Introduction

Delight in these Ultimate Barbecue Meatball Bowls topped with a creamy avocado goddess sauce. This dish combines hearty, flavorful meatballs with roasted vegetables and a nutritious quinoa base, making it a comforting and vibrant meal for any night.

A white bowl filled with a base layer of small, light green grains that look like cauliflower rice. On top, there are bright orange roasted sweet potato cubes piled on one side. Next to the sweet potatoes are six dark brown, grilled meatballs, some coated with a shiny reddish-brown sauce and others plain. A creamy, pale green sauce with a slightly thick texture is spread next to the meatballs and sweet potatoes. The bowl sits on a white marbled surface with a grey cloth under it and out-of-focus green herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Beef or vegan meatballs for plant-based option
2 tablespoons Dijon Mustard, adjust to taste
2 tablespoons Worcestershire Sauce, plant-based version for vegan
1 teaspoon Salt, to taste
1 teaspoon Pepper, to taste
1 cup Panko Breadcrumbs, substitute with gluten-free breadcrumbs if needed
1 tablespoon Smoked Paprika, adjust to liking
1 teaspoon Oregano, adjust to liking
1 teaspoon Basil, adjust to liking
2 cloves Garlic, minced
2 medium Sweet Potatoes or butternut squash
2 cups Broccoli or other leafy greens
1 cup Quinoa or brown rice/farro
1 cup Barbecue Sauce, homemade or store-bought
2 tablespoons Balsamic Vinegar
2 tablespoons Tamari, soy sauce can be used
1 ripe Avocado
½ cup Yogurt, non-dairy option available
2 tablespoons Lime Juice, freshly squeezed
1 clove Garlic, adjust to liking
2 tablespoons Herbs, fresh cilantro or parsley
Olive oil for cooking
Salt and pepper for seasoning vegetables

Instructions

Step 1: In a large bowl, combine beef (or vegan substitute), Dijon mustard, Worcestershire sauce, salt, pepper, panko breadcrumbs, smoked paprika, oregano, basil, and minced garlic. Mix gently and shape into 16 uniform meatballs.
Step 2: Heat a drizzle of olive oil in a skillet over medium heat. Add the meatballs and cook for about 2 minutes, turning occasionally until browned on all sides.
Step 3: Transfer the skillet to a preheated oven at 425°F (220°C) and bake the meatballs for 15 minutes, until cooked through and slightly firm to the touch.
Step 4: Meanwhile, toss sweet potatoes and broccoli with olive oil, salt, and pepper on separate baking sheets. Roast sweet potatoes for 25-30 minutes and broccoli for 20 minutes until tender and vibrant.
Step 5: Prepare the barbecue sauce by mixing barbecue sauce, balsamic vinegar, tamari, and a splash of water in a bowl. Pour over the cooked meatballs in the skillet and gently stir to coat them evenly. Warm through if needed.
Step 6: To make the avocado goddess sauce, blend avocado, yogurt, lime juice, garlic, salt, and fresh herbs in a food processor until smooth and creamy.
Step 7: To serve, place a bed of cooked quinoa in each bowl. Top with roasted sweet potatoes, broccoli, and barbecue-coated meatballs. Drizzle generously with the avocado goddess sauce. Optional: garnish with extra herbs or a squeeze of lime.

Tips & Variations

Use gluten-free breadcrumbs and tamari instead of soy sauce to make the recipe gluten-free.
Swap beef meatballs for plant-based or homemade lentil meatballs for a vegan version.
Add crushed red pepper flakes or a splash of hot sauce to the meatball mix for a spicy edge.
Top bowls with shredded cheese like mozzarella or cheddar for extra richness.
Try swapping quinoa for brown rice or farro to change the texture and flavor of the base.
Experiment with other roasted vegetables such as bell peppers, zucchini, or asparagus according to season.
Incorporate tahini or cashew cream into the avocado sauce for a nuttier, creamier texture.
Use fresh herbs such as dill or mint in the sauce to brighten and vary the flavors.

Storage

Store leftover barbecue meatball bowls in an airtight container in the refrigerator for up to 4 days. Keep the avocado goddess sauce separate to preserve its freshness. Reheat meatballs and vegetables gently in the microwave or on the stovetop before serving. For longer storage, freeze the assembled bowls without the avocado sauce for up to 3 months. Thaw in the fridge overnight and heat through before adding the sauce.

How to Serve

A white bowl with a layer of white rice at the bottom, topped with two groups of meatballs; one group of plain browned meatballs on the left and another group covered with dark red sauce on the right. There is a creamy green sauce spread in the middle over the rice, and bright orange roasted diced sweet potatoes are placed in the top left area of the bowl. The background shows a white marbled surface with a green chopped herb bowl slightly visible at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I choose ripe avocados for the sauce?

Look for avocados that yield slightly when gently pressed—this indicates they are ripe and ready to blend smoothly. Avoid avocados with dark spots or wrinkled skin, which may be overripe.

Can I freeze the meatball bowls?

Yes, you can freeze the bowls without the avocado goddess sauce for up to 3 months. Cool all components completely, wrap tightly in plastic wrap and foil, then freeze. Thaw overnight in the fridge and reheat before adding fresh sauce.