Italian Sausage Balls
- Level: Easy
- Yield: 24 sausage balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 47
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 7
- Sodium
- 108
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
1/2 pound sweet Italian sausage links, casings removed
1 cup shredded part-skim mozzarella
1/2 cup self-rising flour
2 tablespoons extra-virgin olive oil
24 fresh basil leaves
12 slices pickled cherry peppers
Directions
Special equipment:
24 decorative toothpicks- Position a rack in the top of the oven, and preheat to 375 degrees F. Line a rimmed baking sheet with parchment.
- Beat the sausage, mozzarella, flour and oil in the bowl of an electric stand mixer fitted with a paddle attachment until the mixture just comes together. Shape the mixture into balls, using a level tablespoon for each, and set them on the prepared baking sheet at least 1 inch apart (you should have about 24).
- Bake the sausage balls until lightly golden brown and slightly puffed, 12 to 15 minutes, turning them halfway through.
- To serve, skewer a basil leaf (if the leaves are large, fold them in half), a pepper slice and a sausage ball onto a toothpick. Repeat with the remaining toothpicks and ingredients.