Sunday afternoon is finally here. You want a stress-free week ahead. These BBQ meatball bowls are your secret weapon for busy days.
This recipe delivers a satisfying, high-protein punch. It keeps you full and focused all afternoon long. It is the perfect meal prep solution for your family.
Why This Recipe Is a Winner
This dish is a favorite because it balances comfort and health. The sweet barbecue glaze pairs perfectly with the fresh sauce. It is a nutritious reset for your body.
Busy families love how quickly this comes together. You get protein, grains, and greens in one bowl. Your kids will actually ask for more broccoli today. It is truly a crowd-pleasing meal.
Simple Method
Making these bowls is very simple and fast. You bake the meatballs while the quinoa cooks. The blender handles the creamy avocado sauce in seconds.
Even beginner cooks can master this recipe easily. There are no complicated techniques or fancy tools needed. You will feel confident and successful in the kitchen.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh produce makes the flavors really shine.
- 1 lb lean ground beef or turkey
- 1/2 cup breadcrumbs
- 1 large egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup barbecue sauce
- 2 cups cooked quinoa
- 1 cup steamed broccoli florets
- 1/2 cup shredded carrots
- 1 large ripe avocado
- 1/4 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1/4 cup fresh parsley
- 1 small garlic clove
Step-by-Step
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, combine ground meat, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper until well incorporated.
- Shape the mixture into 1.5-inch meatballs and arrange them on the prepared baking sheet.
- Bake the meatballs for 15 to 18 minutes until the internal temperature reaches 165 degrees Fahrenheit.
- Prepare the goddess sauce by blending avocado, Greek yogurt, lemon juice, parsley, and garlic in a food processor until smooth.
- Transfer cooked meatballs to a bowl and toss with barbecue sauce until thoroughly coated.
- Divide cooked quinoa, broccoli, and carrots among four containers.
- Place meatballs in each container and drizzle with the avocado goddess sauce.
Best Ways to Enjoy It
Serve these bowls warm for a cozy dinner tonight. The golden meatballs look beautiful against the green sauce. Add a sprinkle of sesame seeds for crunch.
You can also pack these for weekday lunches. They travel well and stay fresh in containers. It is a satisfying lunch that beats any takeout.
Keep It Fresh
Store your leftovers in airtight glass containers. They will stay delicious for up to four days. The lemon juice keeps the sauce bright green and fresh.
Reheat the meatballs and quinoa in the microwave. Keep the sauce on the side for the best texture. This makes your morning routine much faster and easier.
Tips for Best Results
- Use a cookie scoop for perfectly even meatballs.
- Don’t overmix the meat to keep them tender.
- Pick a very ripe avocado for the creamiest sauce.
- Steam your broccoli just until it is bright green.
- Use your favorite spicy BBQ sauce for extra heat.
- Make the quinoa ahead of time to save minutes.
- Double the sauce recipe because it is that good.
Ways to Switch It Up
- Swap quinoa for brown rice or cauliflower rice.
- Use ground chicken for a lighter protein option.
- Add roasted sweet potatoes for a fall harvest feel.
- Try cilantro instead of parsley for a zesty twist.
Common Questions
Can I freeze these meatballs?
Yes, you can freeze the cooked meatballs easily. Place them in a freezer bag for three months. Thaw them before adding the BBQ sauce glaze.
What if I don’t have a food processor?
A high-speed blender works just as well for sauce. If you have neither, mash the avocado very well. Whisk in the other ingredients by hand until smooth.
Is this recipe gluten-free?
You can make it gluten-free very easily. Use certified gluten-free breadcrumbs in the meatball mixture. Also, check your BBQ sauce label for hidden gluten.
I hope these bowls bring some calm to your busy week. There is nothing better than knowing dinner is already done. You deserve a meal that makes you feel great!
— Katie Wood
Barbecue Meatball Bowls with Avocado Goddess Sauce
Ingredients
- 1 lb lean ground beef or turkey
- 1/2 cup breadcrumb s
- 1 large eg g
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sal t
- 1/2 tsp black pepper
- 1/2 cup barbecue sauce
- 2 cups cooked quinoa
- 1 cup steamed broccoli florets
- 1/2 cup shredded carrots
- 1 large ripe avocado
- 1/4 cup plain Greek yogurt
- 1 tbsp lemon juice
- 1/4 cup fresh parsley
- 1 small garlic clove
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, combine ground meat, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper until well incorporated.
- Shape the mixture into 1.5-inch meatballs and arrange them on the prepared baking sheet.
- Bake the meatballs for 15 to 18 minutes until the internal temperature reaches 165 degrees Fahrenheit.
- Prepare the goddess sauce by blending avocado, Greek yogurt, lemon juice, parsley, and garlic in a food processor until smooth.
- Transfer cooked meatballs to a bowl and toss with barbecue sauce until thoroughly coated.
- Divide cooked quinoa, broccoli, and carrots among four containers.
- Place meatballs in each container and drizzle with the avocado goddess sauce.
