Barbecue Meatball Bowls with Avocado Goddess Sauce
Tender oven-baked beef meatballs glazed with smoky barbecue sauce, served over roasted sweet potatoes and broccoli, and finished with a creamy, herbaceous avocado goddess sauce. A fusion of Southern comfort and California health—ready in under an hour.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 6 servings
- Category: Dinner
- Method: Oven
- Cuisine: American Fusion
- Diet: Vegetarian Option
Ingredients
1 pound ground sirloin or lean/extra-lean ground beef
1 tablespoon Dijon mustard
1 tablespoon halal Worcestershire sauce
½ teaspoon sea salt
1 garlic clove, minced
½ cup breadcrumbs (low-sodium)
2 sweet potatoes, peeled and diced
4 cups broccoli florets
2 tablespoons olive oil
¼ cup maple syrup
2 tablespoons apple cider vinegar
1 tablespoon soy sauce (low-sodium)
2 ripe avocados
¼ cup plain Greek yogurt (unflavored, low-fat)
2 tablespoons lemon juice
2 green onions, chopped
2 tablespoons chopped fresh cilantro
¼ teaspoon ground cumin
1 teaspoon paprika
Instructions
Preheat oven to 400°F (200°C)
Mix ground sirloin, Dijon mustard, Worcestershire sauce, salt, garlic, and breadcrumbs until well combined
Form into 1½-inch meatballs and place on parchment-lined baking sheet
Bake meatballs for 20 minutes
Meanwhile, toss sweet potatoes and broccoli with olive oil, salt, and pepper. Roast for 25 minutes, stirring halfway
In a small bowl, whisk maple syrup, apple cider vinegar, and soy sauce to make glaze
Brush glaze over meatballs in the last 5 minutes of baking
In a food processor, blend avocados, Greek yogurt, lemon juice, green onions, cilantro, cumin, and paprika until smooth
Divide roasted vegetables into bowls, top with meatballs, and drizzle with avocado sauce
Notes
For a vegetarian option: Substitute ground beef with 1 cup cooked lentils
Use gluten-free breadcrumbs for a gluten-free version
Avocado goddess sauce can be made 1 day in advance
Store leftovers in an airtight container for up to 3 days