Cheesy sausage balls hide a cube of molten sharp cheddar inside a juicy, seasoned pork sausage shell. They fry up golden in about ten minutes and work equally well as breakfast, appetizer, or game-day snack. With just 0.4 g net carbs per serving of 6-7 balls, they're as keto as snacks get.
Looking for the ultimate savory bite that’s both ridiculously easy to make and guaranteed to disappear in minutes? You’ve found it! These Cheesy Sausage Balls are a game-changer. Imagine a juicy, perfectly seasoned pork sausage exterior giving way to a molten, gooey cheddar cheese center. They’re the perfect low-carb, high-flavor powerhouse for a hearty breakfast, a crowd-pleasing appetizer, or a satisfying snack any time of day. Get ready to fall in love with your new favorite recipe!
Ingredients
• 20 ounces / 567g (20 oz) breakfast pork sausage
• 2 ounces / 57g (2.01 oz) sharp cheddar cheese, grated
• 20 small cubes sharp cheddar cheese, about 1/4-inch each
• 2 tablespoons / 30ml (1 fl oz) avocado oil or other fat for frying
Instructions
1. Prepare the Sausage Mixture: If your sausage is in casings, carefully remove the meat. In a medium bowl, combine the ground sausage and the grated cheddar cheese. Mix with your hands until just combined, being careful not to overwork the meat.
2. Form the Sausage Balls: Take a small portion of the sausage mixture, about 1 ounce, and flatten it in your palm. Place one cube of cheddar cheese in the center.
3. Seal and Roll: Carefully mold the sausage mixture around the cheese cube, ensuring it’s completely sealed. Roll it between your palms to form a smooth, compact ball. Repeat with the remaining sausage and cheese cubes.
4. Cook the Sausage Balls: Heat the oil or fat in a large skillet over medium heat. Once shimmering, carefully place the sausage balls in the skillet, leaving space between them. You may need to cook in batches.
5. Brown and Serve: Fry the balls for 8-10 minutes, turning them occasionally, until they are golden brown on all sides and cooked through. Transfer to a paper towel-lined plate to drain excess grease. Serve immediately while the cheese is warm and gooey.
Nutritional Information
• Serving Size: 1 serving (approx. 6-7 balls)
• Calories: 189
• Fat: 16.9g
• Carbohydrate: 0.4g
• Dietary Fiber: 0g
• Net Carbs: 0.4g (0.01 oz)
• Protein: 8.9g
Pro Tips
• Keep your sausage and cheese cold until you’re ready to mix. This makes the mixture easier to handle and prevents the fat from melting in your hands.
• Use a small cookie scoop to portion the sausage mixture for uniformly sized balls. This ensures they all cook evenly.
• Cook the sausage balls in batches if necessary. Overcrowding the skillet will steam the meat instead of browning it, and you’ll miss out on that delicious crispy crust.
• Assemble the sausage balls ahead of time and store them in an airtight container in the refrigerator for up to 24 hours. You can fry them straight from the fridge when you’re ready to serve.
FAQ
Q: Can I make these cheesy sausage balls ahead of time
A: Yes, you can assemble the sausage balls up to 24 hours in advance. Store them in an airtight container in the refrigerator and fry them straight from the fridge when you’re ready to serve.
Q: Are these sausage balls keto-friendly
A: Absolutely. With only 0.4g (0.01 oz) of net carbs per serving, this recipe is perfect for a low-carb or keto diet.
Q: How do I get a crispy crust on my sausage balls
A: To get a delicious crispy crust, make sure not to overcrowd the skillet. Cooking the sausage balls in batches allows them to brown properly instead of steaming.
Q: What kind of sausage is best for this recipe
A: The recipe calls for 20 ounces of breakfast pork sausage for the best flavor and results.
Pro Tips
- Keep the sausage and grated cheese cold right up until you mix and roll — cold fat is easier to handle and won't melt in your hands.
- Don't overwork the meat when combining it with the grated cheddar. Mix just until it holds together so the balls stay tender instead of dense.
- Mold the sausage completely around each cheddar cube with no gaps, then roll it smooth — any crack becomes a cheesy leak in the skillet.
- Use a small cookie scoop for uniform balls, and fry in batches with space between them so each one browns evenly all over.
- Assemble the balls up to 24 hours ahead and refrigerate them in an airtight container; you can fry them straight from the fridge when guests arrive.
Frequently Asked Questions
Can I make these sausage balls ahead?
Yes — roll them up to 24 hours ahead and store in the fridge. Fry them straight from cold when you're ready to serve.
Can I bake or air-fry them instead?
The recipe fries them in avocado oil for an even golden crust. If you bake or air-fry, keep the balls small and turn them so they brown on all sides.
Can I freeze them?
Freeze the raw rolled balls on a sheet pan, then bag them once solid. Fry from frozen, adding a few minutes so the cheese center melts through.
Are these sausage balls keto?
A serving of 6-7 balls has 0.4 g net carbs with 16.9 g fat and 8.9 g protein — pork sausage and cheddar do all the work.
Recipe card below.
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Cheesy Sausage Balls
Ingredients
Method
- Prepare the Sausage Mixture: If your sausage is in casings, carefully remove the meat.
- In a medium bowl, combine the ground sausage and the grated cheddar cheese.
- Mix with your hands until just combined, being careful not to overwork the meat.
- Form the Sausage Balls: Take a small portion of the sausage mixture, about 1 ounce, and flatten it in your palm.
- Place one cube of cheddar cheese in the center.
- Seal and Roll: Carefully mold the sausage mixture around the cheese cube, ensuring it's completely sealed.
- Roll it between your palms to form a smooth, compact ball.
- Repeat with the remaining sausage and cheese cubes.
- Cook the Sausage Balls: Heat the oil or fat in a large skillet over medium heat.
- Once shimmering, carefully place the sausage balls in the skillet, leaving space between them. You may need to cook in batches.
- Brown and Serve: Fry the balls for 8-10 minutes, turning them occasionally, until they are golden brown on all sides and cooked through.
- Transfer to a paper towel-lined plate to drain excess grease.
- Serve immediately while the cheese is warm and gooey.
- Keep your sausage and cheese cold until you're ready to mix. This makes the mixture easier to handle and prevents the fat from melting in your hands.
