Looking for a delicious low-carb alternative to traditional stuffing? These Keto Sausage Stuffing Balls are packed with savoury flavour, making them perfect for festive dinners, Sunday roasts, or as a satisfying snack. By swapping out breadcrumbs for ground almonds and using aromatic herbs, you get all the classic stuffing taste without the carbs.
Each ball is crisp on the outside and tender inside, bursting with sausage, onion, celery, and fresh herbs. They’re easy to prepare, require minimal ingredients, and bake up beautifully golden in under 30 minutes. Serve them as a side dish, party appetiser, or even as a main with a salad.
Simply mix the ingredients, shape into balls, and bake—no complicated steps or special equipment needed. These stuffing balls are also great for meal prep, as they reheat well and freeze perfectly. Enjoy the comforting flavours of stuffing, keto-style!
At a glance
- Time: 40 minutes
- Difficulty: Easy
- Servings: 16
- Cost: Affordable
Macros (per serving)
- Protein: 7 g
- Fat: 8 g
- Carbs: 1.5 g
- Energy: 110 kcal
Ingredients
- 500g Pork sausages (Good quality, skins removed)
- 80g Ground almonds (Acts as breadcrumb substitute)
- 1 large Egg (For binding)
- 1 stick Celery (Finely diced)
- 1 small Onion (Finely diced)
- 2 tbsp Fresh parsley (Chopped)
- 1 tbsp Fresh sage (Chopped)
- 1/2 tsp Salt (To taste)
- 1/4 tsp Black pepper (To taste)
- 1 tbsp Olive oil (For sautéing)
Equipment Needed
- Baking tray
- Mixing bowl
- Frying pan
- Chopping board
- Knife
- Baking paper
Steps
- Preheat oven to 200°C (fan 180°C). Line a baking tray with baking paper.
- Heat olive oil in a frying pan over medium heat. Sauté onion and celery for 4–5 minutes until soft and translucent. Allow to cool slightly.
- In a large mixing bowl, combine sausage meat, ground almonds, egg, parsley, sage, salt, and pepper.
- Add the cooled onion and celery mixture to the bowl. Mix everything together thoroughly using your hands or a spoon.
- Divide the mixture into 16 equal portions and roll each into a ball, about the size of a golf ball.
- Place the balls evenly spaced on the prepared baking tray.
- Bake for 22–25 minutes, turning halfway, until golden brown and cooked through. The balls should feel firm and smell aromatic.
- Allow to cool for a few minutes before serving. Enjoy warm or at room temperature.
Allergens & Swaps
Allergens:
Recipe contains: eggs, nuts, celery
Potential swaps:
- Ground almonds → Ground sunflower seeds — Nut-free alternative for those with nut allergies.
- Egg → 1 tbsp chia seeds + 2.5 tbsp water — Mix and let gel for 5 minutes as an egg-free binder.
- Pork sausages → Chicken or turkey sausages — For a lighter or poultry-based version.
Serving Ideas
- With a crisp green salad – for a light, balanced meal.
- As a festive side – perfect alongside roast meats and low-carb gravy.
- Party appetiser – serve with toothpicks and a creamy dip for sharing.
Additional Info
Chefs Tips
- Wet your hands slightly when shaping the balls to prevent sticking.
- For extra crunch, roll the balls in a little extra ground almond before baking.
- Add a pinch of chilli flakes for a spicy kick.
Variations
- Add chopped cooked bacon for a smoky flavour.
- Mix in a handful of grated hard cheese for extra richness.
- Use turkey sausages and rosemary for a festive twist.
Troubleshooting
- If the mixture feels too wet, add a little more ground almond.
- If the balls spread during baking, chill them for 20 minutes before baking.
- If they brown too quickly, cover loosely with foil for the last 10 minutes.
Storage & Reheating
Store cooled stuffing balls in an airtight container in the fridge.
- Fridge: up to 4 days
- Freezer: up to 3 months
- Reheat: Reheat in a hot oven (180°C) for 8–10 minutes until piping hot.
Ingredient Spotlight
Pork sausages: Choose high-meat content sausages with minimal fillers for best keto results.
Ground almonds: A perfect low-carb substitute for breadcrumbs, adding moisture and subtle nuttiness.
Fresh herbs: Parsley and sage bring classic stuffing flavour and freshness to the dish.
FAQs
Can I make these stuffing balls ahead of time?
Yes, you can prepare and shape the balls up to a day ahead. Store covered in the fridge and bake just before serving.
Are these stuffing balls freezer-friendly?
Absolutely. Freeze after baking, then reheat from frozen in a hot oven until piping hot.
Can I use dried herbs instead of fresh?
Yes, use one-third the amount of dried herbs as fresh. The flavour will be slightly less vibrant.
What dip goes well with these?
A creamy garlic mayo or a tangy mustard dip pairs beautifully with the savoury stuffing balls.
How do I know when the balls are cooked through?
They should be golden brown, firm to the touch, and reach an internal temperature of 75°C.
Keto Sausage Stuffing Balls with Herbs and Almonds
Ingredients
- 500g Pork sausages (Good quality, skins removed)
- 80g Ground almonds (Acts as breadcrumb substitute)
- 1 large Egg (For binding)
- 1 stick Celery (Finely diced)
- 1 small Onion (Finely diced)
- 2 tbsp Fresh parsley (Chopped)
- 1 tbsp Fresh sage (Chopped)
- 1/2 tsp Salt (To taste)
- 1/4 tsp Black pepper (To taste)
- 1 tbsp Olive oil (For sautéing)
Instructions
- Preheat oven to 200°C (fan 180°C). Line a baking tray with baking paper.
- Heat olive oil in a frying pan over medium heat. Sauté onion and celery for 4–5 minutes until soft and translucent. Allow to cool slightly.
- In a large mixing bowl, combine sausage meat, ground almonds, egg, parsley, sage, salt, and pepper.
- Add the cooled onion and celery mixture to the bowl. Mix everything together thoroughly using your hands or a spoon.
- Divide the mixture into 16 equal portions and roll each into a ball, about the size of a golf ball.
- Place the balls evenly spaced on the prepared baking tray.
- Bake for 22–25 minutes, turning halfway, until golden brown and cooked through. The balls should feel firm and smell aromatic.
- Allow to cool for a few minutes before serving. Enjoy warm or at room temperature.
Allergens & Swaps
Allergens: eggs, nuts, celery
- Ground almonds → Ground sunflower seeds — Nut-free alternative for those with nut allergies.
- Egg → 1 tbsp chia seeds + 2.5 tbsp water — Mix and let gel for 5 minutes as an egg-free binder.
- Pork sausages → Chicken or turkey sausages — For a lighter or poultry-based version.
Nutrition (per serving)
- Protein: 7 g
- Fat: 8 g
- Carbs: 1.5 g
- Energy: 110 kcal
