Step 1

Preheat your oven to 375 F. and line a baking sheet with foil. Place a cooling rack or roasting rack over the foil and spray with non stick spray.

Step 2

In a large mixing bowl, combine all the meatball ingredients. Mix well to combine by using your hands.

Step 3

Use a cookie scoop or measuring spoon to make tablespoon size meatballs. I was able to make about 24 meatballs.

Step 4

Place them on the rack that's placed over you baking sheet and bake for 15 minutes. Broil the last few minutes if desired for a little color.

Step 5

While the meatballs are baking, melt the butter or ghee in the saucepan on medium low heat. Once melted add in the small diced onion. Sauté until translucent.

Step 6

Add the garlic and all the remaining spices (salt, cumin, and garam masala). Allow this to cook on low until it smells fragrant.

Step 7

Whisk in the tomato paste. Then slowly whisk in the coconut milk. If your heat is too high the sauce can separate, so watch your temperature and whisk often.

Step 8

Allow it to simmer on low. Then add the cooked meatballs. Serve over cauliflower rice and with low carb naan bread.