Step 1

Combine the milk and oats: Pour the milk over the oats in a small bowl and set aside while preparing the rest of the meatball mix.

Step 3

Combine the egg, ground meat, and Parmesan cheese: Add the egg and Parmesan cheese to the lean ground beef and ground sausage. Mix thoroughly with your fingers. Add the milk and oats. Mix again.

Step 5

Form the meat into Tiny Balls: Pinch off a piece of the meat mixture and gently roll between your fingers to form 1/4-inch to 1/2-inch meatballs. Continue shaping until all the meat is used. TIP: Placing the meat mixture in the fridge for approximately 20 minutes prior to this step can make it easier to form the Tiny Balls.

Step 7

Bake meatballs in the oven: Arrange the Tiny Balls, spaced evenly apart, on a baking sheet. Bake at 375ºF for 20 minutes. The meatballs are done when cooked through and the outsides are browned.

Step 9

Store your Tiny Balls: Place only as much as you will need for training within the week in a baggie in the fridge. Your surplus Tiny Balls can be frozen to be thawed out for use later!