Step 1

Wash and cut your potatoes into wedges.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Roast at 400 °F for 20 minutes.

Step 8

This recipe makes 5 servings. Divide your ingredients evenly between 5 containers.

Step 9

Each dish gets an extra 1 tbsp of BBQ sauce before reheating and 2 Tbsp of ketchup for the potatoes.