Big Mac Meatballs
Ingredients
MEATBALLS:
- 2 pounds 95% lean ground beef
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1/4 cup tomato sauce (or Primal Kitchen Ketchup)
- 2 large eggs
- 2 teaspoons yellow mustard (or Dijon mustard)
- 1 1/2 teaspoon Redmond Real salt (or fish sauce)
OPTIONAL:
- 3/4 cup cheddar cheese shredded
SPECIAL SAUCE:
- 1/2 cup Maria's Favorite Mayo (or Primal Kitchen mayo)
- 1/4 cup Dill Pickles chopped
- 3 tablespoons tomato sauce (or Primal Kitchen Ketchup)
- 2 tablespoons powdered allulose (or 1/2 teaspoon stevia glycerite)
- 1/8 teaspoon fish sauce (OPTIONAL)
GARNISH:
- 2 tablespoons Toasted sesame seeds
- 1 cup shredded lettuce
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the ground beef, onion, garlic, eggs, tomato sauce, mustard, fish sauce or salt and cheese if using.
- Form the mixture into 1 1/2 inch meatballs. Arrange the meatballs in a single layer on a rimmed baking sheet. Bake for 17-20 minutes, or until cooked to your liking. I like a little pink inside my meatballs.
- While the meatballs cook, make the special sauce. Place all the ingredients for the special sauce into a medium bowl. Stir well to combine. Taste and and adjust sweetness to your liking. Set aside.
- Serve the Big Mac Meatballs with special sauce and a garnish of shredded lettuce and toasted sesame seeds.
- Store the meatballs in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. To reheat, place in a preheated 350°F oven for about 3 minutes, until heated through.
Video
Notes
Nutrition Information WITH optional Cheddar Cheese:
355.5 calories, 22g fat, 35.6g protein, 2.2g carbs, .3g fiber
Nutrition
Calories: 314.2 | Fat: 18.6g | Protein: 33g | Carbohydrates: 2.2g | Fiber: 0.3g | P:E Ratio: 1.6