Lamb Meatballs in Ginger Pumpkin Sauce

Lamb Meatballs in Ginger Pumpkin Sauce are yummy and are packed with protein, healthy fats, vitamins and minerals.  The creaminess and sweetness of the pumpkin sauce complimented the lamb meatballs very well. The best of all, they didn’t have that lamb smell. I couldn’t stop eating! Nom Nom!!!

These Lamb Meatballs Ginger Pumpkin Sauce are suitable for SIBO, Paleo, low histamine, night shade free, dairy free and gluten free diets.

Lamb is a rich source of many vitamins and minerals including vitamin B12, iron, selenium, phosphoros and zinc.

Lamb Meatballs in Ginger Pumpkin Sauce

Prep Time: 15 minutes   Cook Time: 15 minutes               Total Time: 30 minutes              Serving: 1


  • 150g lamb rump, sliced
  • 1 cup fresh coriander, finely chopped
  • 1 fresh rosemary sprig
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon Celtic salt
  • 2 tablespoons olive oil
  • 3 garlic cloves (omit it if on SIBO diet)
  • 1/2 Spanish onion (omit it if on SIBO diet)

For the ginger pumpkin sauce:

  • 1 tablespoon olive oil
  • 1 tbsp coconut cream
  • ¼ tsp Celtic salt
  • 1 tbsp ginger, sliced
  • ½ cup filtered water
  • 1 cup roasted pumpkin or pumpkin puree


  1. Place the lamb, coriander, rosemary, olive oil, and salt in a high-performance blender and blend it well.
  2. Form the mixture into 10 meatballs about 1-1/4-inches in diameter.
  3. Heat the olive oil in a large, heavy skillet over medium-high heat. Add the meatballs and cook for 5 minutes each side or until lightly browned on all sides. Alternatively, bake them in the oven for 15 minutes at 200-degree C.
  4. To make the sauce, over medium heat, cook the pumpkin, ginger, coconut cream, salt and water in a small saucepan for 5 minutes. Place it into a blender and blend it until smooth. Add extra water if needed.
  5. Transfer the meatballs to a serving plate. Pour the pumpkin sauce over the meatballs and garnish with some coriander leaves.

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