Low-Carb Sausage Balls
My sister, Terri, has been raving about these Low-Carb Sausage Balls for a couple weeks now. She’s eating low-carb these days and trying to lose weight and go off her insulin for good. It’s a slow, frustrating process but she’s getting there and I keep telling her that slow and steady wins the race! I can’t wait until she’s ready to share her whole story with you. I’m so proud of her and how far she has come. My only concern is that she’s going to leave her husband and run off with Jimmy Moore. LOL! She’s been eating more nourishing foods, plenty of healthy fat, and can’t get enough of these…
Low-Carb Sausage Balls
Ingredients
- 2 pounds sausage – I used one mild and one hot- it just adds a hint of spicy Find sources for healthy meat
- 1 pound ground beef
- 5 pastured eggs
- 1-1/2 cups of shredded sharp cheddar cheese
- 1 small onion-chopped or 1 Tablespoon dried onion
- 1 teaspoon pepper
Instructions
- Mix together and form into 2” balls (I used the medium size Pampered Chef cookie baller.)
- Place on a cookie sheet lined with parchment paper to prevent sticking! Bake 375* for 20-25 minutes. (You can freeze IF you have any leftovers, but the whole family will love them).
Other things people have added or substituted:
- Garlic powder
- Onion powder or flakes instead of onion
- Pepper jack cheese
- Green pepper
- Jalapeno pepper
- Habanero sausage
- Cayenne pepper
- Chopped spinach
- Ground turkey instead of beef
- You could also use a “regular” meatball recipe and sub almond flour for the bread crumbs, but I use about half of the amount of almond flour vs. the amount of bread crumbs it calls for.
Thank You, Sister!!
- More low-carb or grain-free ideas
- This low-carb broccoli soup is super popular and also from my sister!
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Louie says
This is actually an old Greek recipe called Keftedes. I make them myself all the time. The traditional recipe uses a couple slices of bread, or some bread crumbs, but I find the same results using a grated cheese like romano or mizithra; if you could find it. Also, if you add a couple tablespoons of olive oil to the mix, it won’t stick to the pan. Try it with tzatziki; also low carb.
To tell you the truth, Greek cuisine probably has more low carb dishes than any other cuisine. I would check that out too!
Jake in Boulder says
I want to make these with Turkey and zucchini instead of cheese, as I am dairy free. With a little tomato sauce and sauted onion, this will indeed be divine. Thanks for the recipe.
Musings of a Housewife says
So I just made these.
Oh. My. WORD.
They were DIVINE. Or in my husband’s words, “These are RIDICULOUS.”
THANK. YOU.
(I used 8 oz cheddar, by the way. It was plenty.)
Cindy says
Well, the 12 ounce bag said it was 3 cups – ? So 2 bags is 1.5 pounds and 6 cups. That measurement is for liquids.
KitchenKop says
OOOOH, you’re right, now I remember that the 8oz. bags at the store say 2 cups.
Cindy says
I tried these tonight – they were really tasty, I used ground turkey. Sure seemed like a TON of cheese though. 1.5 lbs. is like 6 cups!
KitchenKop says
1 cup = 8 oz. and there’s 16 oz. in a #, so 1.5# is 3 cups of cheese…….right? Glad you liked them! 🙂
Sarah says
As far as your measurements, you are confusing weight with fluid ounces. 8 fluid onces is one cup. As far as wieght, it depends on what you are weighing. What weighs more, a pound of bricks or a pound of feathers? They both weigh the same, but a pound of feathers is much larger than a pound of bricks.
KitchenKop says
I was all screwed up! I think it was supposed to be 1 1/2 cups anyway…I’ll fix it in the post, thanks!
Kate says
I might need to make some of these. I am craving meat, especially pork. But for some reason cheddar (which I usually love) doesn’t taste good to me. Who knows.
Linda says
I definitely want to try these.
Julie says
Sounds delicious. Are these an appetizer?
Kelly the Kitchen Kop says
My sister eats them as a main dish, but they would make a good appetizer, too!