Tuesday, September 17, 2013

Lamb Meatballs with Spicy Pumpkin Sauce and Cauli Rice

Lamb Meatballs with Spicy Pumpkin Sauce and Cauli Rice 

Fall has arrived! Well, almost. So, now making its yearly feature in the culinary world is PUMPKIN. I, for one, adore Fall. It is my favorite season--the smells, the colors, the chill in the air...FOOTBALL! And, I love pumpkin. If you're like me, trying to keep ourselves Paleo & Whole 30 during the fall season can be difficult. Pumpkin spiced treats are all around us, tempting and titillating our senses. What to do? Make it savory! This recipe is perfect for the cooler months of fall and winter, and has that pumpkin spiced flavor we all love.

Pumpkin Sauce

1 cup pumpkin puree
2 cups (regular measuring) chicken broth/stock
3 medium garlic cloves crushed
1/2 tsp paprika
1/2 tsp ground cardamom
1/2 tsp coriander
1/2 tsp cinnamon
1/2 tsp ginger 
1/4 tsp red pepper
2 tsp fresh chopped cilantro (1tsp if using dried)
1tsp sea salt
3 dashes of pepper

Put all ingredients in a sauce pan on med-low heat. Let simmer as long as possible--the longer it simmers, the more the flavors will gel together. If you wish to add more spice, feel free to do so. Everyone's preferences are different.


1lb ground lamb
1/2 yellow onion chopped
1 egg
1tsp sea salt
2 dashes of pepper
1 Tbs Ghee for browning (I prefer Omghee's brand available online)

Preheat oven to 375* F. In a bowl mix ground lamb, onions, egg, and salt and pepper. Using your hands is best because it will ensure the egg gets evenly distributed throughout the meat. This is important as it is acting as the binder. Melt ghee in a pan (preferably stainless steel) over medium heat. Roll meat mixture into firm balls and brown on all sides in the pan. Place browned meatballs on a cookie sheet (I line mine with foil for easier clean up) and place in oven. Cook for 20-30 minutes, or until browned through. Deglaze the hot pan with chicken stock to use for cauli rice.

Cauli Rice

1 large head cauliflower chopped
salt & pepper

Place chopped cauliflower in food processor. Pulse until cauliflower reaches a rice-like consistency. Place all the "rice" in the pan you deglazed from the meatballs. Add some salt and pepper and cook over medium heat until "rice" is cooked, but not too soft.


Place a 1 cup portion of rice onto your plate. Put 3-5 meatballs over the rice & cover with the sauce. Add some fresh cilantro for garnish and ENJOY!

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