RECIPE: SCOTCH EGG MEATBALLS
You're probably wondering what in the world is an egg meatball. Well, it’s exactly what it sounds like. It’s a hard-boiled egg wrapped in meat to make a ball! (It's a common food in England known as a Scotch Egg). You will get some funny looks by friends and co-workers, but believe me when I tell you these guys are really tasty!
Back in the fall when Chris and I started counting macros on the RP strength program, we needed a mid-morning meal in between breakfast and lunch. We needed something that fit each of our specific, yet different, macro numbers, and so this is what I came up with! And the super great thing about this recipe is you can essentially make it for any meal of the day by switching up what kind of meat you use.
We make ours with ground beef, but if you're eating them for breakfast, you can use ground breakfast sausage. Bottom line: you can use any kind of ground meat. And depending on when you’re eating your meatballs, you can serve them with almost anything. I eat mine with rice or sweet potatoes (to meet my carb count) over a bed of greens (usually roasted kale or raw kale and brussels sprout salad). They last up to a week stored in an airtight container in the fridge and you can eat them hot or cold - they reheat well in the microwave or the oven.
WHAT YOU NEED:
- 2 LBS. ground beef (or other ground meat)
- 16 eggs
- 2 cups cooked rice (*optional)
- Sonny Salt (or other favorite seasoning - garlic salt and pepper with cumin and red cayenne pepper would be a good alternative to Sonny Salt)
*Makes 16 meatballs
WHAT TO DO:
Preheat your oven to 375 degrees
Boil and peel eggs *(see below for tips on peeling boiled eggs)
Measure meat into 2oz. portions (about the size of an egg)
You can use a bowl or a cutting board and rolling pin (or your hands) to flatten each portion of meat into a thin patty. If you’re adding rice, add an ⅛ cup of rice to each portion of meat. Mix with meat and then flatten out.
Season the meat and form it into a ball around a hard-boiled egg.
Repeat this process until you’ve made meatballs around all of the eggs.
Lay out your meatballs on a cookie sheet and bake on 375 for 22-28 minutes (depending on your oven and how well-done you prefer your beef).
GIVE IT A TRY
Here are a few different meal ideas to try using your Scotch Egg Meatballs:
- Use the exact recipe above (ground beef with rice) and serve with roasted kale and sweet potatoes. You can eat this for lunch or dinner. It's also one of my favorite post-workout meals. (Add 1/2 cup of rice for extra carbs post-workout!)
- Instead of ground beef, use breakfast sausage or ground pork as your ground meat. Eat this one for breakfast and serve with avocado or peanut-butter toast.
- Use ground turkey or chicken as your ground meat if you're looking for a leaner option. Add a 1/2 cup of BBQ sauce to the 2lb. portion of meat - mix well with your hands and add seasoning per recipe. Serve with sweet potato fries and raw brussels sprout and kale salad.
Give this one a try and then let me know in the comments below what meal you made using your Scotch Egg Meatballs!
Macro Count per ball is: 18g protein/ 6g fat/ 0g carbs (with no rice) and 18g protein/ 6g fat/ 4g carbs (with rice). To meet specific macro numbers, you can change the amount of meat and/or rice you use per meatball.
This recipe is Paleo and Whole30 approved if you don’t use rice. It can also be made using any kind of ground meat (turkey, chicken, bison, pork, etc.).
I've been making this recipe for a while now, so I've figured out a pretty good system for boiling and peeling lots of eggs. What I've found works best is to boil the eggs - you want to make sure the eggs cook for at least ten minutes once the water starts to boil- and then run cold water over the eggs as soon as they're done. Drain the water and carefully place the eggs in a ceramic or glass bowl. Leave the eggs to cool on your countertop before you start peeling them; you want the eggs to be completely cool before you start to peel.
I boil my eggs a few days before I make my meatballs, so I let them cool on the counter and then keep them in the fridge until I'm ready to peel them. After I peel the eggs, I put them in a strainer to rinse away all the loose shells. Voila.