Golden, crisp on the outside, and delightfully tender within, these cream cheese sausage balls deliver rich, savory comfort in every bite. Combining seasoned ground pork with smooth cream cheese and sharp cheddar, they create a hearty, low-carb treat that skips the traditional heavy flour fillers. Packing robust flavor and satiety, they make an effortless high-protein addition to your weekly snack rotation or party spread.
Ingredients
- 1 lb (450g) raw ground breakfast pork sausage (choose mild or hot; check label for no added sugar)
- 8 oz (225g) full-fat cream cheese (softened to room temperature)
- 2 cups (200g) sharp cheddar cheese (freshly grated from a block)
- 1/3 cup (35g) almond flour (or 2 tbsp coconut flour, to help bind excess fat)
- 1/2 tsp garlic powder (optional, for added savory depth)
Instructions
- Preheat & Prep: Heat the oven to 375°F (190°C) with the rack placed in the center position. Line a large rimmed baking sheet with parchment paper.
- Combine Ingredients: In a large bowl, combine the raw sausage, softened cream cheese, freshly grated cheddar, almond flour, and garlic powder.
- Mix Thoroughly: Mix on medium-low speed with a hand mixer (or knead firmly by hand) for 2–3 minutes until a uniform, tacky dough forms and no streaks of white cream cheese remain.
- Portion & Shape: Use a 1.5-inch scoop to portion the mixture, then gently roll between your palms into uniform 1.5-inch balls; arrange them 1 inch apart on the sheet.
- Bake: Bake at 375°F (190°C) for 20–24 minutes until deeply golden brown on the surface and the bottoms show a caramelized cheese crust (internal temperature: 160°F / 71°C).
- Rest & Set: Remove from the oven and let sit undisturbed on the hot pan for 5 minutes to allow the molten cheese structure to firm up before serving warm.
Notes
Reheating: Warm in an air fryer at 350°F (175°C) for 3–4 minutes to restore the exterior crunch. Allergy Swap: Replace almond flour with 2 tablespoons of coconut flour or 1/4 cup of crushed pork rinds for a 100% nut-free recipe. Flavor Boosts: Fold in 2 tablespoons of minced fresh jalapeño or 1/4 teaspoon of smoked paprika for extra kick. Storage: Allow sausage balls to cool completely on the tray before storing. Transfer to an airtight glass container lined with a paper towel to absorb surface oil; keep refrigerated for up to 4 days. For long-term freezing, flash-freeze the balls on a tray for 1 hour, transfer into a sealed freezer bag, and store up to 3 months.
