|Boneless pork shoulder||1⁄2 Pound, cut into 1-inch, 2.5 centimeter, pieces (227 Gram)|
|Salt||1⁄2 Teaspoon (2 Milliliter)|
|Pepper||1⁄4 Teaspoon (1 Milliliter)|
|Fennel seed||1⁄2 Teaspoon (2 Milliliter)|
|Dried italian seasoning||1 Teaspoon (5 Milliliter)|
|Biscuit mix||500 Milliliter (2 Cups)|
|Cold water||125 Milliliter (1/2 Cup)|
|Pizza sauce||1⁄4 Cup (4 tbs), heated|
Preheat oven to 400°F (200°C).
Assemble Food Grinder with Fine Disc.
Toss pork with salt, pepper, fennel seed, and Italian seasoning.
Grind into large mixer bowl.
Add biscuit mix and water; mix well.
Drop by teaspoonfuls onto greased cookie sheets.
Bake in preheated oven for 10 to 12 minutes, or until slightly brown.
Remove from cookie sheets and serve hot with pizza sauce for dipping.