These Paleo Sausage Balls are absolutely delicious and the most perfect appetizer for any party!
I have always had trouble finding the perfect Paleo appetizer. I needed a dish that’s bitesized, flavorful, and appeals to everyone! These sausage balls meet all the criteria of my checklist. My kitchen has been filled with Holiday baking for the past week. It’s tradition for my mom and I to bake our hearts out and then send treats to all our friends and family. This year we included two Paleo options for all of our friends (Grain Free Banana Bread and Dark Chocolate Sea Salt Bark).
These sausage balls are awesome for breakfast with a fried egg! They are the perfect combo of carb/fat/protein from the sweet potato and the sausage. I like to use local sausage meat from the Farmer’s Market. I used pork sausage but you can use turkey or chicken sausage too! Also using local sweet potatoes made these super delicious!
This semester is finally over for me, and I’m really enjoying my Christmas break! As soon as final exams were done, I jumped right into studying for the MCAT that I’m taking in January. Weirdly, I got more excited to study for the MCAT than to study for my final exams. This past semester I took a lot of my business classes for my minor and it made me realize how much I love my math and science classes! Now off to nomenclature, body systems, and physics I go… Happy Holidays!!
- 1 large sweet potato
- 1 tbsp. organic Dijon mustard
- ⅓ cup coconut flour
- 2 tbsp. organic butter
- 2 tbsp. chopped Trinity seasonings (onion, bell pepper, and celery combination_
- 2 tsp. Italian seasoning
- 2 large eggs
- sea salt and pepper, to taste
- 1 lb. pork sausage or chorizo
- Preheat oven to 350 degrees. Put sweet potato in a microwave safe bowl with about ½ inch of water and cover with a lid or paper towel. Microwave on high for 6-8 minutes until fork tender. Let cool and peel and dice.
- At same time as potato is cooking, cook sausage in a cast iron or other skillet. When halfway cooked, add the chopped seasonings, mustard and Italian seasoning and cook until sausage is browned. Drain on paper towels.
- Put potato in a large mixing bowl and mash. Add remaining ingredients. Add the eggs last so that they don’t start to cook with the hot sausage. Mix until well blended.
- Scoop 2 teaspoons and roll into a ball and place on a parchment lined baking sheet. These scoops do not spread so they can be placed fairly close together. Bake for 30-35 minutes or until browned and cooked throughout. Remove from oven and let rest for 15 minutes.