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GET IT NOWMy Sausage Balls Recipe Is Cheesy And Tender, No Biscuit Mix Needed
The first time I made sausage balls back in 2019, I immediately understood why everyone likes them. Sausage and cheese turn into a rich, savory little bite that isn’t quite a meatball, despite its shape. Many versions use a pre-made biscuit mix, but I took a different approach with my sausage ball recipe. Here’s why I like these even more:
- Crispy and golden outside, soft and cheesy inside – Cream cheese blends into the savory sausage to keep the centers moist. But my favorite part is the sharp cheddar, which makes these sausage balls cheesy inside and leaves irresistible crispy bits on the outside. So much comfort food action here.
- No pancake or biscuit mix – I’ve seen many sausage ball recipes with Bisquick or other mixes. I used finely milled almond flour instead, which gives mine a richer, less bready texture and lets the sausage and cheddar stand out.
- Just 6 simple ingredients – Plus one optional add-in. The whole batch only takes me about half an hour start to finish, and you can even prep ahead.
I love these sausage balls for everything from breakfast and brunch to game day and even as a holiday appetizer. Make them with me!
“I have made this recipe three times. It is sooo good and easy to make. They are crispy and delicious while still warm. They are just as good after they are refrigerated.”
-Dorothy
Ingredients & Substitutions
Here I explain the best ingredients for my sausage balls recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Ground Sausage – You need the kind without casings here. I usually choose pork breakfast sausage or Italian sausage (either mild or hot) for this recipe. Ground chicken or turkey sausage works, too, but will taste less rich.
- Almond Flour – Binds the sausage balls without pancake or biscuit mix. I chose it for its simplicity and more tender texture over a mix or white flour. I highly recommend Wholesome Yum Blanched Almond Flour here, because its super-fine texture blends in smoothly. Coarse almond flour or almond meal can make the finished texture gritty or floury. I don’t recommend using all-purpose flour here, as it would be too dry.
- Shredded Cheddar Cheese – For flavor, structure, and those little crispy bits on the outside. I prefer sharp Cheddar so it doesn’t get lost beside the sausage, but mild or medium Cheddar works. Other medium-firm cheeses can work as well. I don’t recommend a very hard cheese, such as Parmesan, as the main cheese.
- Cream Cheese – Keeps the centers moist and tender. Use plain, full-fat cream cheese at room temperature, cut into small chunks so it mixes evenly. If yours is still firm, warm it in 10-second intervals in the microwave, just until soft.
- Italian Seasoning & Garlic – You don’t need a lot because sausage is already seasoned, but I like these for extra flavor. The garlic is optional, and you can substitute 1/2 teaspoon garlic powder. Or for a little heat, add 1/4 teaspoon crushed red pepper flakes or a pinch of cayenne pepper.
- Baking Powder – A small amount gives the sausage cheese balls a little lift. I use this non-GMO baking powder.
How To Make Sausage Balls
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Combine the dry ingredients. In a large bowl, stir together the almond flour, shredded cheese, Italian seasoning, and baking powder.
- Add the sausage, softened cream cheese, and minced garlic, if using. Mix until everything is evenly combined. I stop as soon as the white cream cheese streaks and dry flour pockets disappear.
- Form the balls. Use a small cookie scoop to portion 1-inch balls, then arrange them on a lined baking sheet.
- Bake until slightly undercooked. I twist (rotate) them halfway through baking to reduce sticking.
- Broil for color. Place the pan under the broiler for a couple of minutes at the end, until the sausage balls are golden brown and fully cooked.
My Recipe Tips
- Mix just enough, not too much. Overmixing can make the sausage balls dense and rubbery, so stop as soon as there are no cream cheese streaks or dry pockets. To help avoid mixing too much, I mix the dry ingredients first before adding the sausage.
- Freshly shredded cheese gives me the best texture. It’s not required and I’ve also made this sausage ball recipe with pre-shredded Cheddar, but shredding it yourself makes it extra melty.
- If very round balls are important to you, refrigerate them for 30-60 minutes first. This helps them hold their shape better during baking. I usually skip this step for a quicker craving fix, but when I can plan ahead, I roll the balls overnight and keep them in the fridge until right before baking.
- Make all the sausage balls the same size. That way they all finish cooking at the same time, without some over or undercooked. I use this small cookie scoop to make this quick!
