Easy Paleo Lamb Meatballs [Whole 30, GF]

Who else spends a little too much time on Facebook and has become unreasonably obsessed with the team over at Bon Appétit? Over the last two years, I've basically become a BA fan girl of some sorts and since eating cleaner, it's been a painful realization that I'm not able to make as many of their amazing recipes as before. However, silver lining-- I'm perfecting the art of adaptation more and more and realizing that I can still have absolute food freedom by tweaking recipes to fit my lifestyle!

I recently came across a gorgeous recipe for lamb meatballs with mint pesto by Bon Appetit''s Andy Baraghani, so I've adapted his genius recipe for a lighter, Whole 30 edition and it turned out **100 emoji**! I highly recommend serving these over my Mediterranean chopped salad, or on their own with my lemon-tahini sauce-- but definitely dress them up with some sort of sauce-- I mean, what are meatballs without sauce anyway?

Enjoy!

INGREDIENTS

1 large egg
½ cup finely blanched almond flour
½ tsp. ground cumin
¼ tsp. crushed red pepper flakes
¼ tsp. ground turmeric
¼ cup finely chopped parsley,
1 tablespoon olive oil
1½ tsp. kosher salt, plus more
2 garlic cloves, divided
1 lb. ground lamb

Place a rack in upper third of oven; preheat to 425° F. Combine egg, almond flour, spices, finely chopped parsley, salt and minced garlic into a bowl. Add lamb and mix with your hands until evenly distributed.

Gently roll lamb mixture into 1½"-diameter balls (about the size of a golf ball; you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8–10 minutes.