Big Boy BBQ Beef Meatballs

About This Recipe

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.

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

Instructions

1. 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.
2. Wash and cut your potatoes into wedges.
3. 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.
4. Spray a large sheet pan with oil and lay the wedges down nicely onto the sheet pan. Roast at 400 °F for 20-25 minutes. Flip them to the other side after about 15 minutes. Continue cooking until browned sufficiently.
5. 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.
6. 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.
7. 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.
8. Roast at 400 °F for 20 minutes.
9. Cut your red onion into thin slices. Roughly chop the spinach into small pieces.
10. 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.
11. Dump in the spinach and stir it around to wilt.
12. Drain and rinse your canned pinto beans and add them to the skillet. Stir into the vegetables.
13. 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.
14. This recipe makes 5 servings. Divide your ingredients evenly between 5 containers.
15. Each dish gets an extra 1 tbsp of BBQ sauce before reheating and 2 Tbsp of ketchup for the potatoes.