Preheat oven to 425 degrees. Prep a 9x13 inch baking dish with cooking spray to prevent sticking.
In a large mixing bowl, break apart ground lamb into small pieces. Set aside.
In a small bowl, combine bread crumbs, parsley, oregano, garlic powder, onion powder, sweet paprika and Kosher salt.
Sprinkle this blend over ground meat, followed by lightly beaten egg.
Toss to combine, but don’t overwork the meat mixture. Roll into 32-36 evenly sized meatballs.
Drizzle meatballs with extra virgin olive oil.
Bake for 20 minutes or until tops are golden brown.
Remove from oven and using a slotted spoon, place on a paper towel lined plate.
Orzo:
Cook dry orzo according to package directions for ad dente. When pasta is done, drain and immediately return to hot saucepan.
Toss with butter, ground black pepper and Kosher salt.
To Assemble:
To plate, start with a generous spoon of cooked orzo, top with 4-5 lamb meatballs, a spoonful of romesco sauce and then crumbled feta cheese and sliced almonds.