BBQ Beef Meatballs

Name: BBQ Beef Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 servings
Ingredients: 2 lbs ground beef (90/10); 2 eggs; ⅓ cup oat flour; 2 tsp garlic powder; 2 tsp onion powder; 1½ tsp salt; 1 tsp pepper; 2 tbsp BBQ sauce; 5 medium Russet potatoes; 2 tbsp oil; salt and pepper to taste; 5 tbsp BBQ sauce; 10 tbsp ketchup

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
5 servings
Calories
691 kcal
Course
Main Course
Cuisine
American

BBQ Beef Meatballs

Iris Warren

Report

These BBQ Beef Meatballs are the standard version of the Big Boy weight gain version. This recipe is more suited for people who want a lower calorie meal by removing the rice from the original recipe.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

For the Meatballs

2 lbs ground beef (90/10)
2 eggs
⅓ cup oat flour
2 tsp garlic powder
2 tsp onion powder
1½ tsp salt
1 tsp pepper
2 tbsp BBQ sauce

For the Potatoes

5 medium Russet potatoes
2 tbsp oil
salt and pepper to taste

Condiments

5 tbsp BBQ sauce
10 tbsp ketchup

Add to Shopping List

Instructions

For the Potatoes

Wash and cut your potatoes into wedges.
Add the potatoes to a bowl and drizzle in 2 tbsp ( 30g) of oil. Season with salt and pepper to your liking. Toss the potatoes to coat with the oil and seasonings.
Spray a large sheet pan with oil and lay the wedges down nicely onto the sheet pan. Roast at 400 °F (204 °C) for 20-25 minutes. Flip them to the other side after about 15 minutes. Continue cooking until browned sufficiently.

For the Meatballs

Into a large bowl, add the beef, eggs, oat flour, garlic powder, onion powder, salt, pepper, and BBQ sauce. Mix the eggs and seasonings into the beef. NOTE: You can use whole oats or breadcrumbs if you don't have oat flour.
Spray a sheet pan with oil and using a 1oz (30g) cookie scoop, create your meatballs lay them out onto the sheet pan. Be sure you keep enough space between the meatballs. Use two sheet pans if needed. For reference, I yielded 30 meatballs.
Once all of the meat mixture has been formed into shaggy meatballs, oil your hands and toss the meatballs between them a few times to tighten them into shape.
Roast at 400 °F (204 °C) for 20 minutes.

Plating

This recipe makes 5 servings. Divide your ingredients evenly between 5 containers.
Each dish gets an extra 1 tbsp of BBQ sauce before reheating and 2 Tbsp of ketchup for the potatoes.

Equipments used: