Italian sausage balls

Ingredients:

• 200 g raw sweet Italian sausages, casings removed
• 1 cup grated semi-skimmed mozzarella
• 0.5 cup self-raising flour
• 2 tbsp. l. olive oil
• 24 fresh basil leaves
• 12 slices pickled cherry peppers
• Special equipment: 24 decorative toothpicks or skewers

Preparation:

1. Position a rack in the upper third of the oven and preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
2. Using a mixer fitted with a paddle attachment, beat the sausage, mozzarella, flour, and olive oil together. Form the meat mixture into balls, scooping out 1 tablespoon of the mixture at a time, and place them at least 2.5 cm apart on the prepared baking sheet (you should have about 24 balls).
3. Bake the sausage balls until golden brown, 12 to 15 minutes, turning them halfway through.
4. To serve, thread a basil leaf (if the leaves are large, fold them in half), a slice of pepper, and a meatball onto a skewer. Repeat with the remaining toothpicks and ingredients.