Sausage Balls

• 1 1/2 cups Aunt Jemima Original Pancake & Waffle Mix
• 1/2 pound bulk sweet pork sausage uncooked
• 1 1/2 cups low-fat cheddar cheese shredded
• 1/2 cup low-fat cream cheese softened
• 1/4 cup whole milk
• 1 teaspoon Italian seasoning
• cooking spray
• 2 tablespoons butter melted
• 1 cup light mayonnaise
• 3 garlic cloves minced
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon lemon zest finely grated
• 2 teaspoons fresh lemon juice

1. Preheat oven to 350 degrees and lightly coat a rimmed baking sheet with cooking spray.
2. In a large mixing bowl, combine Aunt Jemima Original Pancake & Waffle Mix, bulk sweet pork sausage, shredded cheddar cheese, softened cream cheese, milk and Italian seasoning. Combine being careful to not over mix.
3. Form into 1-inch balls and set a minimum of 1 inch apart on rimmed baking sheet.
4. Bake for 18-20 minutes, or until center registers at 145 degrees and tops are lightly browned.
5. Remove and baste the tops with melted butter.
6. Meanwhile, combine mayonnaise, minced garlic, fine sea salt, lemon zest and lemon in juice in a small food processor, blend well.
7. Serve sausage balls hot with Lemon Garlic Aioli dipping sauce. Toothpicks recommended.

waffle mix, sweet pork sausage, lowfat, lowfat cream cheese, milk, italian seasoning, cooking spray, butter, light mayonnaise, garlic, salt, lemon zest, lemon juice

Taken from www.yummly.com/recipe/Sausage-Balls-2660605 (may not work)