Preheat the oven to 400 F and line a large baking sheet with parchment paper.

Using a large bowl, combine the lamb, egg yolk, almond flour, olive oil, and seasonings. Mix well to thoroughly combine.

Using a cookie scoop, scoop out the meatball mixture and form it into round, uniformly sized meatballs. You should have about 12 large meatballs. Place on the baking sheet and evenly space. 

Transfer to the preheated oven and bake for 20-23 minutes. The meatballs should be cooked through but not yet crispy.

Turn on the broiler setting on the oven and cook for 2-4 more minutes or until the meatballs are crispy. The meatballs should be cooked through and lightly crisp on the outside. Remove from the oven and set aside.

Using a large, deep pan, heat a pasta sauce of your choice until lightly bubbling. Add the meatballs and toss in the sauce to coat in the sauce, but not overcook the meatballs.

Turn off the heat and top with parsley. Serve over a gluten-free pasta of your choice or veggie noodles like spaghetti squash.