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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
Jessie
0Amazing recipe which I will be making often! The only adjustment I needed to make was to reduce the almond flour by a half cup. It was still a little dry afterwards so I added 2T of heavy cream. Perfect appetizer for parties!!!
Dawn Brotzman
0Okay my husband loves these way better than regular sausage balls. Very tasty!! Go to keto fav thank you!
Debbie
0These were delicious! I only used 1 1/2 cups almond flour, garlic powder instead of fresh garlic and added a pinch of cayenne. I baked them on parchment paper as well.
Pam
0These are absolutely delicious! I bake them in silicone muffin cups and then eat them throughout the week. My kids like them too.
Susan
0These were so delicious, the whole family enjoyed them! I did have to substituted almond flour due to my son’s allergies, I used coconut flour instead – just 1/4 cup. Also, I have made them several times, and a Silpat liner is the way to go. Foil just made a big mess for me. Thanks!
Tammy
0The flavor is excellent, but you’ll need to adjust the recipe if you like the firmer more traditional sausage balls. They are too moist and mushy inside and they do not firm up after cooling. I may reduce the almond flour because I can barely even taste the sausage. Next time I’ll use 2-3 oz of cream cheese.
LYNDA G HELFEND, PhD
0Yummy and fun to make, you won’t be disappointed! Theses were the best meatballs I’ve ever had! Of course, I tweaked them a bit. I’m obsessed with high protein , high fiber, low carb Lupin Flour so I simplify used half almond half Lupin Flour. Diced celery, sure, nice color and crunch. Southwestern flavor palate: cumin, smoked paprika, chipotle, garlic. Baked just like the recipe called for. I’d definitely serve this to a party crowd ( keeping social distance), grab and go breakfast or lunch, 2-3 with a side of green veggies for dinner. Best recipe I’ve ever found. Thank you!
Sherri Farrell
0Wondering why all keto sausage ball recipes I find using almond flour use cream cheese? Thank you!
Wholesome Yum M
0Hi Sherri, Almond flour and cream cheese act as a binder and hold the recipe together. I hope this helps.
Amanda Counts
0Holy moly, these are GOOD! I used parchment paper and didn’t have any sticking issues whatsoever. Browned up very nicely on the bottom.
Barbara W
0Delicious! I did follow the directions for using foil and greasing well, still stuck pretty hard to the foil. Next time I’ll use my well seasoned pamper chef baking sheet. That should do the trick. Super yummy!
Linda Cox
0I will admit that I was not a huge fan when these first came out of the oven. They were dry and I thought I would cut back the almond flour and increase the cream cheese on my next attempt. HOWEVER, these beauties are amazing reheated in the microwave! They are moist and much more flavorful the next day. These are going into my frequent rotation for breakfast/lunch meals especially as they are so easy to freeze for later use.
Jennifer
0Super great recipe! My husband loves sausage balls and these are great for us since we switched to a keto way of eating!
Debra Daura
0I just made these. They are so good. I am going to make them for my niece’s baby shower.
Esther W
0Is there a lot of grease after cooking?
Wholesome Yum M
0Hi Esther, Yes, there will be some grease. These sausage balls will lose some of their fat during the cooking process, but it shouldn’t be a large amount.
Sherry Cook
0As my sweet friend Kelly says, oh my stars!! These are so delicious! Came out so nice and brown. A little wonky in size but who cares? I wound up with 4 dozen and that’s plenty for my husband and I. Going to freeze so we won’t eat them all in just a couple of days. Didn’t use the Italian seasoning and didn’t miss a thing however, next time I will use a little cayenne. Thanks for the recipe!
Alice Westmorland
0Delicious! Wondering if I could make a sausage casserole out of this recipe?
Wholesome Yum M
0Hi Alice, Sounds like a fun experiment! Let us know how it turns out.
Lisa
0Thanks so much for this recipe. I needed a basic breakfast sausage ball recipe, so I left out the garlic and Italian season. These were perfect to make for quick breakfasts.
Tina Stewart
0I made them with vegetarian Italian sausage crumbles and they turned out delicious but didn’t stay balled, they flattened out.
