For the lamb meatballs:

• 1 1/2 pounds ground lamb
• 1 large egg
• 1/4 cup finely chopped red onion
• 1/4 cup almond flour
• 2 garlic cloves, minced
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons finely chopped fresh mint
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cumin
• 2 teaspoons lemon zest
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

For the mint chimichurri:

• 1 cup fresh mint leaves, finely chopped
• 1/2 cup fresh flat-leaf parsley, finely chopped
• 2 garlic cloves, roughly chopped
• 1 tablespoon red wine vinegar or sherry vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup extra-virgin olive oil
• Ground black pepper, to taste