My simple sausage balls with pumpkin and Parmesan are an autumn twist on a classic appetizer recipe. Serve them with my easy pumpkin dip at a fall-themed or Thanksgiving brunch. They’re a simple, high-protein recipe you enjoy as an easy snack, quick breakfast, or lunch on the go. If you prefer sausage balls without Bisquick, you’re in the right place!
Fall also marks the start of football season, and I’m here for the football food! Sausage balls are the perfect game-day snack! They’re ideal for anyone following a low-carb lifestyle, gluten-free diet, or seeking dairy-free recipes. Add them to your collection of savory pumpkin recipes and enjoy!
It’s no secret that I’m a fan of savory foods. I’d rather have another helping of dinner than dessert. So, when I was brainstorming new recipes for fall, I knew I wanted more savory recipes than sweet. I was making a batch of my low-carb sausage balls and had just looked at the can of pumpkin in my pantry for the hundredth time when the light bulb went off. These simple sausage balls with pumpkin and Parmesan were created, and I’ve made them numerous times since!
Sausage and pumpkin make a perfect flavor combination, and judging by the number of pasta recipes that combine these ingredients, the Internet agrees. Sausage is highly underrated as a shortcut ingredient. It packs a huge punch of flavor, eliminating the need for numerous other ingredients. And because of its intensely savory flavor, it does a great job of offsetting the tanginess of the pumpkin, which is what most people don’t like about pumpkin. Almond flour and Parmesan cheese serve as binders, also providing richness and flavor.
This recipe is incredibly simple, and I have no doubt it will be one of your favorite fall appetizers or snacks! Be sure to bookmark it along with my stovetop-cooked apples and fall-inspired yogurt bowl!
Simple Sausage Balls
- This recipe is quick and easy to prepare. You can have them in the oven in 10 minutes and use the pocket of time you have while they’re baking to make a quick dipping sauce or something else.
- If you’re trying to hit specific protein goals, these are essentially little balls of protein lol! Since they’re mostly sausage, each sausage ball delivers approximately 6 grams of protein, depending on the brand of sausage you use
- You’ll be happy to know that these sausage balls are made without Bisquick, which is the main reason I didn’t like sausage balls for most of my life. Swapping the Bisquick or regular flour with almond flour keeps them a little lighter and fluffier while also making them low-carb and gluten-free.
Ingredients You’ll Need
- Sausage. Any type of pork sausage, including breakfast sausage or Italian sausage, will work. For today’s recipe, I used Whole Foods’ bulk ground Italian sausage. We LOVE it! Any ground sausage will work.
- Pumpkin. You’ll want to use canned pumpkin purée for this and not pumpkin pie filling. Canned pumpkin purée retains a lot of moisture, which helps keep the sausage balls from drying out. It also adds a delightful fall flavor as well as vitamins, minerals, and fiber.
- Almond flour. I love using almond flour in savory dishes. It’s quite literally ground almonds, so it adds a richness and a fattiness that works well in this recipe. If you don’t like almond flour, you can use regular flour, but be aware that the texture will be different. Almond flour gives a lighter, almost cornmeal-like consistency, which I love. It’s also gluten-free and naturally lower in carbs.
- Parmesan cheese. Sausage and pumpkin are a match made in heaven, and the only thing that can make that combination better is a bit of Parmesan cheese! It adds a savory, salty flavor to these simple sausage balls and also works as a binder. Freshly grated Parmesan works best. If you can’t have dairy, swap this out with your favorite dairy-free Parmesan cheese.
Optional seasonings. You can make this with the four ingredients listed above, and it’s fantastic. The sausage and Parmesan add plenty of salt, and depending on the sausage you’re using, you may already have a bit of kick from the pepper in the sausage. However, I like to add a touch of smoked paprika, garlic powder, onion powder, and black pepper. These aren’t necessary, but recommended.
 | Blue Diamond Almond Flour 3LB Bag, Gluten Free, Blanched, Finely Sifted, No Artificial Colors or Preservatives, Gluten Free, Vegan |
Sausage Balls With Pumpkin & Parmesan
This recipe takes ten minutes to prepare, and you can clean the kitchen while they bake.
- After preheating the oven, add the sausage, almond flour, Parmesan cheese, and pumpkin purée to a large bowl. If you’re using additional seasonings, feel free to add them as well.
- Using a gloved hand, gently combine the mixture with your fingertips, being careful not to press down into it and compact the meat. See my tips below on why this is important.
