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 pound), Almond Meal (1/4 cup) Egg (1), Tomato Paste (1 tablespoon), Sea Salt (1 teaspoon), Ground Cumin (1/4 teaspoon), Ground Ginger (1/4 teaspoon), Smoked Paprika (1/4 teaspoon) 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 ounce) 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 tablespoon), Sea Salt (1/2 teaspoon) 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 tablespoon) and serve the remaining sauce on the side. Enjoy!