Spooky BBQ Eyeball Meatballs (High-Protein Optimized)

Why this version is better

These swaps collectively raise per-serving protein by roughly 3g, reduce fat by ~3.5g, and slightly lower carbs and calories — all pushing the recipe firmly toward the high-protein, moderate-fat, moderate-carb goals. The meatballs will be slightly leaner in texture but remain moist due to the egg white addition and retained milk moisture.

Cooking note: Swapping 80/20 ground beef for 93/7 lean ground beef reduces fat significantly while maintaining the meatball's structure. Replacing whole milk with skim milk keeps the moisture balance identical with no recipe chemistry impact. Reducing breadcrumbs slightly and adding a second egg white boosts protein without altering binding chemistry. The barbecue sauce quantity is modestly reduced to cut sugar-driven carbs.