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Old 11-30-2011, 11:56 AM   #1
cocoanut
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Best low carb sausage balls recipe?

I don't care for the carb quick ones and was wondering if they can be made with almond flour or pork rinds.

Anyone have a good recipe for one of my holiday favorites?
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Old 11-30-2011, 01:29 PM   #2
Melloshello
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This is my tweaked version of the recipe you mentioned. I have made some modifications because I didn't prefer the whole recipe made with CarbQuik. Changing up the cheeses seemed to help with the dryiness too.

SAUSAGE CHEESE BALLS

2 rolls Owens or Jimmy Dean Sausage
1 cup Low Carb Baking Mix (prefer CarbQuik)
1 cup Almond Flour
2 cups Sharp Cheddar Cheese (grated)
2 cups Mozzarella Cheese (grated)
Small Amount of Water

In a bowl, combine all ingredients, except water, and knead to solid ball of dough, making sure everything is well incorporated. If the dough is too dry, incorporate a little water. The dough shouild feel slightly moist to the touch and should hold its shape well.

Form into small balls (approximately 1" in diameter) and place on cookie sheet sprayed with cooking spray.

Bake at 350 for 25-30 minutes until they are turning slightly brown. Let cool completely before removing from cookie sheet or they will tear.

Approximately .5 - 1 g of net carb per ball depending on the type of baking mix used.
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Old 11-30-2011, 03:53 PM   #3
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Old 12-01-2011, 09:41 AM   #4
cocoanut
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Quote:
Originally Posted by Melloshello View Post
This is my tweaked version of the recipe you mentioned. I have made some modifications because I didn't prefer the whole recipe made with CarbQuik. Changing up the cheeses seemed to help with the dryiness too.

SAUSAGE CHEESE BALLS

2 rolls Owens or Jimmy Dean Sausage
1 cup Low Carb Baking Mix (prefer CarbQuik)
1 cup Almond Flour
2 cups Sharp Cheddar Cheese (grated)
2 cups Mozzarella Cheese (grated)
Small Amount of Water

In a bowl, combine all ingredients, except water, and knead to solid ball of dough, making sure everything is well incorporated. If the dough is too dry, incorporate a little water. The dough shouild feel slightly moist to the touch and should hold its shape well.

Form into small balls (approximately 1" in diameter) and place on cookie sheet sprayed with cooking spray.

Bake at 350 for 25-30 minutes until they are turning slightly brown. Let cool completely before removing from cookie sheet or they will tear.

Approximately .5 - 1 g of net carb per ball depending on the type of baking mix used.
Thanks. I'll try it. I have some Bob's Red Mill baking mix. It has a few more carbs than CarbQuik, but doesn't have that after taste.
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Old 12-02-2011, 09:20 AM   #5
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I don't use any flour in my sausage meatballs. My recipe is.


Sausage meatballs

1 lb. jimmy Dean sausage
1 lb. hamburger
1 egg
2c. shredded cheese ( your choice)
2 T. onion
seasoning ( your choice)


Mix this all together. Shape into balls and bake at 350 for 20 mins.


I use these for a lot of things. Breakfast, swedish meatballs, dips and others.




And I make it out of all sausage and I make pizza balls too.
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Last edited by rosethorns; 12-02-2011 at 09:22 AM..
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Old 12-04-2011, 04:24 AM   #6
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Van's Sausage Snax

This is a recipe my husband developed years ago, and until he became too ill to do it he always made sure there was a supply of them in the fridge for our "Snax Attax."

He passed away in October, and I haven't made them since. But I'm glad you mentioned sausage balls because that reminds me to put what I need for them on my shopping list. I've been off low-carb for well over a year because while he was ill he needed a high-carb, high-calorie diet to try to keep his weight on, and I was eating the same things I fixed for him. Now I've about cleaned out what was left of the high-carb things in the freezer and pantry, and I'm about ready to go back on a strict low-carb diet. My weight is up to over 160, and I sure need to do something about it!

