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–+ servings
Barbecue Meatball Bowls

Savor Barbecue Meatball Bowls with Creamy Avocado Sauce

Delight in these Barbecue Meatball Bowls that combine flavor, nutrition, and convenience, perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef Can swap with plant-based meat
  • 2 tbsp Dijon Mustard Adjust to taste
  • 1 tbsp Worcestershire Sauce Use vegan for plant-based
  • 1 tsp Salt Adjust to taste
  • 1 tsp Pepper Adjust to taste
  • 1 cup Panko Breadcrumbs Substitute with gluten-free breadcrumbs if needed
  • 1 tsp Smoked Paprika
  • 1 tsp Oregano
  • 1 tsp Basil
  • 2 cloves Garlic Minced
For the Side Vegetables
  • 2 cups Sweet Potatoes Hearty and sweet
  • 2 cups Broccoli Can use other leafy greens
  • 1 cup Quinoa Substitute with brown rice or farro if needed
For the Barbecue Coating
  • 1 cup Barbecue Sauce Homemade or store-bought
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Tamari Gluten-free alternative
For the Creamy Avocado Sauce
  • 1 medium Avocado Ripe
  • 1/2 cup Yogurt Can swap with non-dairy yogurt
  • 2 tbsp Lime Juice Fresh juice is best
  • 1/4 cup Fresh Herbs Cilantro or parsley

Equipment

  • Large mixing bowl
  • skillet
  • Oven
  • Baking sheet
  • Small saucepan
  • Food Processor

Method
 

Step-by-Step Instructions for Barbecue Meatball Bowls
  1. In a large mixing bowl, combine ground beef, Dijon mustard, Worcestershire sauce, salt, pepper, Panko breadcrumbs, smoked paprika, oregano, basil, and minced garlic. Mix gently until just combined and form into 16 meatballs.
  2. Heat a tablespoon of olive oil in a skillet over medium heat. Add meatballs and brown for about 2 minutes on all sides.
  3. Transfer the skillet with meatballs to a preheated oven at 425°F (220°C) and bake for around 15 minutes until cooked through.
  4. Toss sweet potatoes and broccoli with olive oil, salt, and pepper on a baking sheet, roast until tender.
  5. In a small saucepan, mix together the barbecue sauce, balsamic vinegar, tamari, and water. Simmer and pour over baked meatballs.
  6. In a food processor, blend avocado, yogurt, lime juice, minced garlic, salt, and fresh herbs until smooth.
  7. Assemble bowls with quinoa, roasted vegetables, saucy meatballs, and drizzle with avocado sauce.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 200IUVitamin C: 150mgCalcium: 100mgIron: 4mg

Notes

For maximum freshness, store the avocado sauce separately until serving. Meal prep by making extra meatballs and freezing them for busy weeknights.

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