Cheesy Sausage Balls with Pumpkin Seed Flour

August 20, 2021

Cheesy Sausage Balls with Pumpkin Seed Flour

These tasty little morsels are a delicious mixture of meaty, cheesy and pumpkin seed flour flavours. Its important you use good quality sausage meat or filling from your favourite sausages (just not the thin ones that are very high in fat). These can be prepared one day ahead, rolling and refrigerating so that they are quick to cook when you need them. These would be perfect as Friday night footy snacks, serve with tzatziki, hummus, ketchup or all three!

Makes approximately 35 small balls

These sausage balls are:

  • gluten free
  • protein rich
  • uber-tasty!

You'll need:

  • 500g sausage mince
  • 1 large egg
  • 2 tsp baking powder
  • 1 cup Pepo Farms flour (we used pumpkin but you could use any, walnut would also be delicious with some Italian herbs & spices)
  • 200g aged cheddar grated
  • 1tsp of garlic powder or 2-3 crushed garlic cloves¬†
  • good pinch of salt
  • pepper to taste
  • 1TBSP chopped parsley

Method:

  1. Preheat oven to 200C or 180C fan forced
  2. Line baking trays with baking paper
  3. Put all the sausage ball ingredients into a large mixing bowl
  4. Using your hands, mix well until you can no longer see raw sausage meat
  5. Use a small ice-cream scoop or tablespoon portion out the mixture
  6. Roll mixture into balls between the palm of your hands
  7. Place prepared balls onto prepared baking sheets
  8. Bake in the oven for approximately 12mins or until the cheese bubble and the surface of the balls turns a golden brown colour
  9. Serve hot with dipping sauces of choice

These can also be frozen on a single layer trays and then transferred to smaller containers base on your serving preferences. Add an extra 5-10mins when cooking from frozen.

 




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