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Ultimate Barbecue Meatball Bowls with Creamy Avocado Sauce Recipe

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★★★★★

4.5 from 256 reviews

Delightful Barbecue Meatball Bowls with Avocado Goddess Sauce offer hearty flavors and vibrant nutrition in a satisfying family meal. Featuring tender baked meatballs coated in smoky barbecue sauce, paired with roasted sweet potatoes and broccoli on a nutritious quinoa base, all topped with a creamy, bright avocado sauce, these bowls combine comfort and freshness in every bite.

Ingredients

Scale

For the Meatballs

  • 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

For the Vegetables

  • 2 medium Sweet Potatoes or butternut squash
  • 2 cups Broccoli or other leafy greens

For the Base

  • 1 cup Quinoa or brown rice/farro

For the Sauce

  • 1 cup Barbecue Sauce, homemade or store-bought
  • 2 tablespoons Balsamic Vinegar, enhances acidity
  • 2 tablespoons Tamari, soy sauce can be used

For the Avocado Goddess Sauce

  • 1 ripe Avocado for creaminess
  • 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

Instructions

  1. Prepare Meatballs: In a bowl, combine beef, Dijon mustard, Worcestershire sauce, salt, pepper, panko breadcrumbs, smoked paprika, oregano, basil, and minced garlic. Mix until well incorporated and shape into 16 uniform meatballs for even cooking.
  2. Brown Meatballs: Heat olive oil in a skillet over medium heat. Carefully place the meatballs in the skillet and cook for about 2 minutes, turning occasionally, until all sides are browned but the meatballs are not fully cooked through yet.
  3. Bake Meatballs: Preheat your oven to 425°F (220°C). Transfer the skillet with browned meatballs into the oven and bake for 15 minutes until meatballs are fully cooked through and slightly firm to the touch.
  4. Roast Vegetables: On separate baking sheets, toss sweet potatoes and broccoli with olive oil, salt, and pepper. Roast sweet potatoes for 25-30 minutes and broccoli for 20 minutes until tender and vibrant in color.
  5. Prepare Barbecue Sauce: In a bowl, mix barbecue sauce, balsamic vinegar, tamari, and a splash of water to thin if needed. Pour this sauce over the cooked meatballs in the skillet and gently stir to coat them evenly and heat through.
  6. Make Avocado Goddess Sauce: In a food processor, blend avocado, yogurt, lime juice, garlic, salt, and fresh herbs until smooth and creamy. Adjust seasoning to taste and set aside.
  7. Assemble Bowls: Start with a bed of cooked quinoa in each serving bowl. Layer with roasted sweet potatoes, roasted broccoli, and barbecue-coated meatballs. Drizzle generously with the avocado goddess sauce and garnish with extra herbs or a squeeze of lime if desired.

Notes

  • Optional: Garnish with extra fresh herbs or a squeeze of lime for brightness.
  • Vegan variations can be made by using vegan meatballs and non-dairy yogurt.
  • Use gluten-free breadcrumbs and tamari to make this recipe gluten-free.
  • Meatballs should rest a few minutes after baking to retain juices.
  • Store leftovers in airtight containers separately for up to 4 days (avocado sauce separate).
  • Freeze assembled bowls without avocado sauce for up to 3 months.
  • Adjust spices such as smoked paprika and garlic to taste for personalization.

Keywords: barbecue meatballs, avocado sauce, quinoa bowls, roasted vegetables, healthy dinner, gluten-free, meal prep

Find it online: https://deliciousdishspot.com/ultimate-barbecue-meatball-bowls-with-creamy-avocado-sauce-recipe/