Sausage Balls

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.

1. Combine the dry ingredients. In a large bowl, stir together the almond flour, shredded cheese, Italian seasoning, and baking powder.
2. 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.
3. Form the balls. Use a small cookie scoop to portion 1-inch balls, then arrange them on a lined baking sheet.
4. Bake until slightly undercooked. I twist (rotate) them halfway through baking to reduce sticking.
5. 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.

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.