Low Carb Moroccan Meatballs

1. Preheat oven to 350F. Finely chop 1 tbsp. fresh mint, 1 tbsp. fresh cilantro, and 2 tsp. Fresh Thyme. 2. Break up the ground lamb, then add the chopped spices plus 1 tsp. Minced Garlic, 1 tsp. Ground Coriander, 1 tsp. Kosher Salt, 1 tsp. Ground Cumin, 1/2 tsp. Onion Powder, 1/2 tsp. Allspice, 1/4 tsp. Paprika, 1/4 tsp. Oregano, 1/4 tsp. Curry Powder and 1/4 tsp. Freshly Ground Black Pepper. 3. Mix together the mixture well so that all of the spices are evenly distributed. 4. Roll the meat into 15-18 meatballs. You can alternatively make larger meatballs if you want to make this an entree. Put the meatballs in the oven for 15-18 minutes or until the center is no longer pink. 5. While meatballs are baking, measure out 1/2 cup coconut cream from the top of a can of coconut milk. 6. Add 2 tbsp. coconut water from underneath the cream in the can. Then, add 1 1/4 tsp. Cumin, 1 tbsp. Finely Chopped Cilantro, 1 tbsp. Finely Chopped Mint. 7. Mix the sauce well, then zest 1/2 lemon and add 1 tsp. lemon juice. Mix well. 8. Let the meatballs cool for a moment before serving. Optional: Add runoff fats from the meatballs into the sauce and mix well. 9. Serve with faux yogurt sauce on the side!