Preheat your oven to 375 degrees F.

Line a large baking sheet with parchment paper. 

In a large bowl, mix together the sausage, shredded cheese, and baking mix. Make sure to combine the mixture gently, without packing it too tightly. 

Scoop the mixture into 1 tablespoon-sized balls and place them on the parchment-lined baking sheet. I use a cookie scoop to ensure that all of the balls are the same size. 

Bake for 12-15 minutes, or until the balls are golden brown and the internal temperature registers 145 degrees F on an instant-read thermometer. 

Remove the sausage cheese balls from the oven and place them on a paper towel to drain any excess grease. 

Serve either warm or at room temperature with a garnish of fresh parsley or rosemary. 

Store any leftover sausage balls in an airtight container in the fridge for up to three days.