• Krista Smith, FNTP

Low Carb Stuffing Balls for a Crowd

Updated: May 27

I adore stuffing but not enough to break the low carb bank (I save that kind of cheat for sweets. Don't tell!)


After scouring my favorite low carb websites for something to bring this Thanksgiving, I saw a recurring theme of sausage stuffing balls. They sounded nothing less than amazing but the recipes seemed to need something more. I realized what they appeared to lack was the wholesome yummy flavors of the veggie and herb mix commonly added to a traditional stuffing.

I already had fennel bulbs and celery on hand. In fact, the celery was on its way out in the next day or two so I needed to use it up.

First, I preheated the oven to 350 and lined 2 sheet pans with parchment paper and set them aside.

Next, I minced fennel, onion and celery and sautéed this in some butter with rosemary and sage. The kids were already asking what I was cooking, it smelled so good.

Once they softened, I transferred the veggie mix to a large bowl to cool.

Then I mixed in the remaining ingredients which included Italian pork sausage, almond flour, eggs, cheeses, salt and baking powder.

(I like to use food grade gloves for this.)

I formed about 1.5" sized meatballs out of the mixture and ended up with approximately 48. A decent amount to feed a crowd as an appetizer or small side dish. After all, so much food is offered at Thanksgiving, only 1 is needed.

And for the money shot:

Make these for your next holiday gathering! Or now!


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Low Carb Stuffing Balls for a Crowd

By Krista Smith, FNTP

(Recipe inspired by Kyndra Holley’s Keto Sausage Balls at peaceloveandlowcarb.com)

Makes about 48, depending on size

Prep Time: About 25 minutes

Cook Time: About 28 minutes


1 T butter

1 small fennel bulb, minced

4 medium celery stalks, minced

½ medium yellow onion, minced

1 T dried rosemary

½ T dried sage

1 tsp Himalayan pink salt

2 lbs. Sweet Italian pork sausage

2 large eggs

3 C shredded cheddar cheese (I used equal parts mild and sharp cheddar)

¼ C grated Parmesan cheese

2 cups blanched almond flour

4 tsp baking powder


Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper and set aside.

Melt butter in a saute pan over med-high heat, then add the fennel, celery and onion, rosemary and sage. Lower the heat to medium and cook until vegetables soften and are fragrant, about 7 minutes. Once done, remove from heat and transfer to a glass bowl to cool down.

In a large mixing bowl, add all the remaining ingredients. Mix in the cooled vegetables. Using gloved hands, combine all ingredients well. Form into 1.5” balls, spread evenly between the two pans. Transfer to oven.

Bake about 25-28 minutes total, or until cooked through, turning over about halfway through the cooking time. They should be slightly browned on the outside and no pink in the center.

Serve immediately or transfer to paper towels to drain off some of the grease. Reheat in a slow cooker on low or “keep warm” to serve later. Great as a holiday side dish or an appetizer!

Note: You could sub chicken or even ground turkey for the pork sausage for a lower fat version.

Palmdale, CA



Krista Smith
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Nutritional Therapy Practitioner


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