Sausage balls have been a staple at many gatherings for years. They’re savory, satisfying, and easy to snack on, but if you’re following a keto lifestyle, you may have thought that your days of enjoying them were over.

Thankfully, that’s not the case! These Keto sausage balls are here to give you all the flavor and texture you love, minus the carbs.

With just a few simple swaps, like almond flour instead of regular flour, you can still enjoy this classic favorite without worrying about breaking your low-carb routine.

Perfect for snacks, parties, or even a quick meal, this recipe keeps things simple and delicious.

Keto Sausage Balls

Ingredients

• 1 pound Italian sausage
• 1 cup blanched almond flour (this will give you that perfect texture)
• 1 cup shredded sharp cheddar cheese
• ¼ cup grated Parmesan cheese
• 1 large egg
• 1 tablespoon dried minced onions (or fresh onions if you prefer)

Instructions

1. Start by preheating your oven to 350°F (175°C). Line a baking sheet with a wire cooling rack for crispier sausage balls.
2. In a large bowl, combine the sausage, almond flour, cheddar cheese, Parmesan cheese, egg, and dried onions. Use your hands to mix everything together until it’s well combined.
3. Roll the sausage mixture into small balls about 1 ½ to 2 inches wide. This should give you about 24 sausage balls.
4. Place the sausage balls on the wire rack and bake for 20 minutes, or until they turn golden brown and are fully cooked through.

Expert Tips For Perfect Keto Sausage Balls

1. Use Fatty Sausage for Juiciness: Opt for a slightly fattier sausage if you want your sausage balls to stay juicy and tender. Too lean, and they may come out dry.
2. Add Ground Pork or Beef: Mixing a little ground pork or beef with the sausage can give the balls a better texture and flavor depth without sacrificing the keto-friendly aspect.
3. Chill the Mixture: After mixing the ingredients, let the sausage ball mixture chill in the fridge for 15-20 minutes. This makes it easier to form the balls and helps them keep their shape while baking.
4. Use a Silicone Baking Mat: If you don’t have a wire rack, bake the sausage balls on a silicone mat. This prevents them from sticking and helps them cook evenly without drying out.
5. Add Some Heat: A pinch of red pepper flakes or finely chopped jalapeños can give these sausage balls a spicy kick if you enjoy a bit of heat.
6. Season the Cheese: Instead of just adding cheese to the mix, try seasoning the cheese with garlic powder, onion powder, or Italian seasoning before adding it to the sausage mixture for an extra flavor boost.

What To Serve With Keto Sausage Balls?

Looking for the best dishes to serve alongside your Keto Sausage Balls? Here are some top choices:

• Creamy spinach dip
• Cauliflower rice pilaf
• Keto coleslaw
• Cucumber and tomato salad
• Keto pita bread (or almond flour pita)
• Stuffed mushrooms with cream cheese

How To Store Keto Sausage Balls The Right Way?

Proper storage is key to keeping your keto sausage balls fresh and delicious for longer. Here’s how to do it:

• To Keep Them Juicy: After baking, let the sausage balls cool completely before storing. For added freshness, wrap them in parchment paper before placing them in an airtight container.
• Reheat Without Drying: When reheating, do so on low heat (around 300°F) in the oven, or cover them with a damp paper towel if using the microwave. This will help them stay moist rather than dry out.
• Freezing the Mixture: If you want to prep ahead, freeze the uncooked sausage balls. Simply form the balls, place them on a baking sheet, and freeze them until solid. Then transfer them to a freezer bag. Bake from frozen when you’re ready to eat—just add a few extra minutes to the cooking time.
• Using a Vacuum Sealer: If you want to keep them fresh for longer in the freezer, consider using a vacuum sealer. This removes excess air and prevents freezer burn, keeping your sausage balls tasting fresh for up to 3 months.

Why Are My Sausage Balls So Dry?

