Fall Harvest Bowl with Lamb Meatballs Recipe

For the Lamb Meatballs:
1 lb American Ground Lamb

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

Fall Veggies:

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

Fall Harvest Bowls:

• 4 leaves swiss chard optional
• 1 cucumber sliced
• 2 cups chickpeas canned or cooked
• 4 pear cored and sliced or cut in half
• 2 cups beet sliced (cooked or canned
• 3 cups cherry tomato
• 4 scallions cut into 2 inch sticks
• 3 avocado and sliced, peeled

Lamb Meatballs (recipe above)

Roasted Fall Veggies (recipe above)

Perfect Tahini Sauce (recipe below)

Perfect Tahini Sauce:

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