Pin
Barbecue Meatball Bowls with Avocado Goddess Sauce offer a nourishing and satisfying dinner filled with smoky meatballs, colorful roasted vegetables, and a tangy creamy sauce that brightens the whole meal. This recipe has become my go-to when I want something filling that feels both comforting and fresh and it comes together quickly enough for busy weeknights yet brings enough flavor to stand out at a weekend table.
When I first made this for meal prep the leftovers were just as good the next day I ended up reheating it for lunch and loving how the sauce kept everything tasting vibrant and new
Ingredients
- Ground meat: Choose from beef turkey or your favorite plant based mince Look for grass fed or organic if possible for best flavor and texture
- Breadcrumbs: These help hold the meatballs together and add bulk Use gluten free if needed for dietary preferences
- Garlic and onion: Both bring moisture and a savory backbone Mince finely for even distribution throughout each meatball
- Egg: Acts as a binder keeping everything together Choose fresh eggs with firm yolks
- Salt and pepper: Enhance every layer of the dish Taste your mix before forming meatballs to get seasoning right
- Barbecue sauce: Adds a signature smoky sweetness Go for one with low added sugar and robust flavor
- Sweet potatoes: Offer natural sweetness and satisfy with their creamy texture Pick firm ones without spots for roasting
- Broccoli florets: Add crunch color and nutrients to the bowl Fresh broccoli makes for the best roast
- Olive oil: Keeps the veggies from sticking and helps them caramelize Choose extra virgin for best flavor
- Greek yogurt: Forms the creamy base for the sauce Use whole milk yogurt for richness
- Ripe avocado: Brings silkiness and healthy fats The riper the better for easy blending
- Fresh herbs: Such as cilantro parsley or dill bring the goddess vibes Pick bright fragrant bunches
- Lemon or lime juice: Lifts the sauce and keeps avocado green Fresh squeezed makes all the difference
- Cooked quinoa or brown rice: Serve as your hearty gluten free base Choose what you love or have on hand
Step-by-Step Instructions
- Make the meatball mixture:
- Combine your ground meat breadcrumbs finely minced garlic and onion egg salt and pepper in a large bowl Gently mix until just blended Shape into bite sized balls with slightly damp hands to prevent sticking
- Bake the meatballs:
- Preheat your oven to four hundred degrees Fahrenheit Lay meatballs out evenly on a parchment lined baking sheet Bake for fifteen to twenty minutes until golden brown outside and cooked through inside Try not to overbake so they stay juicy
- Roast the vegetables:
- Meanwhile dice sweet potatoes and cut broccoli into bite size florets Toss with olive oil salt and pepper Spread out on a separate baking sheet Roast for twenty to twenty five minutes until sweet potatoes are tender and veggies have caramelized brown edges Stir halfway through for even roasting
- Prepare the goddess sauce:
- In a blender or food processor combine ripe avocado Greek yogurt chosen fresh herbs garlic lemon or lime juice and salt Blend until smooth creamy and light green Taste and adjust with more citrus or salt if needed
- Assemble the bowls:
- Spoon cooked quinoa or brown rice into your bowls Top generously with roasted vegetables and hot meatballs Drizzle everything with the avocado goddess sauce and add extra chopped herbs if you like
Pin
My favorite part is always that vibrant sauce Nothing reminds me of family dinners like the moment we all crowd around to drizzle something homemade over our bowls My kids love swirling the creamy green topping into their meatballs and sweet potatoes
Storage Tips
Let meatballs and veggies cool completely before storing Place each component in its own airtight container Refrigerate up to three days The sauce should also be refrigerated separately and used within two days For longer storage freeze meatballs in a zip bag and reheat in the oven or microwave straight from frozen For meal prep keep grains and veggies in individual containers to build fresh bowls daily
Ingredient Substitutions
You can swap ground turkey chicken beef or use a plant based protein for the meatballs Oat flour makes a great gluten free breadcrumb sub Any root veggie can stand in for sweet potatoes try carrots or parsnips If Greek yogurt is not on hand regular unsweetened yogurt or dairy free coconut yogurt work well Fresh basil or tarragon can also add a nice twist to the sauce
Serving Suggestions
Serve these bowls warm for dinner or packed cold for lunch Add sliced radishes pumpkin seeds or a squeeze of extra citrus for a more textured bite If you love spice a pinch of chili powder in the meatball mix amplifies the barbecue kick These bowls are also fun for a build your own bar at family gatherings
Pin
A Bit of Inspiration
Barbecue meatballs are inspired by classic American cookouts but bringing them into a bowl with roasted veggies and herby avocado sauce makes them more weeknight friendly The goddess sauce draws on a blend of flavors from green goddess dressings popular since the mid twentieth century in the US marrying them with today’s love of avocado and whole foods
Frequently Asked Questions About the Recipe
- → What type of meat works best for the meatballs?
Ground beef, turkey, or a plant-based alternative all work well. Choose based on your taste or dietary needs.
- → Can I use different vegetables in the bowl?
Absolutely. Try carrots, cauliflower, or Brussels sprouts for a seasonal twist or to suit your preferences.
- → Is the avocado goddess sauce suitable for dairy-free diets?
Swap Greek yogurt for a plant-based yogurt to keep the sauce dairy-free while maintaining its creamy texture.
- → How should leftovers be stored?
Keep meatballs, vegetables, grains, and sauce in separate containers in the fridge for up to 4 days.
- → Can these meatballs be frozen?
Yes, freeze cooked meatballs in an airtight container for up to 2 months. Thaw and reheat as needed.
- → What grains can substitute quinoa or rice?
Couscous, farro, or even cauliflower rice are tasty alternatives for the base of this bowl.