Place the protein balls on a parchment paper-lined baking sheet. Refrigerate for at least 30 minutes or overnight for a firmer texture. Enjoy as a snack or a pre or post-workout treat!

gluten-free breadcrumbs, egg, dried minced onion, spices, salt, and parsley in a large bowl. Mix well with your hands until the ingredients are well combined. Roll the mixture into balls and place ...

Bake for 30 minutes for stuffing balls, and about 40 minutes for a tray, or until cooked through and golden-brown. To make this recipe gluten free, use gluten-free breadcrumbs and sausage meat.