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Sausage-Cheddar Balls

  • Author: Meagan


While sorting out my freezer I came across a package of mild Italian sausage meat and after a quick google search, decided to give Martha Stewart’s recipe a try.  They were gone pretty quickly…it’s hard to say no to sausage and cheese.  I used Italian sausage meat instead of the recommended breakfast sausage, and I also swapped out the regular flour for almond flour…this led to slightly misshapen meatballs, but no one seemed to mind!



1 c. almond flour (or 1 1/4 c. flour)

1/2 t. EACH kosher salt, freshly ground pepper AND cayenne pepper

1 1/2 t. baking powder

2 c. grated old cheddar

up to 1 lb. sausage meat, I used mild Italian and my package was 375 g

1/2 large yellow onion, grated

3 t. melted butter


Preheat the oven to 400 and line a large baking sheet with parchment.  In a large bowl, whisk together the flour, salt, pepper, cayenne and baking powder, then add in the cheddar and toss to coat.  Stir in the sausage, onion and melted butter, using your hands if you need to to make sure it’s well combined.

Using a spoon and your hands, roll out 1-inch ‘meatballs’, pressing each firmly when shaping to help them hold together while cooking.  Place all of the balls about 1-inch apart on your prepared baking sheet (I got 32 balls), then bake for 15 minutes.  Take the pan out of the oven and turn over the sausage balls (if possible), or at least roll them around a bit, then bake for 10 to 15 minutes more until they’re golden and cooked through.

Serve warm – we also thought they were terrific with mustard – enjoy!



From Meagan's Kitchen

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