1. Preheat oven to 350°F.
2. In a small bowl, soak gluten-free oats in milk.
3. Mince garlic and chop Italian parsley.
4. In a large bowl, add ground beef, pork sausage, parsley, eggs, garlic, white wine, Parmesan cheese, olive oil, salt, and pepper.
5. Drain excess milk from oats, add to the large bowl, and combine so that all ingredients are evenly distributed.
6. Form tennis ball-shaped balls and place onto a baking sheet (the recipe made 9 balls, but you can make them smaller).
7. Bake at 350°F for 30 minutes, checking with a meat thermometer to ensure the internal temperature is at least 160°F.
8. Serve with classic spaghetti sauce (as suggested by the author, see next recipe) and zucchini noodles.
