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!

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.