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Barbecue Meatball Avocado Bowls

Section: Satisfying Main Dishes for Every Occasion

Smoky barbecue-glazed meatballs are nestled over a bed of fluffy rice with fresh veggies, then topped with a tangy avocado goddess sauce for a burst of cool, herby flavor. These bowls are hearty yet fresh, easy to customize, and perfect for dinner or next-day leftovers. Packed with protein, greens, and grains, they make an ideal make-ahead meal for busy weeknights or relaxed gatherings. Gluten-free friendly and adaptable for different diets.

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Published By Ioana
Updated on Sun, 29 Jun 2025 15:15:58 GMT
A bowl of meatballs with rice and avocado sauce. Bookmark
A bowl of meatballs with rice and avocado sauce. | ioanacooks.com

This cozy bowl is one of my favorite weeknight solutions when I want something filling yet vibrant. Juicy meatballs simmered in tangy barbecue sauce meet creamy avocado goddess dressing and a hearty base of rice and fresh vegetables. It is savory creamy and colorful in all the best ways.

I first made this for a Sunday meal prep session and ended up eating it every night that week because I just couldn’t get enough of the flavor combo.

Ingredients

  • Ground beef or a beef and pork mix: adds juicy richness to the meatballs
  • Breadcrumbs: help bind and lighten the meatballs use gluten free if preferred
  • Grated Parmesan cheese: boosts flavor with a salty nutty punch
  • Egg: helps hold everything together
  • Garlic: fresh and aromatic it enhances every layer
  • Smoked paprika: gives deep smoky complexity
  • Salt and black pepper: balance and enhance all flavors
  • Chopped parsley: adds brightness and color
  • Barbecue sauce: provides that sweet smoky tangy punch
  • Apple cider vinegar: sharpens the barbecue glaze and cuts richness
  • Ripe avocado: forms the creamy base of the goddess sauce
  • Greek yogurt or sour cream: makes the sauce smooth and tangy
  • Lemon juice: keeps the sauce fresh and bright
  • Fresh cilantro or parsley: brings herby lift to the dressing
  • Rice: white brown or cauliflower offers a hearty base
  • Cherry tomatoes: bring juicy bursts of freshness
  • Shredded lettuce or baby spinach: adds crunch and color
  • Corn: adds sweet pops of texture and visual appeal

Step-by-Step Instructions

Make the Meatballs:
In a large mixing bowl stir together the ground meat breadcrumbs Parmesan egg garlic smoked paprika salt pepper and parsley. Mix gently until everything is just combined to avoid tough meatballs. Use your hands or a spoon to form them into uniform balls about 1 and a half inches in diameter.
Cook the Meatballs:
Warm a drizzle of oil in a large skillet over medium heat. Place the meatballs in a single layer and cook turning occasionally to brown all sides. This should take 8 to 10 minutes. Once they are fully cooked transfer them to a plate.
Glaze with Barbecue Sauce:
In the same skillet pour in the barbecue sauce apple cider vinegar and additional smoked paprika. Stir to combine and bring to a simmer. Return the meatballs to the pan and coat well. Let them simmer gently for 3 to 5 minutes to soak up the sauce.
Blend the Avocado Goddess Sauce:
In a blender combine avocado yogurt lemon juice garlic cilantro salt and pepper. Blend until completely smooth. Add a few tablespoons of water gradually to loosen the sauce until it reaches a pourable consistency.
Assemble the Bowls:
Spoon your cooked rice into serving bowls. Layer with greens cherry tomatoes and corn. Top with the warm saucy meatballs then finish with a generous drizzle of avocado goddess sauce.
A bowl of meatballs with rice and avocado sauce. Bookmark
A bowl of meatballs with rice and avocado sauce. | ioanacooks.com

Storage Tips

Store cooked meatballs in the barbecue sauce in an airtight container for up to 3 days. Reheat in a skillet or microwave before serving. The avocado goddess sauce is best fresh but will keep for 24 hours if stored with plastic wrap pressed directly on the surface to prevent browning.

Ingredient Substitutions

Ground turkey or chicken works beautifully in place of beef. Quinoa can replace rice for a nuttier base. For dairy free use plant based yogurt or extra avocado in the dressing.

Serving Suggestions

Try it with lime wedges or tortilla chips on the side. Roasted sweet potatoes or grilled veggies also make great additions. Add a sprinkle of crumbled feta or hot sauce for an extra kick.

A bowl of meatballs with rice and avocado sauce. Bookmark
A bowl of meatballs with rice and avocado sauce. | ioanacooks.com

I especially love the avocado goddess sauce in this dish. It brings such a cool creamy contrast to the smoky barbecue and it is now a regular dip in my fridge. One time my niece even asked to take some home in a jar after dinner.

