Barbecue Meatball Bowls Sauce

This barbecue meatball bowl has transformed my weeknight dinner rotation with its perfect balance of savory meatballs, roasted veggies, and creamy avocado sauce. The combination delivers restaurant-quality flavor with minimal effort.

I created this recipe during a particularly hectic week when I needed something that could satisfy everyone in my family while still being nutritious. The avocado goddess sauce was initially an experiment that became the surprising star of the dish.

Ingredients

• Ground sirloin or lean ground beef: Provides the perfect base for juicy meatballs without excessive fat
• Panko breadcrumbs: Keep the meatballs light and tender instead of dense
• Smoked paprika: Adds a subtle smokiness that complements the barbecue sauce beautifully
• Sweet potatoes: Offer natural sweetness and a nutrient boost that balances the savory elements
• Fresh herbs: In the avocado sauce brighten the entire dish and bring everything together

Step-by-Step Instructions

Prep the vegetables:

Cut sweet potatoes into uniform 1inch cubes to ensure even cooking. Toss with 2 tablespoons olive oil and season generously with salt and pepper. Spread on half of a large baking sheet. Similarly prepare the broccoli florets with remaining olive oil and arrange on the other half of the sheet.

Prepare the meatballs:

In a large bowl combine ground beef, Dijon mustard, Worcestershire sauce, salt, pepper, egg, breadcrumbs, basil, smoked paprika, oregano, and minced garlic. Mix gently with your hands until just combined, avoid overmixing which can make meatballs tough. Roll mixture into 1inch balls about 2 tablespoons each, yielding approximately 16 meatballs.

Roast everything:

Place the vegetable sheet pan in the preheated 400°F oven on the middle rack. Place meatballs on a separate baking sheet and add to the oven. Roast vegetables for 25–30 minutes until caramelized and tender. Cook meatballs for 18–20 minutes until internal temperature reaches 165°F.

Prepare the sauce:

While everything roasts, combine ripe avocado, Greek yogurt, lime juice, minced garlic, salt, and fresh herbs in a food processor or blender. Process until completely smooth, stopping to scrape down sides as needed. Add water tablespoon by tablespoon if needed to reach desired consistency.

Make the barbecue glaze:

In a large skillet combine barbecue sauce, balsamic vinegar, tamari, and water. Bring to a simmer over medium heat. Once meatballs are cooked, transfer them directly to the skillet and gently toss until completely coated in sauce, about 2 minutes.

Assemble the bowls:

Start with a base of your choice, rice, quinoa, or greens. Add roasted sweet potatoes and broccoli to one side. Place glazed meatballs on the other side. Drizzle generously with avocado goddess sauce. Garnish with additional fresh herbs if desired.

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The combination of basil and dill in the avocado sauce is my secret weapon. I discovered it accidentally when I only had half the amount of basil needed but the dill added an unexpected brightness that now makes this sauce requested for everything from salads to sandwiches in our house.

Make Ahead Options

The meatballs can be formed and refrigerated raw for up to 24 hours before cooking or fully cooked and refrigerated for up to 3 days. The barbecue glaze can be prepared separately and stored in an airtight container. Reheat meatballs in the glaze over low heat until warmed through. The avocado goddess sauce is best made fresh but can be stored with plastic wrap pressed directly on the surface to prevent browning for up to 24 hours.

Ingredient Substitutions

This recipe welcomes adaptations based on dietary needs or pantry availability. Ground turkey or chicken works beautifully in place of beef for a lighter option. For gluten free meatballs substitute the panko with crushed rice cereal or certified gluten free breadcrumbs. The avocado sauce can be made dairy free by replacing Greek yogurt with coconut yogurt though the flavor profile will shift slightly toward tropical notes which still complement the dish wonderfully.

Serving Suggestions

These bowls are designed for customization. For a lower carb option serve over cauliflower rice or a bed of baby spinach. For heartier appetites a base of brown rice or quinoa works perfectly. I love setting up a build your own bowl bar when entertaining allowing guests to customize their portions and toppings. Additional topping options include pickled red onions for acidity crushed tortilla chips for texture or a sprinkle of crumbled feta for extra richness.

Frequently Asked Questions

→ Can I use a different type of meat for the meatballs?

Yes, ground turkey, chicken, or even plant-based alternatives can be used as substitutes for beef in the meatballs.

→ What herbs work best in the avocado goddess sauce?

Basil and dill create a delightful flavor combination, but you can experiment with cilantro, parsley, or chives based on your preference.

→ Can I prepare the avocado sauce ahead of time?

Yes, you can make the sauce in advance. Store it in an airtight container in the fridge for up to two days and give it a quick stir before serving.

→ What side dishes pair well with the barbecue meatball bowls?

These bowls are best complemented with rice, quinoa, or a bed of fresh leafy greens to balance the rich, savory flavors.

→ How can I ensure the meatballs stay moist?

Using ingredients like egg and panko breadcrumbs helps retain moisture, while baking them ensures they cook evenly without drying out.