Introduction

These Ultimate Barbecue Meatball Bowls combine savory meatballs with roasted vegetables and a creamy avocado sauce for a balanced, flavorful meal. Whether you choose beef or a plant-based option, this dish is hearty and satisfying, perfect for a cozy dinner.

A white bowl filled with a base layer of light greenish cauliflower rice, topped with a cluster of dark brown, slightly charred meatballs, some covered in a shiny reddish-brown sauce. To one side, there are bright orange roasted sweet potato cubes with a soft texture. On the other side, there is a creamy, smooth, pale green sauce spread thickly, with some dark green herb pieces on top. The bowl is placed on a white marbled surface. 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 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 fresh lime juice
1 clove garlic
2 tablespoons fresh herbs (cilantro or parsley)

Instructions

Step 1: In a bowl, mix the beef or vegan meat with Dijon mustard, Worcestershire sauce, salt, pepper, panko breadcrumbs, smoked paprika, oregano, basil, and minced garlic. Shape the mixture into 16 meatballs.
Step 2: Heat olive oil in a skillet over medium heat. Place the meatballs in the skillet and cook for about 2 minutes until browned on the outside.
Step 3: Transfer the skillet with meatballs to a preheated oven at 425°F (220°C). Bake for 15 minutes until cooked through.
Step 4: Toss the sweet potatoes and broccoli with olive oil, salt, and pepper. Roast the vegetables in the oven until tender—about 25-30 minutes for sweet potatoes and 20 minutes for broccoli.
Step 5: In a bowl, mix barbecue sauce, balsamic vinegar, tamari, and a splash of water. Pour over the cooked meatballs and gently stir to coat them evenly.
Step 6: In a food processor, blend avocado, yogurt, lime juice, garlic, salt, and herbs until smooth and creamy to make the avocado goddess sauce.
Step 7: Layer cooked quinoa in bowls. Top with roasted sweet potatoes, broccoli, and barbecue-coated meatballs. Drizzle with the avocado goddess sauce and serve immediately.

Tips & Variations

Substitute quinoa with brown rice or farro for different textures and flavors.
Use gluten-free breadcrumbs to make the dish gluten-free.
Add fresh herbs like cilantro or parsley to the avocado sauce for a fresh, bright taste.
For extra heat, sprinkle a pinch of cayenne pepper into the meatball mixture or sauce.
Garnish with a squeeze of lime and extra herbs to enhance freshness before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. The avocado sauce is best added fresh but can be stored separately for up to 24 hours.

How to Serve

The image shows a white bowl filled with a layered meal placed on a white marbled surface. The base layer is light and grainy, likely cauliflower rice, covering the entire bowl. On one side, there are bright orange, cubed roasted sweet potatoes. Next to the sweet potatoes, there is a thick, creamy green sauce spread in a smooth swirl. Surrounding the sauce and next to the sweet potatoes, there are several dark brown meatballs, some without sauce and others coated with a rich, shiny red-brown glaze. The contrast of the soft rice, chunky potatoes, smooth sauce, and textured meatballs creates a colorful and appetizing dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen meatballs for this recipe?

Yes, you can use frozen meatballs. Adjust the baking time to ensure they are heated through, usually adding an extra 5–10 minutes to the oven time.

Is this recipe suitable for vegans?

Absolutely. Use vegan meatballs, a plant-based Worcestershire sauce, and non-dairy yogurt for the avocado sauce to keep the recipe fully vegan.