Preheat oven to 400℉. Line a baking sheet with parchment paper.
Put all ingredients in a large bowl and mix thoroughly. Shape into 30 balls.
Bake the balls for 15-20 minutes or until the internal temperature reaches 160℉.
Hack: Mix things up by using maple or Italian flavored sausage.
Hack: These balls can be made up in advance and stored, cooked or uncooked, for up to 4 days in the refrigerator.
Hack: Lay sausage balls, cooked or uncooked, in a single layer on a baking sheet and place in freezer until solid. Transfer to a freezer bag or airtight container and store in the freezer for up to 4 months.
Keyword appitizer, breakfast sausage, buffet, gluten-free, ground sausage, hors d'oeuvres, italian sausage, keto, low carb, maple sausage, meatball sandwich, meatballs
Did you know? It’s likely that meatballs did not originate in Italy! Click here for some fun facts about meatballs!
This summer squash sausage skillet combines caramelized onions and summer squash with Italian sausage for an easy one-pan meal that’s low in carbs and calories!
Summer Squash Sausage Skillet
2 Italian sausage links (6 oz)
1 medium summer squash (12 oz)
½ Vidalia or sweet onion
4 tbsp butter
½ tsp dried thyme
½ tsp dried rosemary
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper
Pour water into a skillet until it measures ½“ and put on the stove over medium-high heat. Add Italian sausage links and simmer, turning occasionally, until sausage reaches an internal temperature of 160℉, 12-15 minutes.
While the sausage is cooking, cut summer squash into ¼“ rounds and thinly slice the onion.
Remove sausage from skillet and turn heat to medium-low. Put butter, thyme, rosemary, garlic powder, salt and pepper in the skillet. Allow butter to melt and add squash and onion. Cook, stirring occasionally, until onions and squash are soft and caramelized, about 45 minutes. Add more butter, if necessary, to keep the food from sticking.
While the vegetables are cooking, slice sausage into rounds. Add the pan when vegetables are done and heat through.
3 servings, 405 calories per serving
Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen in airtight containers for up to 12 months.