Preheat oven to 375F.
Grease a sheet pan. Set aside.
In a large mixing bowl, combine ground lamb, tomato paste, egg, cumin, fennel seeds, scallions, garlic, and ginger. Season with salt and pepper to taste.
Form mixture into golf ball-sized meatballs and place on prepared sheet pan.
Bake meatballs 22-25 minutes, until cooked through.
In a large saute pan, heat olive oil over medium heat.
Add sliced fennel and cook 8-10 minutes, stirring occasionally, until fennel is golden and just tender.
Add beef broth, sherry vinegar, and SuperFat Cacao Coconut. Stir to combine. Bring to a boil then reduce heat to medium-low and simmer 8-10 minutes, until slightly thickened.
Remove meatballs from oven and add to pan with fennel. Toss to coat.
Serve meatballs warm, topped with fennel cacao sauce and garnished with cilantro and mint.