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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
[ See step photos See my tips ]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.
159 Comments
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.
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.