30 Minute Barbecue Chicken Meatballs

If you’re looking for a meal that’s both comforting and packed with bold flavors, barbecue chicken meatball bowls are the perfect weeknight dinner. These bowls combine juicy, smoky meatballs with a hearty grain base and fresh toppings, making them a balanced and satisfying meal for any night of the week.

Why You’ll Love This Recipe

Barbecue chicken meatballs are not only easy to make, but they also bring together the perfect combination of sweet, smoky, and savory flavors. Plus, they can be customized to fit your dietary needs and preferences. Whether you prefer quinoa, brown rice, or cauliflower rice as your base, this dish is as versatile as it is delicious.

Ingredients

To make these flavorful meatball bowls, you’ll need:

For the Meatballs (if making them homemade):

1 lb ground chicken
½ cup breadcrumbs (or almond flour for a gluten-free option)
1 egg
2 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup barbecue sauce (plus extra for glazing)

For the Bowl:

1 package of precooked Amylu meatballs (if you choose the premade vs. homemade)
1 cup cooked brown rice, quinoa, or cauliflower rice
2 broccoli florets
2 sweet potatoes
Avocado Goddess Dressing
Optional: Chopped cilantro

For the Avocado Goddess drizzle:

½ avocado (mashed)
1/4 cup green yogurt
1/2 tbsp of avocado oil
1 garlic clove
fresh basil
dill
lemon juice

Instructions

Roast the Potatoes: Preheat your oven to 425°F (200°C). In a mixing bowl, combine sweet potatoes with avocado oil, smoked paprika, salt, and pepper. Mix until well combined. Then lay out on baking sheet. Cook the potatoes for 25-30 minutes.
Roast the Broccoli: In a bowl, mix the broccoli with avocado oil, salt and pepper. After the potatoes have been cooking for 10 minutes, pull out he baking sheet and add the broccoli so that both veggies are done around the same time.
Cooking the Meatballs: If using premade meatballs, heat a medium sized pan under low-medium heat. Add a drizzle of olive oil to your pan to prevent sticking. Cook the meatballs, flipping them so they are golden brown.
Creating the Barbecue Glaze: In a small mixing bowl, whisk your barbecue sauce, balsamic vinegar, and tamari sauce together.
Glaze the Meatballs: Lower the heat on the stove and add the barbecue mixture to the pan with the meatballs. Let the meatballs simmer in the sauce for 10 minutes so the sauce can caramelize and the flavors can absorb.
Creating the Avocado Dressing: In a small bowl, mash the avocado in with the greek yogurt and avocado oil. Add a bit more avocado oil if the sauce is too thick. You want to be able to get it to be a consistency that you can drizzle over the bowl. Then mix in minced garlic, fresh basil, lemon juice, dill, and a pinch of salt.
Assemble the Bowls: Divide your chosen grain base among serving bowls. Top with roasted potatoes, broccoli, avocado goddess sauce, and the barbecue meatballs.
Finish and Serve: Sprinkle with chopped cilantro and enjoy!

Customization Tips

Spice It Up: Add a pinch of cayenne pepper or red pepper flakes to the meatball or barbecue mixture for a kick.
Go Low-Carb: Use cauliflower rice as the base instead of grains.
Meal Prep Friendly: Make the meatballs ahead of time and store them in the fridge for up to 4 days. They also freeze well for quick weeknight meals.

Final Thoughts

Barbecue chicken meatball bowls are a delicious, nutrient-packed meal that will quickly become a household favorite. With their mix of protein, fresh veggies, and smoky barbecue goodness, they’re perfect for meal prep or an easy family dinner. Give this recipe a try and let us know what toppings you love to add