10/07/2026
These Herby Lamb Meatballs by Mackenzie Holleran are served over a creamy pumpkin hummus for a protein-packed, fall dish. 🎃🍁 See the full recipe below! ⬇️
INGREDIENTS
For the Lamb Meatballs:
1 lb Atkins Ranch 100% grass-fed, pasture-raised Ground Lamb
1 large egg
2 cloves garlic, minced
¼ cup fresh parsley, finely chopped
2 tbsp fresh mint, finely chopped
2–3 fresh sage leaves, finely chopped
½ tsp fresh rosemary, finely chopped
2 tbsp red onion, finely diced
¼ cup almond flour
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
¾ tsp sea salt
¼ tsp black pepper
1 tbsp extra-virgin olive oil
For the Pumpkin Hummus:
1 cup roasted sugar/pie pumpkin flesh
1 can chickpeas, drained and rinsed
¼ cup tahini
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 small garlic clove
½ tsp ground cumin
¼ tsp cinnamon
½ tsp sea salt
3 tbsp cold water
For the Roasted Vegetables:
1 bunch asparagus, ends trimmed
½ red onion, sliced
1 tbsp extra virgin olive oil
Sea salt + black pepper
METHOD
1. Preheat oven to 400°F. Cut a small sugar pumpkin in half and remove the seeds. Place cut-side down on a parchment-lined baking sheet and roast for 35–45 minutes, until fork-tender. Let cool, discard the skin, and scoop out the flesh.
2. Add 1 cup roasted pumpkin, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, cinnamon and salt to a food processor. Blend until smooth. Add cold water, 1 tablespoon at a time, until creamy and easily spreadable.
3. Gently mix the meatball ingredients together until just combined and roll into ~10 meatballs. Heat olive oil in a skillet over medium-high heat. Brown the meatballs for 2–3 minutes per side, then reduce the heat and continue cooking until they reach 160°F internally.
4. Increase oven to 425°F. Toss red onion with olive oil, salt and pepper and roast for about 5 minutes. Add the asparagus and roast everything until tender and lightly charred.
5. Spread the pumpkin hummus on a serving platter. Add the lamb meatballs, roasted asparagus and red onion.
