Sausage Cheese Balls

Perfect for parties, your guests won’t even be able to tell that these little cheesy savory beauties are gluten free and low carb!! They will be gone in minutes! At least, they’re gone in minutes at my house! We love waking up to the smell of cheesy sausage balls so they are quick and easy for a Saturday morning breakfast too!

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Start out by mixing all the dry ingredients in a very large bowl. I noticed that most gluten-free sausage ball recipes call for around 2 cups of almond flour. I really didn’t think it was necessary to use that much so I played around with different ideas and found that 3/4 cup of almond flour plus 1/4 cup of coconut flour = *perfection* (don’t worry, no coconut flavor at all in the balls)! With this combo, they don’t taste too “grainy”. My goal was to showcase the sharp cheese and salty sausage as the center stage prodigy. 

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Next whisk egg in a small bowl and add egg, melted butter and sausage to the dry ingredients. Get your hands dirty and mix well!

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I like to use Jennie-o Mild Turkey Sausage, Lean. It tastes the exact same to me as regular sausage!! Score!

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Roll into small 1″ balls and place on parchment paper on oven pan.

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Using parchment paper is the best. They won’t stick and you can also reuse the same paper for each batch!

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Bake for 10 minutes then gently turn sausage balls over and bake for another 7-10 minutes (baking time will depend on the size of your sausage balls).

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ENJOY warm or room temp!

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5.0 from 1 reviews
Sausage Cheese Balls ~ S
Author: 
Serves: 40-45 Balls
 
Ingredients
  • ¾ Cup Almond Flour
  • ¼ Cup Coconut Flour
  • 4 tsp. Baking Powder
  • 1 Cup Parmesan Cheese (shredded or powdered)
  • 2 ½ - 3 Cups Shredded Cheddar Cheese
  • 2 Eggs
  • 2 TBS Butter, Melted
  • 16oz (1lb) Sausage (I use Jennie-o Mild Turkey Breakfast Sausage, Lean)
Instructions
  1. Mix dry ingredients in a very large bowl.
  2. Whisk eggs in a small bowl.
  3. Add whisked eggs, melted butter and sausage to dry ingredients.
  4. Mix well using hands.
  5. Roll into small 1” balls and place on parchment paper on pan.
  6. Bake 350 for 10 minutes, then gently turn balls over and bake another 7-10 minutes (cook time depends on size of sausage balls).
Notes
**Tip: you can reuse the same parchment paper for all batches! You can also prep and/or bake a day before if you’re making them for a party. If baking, be sure to store them in a sealed heavy duty ziplock bag or air tight container.

 

 

11 comments

    • Jen says:

      Hi Barbara! Yes these are an S! You could eat for breakfast or for a snack or really anything! Great source of protein! If eating by themselves, just eat until you’re full/satisfied. That’s the great thing about THM, as long as you’re eating within your fuel source (S, E, FP) you should eat until you are full! I like to eat a few of these guys with some scrambled eggs/cheese and maybe a piece of turkey bacon for breakfast! Hope this helps!

  1. McDonna says:

    Thank you for this recipe! Found it on Pinterest and was specifically looking for a turkey sausage recipe, since the texture and flavor of turkey sausage is somewhat different from pork.

    This was a great find! My sausage cheese balls turned out delicious! I made my own sausage, though. The ingredients in commercial sausage are objectionable to me, so I made my own. It was easy and only added maybe five minutes to the whole recipe!

    I will serve these as a snack with rach dressing bumped up with a splash of Louisiana hot sauce and worcestershire. Perfect for guests and game day!

    Of course, I’ve already had five for breakfast…just sayin’!

    Thanks again!

    • Jen says:

      Wow that’s so neat you make your own turkey sausage! So so happy you enjoyed the recipe and it works for you and your family for game day! And for breakfast! 😀 😀

  2. Evelyn says:

    Jen, I can’t wait to try these but as someone who lives alone, would I be able to freeze these before cooking and then just bake what I need, whenever? Thanks for all your great recipes and suggestions! 🙂

    • Jen says:

      Evelyn, I have not tried freezing them but I’m sure you can! I like to make the batch and keep the dough in the fridge and make a few at a time. That works too. It will stay fresh for a good 4-5 days I think!

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