If your sausage balls come out dry, it can be frustrating, but don’t worry! There are a few reasons this might happen, and luckily, simple fixes to get them moist and tender.

Here are the most common causes of dry sausage balls and how you can fix them:

• Using Lean Sausage: If you’re using sausage that’s too lean, it won’t have enough fat to keep the sausage balls juicy. Fat is key to creating that tender, moist texture.
  • Fix: Try using a slightly fattier sausage, or mix in some ground pork or beef to add moisture.
• Overmixing the Ingredients: Overmixing the sausage ball mixture can cause the meat to become tough. The more you mix, the firmer and drier they become.
  • Fix: Mix until the ingredients are just combined. The mixture should be slightly sticky but not tough.
• Baking for Too Long: Baking sausage balls for too long will cause them to dry out. It’s important to keep an eye on the clock and remove them once they’re golden brown.
  • Fix: Bake your sausage balls for around 18-20 minutes at 350°F, checking for doneness. They should be firm to the touch and golden brown on the outside.
• Not Enough Binder: Almond flour, cheese, or eggs act as binders, helping to hold the sausage balls together and provide moisture. If you’re using too little, they can end up dry.
  • Fix: Ensure you’re using enough egg and cheese to bind the ingredients together. You can also add a little extra cheese or a splash of heavy cream to increase moisture.
• Chilling the Dough: Sometimes the mixture can be too soft or too dry to work with. Chilling it for 20 minutes helps firm it up and ensures it holds together during baking.
  • Fix: After mixing, pop the sausage ball mixture in the fridge for a short time before rolling it into balls.

Why Are My Sausage Balls Not Sticking Together?

It’s frustrating when your sausage balls won’t stick together. If they fall apart while you’re rolling or baking them, there’s usually a simple reason why. Let’s break down the common causes and how you can fix them:

1. Not Enough Binder Ingredients

The binder ingredients like eggs, cheese, and almond flour are what hold the sausage ball mixture together. If you’re not using enough, the mixture can be too loose and won’t form into solid balls.

• Fix: Add an extra egg or more cheese to your mixture. You can also try adding a little more almond flour if you find the mixture too wet. A small splash of heavy cream can also help with binding.

2. Too Much Fat In The Sausage

While fat is important for flavor and moisture, if the sausage is too fatty, the mixture can become too greasy, making it hard for the ingredients to stick together properly.

• Fix: If your sausage is very fatty, try draining some of the excess fat before mixing it with the other ingredients. Alternatively, you could opt for a leaner sausage, but make sure to balance it with enough binding ingredients.

3. Not Enough Mixing

If the ingredients aren’t mixed enough, the flavors and binders won’t be evenly distributed, which can cause the sausage balls to fall apart during baking.

• Fix: Mix the ingredients thoroughly but gently. You want everything to be well incorporated, but avoid overmixing as that can make the sausage balls tough.

4. The Mixture Is Too Wet Or Too Dry

The consistency of the sausage ball mixture is key. If it’s too wet, it won’t hold its shape. If it’s too dry, it won’t stick together.

• Fix: Adjust the texture by adding a little more almond flour if it’s too wet, or a splash of liquid (like heavy cream or water) if it’s too dry. You want the mixture to be moist but not sticky.

5. Not Chilling The Dough

If you try to form sausage balls immediately after mixing, they might be too soft or sticky, which makes it harder for them to stay together.

• Fix: Let the mixture chill in the fridge for 15-20 minutes before rolling into balls. This helps the fat firm up a bit and makes it easier to shape the sausage balls.

6. The Sausage Is Too Cold

Sometimes, cold sausage directly from the fridge can make the mixture harder to mix and form into balls.

• Fix: Allow the sausage to sit at room temperature for about 10 minutes before mixing. This makes it easier to combine with the other ingredients.

By following these tips, your sausage balls should stick together perfectly, and you’ll be able to shape them with ease and bake them into delicious, juicy bites.