- Greased foil gives me more browning, but parchment paper releases more easily (and they do stick with all that cheese!). If you use foil, grease it generously and the rotation step halfway through baking becomes extra important. I make them on my go-to baking sheet.
- Be careful not to overbake. The exact timing can vary with your oven, and even a small difference in size can make a difference. I pull them when they’re just barely cooked through or even slightly undercooked (155 degrees F measured with my meat thermometer), because the broiler adds more heat. Just make sure they reach 160 degrees F before serving, which is the ideal cooked temperature for ground sausage. If you’re using ground turkey or chicken, the targets are 160 before broiling and 165 after.
- Stay close during broiling. Cream cheese sausage balls can go from golden to too dark quickly.
- Want a surprise creamy center? I just tried this recently and it was such a nice addition! Freeze little cubes of cream cheese, then tuck one inside each sausage ball before baking.
Sausage Balls (Easy Recipe, No Mix)
My easy sausage balls are crispy outside, tender and cheesy inside, and ready in 30 minutes. Just 6 ingredients, no biscuit mix needed!
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil and grease well.
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In a large bowl, stir together the almond flour, shredded cheddar, Italian seasoning, and baking powder.
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Add the sausage, cream cheese, and minced garlic, if using. Mix until just combined. Do not over-mix.
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Use a small cookie scoop to form 1 inch balls (2.5 cm) and place onto the baking sheet.
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Bake for 8 minutes, then twist the balls in place to reduce sticking. Bake for another 7-8 minutes, until just barely cooked through.
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Place the pan under the broiler for another 2 minutes to brown more.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 4 sausage balls
- Tips: Check out my recipe tips above to help you get the most tender, evenly browned sausage balls, prevent sticking, and even a variation for a surprise creamy center.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days.
- Meal prep: I’ve included a few meal prep options below.
- Reheat: You can reheat these in the oven at 350 degrees F, in the microwave, or my personal favorite, the air fryer for just a minute.
- Freeze: I originally said to freeze the cooked sausage balls, but now prefer to freeze them raw instead. Both ways, I put them in the freezer on a baking sheet first to solidify, then transfer to a freezer bag for up to 3 months. They cook more evenly if you thaw them before baking.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Sausage Balls
Make Ahead And Storage
Sausage balls are especially handy for parties and breakfast, because you can prep them ahead at several stages:
- Shape ahead: Form the raw balls, cover the baking sheet, and refrigerate overnight. Bake them fresh the next day.
- Mix ahead: I’ve also kept the raw mixture in the fridge for 2 days when I wrapped it tightly in a single ball.
- Freeze: I originally said to freeze the cooked sausage balls recipe, but now prefer to freeze it raw instead and bake fresh. Both ways, I put these in the freezer on a baking sheet first to solidify, then transfer to a freezer bag for up to 3 months. They cook more evenly if you thaw them before baking.
- Store leftovers: They keep well in an airtight container in the refrigerator for up to 3-5 days.
- Reheat: You can reheat these in the oven at 350 degrees F, in the microwave, or my personal favorite, the air fryer for literally just a minute.
Dipping Sauces For Sausage Balls
I usually serve these warm with toothpicks and one creamy, tangy, or sweet dip:
- Honey Mustard – Definitely my favorite, pictured above! The sweet and tangy flavor goes perfectly with the savory sausage and cheddar. Try my 2-minute honey mustard!
- Ranch – My creamy ranch dressing cools down spicy sausage (if that’s what you use) and works especially well for game day.
- BBQ Or Marinara – Choose my BBQ sauce for smoky sweetness, or marinara sauce for a bright, garlicky tomato flavor that pairs especially well with Italian sausage.
- Cranberry Sauce – These cream cheese sausage balls paired surprisingly well with my cranberry sauce recipe when I tried them together over the holidays.
157 Comments
Michele
1These were great! I needed to use a pack of sausage and am eating low carb, so I tried this out. I used garlic and onion powder instead of minced garlic and added at least a tsp of cracked red pepper as we love spice. I forgot to use spray oil but baked on parchment with the flipping technique and they came out perfect! I didn’t have to broil as mine were quite golden. Thank you!
