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A vibrant Barbecue Meatball Bowl with roasted broccoli, butternut squash, red onion, quinoa, and a creamy green Avocado Sauce, with another sauce dish nearby.
Reda

Smoky BBQ Meatball Bowls with Creamy Avocado Ranch

These satisfying barbecue meatball bowls feature juicy, air-fried meatballs tossed in a smoky BBQ sauce, served over fluffy rice, and topped with a refreshing, creamy avocado ranch dressing. A perfect weeknight meal combining sweet, savory, and fresh flavors!
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Tex-Mex
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the BBQ Meatballs
  • 1.25 lbs Lean Ground Beef 85/15 or 90/10
  • 1/2 cup Panko Breadcrumbs
  • 1 large Egg lightly beaten
  • 1/4 cup Milk any kind
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Black Pepper
  • 1/2 tsp Salt
  • 1 cup Barbecue Sauce your favorite brand
For the Bowls
  • 2 cups Cooked Rice white or brown (about 1 cup uncooked)
  • 1/2 cup Corn frozen or canned, drained
  • 1/2 cup Black Beans canned, rinsed and drained
  • 1/4 cup Red Onion finely diced, optional
  • 1/4 cup Fresh Cilantro chopped, for garnish
For the Creamy Avocado Ranch Sauce
  • 1 large Avocado ripe
  • 1/2 cup Plain Greek Yogurt or sour cream
  • 1/4 cup Milk or water, adjust for consistency
  • 2 tbsp Fresh Lime Juice
  • 1 tbsp Ranch Seasoning Mix store-bought or homemade
  • 1/4 tsp Salt or to taste
  • Pinch Black Pepper or to taste

Equipment

  • Large Mixing Bowl
  • Air Fryer
  • Small saucepan
  • Food Processor or Blender
  • Whisk
  • Measuring cups and spoons

Method
 

Prepare the Meatballs
  1. In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, milk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Gently mix with your hands until just combined, being careful not to overmix, as this can make the meatballs tough.
  2. Form the mixture into approximately 16-18 golf ball-sized meatballs (about 1.5 inches in diameter).
Cook the Meatballs (Air Fryer Method)
  1. Preheat your air fryer to 375°F (190°C). Arrange the meatballs in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches.
  2. Air fry for 12-15 minutes, shaking the basket halfway through, until the meatballs are browned and cooked through (internal temperature reaches 160°F/71°C).
  3. Once cooked, transfer the meatballs to a clean bowl. Pour 1 cup of your favorite barbecue sauce over the hot meatballs and toss gently until they are fully coated. Set aside.
Prepare the Rice and Avocado Sauce
  1. While the meatballs are cooking, prepare your rice according to package directions. Keep warm.
  2. For the Avocado Ranch Sauce: Combine the ripe avocado, Greek yogurt (or sour cream), milk (or water), fresh lime juice, ranch seasoning mix, salt, and pepper in a food processor or blender.
  3. Blend until completely smooth and creamy. Add more milk or water, a tablespoon at a time, if a thinner consistency is desired. Taste and adjust seasonings if needed.
Assemble the Bowls
  1. Divide the warm cooked rice evenly among 4 serving bowls.
  2. Top each bowl with 4-5 barbecue meatballs.
  3. Add about 1/4 cup each of corn and black beans to each bowl.
  4. Drizzle generously with the creamy Avocado Ranch Sauce. Garnish with fresh cilantro and finely diced red onion, if using. Serve immediately.

Notes

Storage: Leftover meatballs and sauce can be stored separately in airtight containers in the refrigerator for up to 3-4 days. Store cooked rice and avocado sauce separately. Make Ahead: The meatballs can be prepped and cooked ahead of time. The avocado sauce is best made fresh but can be stored in an airtight container with plastic wrap directly touching the surface of the sauce for up to 1-2 days in the fridge to prevent browning. Variations: For a low-carb option, serve over cauliflower rice or mixed greens. Add other toppings like shredded cheese, pickled jalapeños, or a squeeze of fresh lime. You can bake the meatballs in the oven at 400°F (200°C) for 20-25 minutes if you don't have an air fryer.