Patrick Oconnell
Sausage balls are a tasty treat, perfect for a quick breakfast, a snack, or even a game-day appetizer. They are simple to make, requiring only a few ingredients, such as sausage, cheese, and a baking mix. While the nutritional value may vary depending on the specific ingredients used, a single sausage ball typically contains around 59-62 calories. This calorie count can be influenced by the type of sausage, cheese, and baking mix used, as well as any additional ingredients or customizations.
| Characteristics | Values |
|---|---|
| Calories | 59-62 kcal |
| Total Fat | 3-4.7 g |
| Cholesterol | 11-12.1 mg |
| Sodium | 78.4-184 mg |
| Carbohydrates | 0.9-5 g |
| Fiber | 0-0.1 g |
| Sugar | 0.2-1 g |
| Protein | 2.4-4 g |
Explore related products
What You'll Learn
A single sausage cheese ball has 62 calories
This recipe yields 25 sausage balls, each with 0.8 net carbs, 62 calories, 0.9g of carbohydrates, 2.4g of protein, 4.7g of fat, 12.1mg of cholesterol, 78.4mg of sodium, 0.1g of fibre, and 0.2g of sugar.
Sausage balls are a popular snack, breakfast, or game-day appetizer, and can be made with a variety of ingredients, including different types of sausage, cheese, and baking mixes. They can also be customised to suit specific diets, such as keto or gluten-free diets.
For example, one recipe for protein-packed sausage balls uses turkey sausage, shredded reduced-fat cheddar cheese, skim milk, and Kodiak Buttermilk Pancake Mix or Bisquick mix. These sausage balls are also baked in the oven for 20-25 minutes at 350 degrees Fahrenheit until golden brown.
Sausage balls can be stored in an airtight container in the fridge for 3-5 days or frozen for up to 3 months. They can be enjoyed warm or at room temperature and can be reheated in the microwave in 20-second intervals.
Philly Cheesesteak Hero: Calories and Nutrition Facts
You may want to see also
Sausage balls are easy to make
Sausage balls are a tasty treat, perfect for a holiday gathering or game day, and they are easy to make. They are a three-ingredient appetizer that can be whipped up in no time and are sure to be a crowd-pleaser. You can use your favourite ground pork sausage, or try a spicy sausage for an extra kick of flavour.
To make sausage balls, you will need sausage meat, cheese, and baking mix. First, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a cookie sheet with aluminium foil. In a large bowl, mix the sausage meat, cheese, and baking mix together until well combined. It is important that the sausage is at room temperature, and the cheese is cold, so the cheese doesn't melt before baking. Shape the mixture into walnut-sized balls and place them on the prepared cookie sheet about an inch apart.
You can add some extra ingredients at this point, such as cranberry jelly, or chopped jalapeños, rosemary, and sage. If you like your sausage balls with a bit of a kick, add some ghost pepper or pepper jack cheese. For extra tidy balls, chill the unbaked balls in the fridge for 30 minutes before baking.
Bake the sausage balls in the preheated oven for 12 to 15 minutes, or until browned on the bottom and cooked through. An instant-read thermometer inserted into the centre of a sausage ball should read 160 degrees Fahrenheit (70 degrees Celsius).
And that's it! Easy, tasty, and perfect for a snack or party appetizer. You can serve them with a mustard dip, which is simply dijon mustard, vinegar, sugar, and egg yolk mixed in a saucepan. Enjoy!
Cheese Lovers: Calories in a Cheddar Wedge
You may want to see also
They can be made with almond flour for a gluten-free option
Sausage cheese balls are a popular snack, often served as an appetizer or for breakfast. They are also a great option for game day or parties. Typically, they are made with biscuit mix or flour, cheese, eggs, and breakfast sausage. However, for those seeking a gluten-free option, almond flour can be used as a substitute.
Almond flour sausage cheese balls are a keto-friendly, low-carb, and gluten-free alternative to the traditional recipe. They are just as easy to make as the regular version, with only five ingredients and a few simple steps. The almond flour adds a nice texture to the sausage balls, making them less doughy, and they can be eaten without a fork, which is ideal for appetizers.
To make almond flour sausage cheese balls, it is recommended to use almond flour, not almond meal, as there is a difference in texture due to the type of almonds used. For the sausage, opt for a high-quality breakfast sausage, as it is the main ingredient, and the better the quality, the less grease there will be. It is also suggested to shred the cheese yourself instead of using pre-shredded cheese as it will melt better.
In addition to the main ingredients, you will need baking powder and an egg. Some recipes also suggest adding cream cheese for extra flavour. To prepare the sausage cheese balls, simply combine all the ingredients in a bowl and mix until well combined. You can use your hands, a food processor, or a mixer. Form the mixture into balls and bake for 16-20 minutes.
