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Preheat the oven to 425. Line a baking sheet with parchment paper.
To a medium sized mixing bowl, add the potatoes, 2 tbsp of avocado oil, 1 tsp of salt, and ¼ teaspoon of pepper. Toss to coat the potatoes. Spread the potatoes out onto the prepared baking sheet. Roast in the preheated over for 35-40 minutes.
In a bowl, combine the ground beef, egg, almond flour, parsley, shallot, garlic and onion powders, 1 teaspoon salt, and ¼ teaspoon pepper. Mix until just combined.
Wet your hands with oil and form the meat mixture into 1 ½-inch meatballs.
Heat the remaining tablespoon of avocado oil in a large skillet over medium heat. Add the meatballs, leaving space in between, and sear on 3 sides for 3 minutes per side. Reduce the heat to low, cover, and cook for 3 more minutes. Remove from heat.
To make the chimichurri, add the shallot, garlic, olive oil, lemon juice, red wine vinegar, crushed red pepper flakes, and parsley to a small bowl. Whisk to combine.
Serve the meatballs and roasted potatoes over mixed greens and drizzle with a generous amount of chimichurri sauce. Enjoy!