Ingredients
Scale
For the meatballs:
- 1 pound ground lamb
- 1/4 cup almond meal
- 1 large egg beaten
- 3 tablespoons finely chopped fresh mint plus more for garnish
- 1 tablespoon tomato paste optional
- 1 teaspoon sea salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon smoked paprika
- Pinch of cayenne
For the romesco spaghetti sauce:
- Click the link above for the recipe.
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, combine the lamb, almond meal, egg, tomato paste (if using), sea salt, cumin, ginger, paprika and cayenne. 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 pasta according to packaged directions and drain in a colander.
- Make the sauce, click the link above for the recipe.
- Assemble the dish: divide the spaghetti between four bowls. Top with a generous drizzle of romesco sauce and the meatballs. Garnish with fresh mint and serve the remaining sauce on the side.
Notes
Make sure that your sundried tomatoes are not marinated in garlic if you’re eating low FODMAP!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main