- Karen Gay
Karen's Lamb and Pumpkin Meatballs

Ingredients
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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