Description
Hearty bowls of smoky barbecue meatballs served with warm grains, crisp vegetables, and hearty beans, all topped with a refreshing cool avocado sauce. This satisfying and nutritious meal balances bold flavors with wholesome, fresh ingredients for a complete, restaurant-quality dish.
Ingredients
1 pound ground beef
½ cup breadcrumbs
1 large egg
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
1 cup cooked rice or quinoa
2 cups chopped mixed vegetables (bell peppers, zucchini, carrots)
1 can (15 oz) kidney beans, drained
1 ripe avocado
½ cup plain Greek yogurt
Juice of 1 lime
1 small garlic clove, minced
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Preheat oven to 375°F (190°C)
In a large bowl, mix ground beef, breadcrumbs, egg, garlic, onion powder, smoked paprika, salt, and black pepper until well combined
Shape mixture into 12-15 meatballs
Place meatballs on a baking sheet and bake for 20-25 minutes, until browned and cooked through
Meanwhile, chop mixed vegetables and drain/season kidney beans
For the avocado sauce, blend avocado, Greek yogurt, lime juice, minced garlic, salt, and pepper until smooth
Assemble bowls with a base of cooked rice or quinoa
Add meatballs, chopped vegetables, and beans
Top with avocado sauce and fresh cilantro
Notes
For halal option, ensure ground beef is certified halal
Make ahead tip: Prepare meatballs and sauce in advance
Leftover meatballs freeze well for up to 3 months
Use any grain you prefer – rice, quinoa, couscous
Customize vegetable mix to your preference – consider adding spinach, corn, or cucumber
For extra protein, add hard-boiled eggs or crumbled feta cheese