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Makes about 48 servings.


    · 1 lb. Italian sausage
    · 1 cup buttermilk baking mix
    · 2 cups shredded fontina cheese
    · 1/2 teaspoon crushed fennel seeds
    · 1/4 cup minced onion
    ¬∑ 1 cup seasoned tomato sauce, heated 

Cooking Directions

Heat oven to 375 degrees F.

Line a jelly roll pan (15x10x1-inch) with foil; spray foil with nonstick cooking spray.

In food processor, combine sausage, baking mix, cheese, fennel and onion; process with on-and-off pulses to blend.

Shape mixture into 1-inch balls; place in pan.

Bake for 10-15 minutes or until meatballs are no longer pink in center.

Serve warm with toothpicks and tomato sauce.

Serving Suggestions

Favorite flavors come together for bite-sized sausage nibbles for dipping in spaghetti or pizza sauce. Try them for your teenager’s next sleepover, or for a family Friday supper.

Nutrition Facts
Calories 60 calories; Protein 3 grams; Fat 4 grams; Sodium 160 milligrams; Cholesterol 10 milligrams; Saturated Fat 2 grams; Carbohydrates 2 grams; Fiber 0 grams

Recipe courtesy of National Pork Board.  For more information about The Other White Meat, visit

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