My Sausage Stuffing Balls are the perfect side dish to embellish your holiday table with. As a kid, my mother’s stuffing was always the highlight (still is) and I could literally eat mountains of it!
While Mom’s stuffing is delicious and totally transports me back to my childhood, it’s also filled with refined carbs. She never used a stuffing mix. It always started with white bread cubes that have been air drying for hours.
I knew I had to come up with a lower carb version.
Some Keto stuffing recipes call for a low carb bread, which could really go in any direction. I’ve had Keto friendly breads that have been decent and others that have been downright horrible.
My goal was to create a stuffing recipe that is super simple, full of flavor, and mimicked the real stuff. It also had to minimize my least favorite part of most traditional stuffing — the chunky bits. This is usually a celery and onion mixture sautéed in melted butter.
Instead, I use dried onion and celery salt to provide the necessary flavors with minimal crunchy annoyances.
I like to serve the sausage balls as a Thanksgiving side dish alongside a brined turkey, mashed cauliflower and gravy.
You can also serve these as an appetizer and dip into a side of gravy. Either way, they’re totally addictive and delicious!
A note about oat fiber
Most of the ingredients in this recipe are pretty standard and you probably already have them in your kitchen. One might be new though — oat fiber. This addition is relatively inexpensive, lasts a long time, and really adds a lot to my low carb goodies.
In this recipe, the oat fiber adds a bread-like texture. It acts as a binder and even gives off a texture that is similar to pastry dough.
It also soaks up all of that delicious fat that results in moist and light sausage balls.
I really like the Lifesource brand of oat fiber.
Oat fiber can be suitable for almost anyone, including those with Celiac disease. Just make sure that your oat fiber is certified gluten-free if this is the case.
If you’d rather not use oat fiber, you can leave it out. Coconut flour can be substituted in some recipes, but I don’t like the flavor it adds to this specific dish.
Stuffing Balls Tips
- Skip the store-bought cream of mushroom soup in traditional recipes. It’s loaded with flour and carbohydrates.
- If you find yourself without the oregano, sage and parsley, poultry seasoning can be substituted.
- Make these in advance or reheat the leftovers in the air fryer. They heat up beautifully @ 350º F for 5-8 minutes.
- Nutrition information can vary based on how large you make your stuffing balls — try to keep them consistent. I tend to go for a golf ball size.
- Serve these with a side of low carb gravy to dip!
- If you’d rather go the traditional route and use bread, I highly recommend the corn bread mix from Good Dee’s (Save 15% off your entire order with coupon code: nobunpls)
Sausage Stuffing Balls
Preheat oven to 350º F.
In a large bowl, add onion, baking powder, oat fiber, oregano, celery salt, parsley, sage, garlic powder, almond flour, salt and pepper. Whisk to combine.
Add sausage, eggs and cheese and stir to combine.
Form the meat mixture into equal portions and roll into a ball shape. I like to use a golf ball size as a gauge.
Bake in preheated 350º F oven for roughly 12-15 minutes or until cooked all the way through.
Serve with your favorite gravy. Enjoy!
Whether you call it stuffing or dressing, you simply can’t go wrong with my Sausage Stuffing Balls. They’re the perfect side dish for the holidays or on any weekday when you could use a little holiday cheer!
What’s your favorite holiday dish? Comment below!