Description

Barbecue Meatball Bowls are a delicious and hearty meal featuring smoky, tender meatballs coated in tangy BBQ sauce, served with roasted sweet potatoes, crisp broccoli, and a creamy avocado goddess sauce. Packed with protein, veggies, and flavor, this gluten-free dish is perfect for meal prep or a balanced family dinner.

Ingredients

Scale

Essential Ingredients:

1 lb (454 g) ground sirloin or lean/extra-lean ground beef
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
½ tsp sea salt
Freshly ground black pepper, to taste
1 large egg
⅓ cup panko breadcrumbs
1 tbsp dried basil
2 tsp smoked paprika
1 tsp dried oregano
1 large garlic clove, minced
¼ cup barbecue sauce
1 tbsp balsamic vinegar
1 tbsp tamari
3 tbsp water

Vegetables:

4 medium sweet potatoes, peeled and diced into 1-inch cubes
1 bunch broccoli, cut into medium florets

For the Avocado Goddess Sauce:

1 ripe avocado
½ cup Greek yogurt
Juice of 1 lime
1 garlic clove, minced
½ tsp sea salt
Big handful of fresh herbs (recommended: basil and dill)

Optional Add-Ons:

Cooked rice or quinoa
Fresh salad greens
Extra herbs for garnish

Instructions

Roast the Vegetables: Preheat oven to 425°F (220°C). Spread diced sweet potatoes and broccoli florets on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25–30 minutes, flipping halfway through, until tender and golden.
Make the Meatballs: In a large bowl, combine ground beef, mustard, Worcestershire sauce, egg, panko breadcrumbs, dried herbs, smoked paprika, salt, pepper, and garlic. Mix until just combined. Roll into 1½-inch meatballs (about 18–20).
Heat a large skillet over medium heat with a drizzle of oil. Add the meatballs and sear until browned on all sides, about 5–6 minutes. Lower heat and cover to finish cooking, or transfer to the oven for 10 minutes.
Make the BBQ Glaze: In a small bowl, whisk together barbecue sauce, balsamic vinegar, tamari, and water. Pour over the cooked meatballs and simmer until the sauce thickens and coats the meatballs.
Prepare the Avocado Goddess Sauce: In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, salt, and herbs. Blend until smooth and creamy. Add a splash of water if needed to thin it out.
Assemble the Bowls: Divide roasted sweet potatoes and broccoli among bowls. Top with meatballs and drizzle generously with avocado goddess sauce. Garnish with fresh herbs if desired.

Notes

Use gluten-free panko breadcrumbs to keep this recipe fully gluten-free.
The meatballs and sauce can be made in advance and stored in the fridge for up to 3 days.
Feel free to swap sweet potatoes for regular potatoes, cauliflower rice, or any grain base.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner, Meal Prep
Method: Roasting, Sautéing
Cuisine: American, Fusion

Nutrition

Serving Size: 1 bowl
Calories: 540
Sugar: 9g
Sodium: 780mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 6g
Protein: 35g
Cholesterol: 110mg

Keywords: barbecue meatball bowls, healthy meatball dinner, avocado goddess sauce, gluten-free meal prep, roasted sweet potato and broccoli bowl