When it comes to crowd-pleasing appetizers, these Rotel Cream Cheese Beef Balls take center stage. Combining savory ground beef, flavorful sausage, tangy Rotel tomatoes, and creamy cheese, these meatballs strike the perfect balance of hearty, cheesy, and spicy goodness. They’re the ultimate snack for game days, holiday gatherings, or anytime you want a satisfying bite-sized treat that’s easy to prepare and utterly delicious.
Why You’ll Love This Recipe:
- Bold Flavors: Each bite packs a punch of cheesy, meaty goodness with just the right amount of spice.
- Simple to Make: With easy-to-find ingredients and straightforward instructions, these meatballs are beginner-friendly.
- Versatile: Perfect as an appetizer, snack, or even a hearty topping for pasta or subs.
- Crowd-Pleasing: These meatballs are guaranteed to disappear quickly at any gathering!
Ingredients You’ll Need:
- 1 pound ground beef
- 1 pound ground sausage (mild or spicy)
- 1 (10 oz) can Rotel tomatoes, drained
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 cup breadcrumbs (or crushed crackers)
- 1 large egg
How to Make Rotel Cream Cheese Beef Balls
Step-by-Step Instructions:
Step 1: Preheat Your Oven
Begin by preheating your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Mix the Ingredients
In a large mixing bowl, combine:
- Ground beef
- Ground sausage
- Drained Rotel tomatoes
- Softened cream cheese
- Shredded cheddar cheese
- Garlic powder, onion powder, smoked paprika, and black pepper
- Breadcrumbs or crushed crackers
- The egg
Using clean hands or a sturdy wooden spoon, mix everything thoroughly until the ingredients are well incorporated. This step can be a little messy, but it’s essential to evenly distribute the flavors.
Tip: If the mixture feels too sticky, lightly grease your hands with a touch of oil before shaping the meatballs.
Step 3: Shape the Meatballs
Scoop out about 1 1/2 tablespoons of the meat mixture and roll it into a ball. Repeat until all the mixture is used, placing the meatballs on the prepared baking sheet. Leave a small gap between each to ensure even cooking.
Step 4: Bake to Perfection
Place the meatballs in the preheated oven and bake for 18–20 minutes, or until they are golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Step 5: Serve and Enjoy!
Remove the meatballs from the oven and let them cool slightly. Serve them warm with your favorite dipping sauces, such as ranch, barbecue sauce, or even a spicy aioli. They’re also fantastic on their own!
Helpful Tips:
- For Extra Spice: Opt for hot Rotel or mix in finely diced jalapeños for an added kick.
- Make Ahead: Prepare the meatballs in advance and freeze them uncooked on a tray. Once frozen, transfer to a zip-top bag for storage. Bake directly from frozen, adding a few extra minutes to the cook time.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to maintain their crispy texture.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: About 30 meatballs
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Meat-Based
Nutritional Information (Per Meatball):
- Calories: ~110 kcal
- Protein: 7g
- Carbohydrates: 4g
- Fat: 8g
Frequently Asked Questions:
Q: Can I use a different type of meat instead of sausage?
A: Absolutely! You can substitute sausage with turkey or chicken for a leaner option. Just adjust the seasoning if needed.
Q: What are Rotel tomatoes?
A: Rotel tomatoes are canned diced tomatoes with green chilies. They add a slightly tangy and spicy flavor to dishes, making them a favorite for Tex-Mex recipes.
Q: Can I make these meatballs gluten-free?
A: Yes! Replace the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Storage Instructions:
- Refrigerator: Place leftover meatballs in an airtight container and store in the fridge for up to 3 days.
- Freezer: Lay uncooked meatballs on a tray, freeze until solid, then transfer to a freezer bag. They’ll keep well for up to 3 months. Bake directly from frozen.
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Conclusion
These Rotel Cream Cheese Beef Balls are a deliciously cheesy, spicy, and crowd-pleasing appetizer that’s easy to make and impossible to resist. Whether you’re hosting a party, looking for a savory snack, or need a quick make-ahead recipe, these meatballs check all the boxes.
So roll up your sleeves, mix up a batch, and let the compliments roll in. Happy cooking!
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Rotel Cream Cheese Beef Balls – Cheesy, Spicy, and Absolutely Irresistible
Description
When it comes to crowd-pleasing appetizers, these Rotel Cream Cheese Beef Balls take center stage. Combining savory ground beef, flavorful sausage, tangy Rotel tomatoes, and creamy cheese, these meatballs strike the perfect balance of hearty, cheesy, and spicy goodness. They’re the ultimate snack for game days, holiday gatherings, or anytime you want a satisfying bite-sized treat that’s easy to prepare and utterly delicious.
Ingredients
- 1 pound ground beef
- 1 pound ground sausage (mild or spicy)
- 1 (10 oz) can Rotel tomatoes, drained
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 cup breadcrumbs (or crushed crackers)
- 1 large egg
Instructions
Step 1: Preheat Your Oven
Begin by preheating your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
Step 2: Mix the Ingredients
In a large mixing bowl, combine:
- Ground beef
- Ground sausage
- Drained Rotel tomatoes
- Softened cream cheese
- Shredded cheddar cheese
- Garlic powder, onion powder, smoked paprika, and black pepper
- Breadcrumbs or crushed crackers
- The egg
Using clean hands or a sturdy wooden spoon, mix everything thoroughly until the ingredients are well incorporated. This step can be a little messy, but it’s essential to evenly distribute the flavors.
Tip: If the mixture feels too sticky, lightly grease your hands with a touch of oil before shaping the meatballs.
Step 3: Shape the Meatballs
Scoop out about 1 1/2 tablespoons of the meat mixture and roll it into a ball. Repeat until all the mixture is used, placing the meatballs on the prepared baking sheet. Leave a small gap between each to ensure even cooking.
Step 4: Bake to Perfection
Place the meatballs in the preheated oven and bake for 18–20 minutes, or until they are golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Step 5: Serve and Enjoy!
Remove the meatballs from the oven and let them cool slightly. Serve them warm with your favorite dipping sauces, such as ranch, barbecue sauce, or even a spicy aioli. They’re also fantastic on their own!
Notes
- Adjust Spice: Use mild sausage for less heat or spicy sausage and cayenne for extra kick.
- Cheese Swaps: Try pepper jack for spice or mozzarella for creaminess.
- Fix Texture: Add breadcrumbs if the mix is too wet; a splash of milk if it’s too dry.
- Cooking Tips: Use a cookie scoop for even-sized meatballs; bake, air fry, or pan-sear.
- Freezing: Freeze uncooked meatballs for up to 3 months; bake directly from frozen.
- Serving Ideas: Pair with dips like ranch or sriracha mayo, or serve over rice or pasta.
