Sausage Balls (Keto): Difference between revisions
From James's Wiki
No edit summary |
|||
| (4 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
[[Category:Keto]] | |||
1 pound | ==Ingredients== | ||
1 pound spicy Italian ground pork sausage (use mild if not using red sauce)<br> | |||
½ (8 ounce) package cream cheese, at room temperature<br> | ½ (8 ounce) package cream cheese, at room temperature<br> | ||
½ cup shredded sharp Cheddar cheese<br> | ½ cup shredded sharp Cheddar cheese<br> | ||
| Line 7: | Line 8: | ||
½ teaspoon garlic powder<br> | ½ teaspoon garlic powder<br> | ||
¼ teaspoon salt<br> | ¼ teaspoon salt<br> | ||
Red sauce<br> | Red sauce (4-cheese spaghetti sauce)<br> | ||
==Directions== | |||
# Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. | # Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. | ||
# Combine sausage, cream cheese, Cheddar cheese, Parmesan cheese, mustard, garlic powder, and salt in a large bowl. Mix gently until just combined. Roll heaping tablespoonfuls of the pork mixture into balls. Place on the prepared baking sheet. | # Combine sausage, cream cheese, Cheddar cheese, Parmesan cheese, mustard, garlic powder, and salt in a large bowl. Mix gently until just combined. Roll heaping tablespoonfuls of the pork mixture into balls. Place on the prepared baking sheet. | ||
# Bake in the preheated oven until golden brown, 30 to 35 minutes. Place on a paper towel-lined plate to soak up excess grease. | # Bake in the preheated oven until golden brown, 30 to 35 minutes. Place on a paper towel-lined plate to soak up excess grease. | ||
# Mixed cooked balls with red sauce and serve immediately | |||
===Nutrition Facts | ==Packaging Directions== | ||
#Label a quart-sized ziplock with "KSB" and the date. | |||
#FILL a 2oz cup with the red sauce. Fit with a lid and put into the ziplock bag. | |||
#Place about 12 meatballs into the bag. | |||
#While sealing the bag, squeeze out as much air as possible. | |||
==IF PACKING WITH BREADSTICKS== | |||
#Label a quart-sized ziplock with "KSB" and the date. | |||
#FILL a 4oz cup with the red sauce. Fit with a lid and put into the ziplock bag. | |||
#Place about 12 meatballs into the bag. | |||
#Place 2 breadstick into the bag. | |||
#While sealing the bag, squeeze out as much air as possible. | |||
==Nutrition Facts== | |||
Per Serving:<br> | Per Serving:<br> | ||
101 calories<br> | 101 calories<br> | ||
Latest revision as of 01:48, 1 March 2022
Ingredients
1 pound spicy Italian ground pork sausage (use mild if not using red sauce)
½ (8 ounce) package cream cheese, at room temperature
½ cup shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
1 tablespoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon salt
Red sauce (4-cheese spaghetti sauce)
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine sausage, cream cheese, Cheddar cheese, Parmesan cheese, mustard, garlic powder, and salt in a large bowl. Mix gently until just combined. Roll heaping tablespoonfuls of the pork mixture into balls. Place on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 30 to 35 minutes. Place on a paper towel-lined plate to soak up excess grease.
- Mixed cooked balls with red sauce and serve immediately
Packaging Directions
- Label a quart-sized ziplock with "KSB" and the date.
- FILL a 2oz cup with the red sauce. Fit with a lid and put into the ziplock bag.
- Place about 12 meatballs into the bag.
- While sealing the bag, squeeze out as much air as possible.
IF PACKING WITH BREADSTICKS
- Label a quart-sized ziplock with "KSB" and the date.
- FILL a 4oz cup with the red sauce. Fit with a lid and put into the ziplock bag.
- Place about 12 meatballs into the bag.
- Place 2 breadstick into the bag.
- While sealing the bag, squeeze out as much air as possible.
Nutrition Facts
Per Serving:
101 calories
protein 5.6g
carbohydrates 0.8g
fat 8.3g
cholesterol 25.7mg
sodium 285.4mg
