Today I thought that we’d take a trip down classic lane with a recipe that I’m sure every single one of you have ate before, especially if you’re from the south! Sausage balls are such a classic Christmas appetizer that everyone loves. Seriously have you ever met someone who didn’t love a sausage ball? It’s like a little mini compact sausage biscuit, quite addictive if you ask my husband. I had to make 2 batches of these paleo sausage balls within TWO days because they’re just that good.
Since Christmas is quickly approaching and I’m trying to up my appetizer game I decided to give this favorite a try. The flour ratio leads to a perfectly moist sausage ball even without cheese if you don’t eat dairy.
Even though I’ve added dairy back into my diet (raw, grass-fed, still no milk), I still enjoyed the cheese-less version better. And of course, you’d need to skip the cheese if you want these to be paleo. But if cheese is your thing, by all means throw some sharp cheddar into these little gems.
This recipe is just as easy as your classic version too. Step one throw some sausage into a bowl, step two throw the flour, seasoning, and cheese (if using) into the bowl, step three get your hands dirty! Roll into about 24 little balls and bake for 25 minutes. Easy as that! I honestly couldn’t taste the difference in these versus what I remember normal sausage balls to taste like. Either my taste has completely changed in one short year or these are really just that dang good. We’ll go with the latter 🙂
Paleo Sausage Balls
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- 1 lb spicy breakfast sausage if you can only find regular add 1/2 teaspoon - 1 teaspoon of crushed red pepper flakes
- 1.5 cups blanched almond flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 2 teaspoons paleo baking powder
More TIPS about this paleo recipe in the post above!
- Preheat oven to 425° F and line a baking sheet with parchment paper.
Combine all ingredients in a large bowl and mix throughly with your hands until the mixture is very crumbly.
Form into balls of your desired size and bake for 20-25 minutes.
This recipe was originally written with cheddar cheese as an optional ingredient. I've removed it to keep this a paleo recipe, but feel free to add some in if that fits your dietary lifestyle.