Servings: 6 meals
Calories: 412kcal
Ingredients
Flax Egg
- 1 tbs ground flax
- 2 tablespoon Water
Meatballs
- 1 cup rolled oats
- 1 package Steam Fresh garbanzo beans
- 6 tablespoon hemp seeds
- 1 tbs onion powder
- 2 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
BBQ Sauce
- 2 cups bbq sauce your choice
- 1 cup frozen cranberries
Other
- 1 cup dry quinoa prepared
Instructions
- Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Mix together the flax and water in a small bowl and set aside.
- Add all ingredients for the meatballs into a food processor and pulse until a dough forms.
- Roll dough into desired number of meatballs and transfer to the baking sheet. Bake for 20 minutes.
- Rotate the meatballs and bake for an additional 20 minutes or until they are slighty crunchy and golden. Remove from the oven and set aside.
- Combine the frozen cranberries and BBQ sauce in a saucepan over medium-low heat. Cook until the cranberries begin to break down.
- You can leave some cranberries whole, as we did, or mash them so the are fully combined with the BBQ sauce. It's a texture preference, really.
- Evenly divide the quinoa and meatballs among 6 meal prep containers and cover the meatballs with the BBQ sauce. Enjoy within 5 days.
Notes
Nutrition for 1 out of 6 servings:
15g Protein | 57g Carbs | 13.5g Fat | 410 Calories
You can also freeze these uncooked meatballs without the sauce. Lay them flat in a sealed container. When you are ready to reheat them, place them on a baking sheet and cook at 400 degrees F for about 20 minutes, flip and cook until heated through.
Nutrition
Serving: 1meal | Calories: 412kcal | Carbohydrates: 57g | Protein: 15g | Fat: 13.5g
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