Italian Sausage And Provolone Balls Recipes

ITALIAN SAUSAGE BALLS

Steps:

• 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.

ITALIAN SAUSAGES WITH PROVOLONE

Steps:

• In a large skillet, brown sausages in batches in oil. Drain. Transfer to a 5-qt. slow cooker. Add the peppers, onions and salad dressing. Cover and cook on low for 4-5 hours or until a thermometer reads 160° and vegetables are tender., Place sausages and cheese in buns; using a slotted spoon, top with pepper mixture.

EASY SAUSAGE & PROVOLONE BALLS

Steps:

• 1.
• Heat oven to 375F.
• Line 15x10x1 inch baking pan with foil.
• Spray foil with nonstick cooking spray.
• 2.
• In food processor bowl with metal blade, combine sausage, pancake mix, and basil; process just until combined.
• Add cheese and onions; process with on/off pulses to blend.
• Shape into 1-inch balls; place in spray foil lined pan.
• 3.
• Bake at 375 F.
• for 10 to 15 minutes or until meatballs are no longer pink in center.
• Serve warm with cocktail toothpicks.