High Protein BBQ Meatballs
Loaded with lean ground beef, ground turkey, and wholesome rolled oats, these High Protein BBQ Meatballs offer a deliciously satisfying way to fuel your day. Perfectly seasoned with garlic, onion, and a touch of Worcestershire sauce, these meatballs are browned to perfection before being smothered in a rich, homemade BBQ sauce featuring tomato ketchup, apple cider vinegar, smoked paprika, and Dijon mustard. Ideal for meal prep or family dinners, these meatballs are baked to juicy tenderness and boast a hearty dose of protein to keep you energized. Serve them as a crowd-pleasing appetizer or alongside your favorite sides for a main course that’s big on flavor and nutrition. Ready in under an hour, this easy high-protein recipe is sure to become a weekly favorite!
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Recipe Information
Ingredients
- 500 grams Lean ground beef
- 250 grams Ground turkey
- 2 large Eggs
- 60 grams Rolled oats
- 1 medium (finely chopped) Onion
- 3 minced Garlic cloves
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 120 grams Tomato ketchup
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Brown sugar
- 1 teaspoon Smoked paprika
- 1 tablespoon Dijon mustard
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the lean ground beef, ground turkey, eggs, rolled oats, chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper. Mix well until all ingredients are evenly combined.
Scoop out portions of the meat mixture and roll them into meatballs, approximately 1.5 inches in diameter. You should get around 24 meatballs.
Heat olive oil in a large frying pan over medium heat. Add the meatballs in batches and brown them on all sides, about 4 minutes. The meatballs do not need to be completely cooked through at this stage.
Place the browned meatballs onto the prepared baking sheet and set aside.
To prepare the BBQ sauce, combine tomato ketchup, apple cider vinegar, brown sugar, smoked paprika, and Dijon mustard in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
Pour or brush the BBQ sauce over the meatballs, ensuring each meatball is well coated.
Bake in the preheated oven for 20 minutes, or until the meatballs are cooked through and have reached an internal temperature of 165°F (74°C).
Remove from the oven and let the meatballs rest for a few minutes before serving.
Serve the meatballs as a main course with your favorite sides or as a protein-packed snack.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 4921 mg | 214% | |
| Total Carbohydrate | 120.0 g | 44% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 56.7 g | ||
| Protein | 175.6 g | 351% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 198 mg | 15% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1048 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
