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.
Tip: To make your own cauliflower rice, pulse 1/2 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 degrees F oven for about 25 minutes.
80 calories; protein 4.2g; carbohydrates 6.1g; dietary fiber 0.9g; sugars 0.4g; fat 4.4g; saturated fat 2.1g; cholesterol 11.4mg; vitamin a iu 168.7IU; vitamin c 7.2mg; folate 10.9mcg; calcium 61mg; iron 1.1mg; magnesium 5.6mg; potassium 76.7mg; sodium 103.2mg; thiamin 0.1mg.