Name: Savory Barbecue Meatball Bowls with Avocado Goddess Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb ground sirloin or lean ground beef (or turkey/chicken); 1 tbsp Dijon mustard (or yellow mustard); 1 tbsp Worcestershire sauce (or soy sauce); 1 tsp sea salt (adjust to taste); 1 tsp freshly ground black pepper (or white pepper); 1 large egg (or flax egg for vegan); 1 cup Panko (or traditional breadcrumbs); 1 tsp dried basil (or fresh basil); 1 tsp smoked paprika (or regular paprika); 1 tsp dried oregano (or Italian seasoning); 1 clove large garlic, minced (or garlic powder); 1 cup barbecue sauce (your favorite brand or homemade); 1 tbsp balsamic vinegar (or apple cider vinegar); 1 tbsp tamari (or soy sauce); 1 cup water (or stock); 3 cups sweet potatoes, diced (or butternut squash); 2 cups broccoli florets (or asparagus/green beans); 2 tbsp extra-virgin olive oil (or avocado oil); 1 ripe avocado (or silken tofu for vegan); 1/2 cup Greek yogurt (or dairy-free yogurt); 1 tbsp juice of lime (or fresh lemon juice); 2 tbsp fresh herbs (basil and dill); 2 cups cooked quinoa or brown rice (for serving)

Description

Savory Barbecue Meatball Bowls with Avocado Goddess Sauce. Enjoy a comforting, crowd-pleasing meal packed with flavor and healthy ingredients.

Ingredients

Scale

1 lb ground sirloin or lean ground beef (or turkey/chicken)
1 tbsp Dijon mustard (or yellow mustard)
1 tbsp Worcestershire sauce (or soy sauce)
1 tsp sea salt (adjust to taste)
1 tsp freshly ground black pepper (or white pepper)
1 large egg (or flax egg for vegan)
1 cup Panko (or traditional breadcrumbs)
1 tsp dried basil (or fresh basil)
1 tsp smoked paprika (or regular paprika)
1 tsp dried oregano (or Italian seasoning)
1 clove large garlic, minced (or garlic powder)
1 cup barbecue sauce (your favorite brand or homemade)
1 tbsp balsamic vinegar (or apple cider vinegar)
1 tbsp tamari (or soy sauce)
1 cup water (or stock)
3 cups sweet potatoes, diced (or butternut squash)
2 cups broccoli florets (or asparagus/green beans)
2 tbsp extra-virgin olive oil (or avocado oil)
1 ripe avocado (or silken tofu for vegan)
1/2 cup Greek yogurt (or dairy-free yogurt)
1 tbsp juice of lime (or fresh lemon juice)
2 tbsp fresh herbs (basil and dill)
2 cups cooked quinoa or brown rice (for serving)

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Instructions

Preheat your oven to 425°F (220°C).
Combine the ground beef, dijon mustard, Worcestershire sauce, sea salt, pepper, egg, Panko, smoked paprika, oregano, basil, and minced garlic in a bowl. Mix until well blended.
Form the mixture into 16 equally sized meatballs.
Heat two teaspoons of olive oil in a large oven-safe skillet over medium heat. Brown the meatballs for about 2-3 minutes.
Transfer the skillet to your preheated oven. Bake the meatballs for 15 minutes.
Prepare the vegetables: Place diced sweet potatoes on one baking sheet and broccoli on another. Drizzle sweet potatoes with olive oil and sprinkle with salt and pepper.
Roast the vegetables: Roast sweet potatoes for 25-30 minutes and broccoli for 20 minutes.
Mix together the barbecue sauce, balsamic vinegar, tamari, and water in a bowl. Whisk until smooth.
Remove the meatballs from the oven. Pour the sauce over the meatballs and heat on the stovetop, stirring gently.
Make the avocado goddess sauce: Blend the avocado, Greek yogurt, lime juice, garlic, sea salt, and fresh herbs until creamy.
Serve by dividing quinoa or brown rice into bowls, adding roasted sweet potatoes, broccoli, meatballs, and avocado sauce.

Notes

Adjust seasoning to your taste.
Feel free to swap ingredients based on availability.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking, Roasting
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 8 g
Sodium: 800 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 7 g
Protein: 30 g
Cholesterol: 90 mg