Description
These BBQ meatball bowls are the ultimate comfort food glow-up. Juicy meatballs, tangy sauce, and that creamy avocado drizzle? Dinner just got a serious upgrade.
Ingredients
Scale
- 1 lb (450g) ground beef (80/20 lean-to-fat ratio)
- 1/2 lb (225g) ground pork
- 1/2 cup (50g) panko breadcrumbs
- 1/4 cup (60ml) milk
- 1 large egg, lightly beaten
- 1/3 cup (50g) finely diced onion
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 3/4 cup (180ml) barbecue sauce (plus extra for glazing)
- 2 ripe avocados, pitted and peeled
- 1/2 cup (120g) Greek yogurt
- 1/4 cup (15g) fresh herbs (mix of cilantro, parsley, basil)
- 2 tbsp lime juice
- 1 small garlic clove
- 1 tbsp olive oil
- Salt and pepper to taste
- 3 cups (600g) cooked rice (white or brown)
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (150g) corn kernels (fresh or thawed frozen)
- Sliced green onions for garnish
Instructions
- Combine panko breadcrumbs and milk in a small bowl and let soak for 5 minutes until softened.
- In a large mixing bowl, combine ground beef, ground pork, soaked breadcrumbs, egg, diced onion, minced garlic, salt, pepper, and smoked paprika. Mix gently until just combined.
- Form the mixture into 16-20 meatballs (about 1.5 inches in diameter).
- Heat 1 tablespoon oil in a large skillet over medium-high heat and sear meatballs in batches until browned on all sides, about 2 minutes per side.
- Return all meatballs to the skillet, add barbecue sauce and 1/4 cup water. Reduce heat and simmer until meatballs are cooked through (160°F/71°C) and sauce has thickened, about 8-10 minutes.
- Meanwhile, blend avocados, Greek yogurt, fresh herbs, lime juice, garlic, olive oil, salt, and pepper until smooth to make the goddess sauce.
- Divide cooked rice among four bowls and top with glazed meatballs, cherry tomatoes, and corn.
- Drizzle generously with avocado goddess sauce and garnish with sliced green onions.
- Add an extra drizzle of barbecue sauce if desired before serving.