These Spicy Rotel Cream Cheese Beef Sausage Balls are the ultimate crowd-pleasing finger food—perfect for parties, holidays, potlucks,

Scale

Heat the oven
Preheat your oven to 375°F. Line a baking sheet with parchment paper so the sausage balls don’t stick.
Combine the sausage and cheeses
In a large bowl, mix the beef sausage, softened cream cheese, shredded cheddar, and shredded Monterey Jack. Stir or use your hands until well blended.
Add the Rotel and seasonings
Add the drained Rotel tomatoes, garlic powder, onion powder, paprika, black pepper, and optional crushed red pepper flakes. Mix until everything looks evenly combined.
Add the biscuit mix
Add the biscuit baking mix in two portions, stirring or kneading until the mixture forms a firm, slightly sticky dough. If it feels too loose, add an extra tablespoon or two of biscuit mix.
Shape into balls
Roll 1 to 1½ tablespoons of the mixture into small balls. Place them about 1 inch apart on the baking sheet.
Bake until golden
Bake for 20–25 minutes or until the sausage balls are lightly golden on the outside and cooked through in the center.
Cool briefly and serve
Let them cool for about 5 minutes. Serve warm with your choice of dipping sauce.

If your dough is too stiff, let the cream cheese soften more or add 1 tablespoon of Rotel liquid.

Don’t skip draining the Rotel or the mixture may become too wet.

These freeze extremely well—freeze shaped balls on a tray, transfer to a bag, then bake straight from frozen.

For extra cheesy sausage balls, add another ½ cup shredded cheese.

If you want them crispier, bake for an additional 3–4 minutes.