Barbecue Meatball Bowl with Avocado Goddess Sauce
This nourishing bowl features juicy barbecue-glazed meatballs served over fluffy grains and roasted vegetables, topped with a creamy avocado goddess sauce. It’s a perfect balance of smoky, tangy, and herby flavors — a modern healthy twist on comfort food with a Mediterranean flair.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Meatballs
450g (1 lb) ground chicken, turkey, or beef
1 small onion, grated
2 cloves garlic, minced
½ cup breadcrumbs
1 large egg
2 tbsp fresh parsley, finely chopped
1 tsp smoked paprika
½ tsp cumin
Salt and black pepper, to taste
½ cup barbecue sauce
For the Avocado Goddess Sauce
1 ripe avocado
½ cup Greek yogurt
Juice of 1 lemon
2 tbsp olive oil
¼ cup fresh parsley
¼ cup fresh basil or cilantro
1 small garlic clove
2 tbsp water
Salt and black pepper, to taste
For the Bowl
1 cup cooked quinoa, brown rice, or couscous
1 cup roasted or sautéed vegetables (e.g., bell peppers, zucchini, carrots, or broccoli)
1 cup mixed greens or arugula
½ cup cherry tomatoes, halved
Optional: sliced cucumbers, corn, or pickled onions
Instructions
1. Make the Meatballs
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix together ground meat, onion, garlic, breadcrumbs, egg, parsley, paprika, cumin, salt, and pepper.
Roll mixture into small meatballs (about 1 inch).
Arrange on the baking sheet and bake for 15–18 minutes, or until golden and cooked through.
Brush the cooked meatballs with barbecue sauce, then return to the oven for another 5 minutes to glaze.
2. Prepare the Avocado Goddess Sauce
In a blender or food processor, combine avocado, yogurt, lemon juice, olive oil, herbs, garlic, and water.
Blend until smooth and creamy.
Taste and season with salt and black pepper. Add more lemon or herbs as desired.
3. Assemble the Bowl
In each bowl, add a base of grains (quinoa, rice, or couscous).
Top with roasted vegetables and greens.
Add the barbecue meatballs on top.
Drizzle generously with avocado goddess sauce.
Garnish with fresh herbs, lemon wedges, and a sprinkle of chili flakes.
Notes & Tips
Make it Mediterranean-style: Swap barbecue sauce for pomegranate molasses or honey-tomato glaze for a tangy Mediterranean twist.
Meal prep friendly: Store components separately for up to 3 days — reheat meatballs and grains before assembling.
Vegan version: Use plant-based meatballs or lentil balls and replace Greek yogurt with coconut yogurt.
Add crunch: Top with roasted chickpeas, nuts, or seeds for extra texture.
Frequently Asked Questions
Q: Can I air fry the meatballs?
Yes! Air fry at 375°F (190°C) for about 10–12 minutes, shaking halfway through. Brush with BBQ sauce afterward.
Q: Can I use store-bought meatballs?
Absolutely — just warm them up, glaze with barbecue sauce, and assemble as directed.
Q: Can the sauce be made ahead?
Yes, it lasts up to 2 days refrigerated in an airtight container (press plastic wrap against the surface to prevent browning).
Nutritional Information
Calories: 430
Protein: 32g
Fat: 20g
Carbohydrates: 30g
Fiber: 6g
Sugar: 8g