. If too wet, add 1–2 tbsp more Bisquick. Place on baking sheet with space in between.
- Bake 20–25 minutes until golden and cooked through. Cheese should be bubbly, bottoms slightly crisp.
- Cool 5 minutes, then serve warm with dipping sauce.
