Hamdi Saidani Pioneer Woman Rotel Cream Cheese Sausage Balls are a classic American appetizer made with spicy breakfast sausage and sharp cheddar cheese. These bite-sized snacks get a kick from canned diced tomatoes and green chilies mixed into a quick biscuit dough.
The first time I made these, I didn’t drain the canned tomatoes well enough. Now I always press them into a fine mesh strainer with a spoon to get every drop of liquid out. If you skip that part, the extra moisture makes the dough sticky and the balls will flatten out on the baking sheet instead of staying round.
The cream cheese is what makes these different from the standard dry versions you’ve probably had at holiday parties. It keeps the center soft while the outside gets a nice golden crust from the oven heat. You’ll want to make sure your sausage is at room temperature before you start mixing or your hands will get tired trying to work the cold meat into the flour.
Pioneer Woman Rotel Cream Cheese Sausage Balls Ingredients
For the Sausage Balls
- 1 lb (450g) spicy pork breakfast sausage
- 10 oz (280g) canned diced tomatoes and green chilies, drained very well
- 8 oz (225g) cream cheese, softened
- 1.5 cups (180g) sharp cheddar cheese, shredded
- 2 cups (250g) baking mix (like Bisquick)
- 0.5 tsp (2.5g) kosher salt
- 0.5 tsp (1g) black pepper
- 0.5 tsp (1.5g) garlic powder
How To Make Pioneer Woman Rotel Cream Cheese Sausage Balls
- 1. Heat the oven: Set your oven to 190°C (375°F) so it’s hot by the time you’re done mixing. Line two large rimmed baking sheets with parchment paper or silicone mats so the cheese doesn’t stick to the metal.
- 2. Prep the tomatoes: Open the can of tomatoes and chilies and pour them into a strainer over the sink. Use the back of a large spoon to push down on the vegetables until no more liquid drips through the bottom.
- 3. Combine the fats: Put the softened cream cheese and the raw breakfast sausage into a large mixing bowl. Use a heavy wooden spoon or your clean hands to mash them together until the white streaks of cheese are mostly blended into the pink meat.
- Working the cream cheese in thoroughly at this stage ensures every bite is tender. If you leave large chunks of cream cheese, they’ll melt out during baking and leave gaps inside the sausage balls.
- 4. Add the flavor: Dump the squeezed tomatoes, shredded cheddar, salt, pepper, and garlic powder into the meat mixture. Stir it well so the chilies and spices are spread evenly through the bowl.
- 5. Mix in the dry base: Pour the baking mix over the top of the wet ingredients. Use your hands to knead the flour into the meat until it forms a stiff, uniform dough that doesn’t stick to the sides of the bowl.
- 6. Shape the balls: Scoop out about a tablespoon of the mixture at a time and roll it between your palms into a ball roughly 1 inch (2.5cm) wide. Place them on the prepared pans about an inch apart because they won’t spread much.
- 7. Bake until golden: Slide the pans into the oven and cook for 18 to 22 minutes. Watch for the bottoms to turn dark brown and the tops to look matte and cooked through with visible melted cheese bits.
- 8. Rest and serve: Take the pans out and let the sausage balls sit for at least 5 minutes before moving them. This short rest lets the structure firm up so they don’t fall apart when you pick them up with a toothpick.
Recipe Tips
- Drain the tomatoes twice. Even after the first squeeze, let the tomatoes sit in the strainer while you prep the other ingredients. You’ll be surprised how much more liquid pools at the bottom, and getting rid of it prevents a soggy dough.
- Grate your own cheddar. Pre-shredded cheese from a bag is coated in potato starch to keep it from clumping, which stops it from melting smoothly into the sausage. Grating a block of sharp cheddar by hand gives you a much better texture and more flavor.
- Use a small cookie scoop. This keeps every ball the same size so they all finish cooking at the exact same time. It also keeps your hands cleaner and makes the rolling process go twice as fast.
- Check the internal temperature. If you aren’t sure if the pork is done, use a meat thermometer to check the center of a larger ball. It needs to hit 71°C (160°F) to be safe to eat.
- Flash freeze for later. You can roll these out and put them on a tray in the freezer for an hour before bagging them up. When you’re ready for a snack, just bake them straight from frozen and add about five minutes to the timer.
What To Serve With Sausage Balls
A cool ranch dressing or a zesty honey mustard works well as a dipping sauce for these. The creamy dip helps balance the heat from the spicy sausage and the green chilies.
