Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper or foil.

In a small skillet over medium heat, melt the butter. Then add the red bell pepper and onion and saute for 3 minutes or so, until just tender. Stir in the garlic and saute another 1-2 minutes, or until the vegetables are translucent and just beginning to brown. Remove from heat and set aside. 

In a large mixing bowl, stir together the Bisquick, white cheddar, gouda, chives, parsley, and thyme. 

Next crumble in the Italian sausage and add the pimento cheese and sauteed vegetables. 

Use your hands to gently mix all the ingredients together until well combined, taking care to not compact the sausage. 

Scoop out tablespoon-sized portions and roll them into 1-inch balls. I use a 1-tablespoon cookie scoop to make sure they’re all the same size. 

Place the balls on the prepared baking sheet, leaving at least 1” between them. Bake for 20-25 minutes, or until the sausage and cheese balls are golden brown and cooked through (160°F on an instant read thermometer). 

Drain the sausage cheese balls on a paper towel lined pan, briefly. Then transfer to a serving dish and serve with your favorite sauces - BBQ sauce, ranch dressing, honey mustard, sriracha mayo, garlic aioli, or sweet chili sauce are all great choices!