Gluten Free Sausage Balls Recipes

GLUTEN-FREE AND DAIRY-FREE SAUSAGE BALLS

Steps:

• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• In a large mixing bowl, combine the gluten-free baking flour, baking powder, salt, nutritional yeast, baking soda, thyme and melted ghee. Stir until it turns into a crumbly, dough-like texture.
• Using your hands, add the pork sausage into the bowl by breaking into smaller pieces. Continue to use your hands to work the pork into the flour mixture until evenly combined.
• In a small bowl, whisk together the egg, creamer and dijon until well combined. Pour into the sausage mixture. Using the back of a fork, work the contents in the bowl (by stirring and mashing) until they are well combined.
• Using a small cookie scoop (about 1 tbsp) drop sausage ball mixture onto the prepared baking sheet. Using damp hands, go back through and roll into balls.
• Place in the preheated oven and cook until the pork is cooked through, about 15 minutes.
• Remove from oven and enjoy!

GLUTEN-FREE SAUSAGE CHEESE BALLS

Steps:

• Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, mix all ingredients except barbecue sauce. Shape mixture into 1-inch balls. Place in pan.
• Bake uncovered 22 to 26 minutes or until light golden brown. Immediately remove from pan. Serve warm with sauce for dipping.

GLUTEN-FREE SAUSAGE BALLS

Steps:

• Heat oven to 350 degrees.
• Spray two cookie sheets with cooking spray or line with parchment paper.
• In a large bowl mix the gluten-free Bisquick, spices, cheeses and brown sugar together with a spoon.
• Add the milk and stir until fully combined.
• Add the sausage and mix with your hands and make small 1" balls. You can use a rounded tablespoon to make your balls. (See the recipe video.)
• Bake for 22 to 26 minutes until golden brown.
• Leftovers can be refrigerated or frozen.
• Enjoy!

GLUTEN-FREE SAUSAGE BALLS

Steps:

• Add all ingredients in a large mixing bowl. Using your hand mix all ingredients until mixture comes together.
• Preheat oven to 350 F. Line a baking sheet with parchment paper.
• Roll the mixture into 36 1-inch balls and place on prepared baking sheet. Bake for about 25 minutes until golden brown, turning them halfway through. Cool for 5 minutes and serve.

PALEO SAUSAGE BALLS (GLUTEN & DAIRY FREE)

Steps:

• Preheat the oven to 400 F and line a baking sheet with parchment paper.
• Using a large mixing bowl, combine the pork, almond flour, tapioca starch, nutritonal yeast, and seasonings.
• Fold in the eggs and stir until fully combined.
• Using a meatball scoop (or your hands) scoop out small meatballs. Roll with your hands to make them even and place on the baking sheet, evenly spaced.
• Bake in the preheated oven for 30-35 minutes or until fully cooked through.
• Serve warm as an appetizer with a creamy sauce like honey mustard.

GLUTEN-FREE SAUSAGE BALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine rice flour, baking powder, and salt in a large bowl. Pour boiling water over the mixture and mix together with a whisk or electric mixer. Add sausage and mix together with an electric mixer or potato masher. Stir in cheese.
• Shape sausage mixture into small balls using your hands and set onto a baking sheet or a baking rack with small holes (preferred). If using a baking rack, place a drip tray underneath to catch drippings.
• Bake in the preheated oven until sausage balls are cooked through, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

GLUTEN FREE SAUSAGE BALLS

Steps:

• Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper, and set it aside.
• In a large bowl, place the pancake mix, pepper and optional paprika, and whisk to combine well.
• Add the grated cheddar cheese, and toss to coat the cheese in the dry ingredients.
• Add the grated shallots, melted butter, and beaten egg, and mix to combine well. Add the sausage, and tear it into rough chunks with moistened fingers.
• Using a large spoon, mix the sausage into the grated cheese and dry ingredient mixture until everything is evenly distributed. Press down on the mixture with the bowl of the spoon to break up the sausage properly.
• Using two teaspoons or your clean, moistened hands, scoop or pull off pieces of the mixture that are each about 1 1/2 tablespoons in volume. Place the pieces about 1 1/2-inches from one another on the prepared baking sheet.
• Again, using your clean, moistened hands, roll each portion very tightly into rounds about 1-inch in diameter. Return them to the baking sheet.
• Be sure to roll the balls tight, pressing them together all the way to the center. Otherwise, they tend to separate during baking.
• Place the sausage balls in the center of the preheated oven. Bake for about 25 minutes or until golden brown and cooked through.
• Remove the baking sheet from the oven and allow the sausage balls to set briefly before serving.
• While the sausage balls are cooling, place all the (optional) dipping sauce ingredients in a medium-size bowl. Whisk vigorously until well-combined.
• Sprinkle the sausage balls with the (optional) chopped parsley, and serve warm with the dipping sauce.