I recently got a Ninja Food Processor, and it has completely changed how I make sausage balls. I’ve found that the order matters - start with dry ingredients and save the wet for last - and cleanup is so much easier. When I’m done, I just add hot water and a little soap, let it run, and it basically cleans itself. So easy!
I start by adding all of my seasonings (recipe below) to the food processor. This breaks up the fennel seeds and blends everything evenly. I give it a quick pulse, then transfer the seasoning mix to a bowl.
Next, I shred the cheese and add it to the bowl. Then I pulse the onion until finely chopped and add that in as well.
Finally, I add chunks of pork to the food processor and pulse until it’s nicely ground. Then everything gets mixed together in the bowl and I make my sausage balls.
🥣 How I Prep Ahead
My seasoning mix is listed below, and you can easily double, triple, or scale it up to season as much pork as you need.
I typically freeze my pork already mixed with the seasonings. I leave out the cheese, onions, and any other fresh ingredients—those get added the day I thaw the pork so everything tastes fresh and perfect.
✨ Why I’ll Never Go Back to Store-Bought
I am honestly amazed at how fresh these sausage balls taste—and how little grease they have.
Once you realize how many additives are in store-bought Italian sausage, and then taste how good homemade can be, it’s hard to go back.
These seasonings are simple, clean, and absolutely delicious. 🤍
🌿 Seasoning Mix (Per 1 lb of Pork)
- 1 tbsp fennel seeds (crushed)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp dried parsley
- ½ tsp garlic powder
- ½ tsp red pepper flakes (optional, for heat)
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