For the meatballs, mix the lamb mince with the remaining meatball ingredients. Roll the mixture into 12 meatballs. Heat 1 tbsp olive oil in a large frying pan over medium-high heat. Pan fry the meatballs for 3 mins or until golden brown. Once cooked, place in a baking dish.
Place all the bread, diced tomatoes, garlic, tinned tomatoes, almonds, red wine vinegar and ¼ cup olive oil into a food processor and blend. Pour the sauce over the meatballs and bake at 160°C for 15 mins.
Bring a pot of water to the boil and cook the pasta according to packet instructions. Strain and toss in 2 tbsp olive oil.
Serve the pasta with the baked romesco meatballs and finish with a squeeze of the lemon.
Serve this dish with some crusty bread to mop up the romesco sauce and finish with a grating of parmesan cheese.
Double the lamb mince recipe and freeze your meatballs for a quick and easy meal in the future or reshape the mince into burgers patties before freezing.