Barbecue Meatball Bowls with Avocado Goddess Sauce
Ingredients
Scale
- 1 lb (454 g) ground sirloin or lean/extra-lean ground beef
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- ½ tsp sea salt
- Freshly ground black pepper, to taste
- 1 large egg
- ⅓ cup panko breadcrumbs
- 1 tbsp dried basil
- 2 tsp smoked paprika
- 1 tsp dried oregano
- 1 large garlic clove, minced
- ⅔ cup barbecue sauce
- 1 tbsp balsamic vinegar
- 1 tbsp tamari
- 3 tbsp water
- 4 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 bunch of broccoli, cut into medium florets
- 4 tbsp extra-virgin olive oil, divided
- Sea salt and pepper, to taste
- 1 ripe avocado
- ½ cup Greek yogurt
- Juice of 1 lime
- 1 garlic clove, minced
- ½ tsp sea salt
- Big handful of fresh herbs (combination of basil and dill recommended)
Instructions
- In a bowl, combine ground meat, breadcrumbs, garlic, and onions. Mix gently. Shape into 1-inch balls.
- Preheat oven to 400°F (200°C). Place on a baking sheet and bake for 20 minutes.
- Blend avocados, herbs, lime juice, and salt until smooth.
- Simmer barbecue sauce in a skillet and toss in meatballs until coated.
- Base of rice, quinoa, or greens, topped with meatballs and sauce. Serve immediately.