Mix the ground lamb with the cumin, oregano, garlic powder, onion powder, red pepper flankes, ancho chili powder, coriander and salt and pepper. Roll into 1 1/2" meatballs and arrange on a platter. Wrap in plastic wrap and let chill in fridge for 30 minutes before cooking.
When ready to cook, heat a large skillet over medium high heat. Add the cooking oil and swirl to coat. When cooking fat / oil is smoking, place the meatballs in and brown on all sides, checking and rotating as needed.
Cover and cook over low until meatballs are cooked through, about 15 minutes longer.
Drain any excess fat and toss in sauteed veggies and rice - or cauliflower rice if creating a whole 30 approved recipe.
Serve with fresh chimichurri sauce, hot sauce, and chipotle aioli to drizzle over top.