In a large mixing bowl, combine ground beef (or vegan meat) with Dijon mustard, Worcestershire sauce, seasonings, panko breadcrumbs, and minced garlic. Mix gently until just combined to avoid toughness. Form into 16 uniform meatballs and set aside.

Heat a tablespoon of olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer. Brown them for about 2 minutes on each side until golden crust forms.

Transfer the skillet to a preheated oven at 425°F (220°C). Bake the meatballs for 15 minutes until fully cooked and juices run clear.

Prepare the roasted vegetables by tossing sweet potatoes and broccoli with olive oil, salt, and pepper. Spread on a lined baking sheet and roast sweet potatoes for 25-30 minutes and broccoli for 20 minutes.

In a bowl, combine barbecue sauce, balsamic vinegar, tamari, and a splash of water. Coat baked meatballs thoroughly in this mixture.

In a blender, combine ripe avocado, yogurt, lime juice, garlic, and fresh herbs. Blend until smooth and creamy, adjusting seasoning as needed.

To serve, start with a base of cooked quinoa, brown rice, or farro in a bowl. Layer roasted sweet potatoes and broccoli, top with glazed meatballs, and drizzle with avocado sauce. Garnish as desired.