Lamb Meatballs with Mint Pesto and Sweet Yogurt Sauce

Preheat oven to 425°F.

In a large bowl, mix egg, coconut flour, cumin, turmeric, red pepper flakes, finely chopped parsley leaves, olive oil, and salt. Add ground lamb and mix everything well. Use your hands for best results!

Roll the lamb mixture into balls that are about 1 inch in diameter. You should end up with around 20 meatballs. Place meatballs on a rimmed baking sheet so that they are evenly spaced. Bake on the top rack in the oven for 12–15 minutes. When done, use kitchen tongs to roll the meatballs around on the baking sheet. This will smooth out any uneven edges as well as coat them in their juices for maximum flavor.

While the meatballs are baking, prepare the mint pesto. Add mint leaves, whole parsley leaves, garlic clove, olive oil, and salt to a food processor. Pulse for about 1a minute or until leaves are very finely chopped and pesto is beginning to get smooth.

For the yogurt sauce, in a small bowl, combine yogurt, peppermint essential oil, liquid stevia and fresh ground black pepper. Mix well until yogurt is smooth and creamy and flavors are evenly distributed.

Smear a spoonful of yogurt sauce onto each plate. Drop a spoonful of mint pesto on top of the yogurt and smear the pesto into the yogurt using light, arcing motions. (Don’t overdo it, though! You want to have distinct circles of white yogurt and green pesto covering the plates.). Place 5 meatballs on top of the sauce/pesto swirls, then top the meatballs with a drizzle of olive oil. Garnish with a grind or two of fresh ground black pepper and a sprinkling of red pepper flakes.