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Ingredients
US|METRIC
48 SERVINGS
- 1 lb. italian sausage
- 1 cup buttermilk baking mix
- 2 cups fontina cheese (shredded)
- 1/2 tsp. fennel seed (crushed)
- 1/4 cup onion (minced)
- 1 cup tomato sauce (seasoned, heated)
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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.
NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories60Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium135mg6% |
| Potassium45mg1% |
| Protein3g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate1g0% |
| Dietary Fiber0g0% |
| Sugars<1g |
| Vitamin A2% |
| Vitamin C2% |
| Calcium4% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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