Cheesy Sausage Balls
These are the bite-size snacks that vanish at every gathering — golden, cheesy sausage balls with a crispy outside and a juicy, meaty, melty-cheese center. That broken-open one says it all: savory sausage studded with pockets of melted cheese, baked until perfectly browned all over.
High in protein, low in carbs, and ridiculously easy — the ultimate party appetizer or grab-and-go breakfast.
Why You'll Love This
Crispy golden outside, juicy cheesy inside
~9g protein per 2 balls, only ~2g net carbs
4 ingredients, one bowl, 25 minutes
Perfect for parties, holidays, or meal-prep snacks
Amazing Protein Recipes
Cheesy Sausage Balls
- Prep10 min
- Cook18 min
- Total28 min
- Servings12 (about 36 balls)
- Calories230 kcal
- oven
- baking tray
- parchment paper
- mixing bowl
- spoon or spatula
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Line a baking tray with parchment.
- In a large bowl, combine the sausage, cheddar, almond flour, Parmesan, baking powder, garlic powder, and pepper.
- Mix with your hands until just combined — don't overwork it. Add milk only if the mixture won't hold together.
- Roll into 1-inch balls (about 36) and arrange on the tray with space between them.
- Bake 16–18 minutes, until golden brown and cooked through.
- Cool 5 minutes on the tray — they firm up as they cool.
Notes & Tips
- Room-temp sausage mixes easier: Cold sausage is stiff and hard to combine evenly.
- Shred your own cheddar: Pre-shredded has starch that dulls the melt and the browning.
- Uniform size: Even balls cook evenly — a small cookie scoop keeps them consistent.
- Don't overbake: Pull them golden, not dark — they keep cooking on the tray.
- Nutrition: Per 2 balls (estimate): 210 calories, 17g fat.
- Fridge: Store airtight up to 4 days.
- Reheat: Warm at 350°F for 8–10 minutes — they re-crisp beautifully.
- Freezer: Freeze baked balls up to 3 months; thaw and reheat in the oven.
Variations & serving ideas
- Spicy version: Use hot breakfast sausage and add diced jalapeños.
- Italian style: Swap cheddar for mozzarella and add 1 tsp Italian seasoning.
- Cream cheese twist: Add 4 oz softened cream cheese for extra-rich, tender balls.
- Turkey sausage: Ground turkey sausage works 1:1 — add an extra tablespoon of oil to the mix.
Storage
- Mix and roll the balls up to a day ahead; refrigerate and bake fresh.
- The Secret to Sausage Balls That Aren't Dry
- The secret is the cheese-to-meat ratio and not overbaking. Two cups of cheddar per pound of sausage keeps them rich and moist, and pulling them at golden — not dark — keeps the centers juicy. Overbaked sausage balls go from perfect to hockey pucks fast, so set a timer and trust the color.
Nutrition Facts
Per serving · recipe makes 12 (about 36 balls)
| Nutrient | Amount per serving |
|---|---|
| Calories | 230 kcal |
| Total fat | 20 g |
| Saturated fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 455 mg |
| Total carbohydrate | 2 g |
| Fibre | 1 g |
| Sugars | 1 g |
| Protein | 9 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Cheesy Sausage Balls?
About 28 minutes in total: 10 minutes of prep and 18 minutes of cooking.
What ingredients do I need for Cheesy Sausage Balls?
The key ingredients include sharp cheddar cheese, parmesan, almond flour, breakfast sausage, garlic powder and milk. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 4 days. Freezer: Freeze baked balls up to 3 months; thaw and reheat in the oven.
What oven temperature does this recipe use?
Preheat oven to 375°F (190°C).
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