Fall Harvest Bowl with Lamb Meatballs Recipe

For the Lamb Meatballs:
1 lb American Ground Lamb

• 6 garlic cloves minced
• 1 teaspoon salt and pepper
• 2 teaspoons oregano
• 1/4 teaspoon chilli flakes more or less to taste
• 1/4 cup parsley and mint leaves combined minced
• 1 teaspoon allspice
• 1/8 teaspoon cumin

Fall Veggies:

• 3 cups Brussel sprouts cut in half
• 4 Cups sweet potatoes peeled and cubed ( or use squash)
• 2 teaspoons salt and pepper
• 2 Tablespoons olive oil
• 3 teaspoons oregano

Fall Harvest Bowls:

• 4 leaves of Swiss Chard optional
• 1 cucumber sliced
• 2 cups chickpeas canned or cooked
• 4 pears cored and sliced or cut in half
• 2 cups beets sliced (cooked or canned)
• 3 cups cherry tomatoes
• 4 scallions cut into 2 inch sticks
• 3 avocados peeled and sliced

Lamb Meatballs (recipe above)

Roasted Fall Veggies (recipe above)

Perfect Tahini Sauce (recipe below)

Perfect Tahini Sauce:

• 1/4 cup tahini paste
• 1 lime juiced a really big juicy one
• 1/2 teaspoon salt or to taste
• 4 tablespoons water
• 1 teaspoon cumin