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Barbecue Meatball Bowls with Avocado Goddess Sauce

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A comforting bowl of barbecue meatballs served with roasted sweet potatoes, crunchy broccoli, and a creamy avocado goddess sauce.

Ingredients

Scale
  • 1 pound ground sirloin or lean/extra-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 recommended)
  • 4 cups cooked quinoa or brown rice

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine ground beef, dijon mustard, sea salt, black pepper, egg, Panko breadcrumbs, smoked paprika, oregano, basil, and minced garlic. Mix by hand until just combined and roll the mixture into 16 balls.
  3. In a large oven-safe skillet, warm two teaspoons of olive oil over medium heat until shimmering. Add meatballs to the skillet. Brown them for about 2 minutes on each side.
  4. Transfer the skillet to the preheated oven. Bake for 15 minutes until cooked through.
  5. On one large baking sheet, place the diced sweet potatoes. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss to coat evenly.
  6. On another baking sheet, spread broccoli florets. Drizzle with remaining olive oil and season with salt and pepper. Toss well.
  7. Roast sweet potatoes for 25–30 minutes and broccoli for about 20 minutes until both are tender.
  8. In a bowl, whisk together barbecue sauce, balsamic vinegar, and water until smooth. Once the meatballs are done baking, pour the sauce evenly over them in the skillet and heat on the stovetop until warmed through.
  9. In a food processor, combine ripe avocado, Greek yogurt, lime juice, minced garlic, sea salt, and fresh herbs. Process until smooth.
  10. Divide cooked quinoa or brown rice among bowls. Top each serving with roasted sweet potatoes and broccoli. Add meatballs drizzled in barbecue sauce along with a generous dollop of avocado goddess sauce. Enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For best texture, reheat components separately.

Nutrition

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

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