These cheesy keto sausage balls wrap spicy pork sausage, cream cheese, sharp cheddar, and Parmesan into one unbelievably moist bite. There is no flour or baking mix holding them together, just a decadent trio of cheeses doing all the work. Set out a platter on game day and watch them disappear before kickoff.
Get ready to meet your new favorite party appetizer! These aren’t your average, dry sausage balls. We’re talking incredibly moist, flavor-packed bites of spicy sausage, held together with a decadent trio of cream cheese, sharp cheddar, and nutty Parmesan. They’re ridiculously easy to make, naturally low-carb, and guaranteed to disappear from the platter in minutes. Whether it’s game day, a holiday gathering, or just a Tuesday, these cheesy sausage balls are the ultimate crowd-pleaser.
Ingredients
• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Servings: 6
• 1 pound / 450g (15.9 oz) spicy pork sausage, ground
• 8 ounces / 225g (7.9 oz) cream cheese, softened
• 1/2 cup / 56g (1.98 oz) shredded sharp cheddar cheese
• 1/3 cup / 33g (1.16 oz) shredded Parmesan cheese
• 1 tablespoon / 15ml (0.5 fl oz) Dijon mustard
• 1/2 teaspoon / 1.5g (0.05 oz) garlic powder
• 1/4 teaspoon / 1.5g (0.05 oz) salt
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C and line a large baking sheet with parchment paper for easy cleanup.
3. In a large mixing bowl, combine the ground sausage, softened cream cheese, shredded cheddar, shredded Parmesan, Dijon mustard, garlic powder, and salt. Use your hands or a sturdy spoon to mix until all are thoroughly combined.
4. Scoop out tablespoon-sized portions of the mixture and roll them into uniform 1-inch balls. Arrange the sausage balls on the prepared baking sheet, leaving a little space between each one.
5. Bake for 25-30 minutes, or until the sausage balls are golden brown and cooked through. Serve immediately while warm and cheesy.
Nutritional Information
• Nutrition Facts
• Approximate values per sausage ball
• Calories: 102.3
• Protein: 5.9g
• Fat: 9.6g
Pro Tips
• for Perfect Sausage Balls
• For easier mixing, let your cream cheese sit at room temperature for about 30 minutes before you begin.
• Use a small cookie scoop to create uniformly sized balls. This ensures they all cook evenly in the same amount of time.
• Grate your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting as smoothly.
• Mix the just until combined. Overworking the sausage can result in tough, dense sausage balls.
FAQ
Q: Are these sausage balls keto-friendly
A: Yes, this cheesy sausage balls recipe is naturally low-carb and keto-friendly. It contains no flour, breadcrumbs, or baking mix, making it a perfect high-fat, high-protein appetizer for a ketogenic diet.
Q: Can I make these sausage balls ahead of time
A: Absolutely. You can prepare the raw sausage balls, place them on a baking sheet, cover, and refrigerate for up to 24 hours before baking. You can also freeze the unbaked balls for up to 3 months; just add a few extra minutes to the baking time.
Q: How do I keep my sausage balls from being dry
A: The key to moist sausage balls is the combination of cream cheese and full-fat sausage. Unlike recipes with Bisquick, this trio of cheeses ensures every bite is incredibly juicy and flavorful. Also, be careful not to overmix the ingredients or overbake them.
Q: What can I serve with cheesy sausage balls
A: These sausage balls are fantastic on their own but also pair well with a variety of dipping sauces. Consider serving them with a creamy ranch dip, a spicy aioli, or a sugar-free marinara sauce for an easy and delicious party appetizer.
Pro Tips
- Let the cream cheese sit at room temperature for about 30 minutes before mixing. It blends into the sausage far more easily and keeps the texture of the balls smooth and even.
- Grate the cheddar and Parmesan from a block instead of using pre-shredded bags. Pre-shredded cheese is coated in anti-caking agents that stop it from melting as smoothly into the sausage mixture.
- Use a small cookie scoop to portion uniform 1-inch balls and mix the sausage only until combined. Overworking the mixture makes the balls dense and tough, and uneven sizes mean uneven baking at 350°F / 175°C.
- To get ahead, arrange the raw balls on a parchment-lined sheet, cover, and refrigerate for up to 24 hours before baking. You can also freeze the unbaked balls for up to 3 months and add a few extra minutes to the bake time.
- Leftovers rewarm best in a 350°F / 175°C oven for 5-8 minutes, which brings back the golden exterior. The microwave works in a pinch, though it softens the outside.
Frequently Asked Questions
Are these cheesy keto sausage balls keto-friendly?
Yes, the recipe is naturally low-carb and keto-friendly. It contains no flour, breadcrumbs, or baking mix, so the bites are built on sausage, cream cheese, cheddar, and Parmesan with about 102 calories and 9.6g fat per ball.
Can I make the sausage balls ahead of time?
Absolutely. Shape the raw balls, arrange them on a baking sheet, cover, and refrigerate for up to 24 hours before baking. For longer prep, freeze the unbaked balls for up to 3 months and bake them straight from frozen with a few extra minutes.
How do I keep the sausage balls from turning out dry?
The cream cheese and full-fat sausage keep every bite juicy, so measure them generously and avoid lean sausage. Also mix only until the ingredients come together and pull the balls from the oven once they are golden after 25-30 minutes.
What should I serve with keto sausage balls?
They are satisfying on their own but pair beautifully with dipping sauces. Try a creamy ranch dip, a spicy aioli, or a sugar-free marinara alongside the warm balls.
Recipe card below.
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Cheesy Keto Sausage Balls
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C and line a large baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the ground sausage, softened cream cheese, shredded cheddar, shredded Parmesan, Dijon mustard, garlic powder, and salt. Use your hands or a sturdy spoon to mix until all are thoroughly combined.
- Scoop out tablespoon-sized portions of the mixture and roll them into uniform 1-inch balls.
- Arrange the sausage balls on the prepared baking sheet, leaving a little space between each one.
- Bake for 25-30 minutes, or until the sausage balls are golden brown and cooked through.
- Serve immediately while warm and cheesy.
- Grate your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting as smoothly.
- Mix the just until combined. Overworking the sausage can result in tough, dense sausage balls.
