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.

Source:, October 2017


Recipe Summary

25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a large rimmed baking sheet with cooking spray.

  • 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.

  • Bake the balls until an instant-read thermometer inserted in the center registers 165 degrees F, about 25 minutes.


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.

Nutrition Facts

2 balls
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.

1/2 high-fat protein, 1/2 starch