These almond flour sausage cheese balls can be made in large batches and frozen for later. They can be frozen either before or after cooking, making them a convenient option for quick snacks or breakfasts. When reheating, it is recommended to cover them with foil and place them in the toaster oven for a couple of minutes, as the microwave can make them rubbery.
Cheese Birria Tacos: How Many Calories?
You may want to see also
Explore related products
Sausage balls can be frozen and reheated
Sausage balls are a Southern tradition, often served as an appetizer or snack. They are made with a combination of melted Cheddar cheese, spicy sausage, and biscuit/baking mix. This delicious combination can be quite calorific, with estimates ranging from 70 to 150 calories per ball, depending on the specific ingredients and serving size.
- Freezing Uncooked Sausage Balls: Prepare the sausage mixture and roll it into balls as you normally would. Place the uncooked sausage balls on a baking sheet, leaving some space between them. Freeze them for about an hour until they are firm. Then, transfer the frozen balls to an airtight container or freezer bag. They can be stored in the freezer for up to three months.
- Freezing Cooked Sausage Balls: Allow the cooked sausage balls to cool completely. Place them side by side on a baking sheet, making sure they don't touch. Freeze for about an hour or until frozen solid. Transfer the frozen balls to an airtight container or freezer bag. Like uncooked sausage balls, they can be stored in the freezer for up to three months.
- Reheating Frozen Sausage Balls: There are a few ways to reheat frozen sausage balls. You can bake them in an oven at 350 degrees Fahrenheit for 20-30 minutes, depending on the number of balls. Alternatively, wrap the frozen balls in aluminum foil before placing them in the oven for added protection. If you're reheating a large batch, consider using a crockpot. Place a damp paper towel at the bottom to prevent drying, then add the sausage balls and heat on low until they are warmed through. This can take 2-3 hours for a full crockpot.
- Reheating Tips: Whether you're reheating cooked or uncooked frozen sausage balls, it's important to ensure they are heated thoroughly. You can use a microwave or toaster oven for quicker reheating, but be mindful of the timing to avoid overcooking or drying out the sausage balls. It's recommended to bring them to room temperature before reheating, especially if they were frozen cooked.
By following these steps, you can enjoy delicious sausage balls at your convenience, even if you don't have the time to prepare them fresh. Freezing and reheating sausage balls is a handy way to meal prep, serve at parties, or simply satisfy your cravings without the fuss of making them from scratch each time.
Cheese Krystal Calories: How Many?
You may want to see also
Sausage balls are a good source of protein
Sausage balls are a delicious and savory snack, but are they healthy? Well, if you use the right ingredients, they can be a good source of protein.
A popular recipe for sausage balls includes turkey sausage, shredded cheese, protein-packed milk, and Kodiak Pancake Mix or Bisquick mix. The Bisquick mix option provides 2 WW points for one sausage ball, 5 WW points for three sausage balls, and 9 WW points for five sausage balls. On the other hand, the Kodiak Pancake Mix option provides 1 WW point for one sausage ball, 4 WW points for three, and 7 WW points for five.
Another recipe for sausage balls includes almond flour, which is gluten-free, and cream cheese. This recipe does not include nutritional information, but cream cheese is a good source of protein, so these sausage balls likely provide a good amount as well.
A third recipe for sausage balls provides nutritional information, indicating that each sausage ball contains 62 calories, 0.9 grams of carbohydrates, 2.4 grams of protein, 4.7 grams of fat, 12.1 mg of cholesterol, 78.4 mg of sodium, 0.1 grams of fiber, and 0.2 grams of sugar. This recipe seems to have the highest amount of protein per sausage ball compared to the other recipes.
So, if you're looking for a quick and easy snack or breakfast option that's packed with protein, sausage balls are a great choice! Just be sure to use lean turkey sausage and protein-packed milk to boost the protein content even more.
Calories in a Cheeseburger at Carl's Jr
You may want to see also
Frequently asked questions
The number of calories in a sausage cheese ball varies depending on the recipe. One recipe for keto sausage balls has 62 calories per ball, while another recipe for protein-packed sausage balls has 59 calories per ball.
Sausage cheese balls are typically made with sausage, shredded cheese, and some form of binding agent like milk or biscuit/pancake mix. Some recipes suggest using spicy sausage and sharp cheddar cheese for extra flavor.
To make sausage cheese balls, simply combine all the ingredients until they are well incorporated. Then, roll the mixture into golf ball-sized balls and bake at 350-375 degrees Fahrenheit for 20-25 minutes, or until golden brown.