Frequently Asked Questions About Recipes

→ Can I bake the meatballs instead of pan-frying?

Absolutely. Bake them at 400°F for 15–20 minutes, flipping once, until fully cooked and browned.

→ How can I make this dairy-free?

Use a plant-based yogurt alternative or replace the yogurt entirely with more avocado for a creamy texture.

→ What are some good grain substitutions?

Try quinoa, cauliflower rice, or even farro for a hearty alternative to white or brown rice.

→ How long does the avocado sauce last?

It's best fresh, but you can store it for up to 24 hours with plastic wrap pressed directly on the surface to prevent browning.

→ Can I make the meatballs ahead of time?

Yes, cook them a day in advance and reheat in the sauce just before serving for the best flavor and texture.

→ Is this bowl suitable for meal prep?

Definitely. It stores well in the fridge and tastes great reheated, making it ideal for prepping lunches or quick dinners.

Barbecue Meatball Avocado Bowls

Juicy barbecue meatballs meet creamy avocado sauce in a satisfying, customizable dinner bowl.

Time Needed to Prep
20 minutes
Cooking Duration
20 minutes
Overall Time
40 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Medium Difficulty

Type of Cuisine: American

Number of Portions: 4 How Many It Serves (4 bowls)

Dietary Preferences: ~

Ingredients You'll Need

→ For the Meatballs

Ingredient 01 1 pound ground beef or a mix of beef and pork
Ingredient 02 1/4 cup breadcrumbs (use gluten-free if needed)
Ingredient 03 1/4 cup grated Parmesan cheese
Ingredient 04 1 large egg
Ingredient 05 2 cloves garlic, minced
Ingredient 06 1 teaspoon smoked paprika
Ingredient 07 1/2 teaspoon salt
Ingredient 08 1/2 teaspoon black pepper
Ingredient 09 1/4 cup chopped fresh parsley

→ For the Barbecue Sauce

Ingredient 10 1 cup barbecue sauce
Ingredient 11 1 tablespoon apple cider vinegar
Ingredient 12 1 teaspoon smoked paprika

→ For the Avocado Goddess Sauce

Ingredient 13 1 ripe avocado
Ingredient 14 1/4 cup Greek yogurt or sour cream
Ingredient 15 1 tablespoon lemon juice
Ingredient 16 1 clove garlic, minced
Ingredient 17 2 tablespoons chopped fresh cilantro or parsley
Ingredient 18 Salt and pepper to taste
Ingredient 19 Water to thin as needed

→ For the Bowls

Ingredient 20 2 cups cooked rice (white, brown, or cauliflower)
Ingredient 21 1 cup cherry tomatoes, halved
Ingredient 22 1 cup shredded lettuce or baby spinach
Ingredient 23 1/2 cup corn kernels

Steps to Follow

Step 01

In a mixing bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, paprika, salt, pepper, and parsley. Mix gently until just combined and form into 1 1/2-inch balls.

Step 02

Heat oil in a large skillet over medium heat. Add meatballs and brown on all sides, cooking for 8 to 10 minutes until fully cooked. Remove from skillet.

Step 03

In the same skillet, stir together barbecue sauce, apple cider vinegar, and paprika. Return meatballs to the pan, toss to coat, and simmer for 3 to 5 minutes.

Step 04

Combine avocado, yogurt, lemon juice, garlic, herbs, salt, and pepper in a blender. Blend until smooth, adding water as needed for a creamy consistency.

Step 05

Divide rice between bowls. Top with lettuce, corn, tomatoes, and barbecue meatballs. Drizzle with avocado goddess sauce before serving.

Extra Tips

  1. For dairy-free adaptation, substitute Greek yogurt with a plant-based alternative or use extra avocado.
  2. Meatballs can be baked at 400°F for 15–20 minutes, turning halfway through.
  3. Store avocado sauce with plastic wrap pressed on the surface to avoid browning.
  4. Customize the bowl with black beans, quinoa, or spicy seasoning like chipotle powder.

Tools You'll Need

  • Mixing bowl
  • Large skillet
  • Blender or food processor
  • Spatula or wooden spoon
  • Measuring cups and spoons

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Contains dairy from Parmesan cheese and Greek yogurt
  • Contains eggs
  • Contains gluten unless using gluten-free breadcrumbs

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 560
  • Total Fat: 32 grams
  • Carbohydrate Amount: 38 grams
  • Protein Amount: 28 grams