These gluten-free sausage balls are a cozy, savory snack that comes together in under 30 minutes and disappears even faster. I first tested this version when hosting a holiday brunch and adjusted the fat and bake time until they were reliably juicy inside and crisp outside. If you like quick, handheld treats, you might also enjoy these air-fryer gluten-free donuts as a sweet counterpoint.
Why Make This Recipe
- Crowd-pleasing flavor: sharp cheddar and savory sausage deliver big taste in every bite.
- Fast and convenient: prep in about 10 minutes and bake while you do other tasks.
- Great for gatherings: they hold up on a buffet and travel well for potlucks or tailgates.
- Simple ingredient list: everyday pantry items with easy swaps for dietary needs.
- Personal note: I love making a double batch and freezing half — it saves dinner on busy nights and always impresses guests.
For a gluten-free dessert pairing, try this easy 5-ingredient gluten-free pumpkin pudding after the savory bites.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 18–22 minutes
- Total time: 30 minutes (including cooling)
- Servings: about 24 bite-size sausage balls (1 inch each)
- Difficulty: Easy
- Method: Mix ingredients in a bowl, form into balls, bake on a lined sheet at 375°F (190°C) until golden and 160°F (71°C) internal temperature.
This is a hands-on method that uses a scoop or spoon and a standard oven. For a crisper exterior, use convection if available and reduce time slightly.
My Experience Making This Recipe
I tested versions with different binders — gluten-free baking mix, almond flour, and a blend — and found the texture changes noticeably. A 2:1 ratio of cheese to dry mix gives a tender but holdable ball; too much dry mix makes them dense. I also learned that chilled dough forms neater balls and reduces spreading while baking.
How to Make Gluten Free Sausage Balls
Start by combining 1 pound (450 g) ground pork sausage (mild or spicy), 2 cups (200 g) shredded sharp cheddar, 2 cups (240 g) gluten-free baking mix (or 1 3/4 cups almond flour + 1/4 cup tapioca starch), 1 large egg, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper in a mixing bowl. Use clean hands or a spatula to mix until just combined; avoid overworking so they stay tender. Form into 1-inch balls using a cookie scoop, place on a parchment-lined baking sheet, and bake at 375°F (190°C) for 18–22 minutes until golden and an instant-read thermometer registers 160°F (71°C). Let rest 5 minutes before serving.
Expect a slightly soft interior with a crisp outer edge. If using turkey sausage or a leaner meat, watch for dryness and consider adding 1–2 tbsp plain Greek yogurt or olive oil to maintain juiciness.
Expert Tips for Success
- Use a digital instant-read thermometer to confirm 160°F (71°C) for pork or 165°F (74°C) for poultry; color alone can be misleading.
- Chill the mixture for 10 minutes if it feels sticky — it firms up and rolls into neater balls.
- Pick a high-fat sausage for best flavor and moisture; if using lean turkey sausage, add 1 tbsp olive oil or 2 tbsp sour cream. See a quick-prep approach for other gluten-free proteins like these 10-minute prep chicken tenders.
- Line the baking sheet with parchment or silicone to prevent sticking and make cleanup easy.
- For even browning, rotate the pan halfway through baking and leave space between balls for air circulation.
How to Serve Gluten Free Sausage Balls
- Party platter: serve warm with whole-grain mustard, honey mustard, and a jar of pickles for contrast. Also great next to crudités and a simple green salad.
- Breakfast or brunch: pair with scrambled eggs and roasted potatoes for a hearty plate. You can plate them next to a slice of gluten-free toast or an easy savory skillet. For textural contrast with almond flour crusts, check this almond-flour crunch chicken.
- Appetizer skewers: thread two sausage balls and a cornichon or cherry tomato onto cocktail picks for easy grab-and-go bites.
- Game day snack: keep warm in a slow cooker on low with a dipping sauce on the side.
Storage and Reheating Guide
- Refrigerator: Cool completely, place in an airtight container, and refrigerate up to 4 days. Use paper towels between layers to absorb moisture.
- Freezer: Arrange on a tray to freeze solid (about 1 hour), then transfer to a freezer-safe bag for up to 3 months. Freeze raw or fully baked; label with date.
- Reheating baked: Reheat from refrigerated in a 350°F (175°C) oven for 8–10 minutes or from frozen for 15–18 minutes until 160°F (71°C) internal. A 350°F oven helps re-crisp without drying.
- Microwave method: For a quick reheat, microwave one on a plate for 30–45 seconds from refrigerated, but expect a softer exterior.
Recipe Variations
- Dairy-free: Swap cheddar for a dairy-free shredded cheese and add 2 tbsp nutritional yeast for savory depth; check binder moisture and add 1 tbsp olive oil if needed.
- Poultry option: Use 1 lb ground turkey or chicken; increase egg to 1 large + 1 tbsp olive oil or 2 tbsp plain yogurt to retain moisture, and bake to 165°F (74°C).
- Almond flour version: Replace the gluten-free baking mix with 1 3/4 cups almond flour + 1/4 cup tapioca starch for a nutty flavor and tender bite.
- Herb & spice twist: Stir in 1 tsp smoked paprika, 1/2 tsp garlic powder, and 2 tbsp chopped fresh chives for a smoky, aromatic profile.
Nutritional Highlights
- Protein-rich: Each ball contains a good dose of protein from sausage and cheese, making them satisfying.
- Gluten-free: Uses gluten-free baking mix or flour alternatives; verify that all packaged ingredients are certified gluten-free to avoid cross-contact.
- Allergen note: Contains eggs and dairy in the base recipe; almond flour variation adds tree nuts. Adjustments can make it dairy-free or nut-free as needed. Keep portion sizes to 2–3 balls per person as a snack, or 4–6 as part of a meal.
Troubleshooting Common Issues
- Dry or crumbly balls: Likely too much dry mix or lean meat; add 1 tbsp olive oil or 1 beaten egg to moisten and bind.
- Balls flattening/spreading: The oven may be too hot or the mixture too warm; chill dough 10 minutes and bake at 375°F (190°C) on a lined sheet.
- Greasy surface: Use a leaner sausage or blot excess grease with paper towel after baking; drain on a rack set over a sheet while cooling.
Frequently Asked Questions
Q: Can I make these ahead and freeze them raw?
A: Yes. Form the balls, freeze them on a tray until solid (about 1 hour), then transfer to a freezer bag for up to 3 months. Bake from frozen at 375°F (190°C) for 22–26 minutes until internal temp reaches 160°F (71°C).
Q: What is the best gluten-free binder to use?
A: A gluten-free baking mix (like GF Bisquick) gives the most familiar texture. Almond flour + a little tapioca starch yields a moister, denser ball and works well if you prefer grain-free. Measure by weight where possible for consistency.
Q: Can I make them in an air fryer?
A: Yes — preheat the air fryer to 350°F (175°C) and cook in a single layer for 10–12 minutes, shaking the basket halfway. Check internal temp to ensure 160°F (71°C) for pork.
Q: How do I keep them from sticking to the pan?
A: Use parchment paper or a silicone mat, and lightly space the balls. For extra insurance, spray a little oil on the parchment or toss balls very lightly in oil before placing them on the sheet.
Conclusion
For a tested gluten-free sausage ball recipe with a chicken-sausage and cheese twist, see this helpful guide: Gluten Free Sausage Balls with Chicken Sausage and Cheese.