Van's Sausage Snax
Makes about 36

1 pkg. (3 oz.) pork rinds, finely crushed
1 pkg. (14.4 oz. to 1 lb.) bulk sausage, flavor of your choice
2 tsp. dried minced onion
3 eggs, slightly beaten
1 cup sharp cheddar cheese, grated

Preheat oven to 350 degrees. In a medium-size bowl, combine pork rinds, sausage, onion, eggs and cheese, and mix with fingers until ingredients are well mixed. Form into about 36 small balls. Spray cookie sheet lightly with non-stick spray; arrange sausage balls on cookie sheet, and bake about 30 minutes until done. Serve hot or cold.

Recipe developed by Van Keilholz
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Old 12-05-2011, 04:57 AM   #7
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These all sound good, thinking of them as an appetizer for upcoming wedding party at our house.

My sympathies to you Nadine.

Do you think I could freeze them before or after baking?

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Old 12-05-2011, 05:29 AM   #8
enelkay
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Thanks, Christyjo. It's very difficult losing someone who has been your best friend as well as your husband for 46 years.

The Sausage Snax can be frozen (preferably in a zero degree freezer) either before or after baking. In fact we usually kept a small bag or two of them frozen, already baked, for those times when we didn't have time to make them.
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Old 12-05-2011, 08:05 AM   #9
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enelkay, That sounds like a perfect recipe. Thank you. I will let you know how mine turn out.

I am so sorry for your loss.
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Old 12-06-2011, 02:05 PM   #10
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LC Spinach Meatballs. I make these all the time. THey're delish.

See Post #16.

http://www.lowcarbfriends.com/bbs/lo...superbowl.html
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Old 02-01-2015, 10:14 AM   #11
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In the mood for sausage balls, good ideas here, thanks.
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Old 02-02-2015, 08:44 AM   #12
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I have never used any bisquick or carbquick in my sausage balls. I just use eggs.
Here is my recipe.
3 rolls lc sausage
3 large eggs beaten
3 cups cheddar cheese grated
a few dashes of hot sauce
parchment paper

Line a baking sheet ( with edges ) with parchment paper.Mix all ingredients in large bowl. Roll them into a golf ball size and bake at 350 for 15 to 20 minutes until done.

Last edited by Jaded62; 02-02-2015 at 08:46 AM..
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Old 02-02-2015, 01:07 PM   #13
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I did a combo batch...

1 lb ground beef
1 lb pork sausage
1 egg
1-1/2 c. shredded sharp cheddar
1/2 c. pork rinds ground in food processer
1 t. minced onion
dash of garlic powder, salt and pepper

I used half the mixture and made larger meatballs, about 15 as I saw these shown as "breakfast balls" somewhere and tasty to have 3 for breakfast.

I added 1/2 c. carbquick to the rest of the mixture and made about 30 smaller mini "sausage balls."

Both were tasty, though I know the breakfast balls were the lower carb and really quite tasty as well. Lots of variations possible here.
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Old 02-03-2015, 08:42 AM   #14
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Originally Posted by WATCH-ME-SHRINK View Post
LC Spinach Meatballs. I make these all the time. THey're delish.

See Post #16.

http://www.lowcarbfriends.com/bbs/lo...superbowl.html
Sounds yum!!! Where is the dip recipe?

Thanks!!
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Old 02-03-2015, 09:10 AM   #15
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i just use sausage and cheese nothing else
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Old 02-11-2015, 03:37 PM   #16
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Assuming that most people are referring to the bisquick sausage and cheese balls which I dearly love, I tried making some low carb using carbquik and just didn't like'em at all.

Here's a lower carb version that I'm quite pleased with, the measurements of items is odd because I based it on only having 12.3 ozs of sausage and guestimated fr there at to the other ingredients..

12.5 ozs of a grease producing sausage (if not greasy enough, they'll be dry, try adding some butter, here in NC, neese's is a great brand.
8.5 ozs sharp cheddar 1/2 c. kevinpa's flr blend 1/4 c. bisquick

Using a food processor, I mixed all and baked at 425 for 11 mins. Mine aren't balls, but more of sm. flat discs. I just roll pieces into a log in my hand and pinch off, lay on pan and flatten slightly to get a flatter shape, less time and I feel the sausage cooks faster.

Sure adding the bisquick ups the carbs over a lc flr but this tad bit greatly helped the taste and texture.
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