High Protein Beef Meatballs

High Protein Beef Meatballs

Beef meatballs made from lean ground beef, seasonings, and oat flour instead of breadcrumbs. These meatballs are the perfect addition to Snack City in your freezer. They can be eaten plain, sauced, or used to add in meals for a meal prep recipe in no time.
PREP TIME
30 Minutes
COOK TIME
40 Minutes

Per Serving – Makes 84

46 Calories

0.9g C | 5.8g P | 2.1g F

How to Meal Prep High Protein Beef Meatballs

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High Protein Beef Meatballs

5 from 2 votes
Course: Snack
Cuisine: American, meal prep
Keyword: beef, freezer friendly, gluten free, meal prep, snack, under 10 ingredients, under 500 calories
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 1 meatballs
Calories: 46kcal
Beef meatballs made from lean ground beef, seasonings, and oat flour instead of breadcrumbs. These meatballs are the perfect addition to Snack City in your freezer. They can be eaten plain, sauced, or used to add in meals for a meal prep recipe in no time.
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Equipment

Ingredients

  • 5 lbs (2270 g) ground beef (93/7)
  • ¾ cup (80 g) oat flour
  • 2 (100 g) eggs beaten
  • tbsp (12 g) garlic powder
  • tbsp (12 g) onion powder
  • 2 tsp (12 g) salt
  • 2 tsp (6 g) pepper
  • oil spray

Instructions

For the Meatballs

  • Preheat your oven to 400°F.
  • In a large bowl, add your ground beef, oat flour, eggs, onion powder, garlic powder, salt, and pepper. Mix it together until everything is fully incorporated.
  • Lay out a couple of sheet pans or baking dishes and spray lightly with oil.
  • Using a cookie scoop, create meatballs and spread out on to your sheet pans. Space them out evenly with some room between each so that they will brown more easily.
  • Once you have all of the meatballs created, form them into a tighter ball by tossing each meatball between your hands a few times. I like to fill and form one pan of meatballs and get it started in the oven while I form the remaining meat mixture into meatballs. It helps things go a bit faster.
  • Roast your meatballs in the oven for 17-20 minutes.
  • Baking one sheet pan at a time will lead to better browning. If you try to place a pan onto each rack, the one on the top rack will struggle to get brown due to the steam being released from the bottom pan. They will still taste awesome and I do two at once for speed but just be aware that you will sacrifice some browning. When the meatballs are finished, remove from the oven and allow to cool.
  • Once all of your meatballs have been cooled, transfer them to one single sheet pan and move to your freezer to flash freeze. This just means that you freeze them, uncovered in a single layer, so that they have a chance to freeze individually.
  • Once they have frozen solid, transfer them over into bags, remove all of the air and move them into Snack City in your freezer.
  • I made 84 meatballs out of this recipe. The nutrition information you see here is for 84 meatballs. If you end up having more or less than that, your nutrition information will be slightly different. Use the table below this recipe to enter how many meatballs you made for the better nutritional estimate.

Serving

  • To reheat these, I either microwave them for a few minutes or I air fry them at 400°F for about 5 minutes or until they are hot.
  • I eat them with some ketchup, cover them in buffalo sauce, or incorporate them in a regular meal.

Nutrition

Calories: 46kcal | Carbohydrates: 0.9g | Protein: 5.8g | Fat: 2.1g | Fiber: 0.15g

NUTRITIONAL INFO FOR THE High Protein Beef Meatballs

The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
76.8g
Protein
485.5g
Fat
174g
Calories
3815.2 cals

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This Post Has 2 Comments

  1. Chelsea Nnabuchi

    5 stars
    They came out great except quite flavorless, what did I do wrong? I did use a fattier meat (80/20) but could that have destroyed the taste? Will make again but will add more spices and salt. Thanks!

    1. CactusKing

      It’s not the fat ratio, that helps flavor. This recipe definitely needs more spice. The spice measurements need to be doubled, at the very least.

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