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A fork holding a bitten piece of lamb meatball

Fall Harvest Bowl with Lamb Meatballs Recipe

When you’re planning a Fall brunch, this Fall Harvest Bowl with Lamb Meatballs is the perfect one! Spicy succulent lamb meatballs, perfectly roasted tender Fall veggies, chickpeas and a luscious tahini sauce on top.
Course Main Course
Cuisine American, Mediterranean
Keyword fall harvest ball, grilled lamb meatballs, lamb meatballs recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 bowls
Calories 575 kcal
Author Mahy


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


  1. Preheat the oven to 425F.
  2. Line two baking sheets with parchment paper and pace each veggies on a baking sheet.
  3. Season 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.
  4. In the meantime, mix all ingredients for the lamb meatballs in a large bowl. Shape the lamb meatballs into an inch and half size balls.
  5. Cook 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.

Recipe Notes

Use American lamb for the best tasting lamb meatballs ever. Ever.

Don’t over work your lamb meatballs, because they’ll harden for you. So gently shape them and cook them right away.

Roasting each veggie separately is a must to have each veggie cook perfectly.

Finally, don’t skimp on the Perfect Tahini Sauce. It’s like the secret flavor balancer ingredient, if that’s even a word?

Nutrition Facts
Fall Harvest Bowl with Lamb Meatballs Recipe
Amount Per Serving
Calories 575 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Sodium 1551mg67%
Potassium 1874mg54%
Carbohydrates 79g26%
Fiber 23g96%
Sugar 26g29%
Protein 15g30%
Vitamin A 15818IU316%
Vitamin C 93mg113%
Calcium 194mg19%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.