Buffalo Chicken Sausage Balls


Sausage Balls:
2 14-ounce packages al fresco fresh Buffalo-Style chicken sausage, casings removed
2 cups almond flour
1 ½ cups shredded cheddar cheese
½ cup crumbled bleu cheese (optional)
1 tsp salt
½ tsp pepper
Bleu Cheese Ranch Dipping Sauce:
1/3 cup mayonnaise
1/3 cup unsweetened almond milk (can substitute regular milk)
2 cloves garlic, minced
1 tsp dried dill
½ tsp dried parsley
½ tsp salt
½ tsp pepper
¼ cup crumbled bleu cheese (or more, if desired)

Sausage Balls:
Preheat oven to 350F and line two large baking sheets with parchment paper or tin foil.
In a large bowl, combine sausage, almond flour, cheddar cheese, bleu cheese, salt and pepper. Mix thoroughly until well combined.
Roll into 1-inch balls and place about an inch apart on prepared baking sheets. Bake 25 minutes, until golden brown. Serve warm with dipping sauce.
Dipping Sauce:
While sausage balls are baking, combine mayonnaise, almond milk, garlic, dill, parsley, salt, and pepper in a medium bowl. Stir well and then mix in crumbled bleu cheese.

Serves 12 (4 meatballs per serving) as an appetizer with dipping sauce. NET CARBS = 4.3 g.
Read more at http://alldayidreamaboutfood.com/2016/01/low-carb-buffalo-chicken-sausage-balls.html#q8wP2ZRl1vh3BjK6.99

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