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Barbecue Meatball Bowls with Avocado Goddess Sauce

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Hearty meatball bowls infused with smoky spices, zesty barbecue sauce, and topped with a creamy avocado goddess sauce.

Ingredients

Scale
  • 1 pound (454 grams) ground sirloin or lean ground beef
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 large egg
  • 1/3 cup Panko breadcrumbs
  • 1 tablespoon dried basil
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 large garlic clove, minced
  • 2/3 cup barbecue sauce
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons water
  • 4 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 1 bunch of broccoli, cut into medium florets
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 ripe avocado
  • 1/2 cup Greek yogurt
  • Juice of 1 lime
  • 1 garlic clove, minced
  • 1/2 teaspoon sea salt
  • Big handful of fresh herbs (basil and dill)
  • 4 cups cooked quinoa or brown rice

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Combine ground beef, dijon mustard, sea salt, black pepper, egg, Panko crumbs, smoked paprika, oregano, basil, and minced garlic in a mixing bowl. Roll into 16 balls.
  3. Warm two teaspoons of olive oil in a large oven-safe skillet over medium heat and brown the meatballs for 2 minutes on each side.
  4. Transfer the skillet to the preheated oven and bake for 15 minutes until cooked through.
  5. Place diced sweet potatoes on a baking sheet, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. On another baking sheet, spread the broccoli, drizzle with remaining olive oil, and roast until tender.
  6. Whisk together barbecue sauce, balsamic vinegar, and water until smooth.
  7. Pour the sauce over the baked meatballs and heat on the stovetop until warmed through.
  8. Combine avocado, Greek yogurt, lime juice, minced garlic, sea salt, and fresh herbs in a food processor and process until smooth.
  9. Divide cooked quinoa or brown rice among bowls, top with roasted sweet potatoes, broccoli, meatballs, and a generous dollop of avocado goddess sauce.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently. Freeze portions for up to 3 months.

Nutrition

Find it online: https://delishrecipezbylucy.com/barbecue-meatball-bowls-avocado-goddess-sauce-2/

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