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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 sautÃ©ed 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 @ 350Âº 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.
Sausage Stuffing Balls
- 1 lb ground sausage
- ½ cup almond flour
- 1 cup shredded cheddar
- 2 eggs beaten
- 2 teaspoon baking powder
- 2 teaspoon oat fiber
- 2 teaspoon dried onion
- 2 teaspoon dried oregano
- 1 teaspoon celery salt
- 1 teaspoon dried parsley
- 1 teaspoon dried sage
- ½ teaspoon garlic powder
- salt and pepper to taste
- 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!
Sim @ Sim's Life
I absolutely love stuffing and have missed it whilst following the Keto diet! Fab to find a keto friendly stuffing recipe, will be giving this a try! 🙂 Sim x
I think I will try using crushed pork skins instead of the oat fiber. What do you think?
I bet it will work just fine!
I didn't think oat fiber was low carb or keto.
Is ground sausage the same as ground pork? I can only find pork in my area. There is a big tube of sausage meat in the store but it contains wheat... dont want that. Lol. Should I buy pkgs of plain sausages and peel the casings off them and use that meat? Or just use ground pork? I really miss stuffing and wanted to make these yummy looking balls for Christmas dinner. Thanks.
I would probably go the route of cutting the casings off of sausage. Ground pork will be similar texture, it wouldn't have the spices that sausage usually brings.
Glad to hear I'm not the only one who has issues with textures ☺ I always say that stuffing is my favorite part of the bird.
These sound delicious and I just got a big bag of oat fiber from Amazon (Honeyville brand). Pre-keto we used to make a similar recipe of sausage cookies with breakfast sausage and cornbread mix. Will have to try them with your dough and just adjust the seasoning.