Could that be the difference in “meat” or could I have done something else wrong?
Theresa
0I used veggie lean sausage that comes in a roll. They cooked very tender and kept their shape and because I made golf ball size I flattened them a little when I turned them over. I left them in the oven for 3 more minutes at the end to get extra brown.
Wholesome Yum M
0Hi Tina, It is very possible that the meat substitute made the difference in this recipe, especially if it was “precooked.”
Kathryn Skinner
0I love this recipe! I have always loved sausage balls but developing type 2 diabetes I had to say farewell until I found this recipe. It was very simple and they were moist and delicious. My husband even liked them and he is typically not a big fan of sausage balls!
Sheri
0Made this for New Year’s eve. Used half mild Italian and have spicy sausage, enough for about 1.5 recipes. I did increase the cheese, spices, garlic for that increase but not the almond flour as it seemed like there were enough dry ingredients. Baked on foil. Skipped the broil step as they seems to brown super nice on the bottoms. The twist mid way worked on one tray but not the other. I think because they were more browned already on the bottom. I let them cool a bit before removing and they all popped off nicely. Huge hit. Made a simple tomato sauce dip with pureed fire roasted tomatoes and garlic. Delish. Thanks!
Sidney McLaughlin
0These sound good and easy to make. Can you cook them in an air fryer? If so, how?
Wholesome Yum M
0Hi Sidney, An air fryer should work with this recipe. Because of how close the heating element is to the food, I suggest starting at a lower temp (375 degrees or so) and start checking them for doneness around the 5 minute mark. There are a few calculators online that may help you convert oven recipes to air fryer recipes. Best of luck!
Belinda Spears
0These were a big hit with my running group! Thank you so much!!! Loved, loved, loved the recipe!
PS…used parchment paper and mine came out super yummy:)
Becky McElvany
0I wanted to say thank you for this recipe. Everyone in my family loved them. Within three days they are gone. Thank you for doing what you do so well.
Tammy Hardin
0I am not able to see the ingredients with quantity… Is that information listed somewhere?
Wholesome Yum M
0Hi Tammy, Close to the bottom of the post there is a recipe card. Quantities for the recipe can be found there. Make sure you have reader mode turned off if your browser has this feature.
Kathleen Waters
0Can I use chopped celery & onions in recipe?
Wholesome Yum M
0Hi Kathleen, Yes, you could add those finely chopped veggies to the recipe without any issue.
Nicole W
0Don’t know if you’ll read (and reply) in time BUT any ideas on how to increase the protein? Any idea how adding egg to this would fare? I am a bariatric patient and trying to find high protein (20g+) “snack”/breakfast ideas.
Wholesome Yum M
0Hi Nicole, I haven’t tested this and cannot guarantee results, but this recipe should still work with the addition of a couple of eggs. If the mixture is too wet to form meatballs, let it sit covered in the fridge for about 30 minutes and then roll into balls.
Robin Julian
0I made this with a roll of hot breakfast sausage, colby shredded cheese, and minced garlic in a jar (as I already had all of them on hand) and they were a huge hit! The hubs was in bed asleep and the smell of them baking in the oven got him out of bed and moving! I also used parchment paper instead of foil as I wanted them to be done but not overly browned. Thanks so much for this recipe! It is going in my regular rotation!
June
0Hi Maya, I am unable to eat pork so for this recipe can I use beef sausage meat or a mix of beef and chicken. Would it alter the nutritional values too much? Thinking about it maybe beef without the chicken would be a better exchange! I am new to Keto and trying to get my head around this different way of eating. Thank you for the recipes the ones I have tried are really good. Kind regards
Maya | Wholesome Yum
0Hi June, You can make this with any type of sausage, or any ground meat, really. Nutrition info will vary with each different type used; fat, protein, and calories will vary, but carb counts will be about the same no matter what kind you use. Look for no sugar in the ingredients.
Jan Nielsen
0This is such a timely post! Was just wondering what I was going to make for a gathering this weekend! I have to wait for the cookbook to arrive for the sauce 🙁 They’ll just have to use ranch and blue cheese! Thanks!
