P2 hCG Recipe | BBQ Meatballs & Garlic Spinach – SP
P2 hCG Recipe | BBQ Meatballs & Garlic Spinach – SP
  • 7oz ground beef
  • 1 egg whiteSP Option: do not use
  • 2tbsp onionminced
  • 1/4tsp dried parsley
  • 1/2tsp garlic powder
  • 1/8tsp dried mustard powder
  • 1/4tsp salt
  • 1/4cup fat free beef brothSP Option: use water instead
  • 1/2cup Bare Foods Spicy Soppin Sauce
  • 1/2cup water
  • 4cups baby spinach
  • 1/4cup water
  • 1/2tsp minced garlic
  1. In a large bowl, combine ground beef, egg white, onion, parsley, garlic powder, mustard powder and salt. Knead together with your hands and divide/roll into meatballs. (You should get 10-12 meatballs that are about 1 1/2 inches in diameter).
  2. In a large skillet, heat beef broth and add meatballs to the hot pan. Sear over medium-high heat and rotate meatballs several times to brown them on each side.
  3. Once cooked, transfer meatballs and remaining broth into a slow cooker.
  4. Pour the soppin sauce and water into a slow cooker. Set on low and cook for 4 hours.
  5. Place baby spinach in a large skillet with 1/4 cup water and garlic. Cover and steam for 4 minutes or until wilted. Serve alongside the spicy BBQ meatballs.
Instant Pot Cooking Method:
  1. Follow steps 1 & 2 above, then add the meatballs, soppin sauce and water to the Instant Pot. Set to manual high pressure for 8 minutes. If you increase the recipe you will need to use more time.
Recipe Notes

Make a double or triple batch of meatballs in the slow cooker and freeze portions for a later date. These not only cook well in large batches but also freeze fantastically.

If you do not like spicy BBQ, use the Bare Foods regular Soppin Sauce.

If you do not have a slow cooker, add the soppin sauce to the skillet along with the meatballs. Cook on low, covered, for 15 minutes, stirring frequently.