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Okay, so we have more country sausage than I even know what to do with…like I really think we might be still working on a hog from last year. We have so much that country sausage for breakfast has started to get monotonous. And don’t get me wrong, I love country sausage for breakfast, but with that much meat, I just need to switch it up sometimes, you know? So, I decided to create these meatballs so we can enjoy country sausage for dinner sometimes, too!
Once these come out of the oven, I usually simmer them in a sauce of some sort (I tried them with @traderjoes Pumpkin Curry Simmer Sauce and it was fantastic, but any tomato based sauce is always amazing as well), and serve with pasta or veggies.
P.S. Don’t skip on the Herbs de Provence, it makes them taste fancy as heck.
One thing to note — the type of flour is important here, and you want to make sure you use a coarse almond flour, not super fine. If you don’t have almond flour, panko would be a good substitute; any flour that is fine will just cause these meatballs to get super sticky and turn into a giant mess.
Have you made these? Let me know what you think or any questions you have in the comments below!
RECIPE (Serves 4)
- 1lb pork country sausage
- 1/2 cup coarse almond flour
- 1 egg
- 2 tbsp. Herbs de Provence
Preheat your oven to 400 degrees, and line a sheet pan with parchment paper. Mix all ingredients in a medium bowl, and use your hands to combine (pro tip: keep some extra flour on the side for your hands, they will get sticky!). Using your hands again, divide the meat mixture evenly to create meatballs and place on the pan (about 2tbsp or 1/4 cup will make a good-sized meatball). Bake in the oven for about 35-40 mins. Makes about 12 meatballs!