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.
Preheat oven to 400 degrees. Lightly coat a large baking sheet with cooking spray. Peel and quarter onion, place on baking sheet. Cut off stems of tomatoes, quarter and gently press out seeds with your fingers. Place tomatoes on baking sheet. Separate individual garlic cloves, peeled with stems removed and place on the baking sheet.
Drizzle 1/2 cup light extra virgin olive oil over tomato, onion and garlic. Roast vegetables for 30 minutes, tossing once. Vegetables should be soft and mushy- perfect!
Place tomato mixture into food processor, pulse until a paste forms. Combine the remaining ingredients and pulse until mixed well.
After pureeing, transfer to a saucepan and continue to heat until piping hot.
If you’ve tried this recipe, come back and let us know how it was!
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 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.