Italian Sausage And Provolone Balls

1. Heat oven to 375F. Line a 15/10/1 inch baking pan with foil.

2. Spray foil with nonstick cooking spray.

3. In food processor bowl with the metal blade attached, combine sausage, biscuit mix and basil and process until just combined.

4. Add cheese and onions.

5. Pulse to blend.

6. Shape mixture into 1-inch balls and place on foil-lined pan.

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

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Nutrient	Quantity
Total fats	72.6297 g
Protein	157.4775 g
Carbohydrates	6.6801 g
Energy	1335.0017 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8082 g
Water	480.7689 g
Aspartic acid	4.6055 g
Calcium, Ca	2540.7862 mg
Lutein + zeaxanthin	177.2492 g
Fiber, total dietary	0.3266 g
Fatty acids, total saturated 22:0	0.0004 g
Carotene, beta	619.3972 g
Niacin	5.4611 mg
Vitamin A, RAE	795.7063 g
Arginine	2.6986 g
Riboflavin	1.5323 mg
Fatty acids, total polyunsaturated 15:0	0.0004 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0037 g
Glutamic acid	16.4616 g
Sodium, Na	2623.5876 mg
Fatty acids, total saturated 16:1 undifferentiated	2.3863 g
Total lipid (fat)	72.6297 g
Manganese, Mn	0.0581 mg
Fructose	0.3764 g
Proline	7.3027 g
Fatty acids, total saturated 16:0	21.956 g
Fatty acids, total saturated 8:0	0.6758 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0076 g
Sucrose	0.0284 g
Choline, total	336.1369 mg
Sugars, total	2.1737 g
Serine	3.8838 g
Fatty acids, total saturated 10:0	1.2746 g
Fatty acids, total saturated 18:0	8.2471 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.753 mg
Selenium, Se	114.5303 g
Ash	17.9715 g
Vitamin D	52.8 IU
Fatty acids, total saturated 18:1 undifferentiated	16.6075 g
Pantothenic acid	1.282 mg
Phenylalanine	3.3983 g
Copper, Cu	1.2091 mg
Betaine	0.0018 mg
Thiamin	0.5997 mg
Retinol	743.2003 g
Methionine	1.8112 g
Iron, Fe	7.824 mg
Carbohydrate, by difference	6.6801 g
Phosphorus, P	2130.1267 mg
Folate, total	100.0255 g
Tocopherol, gamma	0.0007 mg
Fatty acids, total saturated 4:0	2.5898 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Alanine	1.8644 g
Cholesterol	408.8272 mg
Valine	4.3302 g
Fatty acids, total saturated 18:2 undifferentiated	1.4617 g
Glycine	1.1436 g
Glucose (dextrose)	0.2912 g
Fatty acids, total saturated 14:0	7.2649 g
Zinc, Zn	13.0996 mg
Isoleucine	2.8807 g
Fatty acids, total saturated 12:0	0.9377 g
Fatty acids, total polyunsaturated	2.814 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	6.0649 g
Vitamin A, IU	3509.8323 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	100.0255 g
Tryptophan	0.911 g
Vitamin C, total ascorbic acid	2.458 mg
Fatty acids, total polyunsaturated 16:1 c	0.0004 g
Galactose	0.0012 g
Fatty acids, total polyunsaturated 18:1 c	0.0032 g
Fatty acids, total saturated 20:0	0.0004 g
Fatty acids, total saturated 6:0	0.9768 g
Tyrosine	4.0131 g
Vitamin B-12	8.3877 g
Vitamin K (phylloquinone)	35.8366 g
Fatty acids, total saturated	45.6772 g
Histidine	2.9438 g
Fatty acids, total monounsaturated	19.9207 g
Threonine	2.593 g
Folate, food	100.0255 g
Fatty acids, total polyunsaturated 17:0	0.0002 g
Vitamin D (D2 + D3)	1.32 g
Fatty acids, total polyunsaturated 24:0	0.0004 g
Cryptoxanthin, beta	0.2032 g
Vitamin D3 (cholecalciferol)	1.32 g
Vitamin E (alpha-tocopherol)	2.9147 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	167.7096 mg
Lysine	6.9859 g
Potassium, K	1436.5144 mg
Cystine	0.3063 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Green Onion	0.25 cup	4.7925	1.0188	0.0834
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
bulk italian sausage	1	403.4676	0	2.2667
provolone cheese	2 cups	926.64	5.6496	70.2768
biscuit mix	1 cup	0	0	0