Gluten-Free and Dairy-Free Sausage Balls

4.79 from 19 votes

Prep Time15

Cook Time15

Total Time30

Servings: people

1¼ cups gluten-free flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons nutritional yeast (you can sub 1/4 cup shredded cheddar cheese)
1½ teaspoons kosher salt
1 teaspoon finely chopped fresh thyme leaves, about 5 sprigs
4 tablespoons ghee (melted and cooled slightly) (to keep Dairy Free, sub vegan butter)
1 pound bulk pork breakfast sausage
1 large egg, whisked
1/2 cup dairy-free creamer (you can sub whole milk here)
1 teaspoon Dijon mustard

Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free baking flour, baking powder, salt, nutritional yeast, baking soda, thyme and melted ghee. Stir until it turns into a crumbly, dough-like texture.
Using your hands, add the pork sausage into the bowl by breaking into smaller pieces. Continue to use your hands to work the pork into the flour mixture until evenly combined.
In a small bowl, whisk together the egg, creamer and dijon until well combined. Pour into the sausage mixture. Using the back of a fork, work the contents in the bowl (by stirring and mashing) until they are well combined.
Using a small cookie scoop (about 1 tbsp), drop sausage ball mixture onto the prepared baking sheet. Using damp hands, go back through and roll into balls.
Bake until the pork is cooked through, about 15 minutes.
Remove from oven and enjoy!

Freezer Tips:

To freeze, let the meatballs cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
To thaw, place the container in the refrigerator overnight. Reheat in the oven by placing the meatballs and sauce in an oven-safe dish, covering with foil, and baking at 350°F for about 20-25 minutes, or until heated through. Tossing occasionally to ensure even heating.