Spaghetti & Cumin-Spiced Lamb Meatballs with No-Cook Romesco Sauce

Preheat the oven to 425 degrees F (230 degrees C). Line a baking sheet with parchment paper and set aside.

In a medium mixing bowl, combine the Ground Lamb (1 lb) , Almond Meal (1/4 cup) Egg (1) , Tomato Paste (1 Tbsp) , Sea Salt (1 tsp) , Ground Cumin (1/4 tsp) , Ground Ginger (1/4 tsp) , Smoked Paprika (1/4 tsp) and Cayenne Pepper (1 pinch) . With clean hands, mix the lamb until well combined, making sure not to overly break apart the meat.

Form the mixture into 12 equal balls, about 2 tablespoons of meat in each. Arrange on the prepared baking sheet and bake in the oven until lightly browned on top and cooked through, about 20 minutes.

Meanwhile, bring a large pot of salted water to boil. Cook the Quinoa Pasta (8 oz) according to packaged directions and drain in a colander.

In the bowl of a blender or food processor, add the Roasted Red Pepper Strips (1 jar) . Sun-Dried Tomatoes in Olive Oil (6) , Marcona Almonds (1/4 cup) , Olive Oil (1/4 cup) , Sherry Vinegar (1 Tbsp) , Sea Salt (1/2 tsp) and Crushed Red Pepper Flakes (1 pinch) . Puree until smooth, adding a splash of water if necessary to reach your desired consistency.

Assemble the dish: divide the spaghetti between four bowls. Top with a generous drizzle of romesco sauce and the meatballs. Garnish with Fresh Mint (3 Tbsp) and serve the remaining sauce on the side. Enjoy!