Preheat and prep: Heat your oven to 400°F (200°C). Line a sheet pan with parchment or lightly oil it. If baking only, place a wire rack on the pan to promote browning.

Mix the aromatics: In a large bowl, combine minced garlic, shallot, parsley, mint, lemon zest, cumin, coriander, paprika, red pepper flakes, salt, and pepper.

Add binders: Stir in the almond flour, Parmesan, and egg until evenly distributed. This creates a flavorful base that keeps the meatballs tender.

Fold in the lamb: Add the ground lamb and gently mix with your hands. Do not overmix—stop as soon as everything looks combined. Overworking the meat can make the meatballs tough.

Form meatballs: Lightly oil your hands and shape the mixture into golf ball–sized meatballs (about 1.5 inches). You should get around 18–20.

Choose your cooking method: Option A—Bake: Arrange meatballs on the rack-lined sheet. Brush with olive oil. Bake 14–18 minutes, until browned and just cooked through (internal temp about 160°F/71°C).

Option B—Sear then finish: Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high. Sear meatballs 2–3 minutes per side until browned, then transfer the skillet to the oven for 6–8 minutes to finish.

Make the sauce: While the meatballs cook, whisk yogurt, lemon juice, grated garlic, olive oil, herbs, salt, and pepper in a bowl. Adjust lemon and salt to taste.

Rest and serve: Let the meatballs rest 3–4 minutes so juices redistribute. Serve with a generous spoon of yogurt sauce over cauliflower mash or greens.