Meal prep these lamb meatball bowls and you’ll have healthy lunches ready to go for the entire week! Lamb meatballs, roasted sweet potatoes, greens, and a tangy avocado cilantro sauce are the perfect combo for a balanced, healthy meal. Bonus, it’s delicious and perfect to prep in advance!
Lamb Meatball Bowls
I love a good meal prep lunch and these lamb meatball bowls do not disappoint! LOADS of veggies, both in the bowl, and in the meatballs. The perfect avocado cilantro sauce with a tangy kick from kefir. Mmm so much goodness!
Lamb meatballs are a tasty alternative to beef, chicken, or turkey meatballs. The flavor of lamb is super unique, and my absolute favorite! (Love lamb too? Try my greek lamb meatloaf as well!)
These healthy meatballs are filled with finely grated zucchini and onion and it just melts right into them. The vegetables add moisture and tons of flavor too.
This recipe makes a big batch of meatballs, which perfect for meal prep. Below you’ll also find my best strategy to meal prep this recipe.
I love the combo of tangy avocado cilantro sauce, paired with sweet roasted sweet potatoes, earthy spring greens and savory lamb meatballs. This combo is the perfect match! I hope you enjoy it just as much as I do!
What you’ll need for lamb meatball bowls
- sweet potatoes
- avocado oil
- ground lamb
- zucchini
- onion
- eggs
- oat flour
- garlic granules
- dried oregano
- sea salt
- pepper
- avocado
- lime
- kefir
- cilantro
- spring greens
How to make this recipe
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Add the diced sweet potatoes, avocado oil, ½ tsp sea salt, ¼ tsp pepper, and 1 tsp garlic granules to the baking sheet, and mix to combine. Bake for 30 minutes, stirring halfway through, and until the sweet potatoes are crispy.
- Combine the lamb, zucchini, onion, eggs, oat flour, 3 tsp garlic granules, 1 tbsp dried oregano, 1 tsp sea salt, and ½ pepper until fully combined. Shape into small meatballs, about 2 tbsp mixture each. Place on rimmed baking sheet. You will end up with around 35-40 meatballs. You might need to use 2 rimmed baking sheets, just make sure there’s a little space between each meatball.
- Once all meatballs are shaped, bake for 18 minutes or until fully cooked through.
- While the meatballs are baking, make your avocado sauce. Add the avocado, lime juice, kefir, cilantro, and a pinch of sea salt and pepper into a blender. Blend until combined. Add up to ¼ cup water if needed to help with blending.
- To build your meal add 1 cup of greens to a bowl, ½ cup roasted sweet potatoes, 4-5 meatballs, and a dollop of the tangy avocado cilantro sauce. ENJOY!
How to meal prep these lamb meatball bowls
If you’re looking to prep this recipe to enjoy all week long, here’s my strategy I recommend.
Make and bake the meatballs. Roast the sweet potatoes. Both work really well to prep in advance.
On the first day you plan to enjoy this meal, make the avocado sauce. Store any extra in an air tight container for up to 3 days.
Rewarm the meatball and roasted sweet potatoes in skillet or in the oven until warmed through. Toss with spring greens and your avocado sauce and enjoy!
More meatball recipes to try
- Greek chicken meatballs
- Greek lamb meatloaf
- Adobo turkey spinach meatballs
- Salmon pumpkin meatballs
- Chicken pumpkin meatballs
- Chipotle feta meatballs
- Freezer meatballs
Lamb Meatball Bowls with Avocado Cilantro Sauce
Ingredients
- 2 large sweet potatoes diced
- 2 tsp avocado oil
- 1.5 tsp sea salt divided
- ¾ tsp pepper divided
- 4 tsp garlic granules divided
- 2 lb ground lamb
- 1.5 cups finely grated zucchini
- ½ cup grated onion
- 2 eggs
- 1 cup oat flour
- 1 tbsp dried oregano
- 1 avocado
- 1 lime juiced
- ¼ cup kefir
- ¼ cup cilantro
- 8 cups spring greens
Instructions
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Add the diced sweet potatoes, avocado oil, ½ tsp sea salt, ¼ tsp pepper, and 1 tsp garlic granules to the baking sheet, and mix to combine. Bake for 30 minutes, stirring halfway through, and until the sweet potatoes are crispy.
- Combine the lamb, zucchini, onion, eggs, oat flour, 3 tsp garlic granules, 1 tbsp dried oregano, 1 tsp sea salt, and ½ pepper until fully combined. Shape into small meatballs, about 2 tbsp mixture each. Place on rimmed baking sheet. You will end up with around 35-40 meatballs. You might need to use 2 rimmed baking sheets, just make sure there's a little space between each meatball.
- Once all meatballs are shaped, bake for 18 minutes or until fully cooked through.
- While the meatballs are baking, make your avocado sauce. Add the avocado, lime juice, kefir, cilantro, and a pinch of sea salt and pepper into a blender. Blend until combined. Add up to ¼ cup water if needed to help with blending.
- To build your meal add 1 cup of greens to a bowl, ½ cup roasted sweet potatoes, 4-5 meatballs, and a dollop of the tangy avocado cilantro sauce. ENJOY!
Nutrition
If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
*Originally published in October 2019. Updated April 2021.*
4 comments
Even the family members who claim to dislike lamb asked for me to make this again and again! The only issue I have is that each time I have made it (following the recipe exactly for once in my life) I have ended up with 44 meatballs…yay to more leftovers!
I’m so glad your whole family has been loving these lamb meatballs! Yes, yay for more leftovers!!
This recipe is so delicious! I have some picky eaters and all love the meatballs! The avocado cilantro sauce is amazing as I could put it on everything! This recipe has become a staple in my family.
I love that your picky eaters all love this meal!! That’s such a huge win 🙂