Super Simple Keto Sausage Balls : Cheesy, Low-Carb, and Addictively Delicious

Your New Favorite Keto Snack is Here (And It Only Needs 3 Ingredients!)

Hey there, friend! Isla here from BiteTide. Can I let you in on a little secret? Some of the very best recipes in life are the ones that look like you fussed for hours, but secretly came together in minutes with barely any effort. They’re the culinary equivalent of a magician’s best trick. And these Super Simple Keto Sausage Balls? They are absolute magic.

Picture this: juicy, savory ground sausage, perfectly seasoned, hugging pockets of sharp, melty cheddar cheese, all held together with a simple bind into a golden, bite-sized ball of pure joy. They’re the snack you didn’t know you were craving. The protein-packed hero of your busy week. The star of your game-day spread that will have everyone, keto or not, begging for the recipe.

I live for recipes that deliver bold flavor without the fuss, and this one is a champion. With just three core ingredients and about 30 minutes of your time, you can have a tray of warm, comforting, and addictively delicious snacks ready to go. They’re gluten-free, low-carb, and so satisfying, you’ll wonder how you ever lived without them. So, tie on your apron, and let’s make some kitchen magic together!

A Tale of Two Grandmas and One Brilliant Snack

This recipe takes me right back to my childhood kitchen, a place that always smelled like a delicious contradiction. You see, I had two grandmas with two very different cooking philosophies. Grandma Jean was all about from-scratch, all-day affairs—her beef bourguignon is the stuff of legends. But my other grandma, Nana Rose, was the undisputed queen of clever, shortcut cooking that tasted like a million bucks.

Nana Rose first introduced me to the concept of sausage balls. Her version, a classic Southern staple, used a box of baking mix. They were my favorite thing she made—a little spicy, incredibly cheesy, and the perfect snack for a hungry kid after school. I’d stand by the oven, watching them puff and turn golden, the smell of sausage and cheese making my stomach rumble. She’d always let me have the first one, straight off the baking sheet, so hot I’d have to toss it between my hands. “Careful, honey-bee, it’s lava!” she’d say with a wink.

When I started my keto journey years later, I missed that simple, comforting snack. So, I took Nana Rose’s brilliant concept and gave it a BiteTide twist. I swapped the baking mix for a simple, low-carb binder, and you know what? I think she’d love this version even more. It’s proof that the best food memories aren’t about the ingredients list; they’re about the feeling. And these sausage balls? They feel like a warm, cheesy hug from Nana Rose.

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Gather Your Flavor All-Stars

This is the beautiful part. You only need three simple ingredients to create something truly spectacular. Here’s what you’ll need and why each one is so important:

• 1 lb Raw Ground Sausage (pork or turkey): This is the flavor foundation! I love using a spicy pork sausage for a real kick, but mild Italian or even a sage-infused breakfast sausage works beautifully. Chef’s Insight: The fat in the sausage is your friend here—it keeps the balls moist and carries all those wonderful spices. If you use a super-lean turkey sausage, consider adding a tablespoon of olive oil to the mix to prevent dryness.
• 2 cups Shredded Cheddar Cheese (about an 8 oz bag): The glorious, melty glue! Sharp cheddar gives the best flavor punch. Pro-Tip: For the love of all that is cheesy and good, please shred your own cheese from a block! The pre-shredded stuff is coated with anti-caking agents (like potato starch) that can prevent it from melting as smoothly and seamlessly into the mixture.
• 2 Large Eggs: Our superstar binder! The eggs hold our sausage and cheese dream team together, creating a cohesive mixture that bakes up perfectly. Substitution Tip: If you’re egg-free, a “flax egg” (1 tbsp ground flaxseed mixed with 3 tbsp water, left to gel for 5 minutes) can work in a pinch, though the texture will be slightly more crumbly.

Optional Add-in Ideas (Get Creative!):

• 2 oz Cream Cheese, softened: For an extra layer of creamy, tangy richness that takes these to the next level.
• ½ cup Cooked Spinach (thoroughly squeezed dry) or Sautéed Onion: A fantastic way to sneak in some veggies and add moisture.
• 1 tbsp Almond Flour: This isn’t necessary, but it can add a tiny bit more structure if you find your mixture is a little wet.

Let’s Get Rolling: Your Step-by-Step Guide to Sausage Ball Perfection

Ready to see how easy this is? Follow these simple steps, and you’ll be a sausage ball pro in no time. I’ve packed this section with all my favorite little hacks to make sure your results are flawless.

