Paleo Almond Flour Sausage Balls - Gluten & Dairy Free
These protein-packed sausage balls deliver all the savory satisfaction of the classic appetizer without gluten or dairy. Made with ground pork breakfast sausage, almond flour, and aromatic herbs like thyme and sage, they're perfectly seasoned and baked until golden. The combination of tapioca starch and nutritional yeast creates a tender texture while adding subtle umami depth. Perfect for game day gatherings, holiday parties, or meal prep, these paleo-friendly bites pair beautifully with honey mustard or your favorite dipping sauce.
Ingredients
Instructions
- 1
Preheat oven and line baking sheet with parchment paper
- 2
Combine pork, almond flour, tapioca starch, nutritional yeast, and seasonings in large bowl
- 3
Fold in eggs and stir until fully combined
- 4
Scoop out small meatballs using scoop or hands, roll to even shape, and place on baking sheet with even spacing
- 5
Bake until fully cooked through
- 6
Serve warm as appetizer with creamy sauce
Tips
Use a cookie scoop for evenly sized sausage balls that cook uniformly
Let mixture rest 10 minutes before shaping to allow flours to hydrate properly
Don't overmix once eggs are added to maintain tender texture
Good to Know
Refrigerate cooked sausage balls up to 4 days in airtight container
Can be shaped and refrigerated up to 24 hours before baking
Serve warm with honey mustard, ranch, or marinara sauce for dipping
Common Mistakes
Don't overbake or sausage balls will become dry and crumbly
Ensure sausage is fully cooked by checking internal temperature reaches 160F
Substitutions
leaner option
FAQ
Can I freeze these sausage balls?
Yes, freeze cooked sausage balls up to 3 months. Reheat in 350F oven for 10-15 minutes until warmed through.
What if I don't have nutritional yeast?
You can omit it, though you'll lose some umami flavor. The texture will remain the same.
How long do these keep at room temperature?
Don't leave at room temperature longer than 2 hours for food safety. Refrigerate promptly after serving.