Recipe Image

Sausage Balls

  • 25 m
  • 50 m
Carolyn Casner
“These homemade sausage balls are a healthy riff on the original—we add riced cauliflower for moisture and a veggie boost, whole-wheat flour stands in for prepared biscuit mix, and sharp Cheddar adds flavor. Serve these sausage balls for brunch, as an appetizer, or mix them with your favorite marinara for dinner.”

Ingredients

    • ½ pound bulk pork sausage, broken up into pieces
    • 2 cups cauliflower rice (see Tip)
    • 1 cup white whole-wheat flour
    • 1¼ cups shredded sharp Cheddar cheese
    • ¼ cup finely chopped fresh parsley

Directions

  • 1 Preheat oven to 350°F. Coat a large rimmed baking sheet with cooking spray.
  • 2 Combine sausage, cauliflower, flour and cheese in a large bowl; stir until just combined (do not overmix). Form into 36 balls (a generous tablespoon each) and place on the prepared baking sheet.
  • 3 Bake the balls until an instant-read thermometer inserted in the center registers 165°F, about 25 minutes.
  • Tip: To make your own cauliflower rice, pulse ½ pound cauliflower florets in a food processor until chopped into rice-size pieces.
  • To make ahead: Freeze baked, cooled balls in a single layer on a baking sheet, then transfer to an airtight container. Freeze for up to 3 months. Reheat from frozen in a 350°F oven for about 25 minutes.
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