makes 24 balls (4 per serving) · prep time: 10 minutes · cook time: 20 minutes
This is one of my favorite recipes in this book. These sausage balls are so simple to make, and they are perfect for any meal. I always keep a batch in the refrigerator for those days when I just don’t feel like cooking. I like to make a double or triple batch, portion them out, and freeze them for later. Cook once, eat multiple times! I like to serve these with Barbecue Sauce (here) and Avocado Ranch Dressing (here) for dipping.
ingredients
• 1 pound bulk Italian sausage
• 1 cup blanched almond flour
• 1 cup shredded sharp cheddar cheese
• ¼ cup grated Parmesan cheese
• 1 large egg
• 1 tablespoon dried minced onions
• 2 teaspoons baking powder
directions
1.Preheat the oven to 350°F. Set a a wire cooling rack inside a rimmed baking sheet.
2.Place all of the ingredients in a large mixing bowl and, using your hands, mix until well incorporated.
3.Form the meat mixture into 1½- to 2-inch meatballs, making a total of 24.
4.Place the meatballs on the wire rack. Bake for 20 minutes, or until golden brown.
CALORIES: 374 | FAT: 31 g | PROTEIN: 22 g | TOTAL CARBS: 5.5 g | DIETARY FIBER: 2 g | NET CARBS: 3.5 g
