BBQ Meatball Rice Bowls

These BBQ meatball rice bowls are a great example of the simple dinners I love to make on busy weeknights. Oven baked beef meatballs are tossed in a rich BBQ sauce and served over rice with roasted corn, lettuce, pickled onion and a good drizzle of dairy free ranch dressing.

Course Main Course

Cuisine Australian

Dietary & Allergen Dairy Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 639kcal

Author Sally

Equipment

Ingredients

10-12 frozen beef meatballs approx. 250 grams total, or use homemade beef meatballs
¾ cup white rice uncooked
½ cup BBQ sauce
1 cup corn kernels cooked or canned, rinsed and drained
½ cup pickled red onions
1 ½ cups shredded iceberg lettuce
dairy free ranch dressing for drizzling

Instructions

Preheat the oven to 180°C (350°F). Cook the rice according to packet instructions, using a rice cooker if you have one.
Bake the beef meatballs for about 20 minutes, or according to packet instructions, until cooked through. Transfer the meatballs to a bowl and toss with the BBQ sauce until well coated.
Divide the rice between serving bowls. Top with the BBQ-coated meatballs, corn, pickled red onions, and shredded iceberg lettuce.
Drizzle with dairy free ranch dressing and serve immediately.

Notes

Roasted corn: If using fresh corn, cook it first by spraying with a little olive oil and seasoning with salt and pepper. Air fry for 11-12 minutes for perfect roasted corn!

Storage Instructions: Store cooked rice, meatballs, corn, pickled onions, and lettuce separately in airtight containers in the fridge for up to 3 days. Reheat the rice and meatballs, then assemble the bowl with the fresh ingredients and drizzle with dairy free ranch just before serving.

Nutrition