This is an ever-popular Holiday appetizer that never goes out of style or favor with your holiday guests. And they are so easy to make ahead, heat and serve. I have another Sausage Cheese Ball recipe on my website that rings in at only 1 net carb per ball. But I like this one a bit better and it’s easier to put together, with fewer ingredients. This recipe features my convenient homemade Einkorn Low-Carb Bake Mix (similar to Bisquick and Carbquik) and have come up with what I think is an even tastier, more moist Sausage-Cheese Ball. And this improved recipe only rings in at 1.76 net carbs per ball. Not bad for the convenience of just reaching for 3 ingredients in lieu of a whole bunch of ingredients. These are not suitable until the grains rung of the carb re-introduction ladder of Phase 2 OWL. They are OK for Keto diets if you can fit them into your daily carb limits. They would be totally unacceptable for Primal-Paleo due to grain.
INGREDIENTS:
12 oz. breakfast sausage (I used my homemade breakfast sausage recipe)
1 c. shredded cheddar cheese
2 c. my Einkorn Bake Mix (For gluten-free version, use Jennifer Eloff’s Gluten-Free Bake Mix or another GF mix of your choice)
DIRECTIONS: Preheat oven to 350º. Mix the above ingredients in a medium bowl with your hands as you would a meatloaf mixture. When thoroughly blended, form into 30 1″ balls and place on non-stick baking sheet or one lined with parchment or silicone sheet for ease of clean-up. Bake for 15-20 minutes until lightly browned. Remove to paper towels to drain off any excess grease (mine had none actually). Serve warm and ENJOY!
NUTRITIONAL INFO: Makes 30 1″ balls, each sausage ball contains:
95 calories, 7.81 g fat, 2.4 g carbs, 0.64 g fiber, 1.76 g NET CARBS, 4.82 g protein, 81 mg sodium
Buttoni's Low-Carb Recipes 