Ingredients: Meatballs: • 2 cups cauliflower rice • 1 cup cooked quinoa, cold • 1 cup fresh chopped cilantro or parsley • 1/2 cup flour (you can use any kind here) • 2 eggs, beaten • 2 teaspoons extra virgin olive oil • 1/2 teaspoon of each: salt, allspice, cinnamon • 2 tablespoons olive oil (to pan fry the meatballs) Turmeric Sauce: • 2 tablespoon extra-virgin olive oil • 1 medium onion, sliced thin • 4 garlic cloves, sliced • 1″ fresh ginger root, grated (about 2 tablespoons) • 1/2 teaspoon each: turmeric, salt, pepper, red pepper flakes • 1 cup canned full-fat coconut milk or any milk • 1 cup vegetable broth or water • 2 tablespoons lime or lemon juice • 1/2 cup chopped cilantro Directions: \t Combine all the meatball ingredients (except the vegetable oil for pan frying) in a large bowl and refrigerate for 20-30 minutes. \t In the meantime, in a large skillet, heat olive oil and add onions and cook over medium high heat for 7-8 minutes. Add garlic and ginger and cook for another 2 minutes. Add turmeric, salt, black and red pepper and cook for 2-3 minutes. \t Add coconut milk, lime juice and broth and let it simmer for 5-7 minutes and chopped cilantro, remove from heat and set aside. \t To prepare the meatballs, heat the vegetable oil in a separate skillet. Working with 1 heaping tablespoon of mixture at a time, form about 22 meatballs. Arrange them in the skillet and cook over medium heat, 2-3 minutes per side. Set aside. \t Before serving, place the meatballs in the sauce and simmer for 10 minutes (if the sauce has thickened too much, you can add a little water to get the desired consistency). Serve over with veggies but don’t include additional carb or fat as this recipe is complete with all essentials. Serves 6.