Add the ground chicken to a large mixing bowl, then sprinkle in the shredded cheese and almond flour. Crack the egg directly into the bowl and, using clean hands or a spoon, gently fold everything together until just combined. Mix slowly and lightly—overmixing can make the sausage balls dense instead of soft and juicy.

Scoop a small portion of the mixture and roll it between your palms to form a smooth, evenly sized ball. Continue shaping the rest of the mixture, keeping each piece similar in size so they cook evenly. If the mixture feels sticky, lightly dampen your hands or chill it for a few minutes to make shaping easier.

Line a baking tray with parchment paper and arrange the shaped balls in a single layer. Leave a little space between each one so heat can circulate properly, allowing them to cook evenly and develop a light golden exterior.

Place the tray in a preheated oven at 200°C (400°F) and bake for 18–22 minutes. Check toward the end—once the sausage balls are golden on the outside and fully cooked through inside, remove them from the oven to prevent drying out.

Let the sausage balls rest for a few minutes before serving. This brief resting time helps the juices settle inside, keeping them tender, flavorful, and perfectly moist when you take your first bite.