Maya | Wholesome Yum
0I’m so happy you liked these, Michele! Yes, as you’ve found they work just fine with dried spices instead of the fresh garlic. Enjoy!
Dorothy Beckner
1I have made this recipe three times. It is sooo good and easy to make. I did use parchment paper to line my baking sheet. It was easier to remove the sausage balls. They are crispy and delicious while still warm. They are just as good after they are refrigerated.
Dorothy Beckner
0I make these regularly. They make a great breakfast. I think mine came out a little larger that the recipe, but a little math adjusted to 4 carbs for three sausage balls instead of 4 carbs for four 😇
Wholesome Yum D
0Dorothy, so glad these are part of your breakfast rotation! Smart adjustment on the carbs, too. 🙂
Annette
0I have made this twice and taken them to get together in the afternoon. They’re always a big hit. I want to make them this Sunday to take to church in the morning. I don’t have time to put it all together in the morning. Can I make the balls completely the night before and not cook them and then bake them in the morning? I don’t want to bake them the night before and. And reheat them in the morning. I want them to be fresh.
Maya | Wholesome Yum
0I’m so happy these sausage balls were a hit, Annette! Yes, you can definitely prep these the night before and bake in the morning.
Sarah Holsinger
0Fantastic recipe. Have made these a few times ahead of time in a 3x batch and froze them and the amount I need at that time in our air fryer to heat them back up. So yummy and a quick meal.
Wholesome Yum D
0Sarah, I’m so glad this one’s become a go-to for you! Love that you’re making big batches and freezing, such a smart way to get quick meals on the table.
Jillian
0Can you make these ahead of time?
Maya | Wholesome Yum
0Hi Jillian, Yes, you can! You can either bake them in advance and reheat, or just form the raw sausage balls in advance and bake fresh.
Kathy
0These sausage balls are terrific and family friendly as well. I tried them as written, but didn’t care for the seasoning, and use 2t of cayenne pepper instead of the garlic and Italian seasoning. Very easy to try different spices for something all your own or just a change once in a while. We make them about twice a week for a quick snack instead of reaching for something not so wholesome! Yum!
Kathy
0Also, I use parchment paper to line the baking sheet, and do not bother broiling the sausage balls, and they turn out beautifully browned without being dry or sticking to the pan or foil. Kathy
Maya | Wholesome Yum
0Thank you, Kathy! I’m glad you found a spice combo that works well for you.
Rachel
0This was.. something. The ingredient ratios have to be off. I triple check measurements & read through the entire recipe twice before starting any new recipe, so I know it’s not user error. This recipe turned out EXTREMELY floury, a very unpleasant texture. Could not eat the “meat”balls.
Maya | Wholesome Yum
0Hi Rachel, Sorry to hear that these sausage balls didn’t turn out like you expected. They are not meatballs. Did you by chance use a different brand of almond flour that is more coarse? That can affect the texture.
Jenny
0When following the recipe mine came out rather dry. So much so that serving them with a dipping sauce was requested. Do you have any insight or guidance you could offer so that I may try again?
Maya | Wholesome Yum
0Sorry to hear that, Jenny! It sounds like you baked them a little too long. The time can vary a bit depending on your oven and the size you make the balls, so you can check on them sooner next time. A sauce should take care of it, though! I recommend my sugar-free honey mustard. 🙂
Sherry
0Do you freeze these before or after cooking? Making them for a friend for after her surgery. Do you have suggestions for cooking after taking out of freezer? Thanks so much! Excited to try these!
Wholesome Yum D
0Hi Sherry, You will freeze them after cooking.
Faith
0Loved this recipe! I can’t have cow dairy, so I substituted goat. It did leave the meatballs looking a bit anemic, so next time I’m adding nutritional yeast for color.
Cheri Natho
0Do you use seasoned breakfast sausage or unseasoned ground pork?
Wholesome Yum D
0Hi Cheri, Use any kind of sausage you like — ground pork sausage, mild or hot Italian sausage, breakfast sausage, or even ground chicken or turkey sausage.
Todd
0For meatballs I started using crushed pork rinds as a binder. Takes carbs down to nearly zero. I can then have a small slice of my Italian Almond Cake.
Lois
0Can these sausage meatballs be made with ground chicken? What would the nutritional. Value be? Thank you
Lois
Wholesome Yum D
0Hi Lois, You can do that and I suggest using the Wholesome Yum App to get the exact nutritional value.