1. Preheat and Prep. Fire up your oven to 350°F (175°C). This is the perfect temperature to cook the sausage through while giving the cheese a chance to get beautifully golden without burning. Now, line a standard baking sheet with parchment paper. Chef’s Hack: The parchment paper is a non-negotiable lifesaver here. It prevents sticking without any added grease and makes cleanup an absolute dream. No scrubbing pans today!
2. The Big Mix. In a large mixing bowl, combine your ground sausage, shredded cheddar cheese, and eggs. Now, here’s the fun part: ditch the spoon and use your hands! Getting in there with your hands is the best (and honestly, the only) way to ensure everything is evenly distributed. Squish it, mix it, and knead it until the cheese and egg are fully incorporated into the sausage. It might feel a little messy, but trust the process! Little Tip: If the mixture feels too sticky, you can lightly wet your hands with cold water before you start mixing or rolling.
3. Portion and Roll. Grab a small scoop or just use a tablespoon to portion out the mixture. Aim for about 2 tablespoons per ball. Roll each portion between your palms into a smooth, round ball. Consistency is Key: Try to make them all about the same size so they bake evenly. No one wants a burnt ball next to an undercooked one! Place them about an inch apart on your prepared baking sheet.
4. Bake to Golden Bliss. Slide your tray into the preheated oven and bake for 30-35 minutes. You’re looking for a gorgeous, deep golden brown color on the outside, and you should be able to see little bits of cheese that have crisped up around the edges. The smell in your kitchen will be your first clue that they’re done! Don’t Second-Guess: Ovens can vary, so start checking at the 25-minute mark. They are done when they are firm to the touch and cooked through.
5. The (Hardest) Part: Let Them Rest! Carefully remove the baking sheet from the oven. I know, I know—the temptation to immediately pop one in your mouth is REAL. But fight it! Let them cool on the pan for at least 5-10 minutes. This allows the cheese to set slightly, so they hold their shape when you pick them up. They’ll still be wonderfully warm and melty, just less likely to fall apart.

How to Serve Up These Savory Gems

Okay, they’re out of the oven and you’ve (patiently) let them rest. Now for the best part! Pile these golden beauties high on a rustic wooden board for a gorgeous party platter. For dipping, I’m a huge fan of a cool, creamy ranch dressing or a spicy sugar-free marinara sauce for a pizza-ball vibe. They’re fantastic warm from the oven, but don’t sleep on them cold from the fridge—they make the most incredible grab-and-go breakfast or high-protein snack to power you through your afternoon slump.

Ride Your Own Flavor Wave: Fun Variations to Try

Once you’ve mastered the base recipe, the world is your oyster! Here are a few of my favorite ways to mix things up:

• Pizza Party: Swap the cheddar for a mozzarella and parmesan blend, and add a tablespoon of Italian seasoning and a pinch of crushed red pepper flakes.
• Jalapeño Popper: Mix in ¼ cup of finely diced jalapeños (seeds removed for less heat) and 2 ounces of cream cheese.
• Everything Bagel: Roll the shaped balls in an “Everything But The Bagel” seasoning before baking for a deliciously crunchy, savory crust.
• Buffalo Chicken: Use ground chicken sausage and add ¼ cup of buffalo sauce and ½ cup of crumbled blue cheese to the mix.

Isla’s Chef Notes & Kitchen Confessions

This recipe has become a true workhorse in my kitchen. I make a double batch almost every Sunday for our weekly meal prep. My husband grabs them for a quick breakfast, and I pack them in my kids’ lunchboxes (they’re a huge hit!). Over time, I’ve learned a few things. First, don’t stress if your balls aren’t perfectly round. Mine rarely are, and they taste exactly the same—fantastic. I call it “rustic charm.”

Secondly, I once made the mistake of using a tube of pre-cooked sausage crumbles in a pinch. Friends, do not repeat my error! You need the raw sausage fat to keep everything moist and bindable. It was a crumbly, sad situation. Learn from my mess! This recipe is all about embracing the simple, real ingredients and the joy of creating something incredibly delicious with minimal effort. It’s a recipe that makes you feel like a kitchen rockstar, and you absolutely are.

FAQs & Sausage Ball SOS

I’ve made these so many times, I’ve probably encountered every possible question. Here are the answers to the ones I get most often:

Q: My sausage balls are a bit greasy. What happened?
A: This usually comes down to the sausage. Different brands have different fat contents. If you find yours are releasing a lot of grease, you can simply place them on a wire rack set over the baking sheet before baking. This allows the excess fat to drip away. Blotting them with a paper towel after they come out of the oven also works wonders!

Q: Can I make these ahead of time?
A: Absolutely! You have two great options. 1) Refrigerate: Mix the ingredients, form the balls, and store them covered in the fridge for up to 24 hours before baking. 2) Freeze: This is my favorite hack! Arrange the uncooked balls on a parchment-lined tray and flash-freeze for one hour. Then, transfer the frozen balls to a zip-top bag. You can bake them straight from frozen, just add 5-10 minutes to the baking time. Perfect for instant snacks!

Q: Why did my sausage balls turn out dry?
A> There are a couple of culprits. Overbaking is the most common one. Remember, ovens can run hot, so use that timer! Secondly, using a very lean sausage (like 99% fat-free turkey) can result in a drier texture. Opt for a sausage with a bit more fat, or add that optional cream cheese or a tablespoon of oil to the mix for extra moisture.

Q: Are they still keto with the optional add-ins?
A> For the most part, yes! Just be mindful of your portions. Cream cheese, almond flour, and veggies like spinach and onion are all very low in carbs. Always double-check the labels on your sausage and any pre-shredded cheeses for hidden sugars or starches.

Nutritional Information*

*Please note: These are estimates and can vary based on the specific brands and ingredients you use.

Per Sausage Ball (recipe makes approximately 24):

• Calories: 93
• Fat: 7.6g
• Protein: 5.6g
• Total Carbohydrates: 0.6g
• Fiber: 0g
• Net Carbs: 0.6g

These Keto Sausage Balls prove that simple really can be spectacular. With just three basic ingredients and minimal prep time, you’ll have a savory, satisfying snack that fits perfectly into any low-carb lifestyle. Whether you serve them fresh out of the oven, pack them for lunch, or freeze them for later, they always hit the spot. Quick, cheesy, and endlessly customizable—this is one keto recipe you’ll keep coming back to!