My simple sausage balls with pumpkin and Parmesan will be your new favorite fall appetizer recipe. They’re gluten-free and low carb, too!
It’s no secret that I’m a savory girl! Nine times out of ten, I’d rather have another helping of dinner than dessert. I’ve always been this way. I vividly remember being a little girl and saying no to dessert so I could have more of the savory stuff. So, when I was brainstorming new recipes for fall, I knew I wanted more savory recipes than sweet. The same week I was brainstorming, I happened to be making a batch of my low-carb sausage balls for the week, and these simple sausage balls with pumpkin and Parmesan were created. I always love hearing how someone came up with a recipe, so there’s the backstory no one asked for – ha!
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!
Simple Sausage Balls
Why We Love It
- Quick and easy. You can have a pan of these in the oven in ten minutes!
- Versatile. Serve these as an appetizer, enjoy as a snack, or arrange a platter at brunch.
- Gluten-free. I use almond flour instead of white flour to keep these gluten-free.
- High protein. These are mostly sausage, making each ball approximately 6 grams of protein.
- Satiating. Protein-rich foods keep you feeling fuller for longer, which can help reduce cravings.
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. It goes on sale often, and I stock up, which is one of my favorite money-saving tips. When you see an item you use frequently go on sale, stock up on it while it’s at its lowest price.
- 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 will always be better than the pre-grated stuff, but I’d be lying if I said I don’t use whatever I’ve on hand!
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 |
Simple 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!
 | Parchment Paper Roll 278 Feet Long, Non-Stick Parchment Paper Sheets with Cutter, Heavy Duty Extra Long, for Baking & Cooking |
Helpful Tips
- 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.
- The quickest and easiest way I have found to roll the meatballs is to use a cookie scoop. It allows you to scoop the meat mixture directly from the bowl to the pan, eliminating the need to roll it with your hands. It goes much quicker! As you can see from the picture above, they’re perfectly round little balls.
- 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 make these 24 hours before baking. After the sausage balls are on the baking sheet, cover them with aluminum foil or plastic wrap and refrigerate them. When you’re ready to cook them, place the pan in the preheated oven or air fryer and cook according to the times given in the recipe. I like to set the pan out on the counter 30 minutes before cooking. This helps take the chill off the sausage balls and ensures they cook evenly.
- 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.
Variations and Ingredient Substitutions
- As I mentioned above, you can use any ground sausage you like. Pork sausage is relatively high in fat and calories. To lighten the dish up a bit, consider using chicken sausage. Since the pumpkin has a good amount of moisture, I’ve had great success with this many times without adding additional fat. If using chicken sausage, I recommend adding the additional seasonings, as it doesn’t have quite the flavor punch as pork sausage.
- If you’re feeling fancy and want to add some veggies, I’ve added finely diced onions and bell peppers, and it’s delicious. Chop them very finely and cook them thoroughly in a small amount of olive oil before adding them to the meat mixture.
- Fresh herbs are always delicious! When I have fresh Italian parsley, I add a generous amount. Since I make these so often, 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!
Serving Suggestions
- 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!
Check out our vegetarian, dairy-free, gluten-free, and low-carb recipes if you have food sensitivities! |
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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 walnut-sized balls and place on the baking sheet.
- Bake for 20 minutes or until golden brown and cooked through. ** see notes
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.
- 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.
Nutrition
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