Big Boy BBQ Beef Meatballs

Name: Big Boy BBQ Beef Meatballs
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
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; 1½ cups rice; 5 oz spinach; 1 can pinto beans; 1 medium red onion; 2 tsp paprika; 2 tsp garlic powder; salt and pepper to taste; 1 tbsp oil; 5 medium Russet potatoes; 2 tbsp oil; salt and pepper to taste; 5 tbsp BBQ sauce; 10 tbsp ketchup

User Reviews

4.6

33 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings
5 servings
Calories
1019 kcal
Course
Main Course
Cuisine
American

Big Boy BBQ Beef Meatballs

Iris Warren

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These Big Boy BBQ Beef Meatballs are great for people trying to gain weight and muscle. They are energy dense with over 1,000 calories per meal. They are made up of BBQ beef meatballs, flavored rice, and potato wedges.

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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 Rice

1½ cups rice
5 oz spinach
1 can pinto beans
1 medium red onion
2 tsp paprika
2 tsp garlic powder
salt and pepper to taste
1 tbsp oil

For the Potatoes

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

Condiments

5 tbsp BBQ sauce
10 tbsp ketchup

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Instructions

For the Rice

Cook the rice using your preferred method. Rinse it first until the water runs clear and get it started while you prepare the remaining components.

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.

For the Rice

Cut your red onion into thin slices. Roughly chop the spinach into small pieces.
In a large skillet over medium high heat, add 1 tbsp of oil and cook the onions for about 3 minutes or until they start to develop color.
Dump in the spinach and stir it around to wilt.
Drain and rinse your canned pinto beans and add them to the skillet. Stir into the vegetables.
To the skillet, add in all of the rice you cooked and season with the paprika, garlic powder, and salt and pepper to taste. Mix to combine and set aside until ready to plate.

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: