Description
These Irresistibly Juicy Barbecue Meatball Bowls combine tender baked meatballs glazed in a tangy barbecue sauce with roasted sweet potatoes, broccoli, and fluffy quinoa. Topped with a creamy, zesty Avocado Goddess Sauce and optional cheddar cheese, this wholesome meal is a perfect balance of savory, smoky, and fresh flavors for a satisfying dinner.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 2 tablespoons dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt, to taste
- Pepper, to taste
- 1 cup panko breadcrumbs
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon basil
- 2 cloves garlic, minced
- 2 teaspoons olive oil (for browning)
Roasted Vegetables
- 2 large sweet potatoes, peeled and cubed
- 2 cups broccoli florets
- Olive oil, for drizzling
- Salt, to taste
- Pepper, to taste
Quinoa
- 1 cup quinoa, rinsed
Barbecue Sauce Mixture
- 1 cup barbecue sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons tamari
- 1/4 cup water
Avocado Goddess Sauce
- 1 avocado
- 1/2 cup yogurt
- 2 tablespoons lime juice
- 1 clove garlic
- Salt, to taste
- 1/4 cup fresh herbs (such as parsley or dill)
Optional Topping
- Cheddar cheese, to taste
Instructions
- Preheat Oven: Begin by preheating your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting vegetables and baking meatballs.
- Prepare Meatball Mixture: In a large bowl, combine ground beef, dijon mustard, Worcestershire sauce, salt, pepper, panko breadcrumbs, smoked paprika, oregano, basil, and minced garlic. Mix thoroughly and roll the mixture into 16 equal-sized meatballs.
- Brown Meatballs: Heat 2 teaspoons of olive oil in a skillet over medium heat. Place the meatballs in the skillet and brown them for about 2 minutes on each side to develop a crust and seal in juices.
- Bake Meatballs: Transfer the skillet with browned meatballs to the preheated oven and bake for 15 minutes, cooking them through while keeping them juicy.
- Roast Vegetables: On two separate baking sheets, evenly spread the cubed sweet potatoes and broccoli florets. Drizzle with olive oil and season with salt and pepper. Roast in the oven until tender and slightly caramelized, approximately 25-30 minutes.
- Mix Barbecue Sauce: In a medium bowl, whisk together the barbecue sauce, balsamic vinegar, tamari, and water to create a flavorful glaze for the meatballs.
- Glaze Meatballs: After baking, pour the barbecue sauce mixture over the meatballs in the skillet. Return the skillet to medium heat and cook until the sauce thickens and coats the meatballs, about 5 minutes.
- Prepare Avocado Goddess Sauce: In a food processor, blend together the avocado, yogurt, lime juice, garlic, salt, and fresh herbs until the mixture is smooth and creamy.
- Assemble Bowls: Divide the cooked quinoa, roasted sweet potatoes, broccoli, and barbecue meatballs equally among four serving bowls. Drizzle generously with avocado goddess sauce and sprinkle with cheddar cheese if desired.
Notes
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Use low-fat yogurt in the Avocado Goddess Sauce to reduce calories.
- Make sure to rinse quinoa thoroughly to remove its natural bitterness before cooking.
- The meatballs can be prepared a day ahead and reheated wrapped in foil in the oven.
- Fresh herbs in the sauce can be varied to your preference—cilantro also pairs well.
- Adjust barbecue sauce quantity to suit your sauce preference or use a smoky homemade barbecue sauce for enhanced flavor.
