Lamb Meatballs
1 lb Ground American Lamb
6 Garlic, minced
1 tsp Salt & pepper
2 tsp Oregano
0.25 tsp Chili flakes, more/less to taste
0.25 cup Parsley & mint combo, minced
1 tsp Allspice
0.13 tsp Cumin
Fall Veggies
3 Brussel sprouts, halved
4 Sweet potatoes, peeled & cubed
2 tbsp Salt & pepper
2 tbsp Olive oil
3 tsp Oregano
Fall Harvest Bowls
4 Leaves of swiss chard (optional)
1 Cucumber, sliced
2 Chickpeas (canned or cooked)
4 Pears, cored & sliced or halved
2 Beets (cooked or canned)
3 Cherry tomatoes
4 Scallions, cut into 2in sticks
3 Avocados, peeled & sliced
American lamb meatballs (recipe above)
Roasted fall veggies (recipe above)
Perfect Tahini sauce (recipe below)
Perfect Tahini Sauce
0.25 cup Tahini paste
1 Big & juicy lime, juiced
0.50 tsp Salt, more/less taste
4 tbsp Cold water
1 tsp Ground cumin seeds
1Preheat the oven to 425F.
2Line two baking sheets with parchment paper and pace each veggies on a baking sheet.
3Season the veggies equally with salt, pepper, oregano and drizzle with olive oil. Toss the veggies and roast them until tender. Depending on the veggie, this take anywhere from 20-30 mins.
4In the meantime, mix all ingredients for the lamb meatballs in a large bowl. Shape the lamb meatballs into an inch and half size balls.
5Cook the lamb meatballs: Either by searing the meatballs in a skillet over medium high heat with a tablespoon of olive oil until golden and then finish cooking them in the oven for 15 minutes. Or finish cooking them over the stove by covering the skillet with a lid and allowing the meat to cook all the way though—about 20 minutes. Alternatively, you can grill the meatballs too over medium heat, with the lid covered for 20 minutes.
6In a bowl whisk the tahini with lime juice and salt. You will notice a change in texture and body of the tahini paste.
thin it our with water to your desired consistency, the 3 Tablespoons water will make a thick sauce.
Whisk the water and add the cumin at the end and which it in.
7Taste and adjust salt, cumin or more lime to your taste.
Then adjust thickness to your taste, add more water if you need to thin it out and add more tahini paste if you need to thicken it out.
8Now make the tahini sauce: In a bowl whisk the tahini with lime juice and salt. You will notice a change in texture and body of the tahini paste.
thin it our with water to your desired consistency, the 4 Tablespoons water will make a thick sauce. Whisk the water and add the cumin at the end. Taste and adjust salt, cumin or more lime to your taste.
9Then adjust thickness to your taste, add more water if you need to thin it out and add more tahini paste if you need to thicken it out.
10Start by assembling the Fall Harvest Bowls: Place a Swiss chard leaf at the bottom of each plate and start arranging all the ingredients in the way you prefer making sure the lamb meatballs are in the center of the plate. Drizzle a fain tahini sauce drizzle over the bowls and keep extra on the side.
Enjoy!!
Ingredients
Lamb Meatballs
1 lb Ground American Lamb
6 Garlic, minced
1 tsp Salt & pepper
2 tsp Oregano
0.25 tsp Chili flakes, more/less to taste
0.25 cup Parsley & mint combo, minced
1 tsp Allspice
0.13 tsp Cumin
Fall Veggies
3 Brussel sprouts, halved
4 Sweet potatoes, peeled & cubed
2 tbsp Salt & pepper
2 tbsp Olive oil
3 tsp Oregano
Fall Harvest Bowls
4 Leaves of swiss chard (optional)
1 Cucumber, sliced
2 Chickpeas (canned or cooked)
4 Pears, cored & sliced or halved
2 Beets (cooked or canned)
3 Cherry tomatoes
4 Scallions, cut into 2in sticks
3 Avocados, peeled & sliced
American lamb meatballs (recipe above)
Roasted fall veggies (recipe above)
Perfect Tahini sauce (recipe below)
Perfect Tahini Sauce
0.25 cup Tahini paste
1 Big & juicy lime, juiced
0.50 tsp Salt, more/less taste
4 tbsp Cold water
1 tsp Ground cumin seeds
Directions
1Preheat the oven to 425F.
2Line two baking sheets with parchment paper and pace each veggies on a baking sheet.
3Season the veggies equally with salt, pepper, oregano and drizzle with olive oil. Toss the veggies and roast them until tender. Depending on the veggie, this take anywhere from 20-30 mins.
4In the meantime, mix all ingredients for the lamb meatballs in a large bowl. Shape the lamb meatballs into an inch and half size balls.
5Cook the lamb meatballs: Either by searing the meatballs in a skillet over medium high heat with a tablespoon of olive oil until golden and then finish cooking them in the oven for 15 minutes. Or finish cooking them over the stove by covering the skillet with a lid and allowing the meat to cook all the way though—about 20 minutes. Alternatively, you can grill the meatballs too over medium heat, with the lid covered for 20 minutes.
6In a bowl whisk the tahini with lime juice and salt. You will notice a change in texture and body of the tahini paste.
thin it our with water to your desired consistency, the 3 Tablespoons water will make a thick sauce.
Whisk the water and add the cumin at the end and which it in.
7Taste and adjust salt, cumin or more lime to your taste.
Then adjust thickness to your taste, add more water if you need to thin it out and add more tahini paste if you need to thicken it out.
8Now make the tahini sauce: In a bowl whisk the tahini with lime juice and salt. You will notice a change in texture and body of the tahini paste.
thin it our with water to your desired consistency, the 4 Tablespoons water will make a thick sauce. Whisk the water and add the cumin at the end. Taste and adjust salt, cumin or more lime to your taste.
9Then adjust thickness to your taste, add more water if you need to thin it out and add more tahini paste if you need to thicken it out.
10Start by assembling the Fall Harvest Bowls: Place a Swiss chard leaf at the bottom of each plate and start arranging all the ingredients in the way you prefer making sure the lamb meatballs are in the center of the plate. Drizzle a fain tahini sauce drizzle over the bowls and keep extra on the side.
Enjoy!!
Fall Harvest Bowl with American Lamb Meatballs
