If you’re on the lookout for a good recipe for Sausage Balls then this cheesy version will surely fit the bill! It’s packed full of flavour, super easy to make and just so happens to be Keto friendly and gluten free.
You can blame it on my Italian background but you already know that I just LOVE a good meatball. I honestly don’t think I’ll ever get sick of them. I mean, I grew up eating my mama’s famous Mini Meatballs (seriously, I’d eat them by the handful!) and still, as a fully grown adult, look forward to them every time I go home for a visit. And, if you know me, I pretty much always have some type of ground meat on hand so having meatballs for dinner is not unheard of in my house. The best part is that there is just LOADS of different things you can do with them! Spinach, sun-dried tomato and goat cheese turkey meatballs, anyone?!
You know what else I just LOVE?! (Yep, there’s that Italian background shining through again) Italian sausage. I mean, seriously. Can you get any more flavour packed in than that?! I love using it in my recipes for a quick and easy way of adding a burst of flavour to any dish that would normally use ground beef or another ground meat. This is the sign you didn’t know you needed to sub Italian sausage next time you make your favourite ground meat recipe. You’re welcome. I promise, it will not disappoint!
But back to meatballs and Italian sausage and what you would get if you crossed the two… a good recipe for sausage balls, that is. These sausage balls are easy to throw together, loaded with two kinds of cheeses and cook in under 20 minutes. A few different spices packs them with extra flavour and almond flour makes them keto friendly and gluten free. If that’s not your idea of a good recipe for sausage balls then I don’t know what is! 😉
INGREDIENTS YOU’LL NEED TO MAKE KETO SAUSAGE BALLS
There’s nothing fancy going on for this sausage ball recipe! Simple flavours come together to form a burst of deliciousness in every single bite. Let’s discuss exactly what you’ll need to get started in a little bit more detail down below:
- Ground Sausage: The base and bulk of our sausage balls! You can really use any kind of ground sausage you want. You can use ground pork, chicken, turkey or a combination of meats depending on your personal preference or the flavour profile you’re going for. Mild, medium, hot or sweet Italian sausage always makes great sausage balls. But feel free to experiment with different kinds! I’ve used a maple syrup flavoured breakfast sausage in the past with delicious results. However, if you’re following a keto diet, be sure to choose a sugar free or low carb option to keep the recipe keto friendly.
- Almond Flour: A common low carb and gluten free alternative to traditional wheat flour. It adds a nutty flavour and helps bind the ingredients.
- Cheddar Cheese: Adds richness and flavour to the sausage balls. Opt for sharp cheddar for a more pronounced taste. However, you can use a different kind of cheese (such as monterey jack or mozzarella) instead, if you prefer. Cheddar cheese that you grate yourself as opposed to the pre-packaged already grated cheddar works best in this recipe.
- Parmesan Cheese: Contributes a savoury and salty element to the mixture, enhancing the overall flavour. Like the cheddar, freshly grated parmesan cheese that you grate yourself works best in this recipe.
- Butter: Adds moisture and richness to the sausage balls. It also helps with the texture of the final product. RECIPE NOTE: You can use salted or unsalted butter for this recipe. However, if using salted, be mindful of the additional salt you’re going to add to the recipe.
- Eggs: Act as a binding agent, helping to hold the ingredients together and providing structure to the sausage balls.
- Baking Powder: Helps the sausage balls rise slightly, giving them a lighter texture.
- Onion and Garlic Powder: Add savoury and aromatic flavours to the sausage balls without the need to chop them up fresh. However, you can certainly use fresh ones, if you prefer.
- Oregano and Thyme: Contribute additional layers of flavour, complementing the sausage and cheese.
- Salt and Pepper: Enhance the overall taste of the sausage balls and tie all of the flavours together.
HOW TO MAKE GLUTEN FREE SAUSAGE BALLS (KEY TIPS)
You can find full instructions for how to make these keto friendly sausage balls in the recipe card down below, but here are a few quick tips to keep in mind:
- Allow the butter to soften at room temperature before using it in the recipe. This ensures even incorporation and a smoother texture in the final product.
- For both the parmesan cheese and the cheddar, use fresh cheese that you grate yourself for best results as you’ll need all that extra moisture. Pre-packaged already shredded versions are not only dry AF but also have an anti-caking agent which keeps them from melting properly.
- Mix the ingredients until they are well combined, but avoid overmixing. Overmixing can lead to a denser texture in the sausage balls.
- Try to make the sausage balls a consistent size so that they cook evenly and in the same amount of time. Using a cookie scoop, spoon or kitchen scale can help ensure uniform portions.
- Line the baking sheet with parchment paper to prevent sticking and make clean up easier.
- Don’t overcrowd the baking sheet. You want to give the sausage balls a little bit of room between each so the air can circulate properly resulting in even cooking all the way around.
