• 1 large or 2 small leeks, tough dark green part trimmed off, cut into ½-inch rounds about 1 cup
• 1 lb carrots (about 5), peeled and sliced on the diagonal into ¼-inch rounds 2 heaping cups
• 1 fennel bulb, halved lengthwise and thinly sliced about ¼-inch thick 1 1/2 - 2 cups
• 2 tbsp olive oil
• 1 tsp kosher salt divided
• ½ tsp black pepper
• 1 cup plain whole milk Greek yogurt
• 1 tbsp lemon juice
• 1 clove garlic crushed (optional!)
• Lemon wedges for serving
• Chopped fresh mint parsley, or dill
• Black pepper

For the meatballs:

• 1 egg
• 1 lb ground lamb
• ¼ cup almond flour
• ½ cup loosely packed fresh mint roughly chopped
• 2 cloves garlic grated or minced
• ¾ tsp kosher salt
• ½ tsp black pepper
• Note: we’re baking at a high temperature and then broiling at the end, so if you aren't comfortable using parchment, you can bake directly on the sheet pan or use tin foil. IF you want to skip the broiling part, that is totally fine, you just might not get the meatballs/veggies as browned. All ovens are so different, so use your judgment for whether you want to broil or not :)
• Note: you can easily bulk this meal up by serving it with toasted pita bread, couscous, farro, etc…