Easy Sausage Balls
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These cheesy, bite-size sausage balls are made with just 5 simple ingredients, including almond flour instead of Bisquick. They’re the perfect protein-packed appetizer for holidays, parties or game day!
I wanted to create an easy appetizer that would work for both the holidays and game day. Cue these sausage balls!
Sausage balls are a classic, but they’re usually made with Bisquick. I swapped in almond flour to make them gluten-free, and they turned out so good you won’t even miss it!
Table of Contents
Why I Love This Sausage Balls Recipe
- Delicious: They’re cheesy, flavorful and always a hit wherever you serve them.
- Simple: Made with just five basic ingredients you probably already have on hand.
- Crowd-pleasing: They’re the perfect protein-packed appetizer for holidays, parties or game day.
- Gluten-free: Almond flour keeps them light, low-carb and totally Bisquick-free.
- Customizable: You an easily adjust this recipe to fit your needs. Use lean turkey or chicken sausage for less fat or swap in dairy-free cheese to make them dairy-free.
- Make-ahead friendly: Easy to prep ahead and reheat when guests arrive.
Ingredients Needed
- breakfast sausage — use your favorite lean breakfast sausage. Pork, chicken or turkey sausage all work great.
- almond flour — keeps these sausage balls gluten-free and adds a nice, tender texture.
- cheddar cheese — I like using sharp cheddar for the best flavor, but any shredded cheese works.
- egg — helps bind everything together.
- baking powder — gives the sausage balls a little lift and lightness.
How to Make Sausage Balls
Step 1: Combine the sausage, almond flour, cheese, egg and baking powder in a large bowl. Use your hands or a sturdy spoon to mix until everything’s evenly combined.
Step 2: Roll the mixture into bite-size balls and place them on a parchment-lined baking sheet. Bake until golden and cooked through, then serve warm!
Tips for the Best Sausage Balls
- Shred your own cheese: Pre-shredded cheese often has anti-caking agents that can make the mixture a little dry.
- Don’t overmix: Stir until everything just comes together so the sausage balls stay tender.
- Scoop evenly: Using a cookie scoop keeps them all the same size, which helps them bake evenly.
- Let them cool slightly: They’ll firm up a bit as they cool, making them easier to pick up and serve.
How to Store & Reheat
- Store: Let the sausage balls cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days.
- Freeze: For longer storage, place cooked sausage balls on a baking sheet to freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months.
- Reheat: Warm in the oven or air fryer at 350°F for 5–10 minutes until heated through. You can also microwave them for a quick snack, but the oven or air fryer keeps them crispier.
Frequently Asked Questions
Yes! You can mix and shape the sausage balls a day in advance, then cover and refrigerate until you’re ready to bake. Add a few extra minutes to the bake time if they’re cold from the fridge.
These sausage balls are super versatile! They make the perfect bite-sized appetizer for holiday parties, game days or brunch spreads. Serve them warm straight from the oven with dipping sauces like honey mustard, spicy Dijon, ranch or BBQ sauce. They’d also be delicious with my Chick-Fil-A sauce.
More Appetizers to Try
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Sausage Balls
Ingredients
- 1 lb lean breakfast sausage, pork, chicken or turkey sausage all work
- 1 ½ cups almond flour
- 1 ½ cups shredded sharp cheddar cheese
- 1 large egg
- 1 teaspoon baking powder
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Mix all ingredients together in a large mixing bowl until well combined.
- Using a cookie scoop or Tablespoon, scoop the mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Bake for 18–20 minutes or until golden and cooked through.
- Let cool and serve immediately.
Notes
- Storage: Let sausage balls cool completely before transferring to an airtight container. Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the oven or air fryer at 350°F until warmed through.
- Make ahead: Mix and shape the sausage balls a day in advance, then cover and refrigerate until ready to bake. Add a few extra minutes to the bake time if baking straight from the fridge.
- Dairy-free: Swap in dairy-free cheese to make them dairy-free.
- Serving idea: Serve warm with honey mustard, spicy Dijon, BBQ sauce or my Chick-Fil-A sauce for dipping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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