If you’re serving these as part of a larger spread, fresh celery sticks or sliced bell peppers add a nice crunch. Some people like a little sweetness on the side, so a small bowl of pepper jelly is a great addition too.
How To Store Sausage Balls
- Fridge: Put any leftovers in an airtight container once they’ve cooled down completely. They’ll stay fresh and tasty for about four days.
- Reheat: The best way to warm these up is in a 175°C (350°F) oven or an air fryer for a few minutes. This brings back the slight crunch on the outside that the microwave will ruin.
- Freeze: These freeze beautifully for up to three months in a heavy-duty freezer bag. Just make sure you squeeze out as much air as possible to prevent ice crystals from forming on the surface.
Pioneer Woman Rotel Cream Cheese Sausage Balls Nutrition Facts
Per serving (1 of 36):
- Calories: 95 kcal
- Protein: 4g
- Fat: 7g
- Carbohydrates: 4g
- Sugar: 1g
- Sodium: 210mg
FAQs
Can I use mild sausage in this Pioneer Woman Rotel Cream Cheese Sausage Balls recipe?
Yes, you can swap the spicy pork for mild or sage-flavored sausage if you prefer less heat. The diced green chilies in the tomatoes still provide a tiny bit of zing, so the flavor won’t be bland.
Why did my sausage balls turn out flat and greasy?
This usually happens if the baking mix wasn’t measured correctly or if the tomatoes weren’t drained enough. Make sure you pack the baking mix into the measuring cup and squeeze every bit of juice out of the canned veggies.
Can I make Pioneer Woman Rotel Cream Cheese Sausage Balls ahead of time?
You can mix and roll the dough a day early and keep the raw balls in the fridge on a covered tray. Just pop them in the oven right before your guests arrive so they’re hot and fresh.
Can I use almond flour instead of baking mix?
No, almond flour won’t work as a direct swap because it lacks the binders and leavening agents found in a standard baking mix. The balls would likely crumble and fall apart during the baking process.
How do I know when the sausage balls are done?
The tops will look dry and golden brown, and the cheese should be bubbling slightly on the surface. If you press one with your finger, it should feel firm rather than soft or squishy.
Try More Pioneer Woman Recipes:
- Pioneer Woman Sausage Strata Recipe
- Pioneer Woman Sausage and Peppers Recipe
- Pioneer Woman Cabbage and Sausage Recipe
Pioneer Woman Rotel Cream Cheese Sausage Balls Recipe
Description
Pioneer Woman Rotel Cream Cheese Sausage Balls are a classic American appetizer made with spicy breakfast sausage and sharp cheddar cheese. These bite-sized snacks get a kick from canned diced tomatoes and green chilies mixed into a quick biscuit dough.
Ingredients
For the Sausage Balls
Instructions
-
. Heat the oven: Set your oven to 190°C (375°F) so it’s hot by the time you’re done mixing. Line two large rimmed baking sheets with parchment paper or silicone mats so the cheese doesn’t stick to the metal.
-
2. Prep the tomatoes: Open the can of tomatoes and chilies and pour them into a strainer over the sink. Use the back of a large spoon to push down on the vegetables until no more liquid drips through the bottom.
-
3. Combine the fats: Put the softened cream cheese and the raw breakfast sausage into a large mixing bowl. Use a heavy wooden spoon or your clean hands to mash them together until the white streaks of cheese are mostly blended into the pink meat.
Working the cream cheese in thoroughly at this stage ensures every bite is tender. If you leave large chunks of cream cheese, they’ll melt out during baking and leave gaps inside the sausage balls.
-
4. Add the flavor: Dump the squeezed tomatoes, shredded cheddar, salt, pepper, and garlic powder into the meat mixture. Stir it well so the chilies and spices are spread evenly through the bowl.
-
5. Mix in the dry base: Pour the baking mix over the top of the wet ingredients. Use your hands to knead the flour into the meat until it forms a stiff, uniform dough that doesn’t stick to the sides of the bowl.
-
6. Shape the balls: Scoop out about a tablespoon of the mixture at a time and roll it between your palms into a ball roughly 1 inch (2.5cm) wide. Place them on the prepared pans about an inch apart because they won’t spread much.
-
7. Bake until golden: Slide the pans into the oven and cook for 18 to 22 minutes. Watch for the bottoms to turn dark brown and the tops to look matte and cooked through with visible melted cheese bits.
- 8. Rest and serve: Take the pans out and let the sausage balls sit for at least 5 minutes before moving them. This short rest lets the structure firm up so they don’t fall apart when you pick them up with a toothpick.
