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)
Tomato Paste (1 Tbsp)
Sea Salt (1 tsp)
Ground Cumin (1/4 tsp)
Ground Ginger (1/4 tsp)
Smoked Paprika (1/4 tsp)
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)
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!