Tired of the same old boring dinners? I get it. You want something that tastes good but doesn’t take all night to make.
This barbecue meatball bowl is the answer. It’s got juicy meatballs, a creamy avocado sauce, and it all comes together in one amazing meal.
Let’s stop making sad meals and cook something you’ll actually look forward to eating.
Barbecue Meatball Bowls
What You’ll Need
For the Meatballs:
- 1 lb ground turkey or chicken
- 1/2 cup panko breadcrumbs
- 1 large egg, beaten
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup of your favorite barbecue sauce
For the Avocado Goddess Sauce:
- 1 large ripe avocado
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh cilantro
- 2 tbsp lime juice
- 1 garlic clove, minced
- 2-3 tbsp water, to thin
- Salt to taste
For the Bowls:
- 2 cups cooked quinoa or rice
- 1 can (15 oz) black beans, rinsed
- 1 cup frozen corn, thawed
- 1/2 red onion, thinly sliced
- Optional: shredded lettuce, cherry tomatoes
Tools You’ll Need
| Tool | Purpose |
|---|---|
| Large Bowl | Mixing Meatballs |
| Baking Sheet | Cooking Meatballs |
| Small Bowl | Whisking Sauce |
| Blender | Avocado Sauce |
| Saucepan | Heating BBQ Sauce |
Pro Tips
- Don’t Overmix: When making the meatballs, mix the ingredients just until they are combined. Overworking the meat can make them tough and dry.
- Wet Your Hands: Keep a small bowl of water nearby when rolling the meatballs. Damp hands prevent the meat mixture from sticking to you, making the process faster and cleaner.
- Broil for a Minute: For extra caramelized barbecue sauce, switch your oven to broil for the last 1-2 minutes of cooking. Watch them closely so they don’t burn!
How to Make Barbecue Meatball Bowls
Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: In a large bowl, gently mix the ground turkey, panko, egg, garlic powder, onion powder, salt, and pepper.
Step 3: Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Step 4: Bake for 15-20 minutes, or until cooked through and lightly browned.
Step 5: While the meatballs are baking, add all the Avocado Goddess Sauce ingredients to a blender. Blend until smooth. Add water one tablespoon at a time to reach your desired consistency.
Step 6: A few minutes before the meatballs are done, warm the barbecue sauce in a small saucepan over medium-low heat.
Step 7: Once the meatballs are cooked, carefully transfer them to the saucepan and toss to coat them in the warm barbecue sauce.
Step 8: To assemble the bowls, start with a base of quinoa or rice. Top with the barbecue meatballs, black beans, corn, and sliced red onion. Drizzle everything with the avocado goddess sauce.
Substitutions and Variations
| Original Ingredient | Substitute Option | Notes |
|---|---|---|
| Ground Turkey | Ground Beef/Pork | Adds more fat and flavor. |
| Greek Yogurt | Sour Cream | Makes the sauce extra rich. |
| Quinoa | Brown Rice/Cauliflower Rice | Use what you have on hand. |
| Cilantro | Parsley | For those who dislike cilantro. |
You can also add other veggies like bell peppers or roasted sweet potatoes to the bowls. A sprinkle of cheese, like cotija or cheddar, works great too.
Make-Ahead Tips
The meatballs can be rolled and stored in the fridge for up to 24 hours before baking.
You can also cook the meatballs and quinoa ahead of time. Just store them in the fridge and reheat when you’re ready to assemble the bowls.
The avocado sauce is best made fresh, as it can brown over time.
Nutrition and Diet Swaps
This bowl is packed with protein and fiber. To make it fit different diets, try these swaps:
- Gluten-Free: Use gluten-free panko breadcrumbs and check that your barbecue sauce is certified gluten-free.
- Dairy-Free: Use a dairy-free yogurt alternative or a scoop of dairy-free sour cream in the avocado sauce.
- Low-Carb: Swap the quinoa for cauliflower rice and use a sugar-free barbecue sauce.
Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 3 days.
Keep the avocado sauce in a separate container. To prevent browning, press a piece of plastic wrap directly onto the surface of the sauce before sealing the container.
Reheat the meatballs and grain base in the microwave. Assemble with cold toppings and fresh sauce.
Frequently Asked Questions
Q1. Can I make the meatballs in an air fryer?
Ans: Yes. Air fry them at 375°F (190°C) for about 10-12 minutes, flipping halfway through. Then toss them in the warm barbecue sauce.
Q2. My avocado sauce is too thick. What should I do?
Ans: Add a little water or more lime juice, one tablespoon at a time, and blend again until it’s the right consistency for drizzling.
Q3. Can I use frozen meatballs?
Ans: You can. Cook the frozen meatballs according to the package directions. Then, heat up your barbecue sauce and toss the cooked meatballs in it.
Wrapping Up
This recipe is a simple way to get a great meal on the table without a lot of fuss. It’s balanced, full of flavor, and easy to change up based on what you like.
Give it a try this week. Let me know how it turns out in the comments below
