Italian Protein Pizza Pancakes with Beef Meatballs

Name: Italian Protein Pizza Pancakes with Beef Meatballs
Yield: 4 servings
Ingredients: 320 g pasteurized liquid egg whites; 400 g nonfat cottage cheese; compare sodium; 120 g rolled oats, blended into flour; 112 g reduced-fat mozzarella, shredded; 400 g raw 93/7 ground beef; 240 g no-salt-added tomato puree; 5 g olive oil (1 measured tsp); Salt-free Italian herbs, garlic powder, onion powder, black pepper; optional basil

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Italian Protein Pizza Pancakes with Beef Meatballs

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Estimated nutrition per portion

501.6calories

53.4g protein

28.5g carbs

13.9g fat

Sodium: not calculated; choose lower-sodium cottage cheese and mozzarella

2 pancakes, 3 meatballs and 1/4 sauce. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

320 g pasteurized liquid egg whites
400 g nonfat cottage cheese; compare sodium
120 g rolled oats, blended into flour
112 g reduced-fat mozzarella, shredded
400 g raw 93/7 ground beef
240 g no-salt-added tomato puree
5 g olive oil (1 measured tsp)
Salt-free Italian herbs, garlic powder, onion powder, black pepper; optional basil

Cooking instructions

Heat oven to 400 F. Mix beef with 1 tsp Italian herbs and 1/4 tsp each garlic and onion powder. Shape 12 small meatballs; bake until their centers reach 160 F. Rest, then slice. Blend egg whites, cottage cheese and oat flour. Stir in mozzarella, 2 tsp Italian herbs and 1/2 tsp each garlic and onion powder. Rest batter 10 minutes. Heat a nonstick pan over medium-low. Brush pan with the 5 g oil across all batches. Make 8 pancakes, approximately 110-125 g batter each, spread 5-6 inches wide; cook gently about 4-5 minutes per side until set and centers reach 160 F. Warm tomato puree with 1 tsp Italian herbs, garlic and onion powder to taste; add water if needed. Portion 2 pancakes and 3 sliced meatballs per meal; pack one-quarter of sauce separately. Tomato Basil Sauce recipe: cookbook page 380. Keep pancakes thin, cover briefly to set the top if necessary, and flip only when the underside releases. Time is a guide; verify 160 F in the center. Do not add extra oil or liquid. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Egg. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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