Linda
0Brought this to a Christmas Eve gathering. Everyone raved about it and no one knew it was “low carb or Keto” otherwise they wouldn’t have eaten it 🙂
My only “complaint” is that I did get balls but rather a flat round. I just called them Sausage bites instead.
Macy
0Great keto recipe!
Robin
0These and other recipes can be made with plant based sausage or bacon. There are really good vegetarian options out there.
Lynniepooh2
0Yum yum yum!! Dont change a thing in this recipe. Never been big on pork but have recently been trying new to me pork ideas. Maya has yet to steer me wrong and once again is helping me to make better choices in my eating habits. Made these sausage balls as part of meal preps for the week but had to at least taste them fresh and Im so glad I did. They were hard to pack up and put away in the fridge as I kept thinking..1 more just 1 more. Ha! I love having breakfast for dinner so this suits me well. Definitely a keeper in the recipe box.
Lori
0I followed the recipe exactly using deer sausage. Amazing!
Healing Tomato
0We are huge fans of your keto recipes. This recipe was served at a New Year’s Party and it was loved by everyone! It’s so easy to make and much fun to get kids to help make the sausage balls.
Erin
0I love how full of cheese were balls were! They were perfect for our party and everyone loved them. Thanks!
Sandi
0These were absolutely delicious. I loved using your almond flour!
Vitali
0These delicious sausage balls with cream cheese were really a perfect fit 🙂 I served it as an appetizer for my friends and everyone loved it!
Karla
0Went against my better judgement and baked these on very well-greased foiled-lined baking trays, and about 95% of the meatballs stuck to the foil. It really sucked having to lose a good chunk of each meatball, especially with inflation the way it is. Would use parchment paper next time. Meatballs tasted great though.
julie richman
0Agree. Mine all stuck to foil, leaving the nice golden crust behind. I’m trying parchment paper next time.
Julia
0Love these. I’ve made them twice now. First time with 8oz cream cheese and second time with 4oz(cause that’s all I had) I liked 4oz better because the sausage flavor was more pronounced. Personal preference.
Debbie
0Can you make ahead of time and reheat?
Wholesome Yum D
0Hi Debbie, Yes, that would work.
Larry Box
0Very good and easy to make (even for a cooking novice like me).
Moop Brown
0I love this recipe because of how easy to make it is and because how it requires so few ingredients as well.
Ksenia
0My son loved these – and so did the rest of us. Perfectly seasoned and delectable, these bites leave you with a more-ish taste in your mouth!
veenaazmanov
0Almond Flour sounds unique. Your recipe looks simple and quick too. Baking sounds like a healthier option. Definitely yummy.
Marie
0I love meatballs, but I may love sausage meat even more! These bites were so flavorful, that they disappeared from the plate in record time. I’ll make a double batch next time!
Maggie
0Not gonna lie. I was a little hesitant trying this recipe, but I’m so glad I did! It was DELICIOUS!
Amy L
0It looks so easy and delicious. I am so excited to make this at home, yum!
Lauren Michael Harris
0What an easy, delicious recipe we made for game night this week. My husband loved them and he doesn’t usually care for cheese, so a definite win for us!
Bernice
0I’ve never made sausage balls and now I feel like I am missing out! Now that the NFL season has started, I’m always looking for fun and tasty snacking options so these are going on the list.
Kay
0To get even amount servings wouldn’t you need to make 16 balls instead of just 14?
Lynn
0If you read down in the recipe, 1 SERVING=4 meatballs. The recipe makes 14 servings. 14 servings × 4 meatballs = 56 meatballs total. If that still isn’t clear, read the recipe again with this in mind. Hope it helps.
Wholesome Yum A
0Hi Kay, the nutrition information will be the same regardless of how many sausage balls you scale up or down in the recipe card. You can absolutely scale to 16 if you prefer, just keep in mind the ingredient quantities will be harder to measure.
Stacy J Ross
0I made these. They tasted fantastic but didn’t stick together very well. I’m not sure what went wrong.
Shelby
0These made a great lunch app over the long weekend! Easy and not too filling for our meal later!
Christine
0Can I use coconut flour instead of almond flour?
Wholesome Yum D
0Hi Christine, Coconut flour and almond flour are not interchangeable.
