Barbecue Meatball Bowls with Avocado Goddess Sauce, Easy Weeknight

Barbecue Meatball Bowls with Avocado Goddess Sauce are comforting, colorful, and ready to become your new weeknight favorite. These bowls combine saucy meatballs, creamy avocado sauce, and simple pantry staples for a crowd-pleasing dinner.

Why this recipe works

• Quick assembly, big flavor, and minimal fuss for busy evenings.
• Balanced textures, with tender meatballs, creamy sauce, and crisp toppings.
• Easy to scale for meal prep or family dinners.
• Familiar ingredients that are pantry-friendly and kid-approved.

If you want another hearty bowl option, try our chicken and shrimp alfredo for a creamy, protein-packed twist on weeknight bowls.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1/4 cup chopped onion
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup barbecue sauce
• 2 cups cooked rice
• 1 cup corn kernels
• 1 cup black beans
• 1/2 red onion, sliced
• 1 ripe avocado, diced
• 1 ripe avocado, for sauce
• 1/2 cup Greek yogurt
• 2 tbsp mayonnaise
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• 1 clove garlic, minced
• 2 tbsp water
• Salt to taste
• Black pepper to taste

Ingredient notes and substitutions

• Ground beef can be swapped for ground turkey or a plant-based crumbled mix for a lighter bowl.
• Use panko instead of plain breadcrumbs for a lighter texture.
• Greek yogurt may be swapped with plain whole-milk yogurt, or use sour cream for a tangier sauce.
• For a dairy-free sauce, replace yogurt and mayonnaise with a high-quality cashew cream.

Photo of ingredients laid out, and where to find specialty items

• Fresh cilantro, good-quality barbecue sauce, and ripe avocados make a big difference. Find specialty sauces and large avocados at most major grocery stores or local markets. If you are stocking snacks for the week, pair bowls with a treat like the cottage cheese cookie dough for a protein-rich snack.

STEP-BY-STEP

1. In a bowl combine ground beef, breadcrumbs, egg, chopped onion, garlic powder, salt, and black pepper. Mix until just combined.
2. Shape the mixture into 16 meatballs, about 1½ inches each.
3. Heat olive oil in a large skillet over medium heat and brown the meatballs on all sides, about 6 to 8 minutes. Look for a deep golden crust, this locks in juices.
4. Pour barbecue sauce into the skillet, reduce heat to low, and simmer meatballs in the sauce for 5 minutes, turning to coat evenly. Sauce should gently bubble but not boil.
5. Meanwhile prepare the avocado goddess sauce by blending avocado, Greek yogurt, mayonnaise, cilantro, lime juice, garlic, water, salt, and pepper until smooth. Adjust consistency with more water if needed.
6. Divide cooked rice among four bowls. Top each with corn, black beans, sliced red onion, diced avocado, and barbecue meatballs.
7. Drizzle avocado goddess sauce over each bowl and garnish with extra cilantro if desired.

Process photos for key steps help, include shots of mixed meatball mixture, browned meatballs, simmering in sauce, and the blended avocado sauce. Visual cues and checkpoints: meatballs should register 160 F for ground beef, sauce should coat the back of a spoon, and avocado sauce should be smooth and slightly pourable.

Tips for success

• Do not overmix the meat, mix only until combined to keep meatballs tender.
• Brown meatballs well for flavor, then finish cooking in sauce.
• Taste the avocado sauce and adjust lime and salt before serving.

For a different protein profile, check this blackened chicken alfredo inspiration that pairs well with rice bowls.

TIPS & VARIATIONS

Make-ahead and storage

• Store meatballs and sauce separately in airtight containers up to 4 days. Reheat gently on the stove.
• Assemble bowls from prepped components for quick lunches.

Variations

• Low carb, skip rice and serve over cauliflower rice.
• Vegetarian, use plant-based ground meat and swap the egg with a flax egg.
• Spicy, add 1 tsp smoked paprika and 1/4 tsp cayenne to the meat mixture.
• Kid-friendly, use a milder barbecue sauce and serve sauce on the side.

Serving suggestions

• Add pickled jalapenos for tang, serve with lime wedges, or top with shredded cheddar.

Pro tips for best results

• Use a light hand with breadcrumbs to avoid dry meatballs.
• Let meatballs rest a few minutes after cooking to redistribute juices.
• Blend sauce until silky for the best mouthfeel.

For a sweet finish after dinner, consider a quick mousse like the cheese chocolate mousse with chia seeds for a simple, indulgent dessert.

COMMON MISTAKES TO AVOID

1. Overmixing the meat, this leads to dense, tough meatballs. Mix just until combined.
2. Skipping the browning step, you lose depth of flavor. Brown first, then simmer.
3. Boiling the sauce, this can dry out meatballs. Keep the simmer gentle.
4. Using underripe avocados in the sauce, this makes it gritty and bland. Use ripe, slightly soft avocados.
5. Overloading one bowl component, like too much rice, which drowns the flavors. Balance portions for a composed bowl.
6. Not seasoning the sauce, taste and add salt or lime before serving.
7. Crowding the skillet, this prevents proper browning. Work in batches if needed.

Enjoy these Barbecue Meatball Bowls with Avocado Goddess Sauce for a reliable, flavorful weeknight dinner that photographs beautifully for Pinterest, and scores high on taste.