- Make sure your oven is fully preheated before placing the sausage balls inside. This helps with even cooking and ensures that they start cooking at the right temperature as soon as they hit the oven. EXTRA TIP: For even cooking, it’s recommended to bake sausage balls on the middle rack of your oven. Placing them in the center helps ensure that they cook through evenly and get a nice golden brown colour. If you have multiple trays in the oven, you might need to rotate them halfway through the baking time for consistent results.
- Keep an eye on the sausage balls towards the end of the baking time to prevent overcooking. Remember that cooking times can vary, so trust your instincts and adjust based on the appearance and texture of the sausage balls. They should be golden brown and cooked through. EXTRA TIP: Feel free to broil the sausage balls for a couple of minutes if you don’t feel like they’ve browned enough after baking.
- Allow the sausage balls to cool for a few minutes before serving. This helps them set and makes them easier to handle.
FREQUENTLY ASKED QUESTIONS
If you plan to serve and consume the sausage balls immediately, there’s no need to refrigerate them right away. However, it’s a good idea to refrigerate any leftover sausage balls. Do so in an airtight container where they’ll last for up to 4 days.
When reheating sausage balls, you can use an oven or microwave. If using the oven, place them on a baking sheet and heat at a low temperature to avoid drying them out. If using a microwave, use short intervals to prevent uneven heating.
There’s a few things you can do to prevent sausage balls from drying out.
1) Opt for ground sausage with a higher fat content. The fat helps keep the sausage balls moist during baking. 2) Avoid overmixing and mix the ingredients until just combined. Overmixing can lead to a denser texture and potentially dry sausage balls. 3) Don’t overbake. Keep a close eye on the baking time. Overbaking can cause the sausage balls to dry out. Remove them from the oven once they are golden brown and cooked through. 4) Serve with dipping sauces. Offering dipping sauces on the side can add moisture and enhance the overall eating experience. Some of my favourite are ranch, chipotle mayo or garlic aioli.
There’s a few things you can do to prevent sausage balls from burning on the bottom.
1) Line the baking sheet with parchment paper or a silicone baking mat (Silpat) to create a barrier between the sausage balls and the direct heat of the baking sheet. If you’re not using parchment paper or a baking mat, lightly grease the baking sheet to prevent sticking and burning. You can use cooking spray or a small amount of oil. 2) If possible, choose a light-colored baking sheet. Light-colored baking sheets reflect heat better than dark ones, potentially reducing the risk of burning. 3) Check early and often. Keep a close eye on the sausage balls as they bake, especially during the last few minutes. Remove them from the oven as soon as they are golden brown and cooked through to prevent burning. 4) If needed, you can slightly reduce the total baking time. Shortening the time they spend in the oven can help prevent burning on the bottom.
RECIPE NOTE: I just feel like this statement needs a permanent spot on this recipe for sausage balls: The crispy bits of cheese that melt to the bottoms of the sausage balls while they bake are arguably THE. BEST. PART.
Sausage balls really do go great with so many things and make the perfect appetizer or party food. The key is to balance the richness of the sausage balls with refreshing, tangy, or crunchy elements. Here are some of my favourite pairings: pickles, olives, creamy or tangy coleslaw, guacamole, tomato/marinara sauce, raw veggies or a simple salad such as this kale caesar or cucumber salad.
GOOD RECIPE FOR SAUSAGE BALLS (KETO/GLUTEN FREE)
If you're on the lookout for a good recipe for Sausage Balls then this cheesy version will surely fit the bill! It's packed full of flavour, super easy to make and just so happens to be Keto friendly and gluten free.
Ingredients
- 1 pound ground Sausage*
- 2 cups Almond Flour
- 2 cups Cheddar Cheese, grated
- 1/2 cup Parmesan Cheese, grated
- 1/4 cup Butter, softened
- 2 Eggs
- 1 tsp Baking Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- Salt and Pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Add all of the ingredients to a large mixing bowl. Use your hands to mix until well combined but careful not to overmix.
- Form the mixture into bite-sized balls and place them on the lined baking sheet with a little bit of room in between each for air to circulate.
- Bake for 15-20 minutes or until the sausage balls are golden brown and cooked through. Allow them to cool slightly before serving.
Notes
You can use ground pork, chicken, turkey or a combination of meats depending on your personal preference or the flavour profile you're going for. However, if you're following a keto diet, be sure to choose a sugar free or low carb option to keep the recipe keto friendly.
Nutrition Information:
Yield: 21 Serving Size: 1Amount Per Serving: Calories: 216Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 49mgSodium: 335mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 10g
Nutrition is only an estimate and calculated using Nutritionix.
MORE DELICIOUS SAUSAGE RECIPES
CREAMY PUMPKIN AND SAUSAGE SOUP
KETO FRIENDLY SAUSAGE AND ZUCCHINI CASSEROLE
MOZZARELLA STUFFED SAUSAGE WITH TOMATO SAUCE
