• Karen Gay

Karen's Lamb and Pumpkin Meatballs


  • 500g of certified organic lamb mince

  • 2 cups roasted butternut pumpkin

  • 1 tablespoon of chopped fresh oregano

  • 1 1/2 tsp of paprika

  • 3 cloves chopped garlic

  • Salt and pepper to taste

I love this recipe; it is so versatile, simple to make and allergy friendly. Method

  • Dice and roast the pumpkin in the moderate oven, when ready allow to cool

  • Mix all the ingredients in a large mixing bowl. Try to leave some of the pumpkin chunky as it makes eating the meatballs even more delicious

Notes: The pumpkin in this recipe needs to be roasted, boiling or steaming the pumpkin or substituting with sweet potato will make the mixture too wet and will as a result will make the meatballs gluggy.

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