- Take your time mixing the ingredients. Using a light touch, work from the bottom up, turning the bowl as needed. Once the mixture is thoroughly combined and you can no longer see any almond flour or streaks of pumpkin, it’s ready to roll.
- Line a large baking sheet with parchment paper. Form the meat mixture into walnut-sized balls, trying not to compact it too tightly. I use a medium-sized cookie scoop to do this, releasing the mixture directly onto the cookie sheet. This method ensures each sausage ball is the same size, which is necessary for even cooking. Continue this process until you’ve used all of the meat mixture.
- Bake at 325°F on convection for approximately 20 minutes or until the internal temperature reaches 160°F. If you don’t have a convection oven, bake for 25 minutes or until the internal temperature reaches 160°F. Cooking on convection is essentially a giant air fryer, which helps the sausage balls get a golden brown exterior, but they’ll come out perfectly fine without it.
Garnish with extra Parmesan and chopped chives, and enjoy!
Recipe Tips & Variations
- Overworking and overcompacting the meat can result in a tough and dense meatball. Using your fingertips, a light touch, and a lifting and folding method ensures the mixture itself isn’t overly compacted when mixing.
- To make these in an air fryer, cook at 350°F for 10-12 minutes. To ensure they don’t stick, spray the bottom with non-stick cooking spray or line it with a disposable liner.
- You can prepare these 24 hours in advance of baking. Prepare the entire recipe as instructed, but don’t bake them. After placing the sausage balls on the baking sheet, cover them with aluminum foil or plastic wrap and refrigerate until ready to cook.
- A box of food-safe gloves is a kitchen essential, and I always wear them when I’m working with raw meat. Who wants to have to clean raw meat out from under their nails? Not me! A box is very inexpensive and will last a long time.
- Use any ground sausage you like. To lighten the dish up a bit, consider using chicken sausage. My homemade Italian chicken sausage would be perfect!
- When I have fresh Italian parsley, I add a generous amount. I don’t always do that, but if I’m making them for guests or to serve at a holiday meal, I always add the parsley. Let’s be honest. Sausage balls aren’t the prettiest dish, and that little pop-up green makes them look a little more appetizing.
- Since Parmesan cheese acts as a binder, I don’t recommend swapping it for a soft cheese like cheddar or mozzarella. However, any finely grated hard cheese will work. I’ve used pecorino and manchego with great results!
 | Parchment Paper Roll 278 Feet Long, Non-Stick Parchment Paper Sheets with Cutter, Heavy Duty Extra Long, for Baking & Cooking |
Serving Ideas
- As an appetizer. Arrange them on a platter with extra freshly grated Parmesan.
- Enjoy them as a high-protein snack with some veggies and fruit.
- Instead of breakfast sausage, enjoy them in or alongside your favorite egg dish.
- For dipping, a cool and creamy sour cream mustard sauce is perfect!
How To Store
- Refrigerate in a covered container and consume within four days.
- These also freeze beautifully. Let them cool completely, transfer them to a freezer bag, and use within three months.
- To defrost them quickly, transfer them to a microwave-safe plate or bowl, cover them with a damp paper towel, and cook on defrost for 30 to 60 seconds. Don’t overheat them.
- You can also transfer the frozen sausage balls to a covered container in the refrigerator the night before.
If you’ve tried my Simple Sausage Balls or any recipe on my site, please leave a comment below!
If you try this recipe, I'd love to hear about it! Comment below or tag me on Instagram. Be sure to sign up for my email list so you don’t miss any new updates. Thanks so much for being here, friends! Check out our vegetarian, dairy-free, gluten-free, and low-carb recipes if you have food sensitivities! |
Simple Pumpkin Parmesan Sausage Balls
Equipment
Ingredients
- 16 ounces mild Italian sausage
- 1 cup almond flour
- 1/2 cup pumpkin puree
- 1/2 cup grated parmesan cheese
- 1 large egg
Instructions
- Preheat the oven to 350°F.
- Add all of the ingredients to a large bowl.
- If using the additional seasonings, you can go ahead and them them too.
- Gently and thoroughly combine the ingredients.
- Line a large baking sheet with parchment paper.
- Roll or scoop the meat mixture into balls and place on the baking sheet.
- Bake for 20 minutes or until golden brown and cooked through. ** see notes
Nutrition
Notes
- Use an instant-read meat thermometer to ensure the sausage balls are cooked through. If using pork sausage, the internal temperature should read 160°F.
- Alternatively, cook at 350°F in an air fryer for 10-12 minutes. Use non-stick cooking spray or a disposable liner to ensure they don't stick
Leave a Reply