These sausage balls are easy to make, the perfect appetizer or snack, packed with flavor and protein. It’s a flavorful meatball made with breakfast sausage, cheddar cheese, cream cheese, and eggs. It takes 15 minutes to make delicious crunchy on the outside and soft on the inside sausage balls that are super low carb and keto-friendly.
What are Sausage Balls?
Sausage Balls are a reinterpretation of classic meatballs that uses breakfast sausage, cheddar, cream cheese, and eggs to make some delicious bites that are the perfect holiday appetizer.
Just five ingredients and 15 minutes are needed to make these comforting sausage cheddar bites.
You’ll have to believe me that these are crowd pleasers and everyone loves them dipped in ranch dressing. This is just a basic recipe, and you can have some fun and add spices to make them even more enjoyable. A dash of sriracha and you take them to a whole other level.
Just watch this step-by-step video to see how easy it is to make these sausage cheese balls with just a few ingredients:
Ingredients for Sausage Cheese Balls
- Ground Meat – We’re using breakfast sausage because it already has all the spices, and I love it. It’s excellent if you switch things up and use ground beef, chicken, pork, or a mix. Just make sure to add plenty of spices such as thyme, paprika, garlic powder, thyme, etc.
- Cheese – Cheddar cheese and cream cheese are essential is this recipe as they add such a nice flavor and keep the meatballs moist.
- Coconut Flour – I used coconut flour because I want to make keto sausage balls and keep them as low carb as possible. Use any low carb flour you have on hand to help everything stick together. Yes, almond flour works too!
- Eggs – You’ll need 3 medium eggs as the ingredient that binds the sausage balls.
- Seasonings – Since we are using breakfast sausage and plenty of cheese, I think there’s no need to add more seasonings. Feel free to adjust to your taste by adding your favorite spices.
How to Make Sausage Balls
- Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper.
- Cook the breakfast sausage for a few minutes, drain the grease and allow it to cool.
- In a large bowl, add the sausage, softened cream cheese, cheddar cheese, eggs, coconut flour, and baking powder. Stir well until everything is well incorporated.
- Allow the mixture to sit for about 10 minutes as the coconut flour absorbs all the moisture. This will keep the low carb sausage balls beautiful and round.
- Scoop about one tablespoon of mixture onto the prepared baking sheet.
- Bake for 12-15 minutes or until the sausage balls get a golden color. Enjoy!
How To Store
To store leftover sausage balls, put them into an airtight container (such as a sealed plastic bag or casserole) and freeze for up to 30 days. When ready to serve, allow them to thaw in the fridge. Place the sausage breakfast meatballs in the oven at 350F and reheat until they are warm throughout.
More Appetizers Recipes
- Cream Cheese and Cheddar Ham Roll-Ups
- Mini Cheeseburger with Big Mac Sauce
- The Best Keto Meatballs Recipe
- Eggplant Rollatini with Creamy Spinach Cheese Filling
Sausage Balls – Keto and Low Carb
Description
Ingredients
- 1 pound sausage cooked
- 4 oz cream cheese room temperature
- 3 large eggs
- 1 cup cheddar cheese shredded
- ⅓ cup coconut flour
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper.
- Cook the breakfast sausage for a few minutes, drain the grease and allow it to cool.
- In a large bowl, add the sausage, softened cream cheese, cheddar cheese, eggs, coconut flour, and baking powder. Stir well until everything is well incorporated.
- Allow the mixture to sit for about 10 minutes as the coconut flour absorbs all the moisture. This will keep the sausage balls beautiful and round.
- Scoop about one tablespoon of mixture onto the prepared baking sheet.
- Bake for 12-15 minutes or until the sausage balls get a golden color. Enjoy!
Video
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
READER FAVORITES
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