I made saucy and delicious Whole30 cauliflower rice meatballs with a secret ingredient, folks! Well, it’s not so secret anymore since I am shouting from the rooftops how much I love cauliflower rice. The cauliflower rice in this recipe doubles up as a nutritional boost and a binder!
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
In a frying pan, cook the bacon until it is crispy. Transfer to a paper towel lined plate and set aside.
In a large mixing bowl, combine the ground beef, cauliflower, coconut cream, ginger, onion and salt. Mix well with your hands. You want to make sure everything is evenly dispersed. Add the egg and mix well again. Finally, add the cooled off bacon bits. Mix one last time.
Using a 2 tablespoon cookie scoop, scoop the meatballs and roll them between your palms to create a well-rounded circle. Transfer the meatballs to the parchment lined baking sheet.
Cook the meatballs for 22-26 minutes, until the middles are just cooked through.
While they are in the oven, prepare the sauce.
Combine all of the ingredients for the sauce except the arrowroot flour in a small mixing bowl. Once mixed well, transfer it into a small saucepan. Cook over medium-low heat, stirring constantly. Let it cook for about 10 minutes and lower the heat to a simmer. Add in the dissolved arrowroot into water mixture, whisk constantly for about 1 minutes and set aside.
Add the cooked meatballs to the sauce or serve with the sauce on the side over a bed of cauliflower rice or veggie noodles.
Throw some chopped green onions on top for an extra kick!