Preheat oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.

In a food processor, pulse pitted olives until pureed. Add lamb, coconut flour and oregano to the processor and pulse until well combined.

Form 16 golf ball-sized meatballs. Place on baking sheet. Add halved grapes to the same baking sheet and sprinkle with the pinch of sea salt.

Bake for 18 minutes for well-done meatballs. If you would prefer medium-done meatballs, bake for 14 minutes but continue to roast the grapes for the full 18 minutes.

Meanwhile, place parsnips, broth and salt in Instant Pot. Seal the lid and set Manual Timer to 7 minutes. Once timer elapses, vent the lid. The parsnips should be cooked and have absorbed the broth.

Transfer parsnips to a blender and puree. Add just 1 tablespoon additional broth if the blender needs help getting going for the creamiest puree.

Serve meatballs atop parsnip puree with roasted grapes. A drizzle of balsamic reduction is delicious on this meal!