1.Heat oven to 350°F.

2. Cover rimmed baking sheet with foil; spray with cooking spray.

3. Crush 30 crackers. Reserve 1/4 cup crumbs for later use. Mix remaining cracker crumbs with sausage, peppers, mozzarella, egg and 1/4 cup Parmesan cheese until blended.

4. Shape into 48 (1-inch) meatballs, using about 1 Tbsp. meat mixture for each meatball

5. Combine reserved cracker crumbs and remaining Parmesan cheese in shallow dish. Add meatballs, 1 at a time, to crumb mixture; turn to evenly coat all sides of each meatball with crumb mixture. Place on prepared baking sheet.

6. Bake 10 to 15 min. or until done (160°F.). About 5 min. before meatballs are done, heat marinara sauce.

7. Top crackers with meatballs; drizzle with marinara sauce. Sprinkle with basil.

Tips Make Ahead: For convenience, the meatballs can be baked ahead of time Cool, then place in single layer on baking sheet. Freeze 2 hours. Transfer meatballs to freezer-weight resealable plastic bag. Freeze up to 2 months. Thaw in refrigerator. Reheat in microwave before using to prepare recipe as directed.

Variation Prepare using a yellow pepper and/or substituting chopped fresh parsley for the basil Prepare using RITZ Reduced Fat Crackers and/or Italian turkey sausage.

Food Facts You can instead prepare this recipe using Italian sausage links. Remove the sausage from the casings before using as directed.

• 11 g Total Fat
• 4 g Saturated Fat
• 25 mg Cholesterol
• 390 mg Sodium
• 12 g Carbohydrate
• 1 g Dietary Fiber
• 2 g Total Sugars
• 7 g Protein