Italian Sausage Cheese Balls

This Italian riff on our classic sausage cheese balls satisfies every party-app requirement: quick, easy, delicious and feeds a crowd! MORE+ LESS-

By Betty Crocker Kitchens

Updated October 21, 2016

Ingredients

cups Original Bisquick™ mix

lb uncooked bulk Italian sausage

cups shredded Italian cheese blend (8 oz)

cups shredded mozzarella cheese (8 oz)

1/2

cup milk

tablespoons butter, melted

tablespoon Italian seasoning

teaspoon crushed red pepper flakes

tablespoons finely shredded fresh basil leaves

jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce

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1

Heat oven to 350°F. Spray 2 rimmed 15x10-inch baking pans with cooking spray.
2

In large bowl, stir together Bisquick™ mix, sausage, Italian cheese blend, mozzarella cheese, milk, melted butter, Italian seasoning and 1/2 teaspoon pepper flakes, using hands or spoon. Shape mixture into 1-inch balls. Place 1/2 inch apart on pans.
3

Bake 20 to 25 minutes, rotating pans halfway through bake time, until brown. Immediately remove from pan; transfer to serving platter. Sprinkle with basil.
4

Meanwhile, in 1 1/2-quart saucepan, heat pasta sauce and remaining 1/2 teaspoon pepper flakes to simmering over medium heat. Reduce heat to medium-low; simmer 5 minutes to combine flavors, stirring frequently. Serve warm cheese balls with sauce.

Use slightly damp hands to easily separate and shape the sausage mixture into balls.
Can’t find bulk Italian sausage? Use one pound of uncooked links. Just remove the casing first.