AntKathy
0This recipe was my first outing with anything made with almond flour. I also used it to compare a favorite traditional version of sausage balls with a carb-friendly version of the treat. I did not have high hopes for it, especially when seeing how many cups of almond flour the recipe called for. Wow! What a great recipe! The sausage balls are super tasty and not significantly different in taste or texture from my usual recipe! Well done, Maya!! I tried it out on my family without telling them it was a different recipe with different ingredients and they were completely happy with the outcome. I look forward to trying more low carb recipes from this site and am no longer hesitant to cook with or eat something made with almond flour. Thanks!
Joseph
0You know what, I just made a loaf of almond bread from slivered almonds that I ran through my new food processor dry grind attachment. A lot cheaper than buying the flour.
Theresa Kochalka
0Mine would not stick together when baked! Horrible!and used foil they stuck even though I sprayed EVOO!
Patricia Powers
0This recipe is a big hit! My husband asked me to make patties so he can put an egg on one. He was in heaven lol! I love the bite size ones. Easy to make both!
Samantha Whitson
0*Hmm…might also be the brand/type of sausage used as well. I know that the “Farmer’s” brand, for example, does not hold together very well due to the extra high fat content & cuts of pork they use in their sausage. I’ve also had past recipe flops w/cetain turkey sausage brands, as well as my own homemade venison sausage (it was too lean, really). Just some thoughts on trouble-shooting~ don’t give up, it’s a wonderful recipe. =)
Wholesome Yum M
0Hi Theresa, Sorry the recipe didn’t turn out as expected. It sounds like the meatball mixture was not fully combined before portioning into balls. Over mixing would make them tough, but undermixing could cause them to fall apart.
Shanna
0This was a great recipe and I was really happy with how well these turned out. They were really easy to make, and very tasty! My whole family enjoyed them and I will be making them often. I also tried the honey mustard dressing to try with them and was very happy with that also.
Melissa Smith
0Hi the recipe sounds great I was wondering if we can use turkey sausage instead of regular sausage. My husband doesn’t eat pork.
Nancy
0Just made these with Turkey Sausage, delicious!
Wholesome Yum M
0Hi Melissa, Yes! Turkey sausage will work great too!
Beverly Sealy
0Made this morning. I have tried other similar recipes. This is our favorite. Not too dry. Yum!
peggy courtney
0how do you get the cream cheese to mix in. t stays in chunks and has been out of the fridge all day. i need to get it combined somehow.
Wholesome Yum M
0Hi Peggy, The longer cream cheese sits out at room temperature, the softer it should get. If yours is still not soft after sitting out, feel free to warm it at 10 second increments in the microwave until it is soft enough to mix into the recipe.
Tara
0Absolutely delish and easy! I used parchment I couldn’t help myself. So I didn’t flip them until after 16 minutes. (I tried but the were too soft after 8) and actually didn’t need to broil. Just popped them back in for the 2-3 min. They came out brown enough for me and very tender! Thanks!
Lana McQuown
0I made these for Easter Brunch and there were a huge hit. I did keep them under the broiler a tad too long, but no one seemed to mind. One person even said she doesn’t like sausage, but really enjoyed these tasty morsels. This is definitely a keeper. Thanks for sharing such delicious recipes.
Jennifer
0Do you have to use Blanched Almond flour or can you use regular almond flour?
Wholesome Yum M
0Hi Jennifer, I recommend using fine ground blanched almond flour for all the recipes. Regular almond flour includes almond skins, which can make recipes bitter tasting.
Julie Degen
0One of my favorite recipes….I always have some in the freezer!! I’ve made them as the recipe is written; made them once without cheese (not on purpose!!!); and now my usual “go to” is the basic recipe plus 1 tsp garlic powder, 2 tsp sage, and 2 eggs (we have chickens and are always looking for ways to use eggs).
Debbie
0Delicious! My husband and I have been enjoying these for days! Will definitely make again. I followed the instructions complete and did not add the optional garlic. Keto is getting much easier for us with recipes like this.
Jess
0I love love love these!! I have made them several times and never thought to add frozen, squeezed out spinach. Do you think this would work?
Wholesome Yum M
0Hi Jess, Yes that should work fine. Be sure to squeeze out as much water as you can.