Barbecue Meatball Bowls with Avocado Goddess Sauce
This meal was born out of a weekend kitchen experiment that turned into a family favorite. Tender barbecue meatballs, caramelized roasted veggies, and a creamy, herby sauce—all served over a warm bed of quinoa. It’s a bowlful of balance: smoky, sweet, tangy, and oh-so-satisfying. If comfort had a flavor, this might be it.
- Prep Time: 25 min
- Cook Time: 35 min
- Total Time: 1 hour
Ingredients
lb ground sirloin or lean ground beef
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
½ tsp sea salt
Freshly ground black pepper
1 large egg
⅓ cup Panko breadcrumbs
1 tbsp dried basil
2 tsp smoked paprika
1 tsp dried oregano
1 garlic clove, minced
1 garlic clove, minced
⅔ cup barbecue sauce
1 tbsp balsamic vinegar
1 tbsp tamari
3 tbsp water
Roasted Veggies:
4 medium sweet potatoes, peeled & cubed
1 bunch broccoli, cut into florets
4 tbsp extra-virgin olive oil
Sea salt & pepper
Avocado Goddess Sauce:
1 ripe avocado
½ cup Greek yogurt
Juice of 1 lime
1 garlic clove, minced
½ tsp sea salt
Big handful fresh herbs (basil + dill recommended)
4 cups cooked quinoa or brown rice
Instructions
Roast Veggies: Preheat oven to 400°F (200°C). Toss sweet potatoes and broccoli in 2 tbsp olive oil each, season with salt and pepper. Roast for 25–30 minutes, flipping halfway.
Make Meatballs: In a bowl, combine beef, mustard, Worcestershire, seasonings, egg, Panko, herbs, and garlic. Mix gently. Roll into 1-inch balls.
Heat a skillet with a splash of oil, brown meatballs on all sides.
Mix BBQ sauce, balsamic, tamari, and water. Pour over meatballs. Cover and simmer on low for 10–15 minutes.
Avocado Sauce: Blend all sauce ingredients until smooth and creamy.
Assemble Bowls: Add quinoa/rice to bowls, top with veggies, meatballs, and a generous dollop of sauce.
Notes
A wholesome bowl that feels like a full-course feast—perfect for fueling your week with flavor.
Nutrition
- Calories: 520
- Sugar: : 10g
- Fat: 26g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g