Donna
0Do you cook sausage first or it Cooks while it bakes
Maya | Wholesome Yum
0Hi Donna, It cooks while it bakes!
Michele King
0Maybe this should be obvious, but it’s not to me 🙂 For the freezing option, do you recommend cooking then freezing or making them and freezing, thaw and cook? Thank You. Michele
Wholesome Yum L
0Hi Michele! I would cook them and then freeze them. 🙂 You can either thaw or cook from frozen. Cooking from frozen will just require more cooking time.
Mkc
0Omg these are soooo good! I’m not a huge meat eater and have been having trouble getting my macros right so these are perfect and delicious! I made mine large so I take 2 with me to work everyday for breakfast. Thank you!!!
Lyn Berry
0I was reading the recipe and thought “2 CUPS???” Anyways, maybe it’s just me, but I think they’ll turn out pretty good with just 1 cup. It’ll cut down on the carbs even more. Going to try it tonight! Thanks for the recipe!
Wholesome Yum M
0Hi Lyn, The almond flour helps to bind all the ingredients together. This recipe as written should make approximately 56 sausage balls or 14 servings, so the amount of almond flour is reasonable for the number of servings.
kerice McTaggart
0Delicious!
Sam
0I found this recipe to call for far too much flower. I had to add a couple egg sandwich just to get the balls to stick together. Ultimately they came out very dry and lacking meaty consistency. I can’t say this enough: TOO MUCH FLOUR
Wholesome Yum A
0Hi Sam, is there a chance you used coconut flour instead of almond flour? That would surely create dry results.
Patricia Dick
0Made these meatballs tonight. They were really amazingly good. You would never know you were eating low carb! I will share this recipe with my daughter-in-law who is also eating Keto.
David Gross
0I made it with 2 lb. Sage sausage.
2 cups almond flour
2 cups pulverized pork skins
2 eggs
1 8 oz. PK Cream Cheese
2 cups shredded cheese
2 Tbsp Hickory liquid smoke
Pamela
0Where can I find the “Honey” mustard sauce recipe??
Wholesome Yum
0Hi Pamela, it’s in my upcoming cookbook! You can preorder it at this page.
Kelly
0Am I supposed to use ground Italian sausage or ground breakfast sausage, such as jimmy dean?
Maya | Wholesome Yum
0Hi Kelly, I used ground Italian, but you can use any kind you like.
Angie McIntosh
0I just made these and they are delish! They are better than their high carb counterparts.
Julie Snow
0Hi! Are you using plain ground pork sausage or like a Jimmy Dean type breakfast sausage?
Wholesome Yum
0Hi Julie, this is plain sausage. You could also use the other kind here, but the carb count will be higher.
Tracy
0I just made these, stuck to the exact recipe, and OMG they are delish!!! Thank you.
Ari
0I want to make these but don’t have an oven can I use a skillet?
Wholesome Yum
0Hi Ari, that might work but I’m worried you might get a lot of cheese stuck to the pan. Let me know if you try it.
Yang
0Oh man! This looks too delicious. Do you have something to recommend as replacement if one doesn’t eat cheese?
Wholesome Yum
0Hi Yang, I’m not sure what would be a good replacement for the cheddar cheese. You could probably skip it and adjust the baking time so the sausage doesn’t dry out. For cream cheese, you could try any low-carb dairy-free cream cheese substitute.
Zuzana
0Always need tips and quick recipes like this one. Perfect timings.
Hope
0These was so tasty – perfect party food or to feed the family! Yum!
Jean Choi
0This is fantastic! Crunchy outside and soft and creamy inside.
Kari
0These are such a perfect appetizer, but I can just imagine how awesome they’d be for breakfast too!
Joni Gomes
0OMG yum!! I was looking for a good low carb meatball recipe and I loved that this recipe calls for almond flour! Love the flavor, texture and needed to use up my almond flour!
Jenni LeBaron
0I love the of using cream cheese in these sausage meatballs because I bet it helps everything bind and adds some great creaminess. These were wonderful for breakfast and dinner!