These Whole30 compliant sausage balls can keep in the freezer for a quick and easy breakfast! Healthy sausage balls for the win!
We did the Whole30 plan, and now we try to maintain as healthy a diet we can to keep feeling great! Breakfast can get tricky especially when you are in a hurry and need something fast and convenient. I used to make regular sausage balls using Bisquick to keep in the freezer for a fast breakfast option, but those aren't exactly the healthiest (although they definitely are the tastiest!) So I wanted to find a way to make healthy sausage balls.
I developed this Whole30 compliant sausage balls recipe and was very pleased with the results! Ben and the kids like them, too. Don't get me wrong, they are not as delightful and greasy and cheesy as those sausage balls you've known to love. BUT, they really are a good alternative if you want something healthy and quick. I really look forward to eating these Whole30 Sausage Balls with my morning coffee or quickly grabbing a few before heading on the road. (We typically leave at 4:00 AM for our road trips which means no time to make breakfast.)
Because there is no cheese in these, I added onion and apples to help with the flavor and moisture (similar to my breakfast sausage recipe). Sage is one of my favorite breakfast sausage spices, and I also added dried rosemary, garlic powder and parsley. And, instead of Bisquick, we're using almond flour to make these healthy sausage balls.
Do you love the original sausage balls too much to give these Whole30 Sausage Balls a try? Do it, and let me know what you think!
Whole30 Sausage Balls
- 1 lb ground pork
- 2 ½ cups almond flour
- ½ sweet onion peeled and grated
- 1 apple (any variety) unpeeled and grated
- 1 egg
- 1 teaspoon ground sage
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon crushed rosemary
- ¼ teaspoon black pepper
- Preheat oven to 350°F and adjust rack to middle of oven. Line baking sheet with parchment paper or silicone mat.
- Mix all ingredients in a large bowl. Spoon 1 ½-inch balls on baking sheet. (I use my medium sized cookie scoop.) Bake for 20-23 minutes until just golden brown.
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