For the Meatballs:

1. Line a baking tray with foil or parchment paper.
2. In a mixing bowl, whisk together the egg, coconut aminos and fish sauce. Add all the dried herbs and spices; whisk again.
3. Chop the dates finely. If chopping by hand, pour the almond flour over the chopping board and rub the dates in the flour to prevent sticking to the knife.
4. Add the lamb or beef to the bowl, working the spice & egg mixture gently through the meat. Add the almond flour and dates – combine gently.
5. Preheat the oven to 400F.
6. Use a tablespoon sized cookie scoop to drop scoops of meat mixture onto the lined baking tray until it is all used up.
7. Put the meatballs in the oven and cook until done and browned, about 12 minutes.

For the Cilantro Dipping Sauce:

1. While the meatballs are cooking, make the dipping sauce.
2. Chop the cilantro finely, then add the lemon juice, coconut milk, salt and cumin. Stir to combine. A mini food processor is great for this!

To serve:

1. Remove the meatballs from the oven and allow to cool for a few minutes. Plate them along with the sauce on the side for dipping. Adding little skewers or toothpicks make dipping easier!