Cranberry Spiked Sausage Balls

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m

Preheat oven to 400F.

Heat oil in a large skillet over medium heat.

Once hot, add onions to skillet and cook, stirring often, until translucent (2-3 minutes).

Add the diced celery and cook for two minutes, until softened.

In a large bowl, combine onions, celery, sausage, almond flour, cranberries, egg, and all spices. Using your hands, mix gently (so as not to burst the cranberries) until ingredients are well combined.

Line a large baking sheet with parchment paper and place heaping spoonfuls of the sausage mixture onto the pan. You should have about 25 sausage balls.

Bake for 20-25 minutes, until sausage balls are cooked through and browned on top.


  • 1 tbsp olive oil
  • 1/2 red onion diced
  • 2 ribs celery, diced
  • 1 lb Italian sausage
  • 1/2 cup almond flour
  • 1/2 cup cranberries
  • 1 egg, beaten
  • 1 tsp parsley
  • 1 tsp thyme
  • 1/2 tsp sage Dash of salt and pepper, to taste


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Recipe Comments

Comments (4)

  1. posted by Megan on December 29, 2012

    What kind of cranberries? The bag kind, but prepare them first? This looks awesome! I’m excited to try it!

  2. posted by jmills225 on January 16, 2013

    I used bag cranberries. This dish is amazing! My picky 4year old loved it. One question so I don’t waste celery and cranberries we don’t normally eat, can I make these and freeze (not cooked obviously)?

  3. posted by Danielle on July 18, 2013

    These are delicious! They do taste like Thanksgiving. I would definitely make a Paleo gravy to dip them in next time. Thanks!

  4. posted by tleef73 on February 26, 2014

    We loved these little balls of deliciousness! We ate them for breakfast with a sweet potato hash and for lunch with a side of mashed garlic cauliflower. They would even work as an easy bite sized snack and for kid’s lunches. Perfect and easy. I used frozen organic cranberries that I thawed in the sink first. Delightful!

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